The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids against PAF, Thrombin, Collagen, and ADP

Tea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30–60 min of oxidati...

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Detalles Bibliográficos
Autores principales: Tsoupras, Alexandros, Lordan, Ronan, Harrington, Jack, Pienaar, Rebecca, Devaney, Karen, Heaney, Stephanie, Koidis, Anastasios, Zabetakis, Ioannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230539/
https://www.ncbi.nlm.nih.gov/pubmed/32224958
http://dx.doi.org/10.3390/foods9040385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230539/
https://www.ncbi.nlm.nih.gov/pubmed/32224958
http://dx.doi.org/10.3390/foods9040385

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