Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities
Cristiane de Moura, Tufy Kabbas, Fernanda Rafaelly de Oliveira Pedreira, Luciana Azevedo, M. M. Furtado, Anderson S. Sant’Ana, Marcelo Franchin, Vinicius Rafael Gonzaga, Yuqing Cui, Mingchun Wen, Liang Zhang, Romaiana Picada Pereira, Daniel Granato
Topics & Concepts
Camellia sinensisAntimicrobialChemistryFood scienceAntioxidantStaphylococcus epidermidisIngredientExtraction (chemistry)Staphylococcus aureusBiochemistryBotanyBiologyBacteriaChromatographyOrganic chemistryGeneticsTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew Applications