The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions
Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determ...
Shranjeno v:
| Principais autores: | , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2024-02-01
|
| Serija: | Applied Sciences |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2076-3417/14/5/2014 |
| Oznake: |
Brez oznak, prvi označite!
|