Antioxidant and antimicrobial activities of tea infusions
about
Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage.Aqueous extracts of yerba mate (Ilex paraguariensis) as a natural antimicrobial against Escherichia coli O157:H7 in a microbiological medium and pH 6.0 apple juice.Anti-peroxyl radical quality and antibacterial properties of rooibos infusions and their pure glycosylated polyphenolic constituentsLactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas.Enhancement of antimicrobial activities of whole and sub-fractionated white tea by addition of copper (II) sulphate and vitamin C against Staphylococcus aureus; a mechanistic approachORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content.White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.Antimicrobial effect and membrane-active mechanism of tea polyphenols against Serratia marcescens.Lactobacillus acidophilus-Rutin Interplay Investigated by Proteomics.Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.Black tea polyphenols: a mechanistic treatise.The influence of processing on the microbial risk associated with Rooibos (Aspalathus linearis) tea.Antimicrobial Properties of Teas and Their Extracts in vitro.Insight into the molecular mechanism of P-glycoprotein mediated drug toxicity induced by bioflavonoids: an integrated computational approach.Essential oils and metal ions as alternative antimicrobial agents: a focus on tea tree oil and silver.Antimicrobial polyphenols from small tropical fruits, tea and spice oilseeds.Anti-Inflammatory Diet in Clinical Practice: A Review.Healthy properties of green and white teas: an update.Neuroprotective effects of white tea against oxidative stress-induced toxicity in striatal cells.Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks.The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.In Vitro Cytoprotective Effects and Antioxidant Capacity of Phenolic Compounds from the Leaves of Swietenia macrophylla.Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions.The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models.Cocoa flavonoid-enriched diet modulates systemic and intestinal immunoglobulin synthesis in adult Lewis rats.Screening of Antioxidant Activity of Gentian Lutea Root and Its Application in Oil-in-Water Emulsions.Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains.Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration.Inhibition of Listeria monocytogenes ATCC 19115 on ham steak by tea bioactive compounds incorporated into chitosan-coated plastic filmsImpact of instantaneous controlled pressure drop on microstructural modification of green tea and its infusion quality.Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme.Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.Antioxidant activity assay based on the inhibition of oxidation and photobleaching of L-cysteine-capped CdTe quantum dots.Comparative effect of Camellia sinensis teas on object recognition test deficit and metabolic changes induced by cafeteria diet.Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats.Daily consumption of white tea (Camellia sinensis (L.)) improves the cerebral cortex metabolic and oxidative profile in prediabetic Wistar rats.Dark tea extract mitigates hematopoietic radiation injury with antioxidative activity.Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production.Screening of tea extract and theaflavins for inhibitory effects on the biological activity and production of staphylococcal enterotoxin A.
P2860
Q28834510-B96A3AC0-7F10-459B-BF34-4A2FA0E93D15Q33400647-29FC10D8-54C2-4D49-8E93-E1E213F58FD6Q33793143-732B16E3-3F56-4C88-9C6A-5FDFFED5806DQ33845390-42345092-AD45-4C54-9883-C9C85881F3DEQ34077055-E9834DE2-335B-494F-A0B4-ADA21B78C1C4Q34095306-92ED55DF-9D6B-4F08-9603-F133050DE7F9Q34132143-A78C5B68-EE64-423E-AFC8-5F3F20F2D059Q34974712-ED8C6FA9-4A2E-4DD7-AC46-8A1290348460Q36257218-571BB986-1CE0-4A1B-B148-3A7354E40E90Q37742531-4EC4D7B2-B182-4772-AFF8-98E5E15B4499Q38185442-226732CE-EC49-4C3D-AC12-570A4F0AC30DQ38208792-4E55C0C4-6721-4DEC-8649-492A4B3CAB2EQ38352856-6D5E4F5D-BCBB-4434-887E-49D59330CA04Q38780311-78819B08-2664-49F6-BD86-E7B8FA63529AQ38826004-699E146F-66BA-4AD3-B8C0-CC7E1EF2A42FQ38871937-F6249D83-B043-4AF9-A395-9C1868A34ABBQ39204855-6966BBB2-EED7-4C05-BA6E-5CE9A50169A6Q39390913-92D802EE-1C39-4B57-8887-DBC59D9AE424Q39519656-63F2248A-0912-4A01-A350-0993CC8514C7Q39982557-21FFDB23-A942-458E-8427-6505C1479D56Q40190727-9F634424-98E7-4645-8EB7-C996A871B140Q40393186-9921B2C8-A3A7-4D9F-AA21-E6184044EEDDQ42004621-F743B7E6-F457-44CF-979C-94CFAEEDFD3DQ42043040-2013BF17-FB62-4DDB-97B3-2FE61C366349Q42049190-64A68CC1-C98D-43C4-B0BE-341A16EB0B1CQ42088290-B70F7B0A-B573-4276-B1B1-E35BC9D870CFQ42122121-AEF6CA19-60E8-4540-9382-8FC11457F6BBQ42124859-2D45B703-3DEA-45E4-A77E-62998B007A7FQ42128628-EA9291D6-FE8A-4651-B908-A426E6B93DCFQ42828760-1C70DC49-2D1C-4C84-9790-222CD77928D5Q43237309-874C34C7-C2F5-4C6A-A0A2-695980421A8DQ46632660-12CE07B9-C0CB-405B-9BEE-348D5DFF21DDQ47365735-AD51F32A-8BDB-4AA3-9291-28B407D1AC09Q47559896-F87C3946-F75E-4D42-B76A-7CDC20ACCA3AQ47773997-D5A0D122-0977-47B8-AF46-020557030D9EQ48310111-A2798194-24FD-403E-83AB-11A50B5BA7AFQ50084146-6336C3AF-03A6-41AC-BE5C-A7331222F09DQ50217325-D455DC9C-74F4-4427-9F05-F41AB38746B1Q50248538-2661DBF0-9E42-4C03-B33A-21DE0FACF418Q50447944-922CAD21-0F6B-47C6-A3BF-0E013F084A73
P2860
Antioxidant and antimicrobial activities of tea infusions
description
im Mai 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 2008
@uk
name
Antioxidant and antimicrobial activities of tea infusions
@en
Antioxidant and antimicrobial activities of tea infusions
@nl
type
label
Antioxidant and antimicrobial activities of tea infusions
@en
Antioxidant and antimicrobial activities of tea infusions
@nl
prefLabel
Antioxidant and antimicrobial activities of tea infusions
@en
Antioxidant and antimicrobial activities of tea infusions
@nl
P2093
P1433
P1476
Antioxidant and antimicrobial activities of tea infusions
@en
P2093
J. Angel López Jiménez
M. Pilar Almajano
Michael H. Gordon
Rosa Carbó
P356
10.1016/J.FOODCHEM.2007.10.040
P577
2008-05-01T00:00:00Z