Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times-Reference-Cited by-同舟云学术

Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times

Published:2018-02-12 Issue:1 Volume:4 Page:15
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Cleverdon Riley,Elhalaby Yasmeen,McAlpine Michael,Gittings William,Ward Wendy^ORCID

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/1/15/pdf

Reference23 articles.

1. Tea and bone health: Findings from human studies, potential mechanisms, and identification of knowledge gaps

2. Phenolic compounds of green tea: Health benefits and technological application in food

3. The role of polyphenols in modern nutrition

4. The use of green tea polyphenols for treating residual albuminuria in diabetic nephropathy: A double-blind randomised clinical trial

5. Pu-erh Tea Water Extract Mediates Cell Cycle Arrest and Apoptosis in MDA-MB-231 Human Breast Cancer Cells

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