Phenolic Constituents and Antioxidant Activity of Wendita calysina Leaves (Burrito), a Folk Paraguayan Tea-Reference-Cited by-同舟云学术

Phenolic Constituents and Antioxidant Activity of Wendita calysina Leaves (Burrito), a Folk Paraguayan Tea

Published:2004-08-19 Issue:19 Volume:52 Page:5863-5868
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Piccinelli Anna Lisa¹,De Simone Francesco¹,Passi Siro¹,Rastrelli Luca¹

Affiliation:

1. Dipartimento di Scienze Farmaceutiche, Università degli Studi di Salerno, Via Ponte don Melillo, 84084 Fisciano (SA), Italy, and Istituto Dermopatico dell'Immacolata (IDI, IRCCS), Via Monti di Creta 104, Roma, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040100e

Reference29 articles.

1. Consumption of Green Tea Causes Rapid Increase in Plasma Antioxidant Power in Humans

2. Maté drinking: caffeine and phenolic acid intake

3. Isolation and Structure Elucidation of Two New Flavonoid Glycosides from the Infusion of Maytenus aquifolium Leaves. Evaluation of the Antiulcer Activity of the Infusion

4. Unfermented Rooibos Tea: Quantitative Characterization of Flavonoids by HPLC−UV and Determination of the Total Antioxidant Activity

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