Results 251 to 260 of about 56,210 (295)

A novel combinatorial approach integrating experimental and computational analysis of antioxidant activity: Evaluating catechin and L-ascorbic acid in serum

Aamir Rasool, Christopher C. Chidi, Sophie Rigaut, Sherry M. Carty, Chirine Soubra‐Ghaoui, Richa Chandra   +5 more
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From pulp to pomace: Distribution and bioactivity of free and bound phenolics in <i>Rosa roxburghii</i>. [PDF]

Food Chem X
Yang J, Wan X, Sun J, Zhang Q, Yang Q, Hu Y, Li Y, Huang R, Chen G.   +8 more
europepmc   +1 more source

A micro-fluidic device to measure antioxidative capacity of tea catechins

, 2019
Alexandra Homsy, Laure Jeandupeux, Marzena Walaszczyk, Claudio Prieur, Frédéric Truffer, Martial Geiser, Isabelle Udrisard, Agnieszka Kosinska Cagnazzo, Wilfried Andlauer, Harry J. Whitlow   +9 more
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Antimicrobial effects of epigallocatechin-3-gallate, a catechin abundant in green tea, on periodontal disease-associated bacteria

Mayu Higuchi, Yuki Abiko, Jumpei Washio, Nobuhiro Takahashi   +3 more
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Antimicrobial and Cytoprotective Effects of Tea Extracts Against <i>Escherichia coli</i>-Producing Colibactin Toxin Infections. [PDF]

Antibiotics (Basel)
Teppabut W, Tragoolpua Y, Kaewkod T.
europepmc   +1 more source

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Association of (+)-catechin and catechin-(4α→ 8)-catechin with oligopeptides

Chem. Commun., 1996
NOE studies on the complexation of (poly) flavanoids with peptides containing proline residues in aqueous solutions reveal site specific approach directed by hydrophobic interaction of the aromatic rings of catechin and its dimer, catechin-(4α→ 8)-catechin, to conformationally accessible regions of peptides without strong preference for interaction ...
Tsutomu Hatano, Richard W. Hemingway
openaire   +1 more source

(+)-Catechin is more bioavailable than (−)-catechin: Relevance to the bioavailability of catechin from cocoa

Free Radical Research, 2006
Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains ( - )-catechin, in addition to its major flavanol, ( - )-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate.
Jennifer L, Donovan, Vanessa, Crespy, Manuel, Oliveira, Karen A, Cooper, Bryan B, Gibson, Gary, Williamson   +5 more
openaire   +2 more sources

Determination of tea catechins

Journal of Chromatography A, 2000
An overview of analytical methods for the measurement of biologically important tea catechins is presented. Liquid chromatography and capillary electrophoresis are the most cited techniques for catechin separation, identification and quantitation.
J J, Dalluge, B C, Nelson
openaire   +2 more sources