Comparison of Anti-Glycation Capacity of Two New Purple-Colored- Leaf Tea Cultivars with an Ordinary Green-Colored-Leaf Tea Cultivar in Taiwan
Open Access
- 16 February 2017
- journal article
- Published by Peertechz Publications Private Limited in Global Journal of Obesity, Diabetes and Metabolic Syndrome
- Vol. 4 (1), 009-015
- https://doi.org/10.17352/2455-8583.000017
Abstract
No abstract availableThis publication has 39 references indexed in Scilit:
- Inhibition of advanced glycation end products by red grape skin extract and its antioxidant activityBMC Complementary and Alternative Medicine, 2013
- Inhibitory Effect and Mechanisms of an Anthocyanins- and Anthocyanidins-Rich Extract from Purple-Shoot Tea on Colorectal Carcinoma Cell ProliferationJournal of Agricultural and Food Chemistry, 2012
- Comparison of anti-glycation capacities of several herbal infusions with that of green teaFood Chemistry, 2010
- Catechins depletion patterns in relation to theaflavin and thearubigins formationFood Chemistry, 2009
- Green tea polyphenol epigallocatechin-3-gallate inhibits advanced glycation end product-induced expression of tumor necrosis factor-α and matrix metalloproteinase-13 in human chondrocytesArthritis Research & Therapy, 2009
- Inhibition of Protein Glycation by Extracts of Culinary Herbs and SpicesJournal of Medicinal Food, 2008
- The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potentialFood Chemistry, 2007
- Therapeutic effect of green tea extract on oxidative stress in aorta and heart of streptozotocin diabetic ratsChemico-Biological Interactions, 2006
- Inhibitory Effect of Naturally Occurring Flavonoids on the Formation of Advanced Glycation EndproductsJournal of Agricultural and Food Chemistry, 2005
- Advanced Glycosylation End Products in Tissue and the Biochemical Basis of Diabetic ComplicationsThe New England Journal of Medicine, 1988