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 oxidati...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Tsoupras, Alexandros, Lordan, Ronan, Harrington, Jack, Pienaar, Rebecca, Devaney, Karen, Heaney, Stephanie, Koidis, Anastasios, Zabetakis, Ioannis
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
Fag:
Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7230539/
https://ncbi.nlm.nih.gov/pubmed/32224958
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040385
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker