Green and Black Teas Inhibit Atherosclerosis by Lipid, Antioxidant, and Fibrinolytic Mechanisms
Author:
Affiliation:
1. Department of Chemistry, University of Scranton, Scranton, Pennsylvania 18510-4626
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035255l
Reference33 articles.
1. Balentine, D. A.; Manufacturing and Chemistry of Tea. InPhenolic Compounds in Food and Their Effects on Health I; Ho, C. T., Lee, C. Y., Huang, M. T., Eds.; American Chemical Society: Washington, DC, 1992; pp 103−107.
2. Tea consumption. Relationship to cholesterol, blood pressure, and coronary and total mortality
3. Green tea intake in relation to serum lipid levels in middle-aged Japanese men and women
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