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

Teas can be classified according to their degree of fermentation, which has been reported to affect both the bioactive components in the teas and their antioxidative activity. In this study, four kinds of commercial Taiwanese tea at different degrees of fermentation, which include green (non-ferment...

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Detalles Bibliográficos
Autores principales: Kongpichitchoke, Teeradate, Chiu, Ming-Tzu, Huang, Tzou-Chi, Hsu, Jue-Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273586/
https://www.ncbi.nlm.nih.gov/pubmed/27754346
http://dx.doi.org/10.3390/molecules21101346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273586/
https://www.ncbi.nlm.nih.gov/pubmed/27754346
http://dx.doi.org/10.3390/molecules21101346

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