Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies-Reference-Cited by-同舟云学术

Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies

Published:2016-10-12 Issue:10 Volume:21 Page:1346
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Kongpichitchoke Teeradate,Chiu Ming-Tzu,Huang Tzou-Chi,Hsu Jue-Liang^ORCID

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/21/10/1346/pdf

Reference29 articles.

1. Tea-drinking habit among new university students: Associated factors

2. Tea consumption: fluid intake and bladder cancer risk in southern Taiwan

3. A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation

4. Research on tea and health

5. Green Tea Catechins Decrease Total and Low-Density Lipoprotein Cholesterol: A Systematic Review and Meta-Analysis

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