Zobrazeno 1 - 10
of 10
pro vyhledávání: '"tea polyphenolic components"'
Publikováno v:
Antioxidants, Vol 11, Iss 6, p 1066 (2022)
The molecular constituents of Camellia sinensis, in particular epigallocatechin-3-O-gallate (EGCG) and, more remarkably, the galloylated theaflavins, mainly theaflavin-3,3′-di-O-gallate (TF-3,3′-DG), have been reported to inhibit SARS-CoV-2 3-chy
Externí odkaz:
https://doaj.org/article/da8ae0dca56347fc8a75caccbb583137
Akademický článek
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Publikováno v:
Journal of the Science of Food & Agriculture; Mar2018, Vol. 98 Issue 5, p1653-1659, 7p
Autor:
Yi, Deqing, Tan, Xuerui, Zhao, Zhiguo, Cai, Yingmu, Li, Yiming, Lin, Xiuying, Lu, Sailan, Chen, Yongsong, Zhang, Qingying
Publikováno v:
British Journal of Nutrition; 4/28/2014, Vol. 111 Issue 8, p1421-1429, 9p
Publikováno v:
Carcinogenesis; Apr2011, Vol. 32 Issue 4, p537-544, 8p
Publikováno v:
European Journal of Oral Sciences; Dec2004, Vol. 112 Issue 6, p510-515, 6p
Autor:
Ronald Ross Watson, Victor R Preedy
Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases, Second Edition is a valuable scientific resource that focuses on the latest advances in bioactive food research and the potential benefit of bioactive food choice on art
Autor:
Yong-Su Zhen
The tea plant, Camellia sinensis, is of particular importance to humans, and the consumption of tea has a long history of over 2000 years. Currently, tea is one of the most popular beverages worldwide. In recent years the subject of tea has attracted