Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

• Main Authors: Xiao-Yu Xu (Author), Jie Zheng (Author), Jin-Ming Meng (Author), Ren-You Gan (Author), Qian-Qian Mao (Author), Ao Shang (Author), Bang-Yan Li (Author), Xin-Lin Wei (Author), Hua-Bin Li (Author)
• Format: Book
• Published: MDPI AG, 2019-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments...