Open AccessAntioxidant effects of chemical compounds in black tea
Author(s) -
Fernanda Galdino,
Brenda de Oliveira Tavares,
José Isaac Alves de Andrade,
Kamylla Kellen Alves de Andrade,
Laiane Batista Gonçalves,
Lázaro Robson de Araújo Brito Pereira,
Maria Rita Araruna de Sousa,
Victória Myllena de Souza Leonardo
Publication year - 2018
Publication title -
proceedings of mol2net 2018, international conference on multidisciplinary sciences, 4th edition
Language(s) - English
Resource type - Conference proceedings
DOI - 10.3390/mol2net-04-05550
Subject(s) - camellia sinensis , polyphenol , antioxidant , theaceae , lipid peroxidation , black tea , epigallocatechin gallate , chemistry , oxidative stress , food science , theaflavin , traditional medicine , catechin , biochemistry , biology , botany , medicine