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Evaluation of the Anti-oxidative Effect (in vitro) of Tea Polyphenols(Organic Chemistry)
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HASHIMOTO Fumio
,
ONO Masateru
,
MASUOKA Chikako
,
ITO Yasuyuki
,
SAKATA Yusuke
,
SHIMIZU Keiichi
,
NONAKA Gen-ichiro
,
NISHIOKA Itsuo
,
NOHARA Toshihiro
… Among these, 1, 4, 6-tri-O-galloyl-β-D-glucose (hydrolyzable tannin) showed the highest anti-oxidative activity against lipid peroxidation, even stronger than that of 3-tert.-butyl-4-hydroxyanisole (BHA). … The assay demonstrates that tea polyphenols, except for desgalloylated dimeric proanthocyanidins that possess a catechin structure in the upper unit and desgalloylated flavan-3-ols, and excepting theaflavin 3, 3'-di-O-gallate, had more antioxidative activity than that of α-tocopherol. …
Bioscience, biotechnology, and biochemistry 67(2), 396-401, 2003-02-23
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