Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea-Reference-Cited by-同舟云学术

Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea

Published:2007-09-20 Issue:21 Volume:55 Page:8787-8792
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jeng Kee-Ching¹,Chen Chin-Shuh¹,Fang Yu-Pun¹,Hou Rolis Chien-Wei¹,Chen Yuh-Shuen¹

Affiliation:

1. Department of Education and Research, Taichung Veterans General Hospital, and Institute of Medical Technology and Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China, Jenteh Junior College of Medicine and Nursing Management, Miaoli, Taiwan, Republic of China, and Department of Food Nutrition, HungKuang University, Taichung, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071629p

Reference31 articles.

1. Mechanisms of hypolipidemic and anti-obesity effects of tea and tea polyphenols

2. Beneficial Effects of Green Tea—A Review

3. Tea and Tea Polyphenols in Cancer Prevention

4. Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh tea

5. Primary Prevention of Cardiovascular Diseases With Statin Therapy

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