Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components
Wanjun Ma, Yali Shi, Gaozhong Yang, Jiang Shi, Junpeng Ji, Yue Zhang, Jiatong Wang, Qunhua Peng, Zhi Lin, Haipeng Lv
Topics & Concepts
ChemistryGallic acidAntioxidantFood sciencePolyphenolFermentationRaw materialCaffeineAntioxidant capacityProanthocyanidinBiochemistryOrganic chemistryBiologyEndocrinologyTea Polyphenols and EffectsTraditional Chinese Medicine AnalysisGinseng Biological Effects and Applications