Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas
Author:
Affiliation:
1. Functional Food Centre, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UK
Publisher
Hindawi Limited
Subject
Food Science
Link
http://downloads.hindawi.com/journals/ijfs/2013/238216.pdf
Reference29 articles.
1. Flavonoids and Other Polyphenols in Consumer Brews of Tea and Other Caffeinated Beverages
2. Tea polyphenols for health promotion
3. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
4. Beneficial Effects of Green Tea—A Review
5. Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay
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