HPLC Analysis of Naturally Occurring Methylated Catechins, 3‘ ‘- and 4‘ ‘-Methyl-epigallocatechin Gallate, in Various Fresh Tea Leaves and Commercial Teas and Their Potent Inhibitory Effects on Inducible Nitric Oxide Synthase in Macrophages-Reference-Cited by-同舟云学术

HPLC Analysis of Naturally Occurring Methylated Catechins, 3‘ ‘- and 4‘ ‘-Methyl-epigallocatechin Gallate, in Various Fresh Tea Leaves and Commercial Teas and Their Potent Inhibitory Effects on Inducible Nitric Oxide Synthase in Macrophages

Published:2005-08-12 Issue:18 Volume:53 Page:7035-7042
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chiu Feng-Lan¹,Lin Jen-Kun¹

Affiliation:

1. Institute of Biochemistry and Molecular Biology, College of Medicine, National Taiwan University, Number 1, Section 1, Jen-Ai Road, Taipei, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0507442

Reference41 articles.

1. Antioxidative Effects of Black Tea Theaflavins and Thearubigin on Lipid Peroxidation of Rat Liver Homogenates Induced by tert-Butyl Hydroperoxide.

2. Inhibition of spontaneous and photo-enhanced lipid peroxidation in mouse epidermal microsomes by epicatechin derivatives from green tea

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