Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species
Koichi Sugimoto, Yasumasa Matsuoka, Sakai Kyoko, Norika Fujiya, Hiroyuki Fujii, Jun’ichi Mano
Topics & Concepts
AcroleinChemistryCatechinGallateLipid peroxidationEpigallocatechin gallateFood scienceAntioxidantOrganic chemistryChromatographyPolyphenolNuclear chemistryCatalysisTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress