Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas

• Asıl Yazarlar: Tânia Santos de Almeida (Yazar), Maria Eduarda Machado Araújo (Yazar), Lucía González Rodríguez (Yazar), Ana Júlio (Yazar), Beatriz Garcia Mendes (Yazar), Rui Miguel Borges dos Santos (Yazar), José Artur Martinho Simões (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Universidade de São Paulo.
• Konular: article
• Online Erişim: Connect to this object online.

The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the α-glucosidase inhibitory activity were assessed. Higher TPC and a...