Biological and anti-microbial activity of irradiated green tea polyphenols

Polyphenols of green tea leaf were separated and irradiated at 40 kGy to investigate the effect of irradiation on changes of biological and anti-microbial activities. The major antioxidative activities, including electron donating, inhibition of xanthine oxidase, metal ion chelating, and inhibition...

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Veröffentlicht in:	Food chemistry 2004-12, Vol.88 (4), p.549-555
Hauptverfasser:	An, Bong-Jeun, Kwak, Jae-Hoon, Son, Jun-Ho, Park, Jung-Mi, Lee, Jin-Young, Jo, Cheorun, Byun, Myung-Woo
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-microbial antimicrobial properties antioxidant activity Biological activity Biological and medical sciences chelation Coffee, tea and other stimulative beverage industries electron transfer enzyme activity enzyme inhibition Escherichia coli Food industries food irradiation Fundamental and applied biological sciences. Psychology Green tea Irradiation lipolysis Polyphenols Staphylococcus aureus Staphylococcus epidermidis Streptococcus mutans superoxide dismutase xanthine oxidase
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