Author:
Ishii Takeshi,Minoda Kanako,Bae Min-Jung,Mori Taiki,Uekusa Yoshinori,Ichikawa Tatsuya,Aihara Yoshiyuki,Furuta Takumi,Wakimoto Toshiyuki,Kan Toshiyuki,Nakayama Tsutomu
Funder
Ministry of Education, Science, Culture and Sports of Japan
Skylark Food Science Institute of Japan
Subject
Food Science,Biotechnology
Reference30 articles.
1. Beneficial effects of green tea - a review;Cabrera;J. Am. Coll. Nutr.,2006
2. Antioxidant effects of tea: Evidence from human clinical trials;Rietveld;J. Nutr.,2003
3. Green tea consumption and the risk of pancreatic and colorectal cancers;Ji;Int. J. Cancer,1997
4. A review of the health effects of green tea catechins in in vivo animal models;Crespy;J. Nutr.,2004
5. Scavenging effect of tea catechins and their epimers on superoxide anion radicals generated by a hypoxanthine and xanthine oxidase system;Unno;J. Sci. Food Agric.,2005
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献