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In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea
In the present work, Qingzhuan tea, a unique dark tea produced by post-fermentation technology, was selected to investigate its antioxidant and pancreatic α-amylase inhibiting activities. Water extract of Qingzhuan tea was successively isolated by solvent partitioning procedures to obtain chloroform...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325029/ https://ncbi.nlm.nih.gov/pubmed/25694702 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1059-y |
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