Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments...

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Detalles Bibliográficos
Autores principales: Xu, Xiao-Yu, Zheng, Jie, Meng, Jin-Ming, Gan, Ren-You, Mao, Qian-Qian, Shang, Ao, Li, Bang-Yan, Wei, Xin-Lin, Li, Hua-Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943518/
https://www.ncbi.nlm.nih.gov/pubmed/31766414
http://dx.doi.org/10.3390/antiox8120572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943518/
https://www.ncbi.nlm.nih.gov/pubmed/31766414
http://dx.doi.org/10.3390/antiox8120572

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