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The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP

Tea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30−60 min of o...

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Principais autores: Alexandros Tsoupras, Ronan Lordan, Jack Harrington, Rebecca Pienaar, Karen Devaney, Stephanie Heaney, Anastasios Koidis, Ioannis Zabetakis
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-03-01
coleção:Foods
Assuntos:
tea
cardiovascular diseases
paf
polar lipids
platelet aggregation
pufa
mufa
Acesso em linha:https://www.mdpi.com/2304-8158/9/4/385
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