Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion
The extractable and non-extractable polyphenols (EPP and NEPP) of green tea were characterized. The results showed that the total polyphenolic content of NEPP was 4 times lower than that of EPP, and polyphenolic profiles of NEPP and EPP were also remarkably different, both qualitatively and quantita...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618300069 |