Opportunities and challenges for the nanodelivery of green tea catechins in functional foods.
暂无分享,去创建一个
S. Jafari | A. Babazadeh | R. Shaddel | S. Akbari-Alavijeh | S. Boostani | A. Rehman | A. Rashidinejad | A. Rezaei
[1] B. Zhu,et al. Epigallocatechin-3-gallate in functional food development: From concept to reality , 2020 .
[2] D. Ni,et al. Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway. , 2020, Food chemistry.
[3] Takashi Suzuki,et al. Green tea catechins adsorbed on the murine pharyngeal mucosa reduce influenza A virus infection , 2020 .
[4] Nieves Pizarro Lozano,et al. Bioavailability of Epigallocatechin Gallate Administered with Different Nutritional Strategies in Healthy Volunteers , 2020, Antioxidants.
[5] Xiaoyan Qin,et al. Tea polyphenols attenuate staurosporine-induced cytotoxicity and apoptosis by modulating BDNF-TrkB/Akt and Erk1/2 signaling axis in hippocampal neurons , 2020, IBRO reports.
[6] E. Monflier. cyclodextrins , 2020, Catalysis from A to Z.
[7] S. Jafari,et al. Application of nano/microencapsulated phenolic compounds against cancer. , 2020, Advances in colloid and interface science.
[8] Aamir Ahmad,et al. EGCG Mediated Targeting of Deregulated Signaling Pathways and Non-Coding RNAs in Different Cancers: Focus on JAK/STAT, Wnt/β-Catenin, TGF/SMAD, NOTCH, SHH/GLI, and TRAIL Mediated Signaling Pathways , 2020, Cancers.
[9] H. Wada,et al. Kosen-cha, a Polymerized Catechin-Rich Green Tea, as a Potential Functional Beverage for the Reduction of Body Weight and Cardiovascular Risk Factors: A Pilot Study in Obese Patients. , 2020, Biological & pharmaceutical bulletin.
[10] R. Fontana,et al. United States Pharmacopeia (USP) comprehensive review of the hepatotoxicity of green tea extracts , 2020, Toxicology reports.
[11] S. Jafari,et al. Nanocarrier-mediated brain delivery of bioactives for treatment/prevention of neurodegenerative diseases. , 2020, Journal of controlled release : official journal of the Controlled Release Society.
[12] Jin Liang,et al. Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review , 2020 .
[13] Jiyong Zhou,et al. Antiviral Effect of Epigallocatechin Gallate via Impairing Porcine Circovirus Type 2 Attachment to Host Cell Receptor , 2020, Viruses.
[14] M. Jimenez-Del-Rio,et al. Role of a novel (−)-epigallocatechin-3-gallate delivery system on the prevention against oxidative stress damage in vitro and in vivo model of Parkinson's disease , 2020 .
[15] Sang-Hyun Kim,et al. SG-SP1 Suppresses Mast Cell-Mediated Allergic Inflammation via Inhibition of FcεRI Signaling , 2020, Frontiers in Immunology.
[16] D. Siebert,et al. Anti-inflammatory activity of the epicuticular wax and its isolated compounds catechin and gallocatechin from Eugenia brasiliensis Lam. (Myrtaceae) leaves , 2020, Natural product research.
[17] S. Jafari,et al. Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry , 2019 .
[18] Mahnaz Tabibiazar,et al. Development of Behenic Acid-Ethyl Cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer. , 2019, International journal of biological macromolecules.
[19] R. Bruno,et al. Intestinal-level anti-inflammatory bioactivities of catechin-rich green tea: Rationale, design, and methods of a double-blind, randomized, placebo-controlled crossover trial in metabolic syndrome and healthy adults , 2019, Contemporary clinical trials communications.
[20] Rana Muhammad Aadil,et al. Carotenoid-loaded nanocarriers: A comprehensive review. , 2019, Advances in colloid and interface science.
[21] X. Wan,et al. Synergistic antioxidant activity and anticancer effect of green tea catechin stabilized on nanoscale cyclodextrin-based metal–organic frameworks , 2019, Journal of Materials Science.
[22] A. Neves,et al. EGCG intestinal absorption and oral bioavailability enhancement using folic acid-functionalized nanostructured lipid carriers , 2019, Heliyon.
[23] Xiaosong Hu,et al. Gut microbiota determines the prevention effects of Luffa cylindrica (L.) Roem supplementation against obesity and associated metabolic disorders induced by high‐fat diet , 2019, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.
[24] Yuan Li,et al. Tea polyphenols: The application in oral microorganism infectious diseases control , 2019 .
[25] S. Jafari,et al. Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties , 2019, Trends in Food Science & Technology.
[26] A. Sureda,et al. Trends of tea in cardiovascular health and disease: A critical review , 2019, Trends in Food Science & Technology.
[27] Mahnaz Tabibiazar,et al. Zein-CMC-PEG Multiple Nanocolloidal Systems as a Novel Approach for Nutra-Pharmaceutical Applications , 2019, Advanced pharmaceutical bulletin.
[28] Jian-Hui Ye,et al. Nano- and micro-particles for delivery of catechins: Physical and biological performance , 2019, Critical reviews in food science and nutrition.
[29] Satheesh Natarajan,et al. GREEN TEA CATECHIN LOADED NANODELIVERY SYSTEMS FOR THE TREATMENT OF PANDEMIC DISEASES , 2019, Asian Journal of Pharmaceutical and Clinical Research.
[30] Neelam Singh,et al. Montelukast Sodium Formulation Containing Green Tea Extract to Reduce the Oxidative Stress in Guinea Pig Model of Chronic Allergic Asthma. , 2019, Recent Patents on Drug Delivery & Formulation.
[31] M. Islam,et al. A STUDY ON DIFFERENT PLANTS OF APOCYNACEAE FAMILY AND THEIR MEDICINAL USES , 2019, Universal Journal of Pharmaceutical Research.
[32] D. Young,et al. Stability and recovery of cyclodextrin encapsulated catechin in various food matrices. , 2019, Food chemistry.
[33] S. Jafari,et al. Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers , 2019, Food Hydrocolloids.
[34] H. Corke,et al. Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery , 2019, Critical reviews in food science and nutrition.
[35] Mudasir Ahmad,et al. Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. , 2019, Food chemistry.
[36] O. Martín‐Belloso,et al. Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods , 2018, Front. Sustain. Food Syst..
[37] H. Tajmir-Riahi,et al. Conjugation of tea catechins with chitosan nanoparticles , 2018, Food Hydrocolloids.
[38] Vivian Alves Pereira Silva,et al. Consumption of Green Tea ( Camellia sinensis ) Improves Lipid, Hepatic, and Hematological Profiles of Rats That Are Submitted to Long-Term Androgenic Stimulation , 2018 .
[39] M. Farzaei,et al. Role of green tea catechins in prevention of age‐related cognitive decline: Pharmacological targets and clinical perspective , 2018, Journal of cellular physiology.
[40] C. Charcosset,et al. Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview , 2018, Journal of Functional Foods.
[41] Yuerong Liang,et al. Bioavailability of Tea Catechins and Its Improvement , 2018, Molecules.
[42] Jia Liu,et al. The Effect of Ultrasound, Oxygen and Sunlight on the Stability of (−)-Epigallocatechin Gallate , 2018, Molecules.
[43] A. Babazadeh,et al. Vitamin E Loaded Nanoliposomes: Effects of Gammaoryzanol, Polyethylene Glycol and Lauric Acid on Physicochemical Properties , 2018, Colloid and Interface Science Communications.
[44] Büşra Başar Gökcen,et al. Tea consumption and disease correlations , 2018, Trends in Food Science & Technology.
[45] N. Zsindely,et al. Green tea infusion alleviates neurodegeneration induced by mutant Huntingtin in Drosophila , 2018, Nutritional neuroscience.
[46] Zhongkai Zhou,et al. Nano-encapsulation of epigallocatechin gallate in the ferritin-chitosan double shells: Simulated digestion and absorption evaluation. , 2018, Food research international.
[47] A. Shao,et al. The safety of green tea and green tea extract consumption in adults – Results of a systematic review , 2018, Regulatory toxicology and pharmacology : RTP.
[48] S. Nakano,et al. In Vitro and In Silico Studies of the Molecular Interactions of Epigallocatechin-3-O-gallate (EGCG) with Proteins That Explain the Health Benefits of Green Tea , 2018, Molecules.
[49] Liang Zhang,et al. Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats. , 2018, Food chemistry.
[50] Yongquan Xu,et al. Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. , 2017, Food chemistry.
[51] R W Hartel,et al. A 100-Year Review: Milestones in the development of frozen desserts. , 2017, Journal of dairy science.
[52] D. Young,et al. Cyclodextrin encapsulated catechin: Effect of pH, relative humidity and various food models on antioxidant stability , 2017 .
[53] Sanghoon Ko,et al. Nanotechnological approaches to enhance the bioavailability and therapeutic efficacy of green tea polyphenols , 2017 .
[54] نگین نوری,et al. EFFECTS OF GREEN TEA EXTRACT NANOENCAPSULATION ON THE SURVIVAL OF LACTOBACILLUS CASEI AND BIFIDOBACTERIUM LACTIS IN SYMBIOTIC ICE CREAM , 2017 .
[55] D. Sun-Waterhouse,et al. Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties , 2017, Critical reviews in food science and nutrition.
[56] V. Suganya,et al. Microencapsulation and Nanoencapsulation: A Review , 2017 .
[57] J. Lagarón,et al. Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying , 2017 .
[58] X. Wan,et al. Synthesis and controlled-release properties of chitosan/β-Lactoglobulin nanoparticles as carriers for oral administration of epigallocatechin gallate , 2016, Food Science and Biotechnology.
[59] Ngoc Bao Huynh. The Immunological Benefits of Green Tea (Camellia sinensis) , 2016 .
[60] A. López-Rubio,et al. Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study , 2016 .
[61] K. Dziedzic,et al. Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis). , 2016, Food chemistry.
[62] S. Ferguson,et al. Stability of (-)-epigallocatechin gallate and its activity in liquid formulations and delivery systems. , 2016, The Journal of nutritional biochemistry.
[63] Ji-Soo Lee,et al. Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique , 2016, Food Science and Biotechnology.
[64] D. Sun-Waterhouse,et al. Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion , 2016 .
[65] A. Babazadeh,et al. Novel nanostructured lipid carriers as a promising food grade delivery system for rutin , 2016 .
[66] Jong Y. Park,et al. Randomized, placebo-controlled trial evaluating the safety of one-year administration of green tea catechins , 2016, Oncotarget.
[67] A. Babazadeh,et al. Nano-phytosome as a potential food-grade delivery system , 2016 .
[68] D. Everett,et al. Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion , 2016, Antioxidants.
[69] Liqing Zhao,et al. Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion. , 2016, Food chemistry.
[70] Qiang Wang,et al. Improved oral absorption of (−)‐epigallocatechin‐3‐gallate via self‐double‐emulsifying solid formulation , 2016 .
[71] Yuerong Liang,et al. Suppressive Effects of Tea Catechins on Breast Cancer , 2016, Nutrients.
[72] Xiaojia He,et al. Nanotechnology in food science: Functionality, applicability, and safety assessment , 2016, Journal of food and drug analysis.
[73] D. Everett,et al. A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion. , 2016, Food & function.
[74] Iman Katouzian,et al. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins , 2016 .
[75] D. Everett,et al. Interactions between milk fat globules and green tea catechins. , 2016, Food chemistry.
[76] C. Anandharamakrishnan,et al. Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins , 2016 .
[77] D. Everett,et al. Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion , 2016 .
[78] A. Babazadeh,et al. Vitamin A palmitate-bearing nanoliposomes: Preparation and characterization , 2016 .
[79] Yanyun Zhao,et al. Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes. , 2016, Carbohydrate polymers.
[80] C. Anandharamakrishnan,et al. Microencapsulation of green tea polyphenols and its effect on incorporated bread quality , 2015 .
[81] M. C. Nunes,et al. Developing consumer acceptable biscuits enriched with Psyllium fibre , 2015, Journal of Food Science and Technology.
[82] J. Lagarón,et al. Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods , 2015 .
[83] D. Sun-Waterhouse,et al. Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion , 2015 .
[84] G. Mazzanti,et al. Hepatotoxicity of green tea: an update , 2015, Archives of Toxicology.
[85] Sanghoon Ko,et al. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application , 2015 .
[86] Pravin Vasantrao Gadkari,et al. Extraction of catechins from decaffeinated green tea for development of nanoemulsion using palm oil and sunflower oil based lipid carrier systems , 2015 .
[87] P. Borah,et al. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits , 2015, Journal of Food Science and Technology.
[88] Weilin Liu,et al. Improved in vitro digestion stability of (-)-epigallocatechin gallate through nanoliposome encapsulation. , 2014, Food research international.
[89] A. Murakami. Dose-dependent functionality and toxicity of green tea polyphenols in experimental rodents. , 2014, Archives of biochemistry and biophysics.
[90] D. Sun-Waterhouse,et al. Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. , 2014, Food chemistry.
[91] Xiaobo Luo,et al. Optimization on condition of epigallocatechin-3-gallate (EGCG) nanoliposomes by response surface methodology and cellular uptake studies in Caco-2 cells , 2014, Nanoscale Research Letters.
[92] M. Corredig,et al. Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion. , 2014, Food & function.
[93] S. Yadav,et al. Encapsulation of catechin and epicatechin on BSA NPS improved their stability and antioxidant potential , 2014, EXCLI journal.
[94] Na Li,et al. The physical and chemical stability of amorphous (−)-epi-gallocatechin gallate: Effects of water vapor sorption and storage temperature , 2014 .
[95] Keizo Sato,et al. Simultaneous detection of green tea catechins and gallic acid in human serum after ingestion of green tea tablets using ion-pair high-performance liquid chromatography with electrochemical detection. , 2014, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.
[96] M. Ekor,et al. The growing use of herbal medicines: issues relating to adverse reactions and challenges in monitoring safety , 2014, Front. Pharmacol..
[97] D. Sun-Waterhouse,et al. Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese , 2013 .
[98] Na Li,et al. Color and chemical stability of tea polyphenol (−)-epigallocatechin-3-gallate in solution and solid states , 2013 .
[99] Jia Zhang,et al. Nanoencapsulation enhances epigallocatechin-3-gallate stability and its antiatherogenic bioactivities in macrophages. , 2013, Journal of agricultural and food chemistry.
[100] J. Gutiérrez,et al. Toxicidad hepática por té verde (Camellia sinensis): Revisión de tema , 2013 .
[101] Weibiao Zhou,et al. Green tea catechins during food processing and storage: A review on stability and detection , 2013 .
[102] Na Li,et al. Kinetic study of catechin stability: effects of pH, concentration, and temperature. , 2012, Journal of agricultural and food chemistry.
[103] Yifat Cohen,et al. Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study , 2012 .
[104] Xiaoxiong Zeng,et al. Cellular uptake and cytotoxicity of chitosan-caseinophosphopeptides nanocomplexes loaded with epigallocatechin gallate. , 2012, Carbohydrate polymers.
[105] D. Mereles,et al. Epigallocatechin-3-gallate (EGCG) for Clinical Trials: More Pitfalls than Promises? , 2011, International journal of molecular sciences.
[106] Jia-You Fang,et al. Elastic liposomes as carriers for oral delivery and the brain distribution of (+)-catechin , 2011, Journal of drug targeting.
[107] Takuji Tanaka,et al. High-dose green tea polyphenols induce nephrotoxicity in dextran sulfate sodium-induced colitis mice by down-regulation of antioxidant enzymes and heat-shock protein expressions , 2011, Cell Stress and Chaperones.
[108] Lishuang Wang,et al. Water-in-oil-in-water double emulsions: an excellent delivery system for improving the oral bioavailability of pidotimod in rats. , 2011, Journal of pharmaceutical sciences.
[109] P. Roach,et al. Isolation of Green Tea Catechins and Their Utilization in the Food Industry , 2011 .
[110] Weibiao Zhou,et al. A stability study of green tea catechins during the biscuit making process , 2011 .
[111] G. Samson,et al. Interaction of milk a- and -caseins with tea polyphenols , 2011 .
[112] Na Li,et al. Degradation kinetics of catechins in green tea powder: effects of temperature and relative humidity. , 2011, Journal of agricultural and food chemistry.
[113] Dinita Sharma,et al. Phytochemical extraction and antimicrobial properties of different medicinal plants : Ocimum sanctum (Tulsi), Eugenia caryophyllata (Clove), Achyranthes bidentata (Datiwan) and Azadirachta indica (Neem) , 2011 .
[114] Yoshimasa Nakamura,et al. Covalent Binding of Tea Catechins to Protein Thiols: The Relationship between Stability and Electrophilic Reactivity , 2010, Bioscience, biotechnology, and biochemistry.
[115] Y. D. Livney,et al. Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG , 2010 .
[116] I. Larson,et al. Chitosan nanoparticles enhance the intestinal absorption of the green tea catechins (+)-catechin and (-)-epigallocatechin gallate. , 2010, European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences.
[117] R. Ruseckaite,et al. Enhancing water repellence and mechanical properties of gelatin films by tannin addition. , 2010, Bioresource technology.
[118] A. Doyen,et al. Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink , 2010 .
[119] A. Chiou,et al. Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract , 2010 .
[120] M. Ricci,et al. Development of a scalable procedure for fine calcium alginate particle preparation , 2010 .
[121] Akiko Takagaki,et al. Metabolism of (-)-epigallocatechin gallate by rat intestinal flora. , 2010, Journal of agricultural and food chemistry.
[122] Hyeon Gyu Lee,et al. Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity , 2009 .
[123] I. Kapetanovic,et al. Exposure and toxicity of green tea polyphenols in fasted and non-fasted dogs. , 2009, Toxicology.
[124] B. Patil,et al. Citrus bioactive compounds improve bone quality and plasma antioxidant activity in orchidectomized rats. , 2009, Phytomedicine : international journal of phytotherapy and phytopharmacology.
[125] Yi-Fan Li,et al. Endosulfan in China 1—gridded usage inventories , 2009, Environmental science and pollution research international.
[126] Mary Ann Augustin,et al. Nano- and micro-structured assemblies for encapsulation of food ingredients. , 2009, Chemical Society reviews.
[127] M. Friedman,et al. Stability of green tea catechins in commercial tea leaves during storage for 6 months. , 2009, Journal of food science.
[128] G. Mazzanti,et al. Hepatotoxicity from green tea: a review of the literature and two unpublished cases , 2009, European Journal of Clinical Pharmacology.
[129] L. Bazinet,et al. Catechin stability of EGC- and EGCG-enriched tea drinks produced by a two-step extraction procedure , 2008 .
[130] Xiaoxiong Zeng,et al. Optimization of fabrication parameters to produce chitosan-tripolyphosphate nanoparticles for delivery of tea catechins. , 2008, Journal of agricultural and food chemistry.
[131] L. S. Taylor,et al. Interaction of environmental moisture with powdered green tea formulations: effect on catechin chemical stability. , 2008, Journal of agricultural and food chemistry.
[132] Weibiao Zhou,et al. Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range. , 2008, Journal of agricultural and food chemistry.
[133] K. Rahman. Studies on free radicals, antioxidants, and co-factors , 2007, Clinical interventions in aging.
[134] Z. Zuo,et al. Intestinal efflux transport kinetics of green tea catechins in Caco‐2 monolayer model , 2007, The Journal of pharmacy and pharmacology.
[135] Weibiao Zhou,et al. Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor. , 2006, Journal of agricultural and food chemistry.
[136] P. O'Brien,et al. Cellular and in vivo hepatotoxicity caused by green tea phenolic acids and catechins. , 2006, Free radical biology & medicine.
[137] Chi-Tang Ho,et al. Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions. , 2005, Journal of agricultural and food chemistry.
[138] Vincenzo Savarino,et al. Liver enzyme alteration: a guide for clinicians , 2005, Canadian Medical Association Journal.
[139] Min Huang,et al. Uptake and Cytotoxicity of Chitosan Molecules and Nanoparticles: Effects of Molecular Weight and Degree of Deacetylation , 2004, Pharmaceutical Research.
[140] D. Seril,et al. Epigallocatechin-3-gallate is absorbed but extensively glucuronidated following oral administration to mice. , 2003, The Journal of nutrition.
[141] L. Leung,et al. Stability of tea theaflavins and catechins , 2003 .
[142] D. Alberts,et al. Pharmacokinetics and safety of green tea polyphenols after multiple-dose administration of epigallocatechin gallate and polyphenon E in healthy individuals. , 2003, Clinical cancer research : an official journal of the American Association for Cancer Research.
[143] Chung S. Yang,et al. Cancer chemopreventive activity and bioavailability of tea and tea polyphenols. , 2003, Mutation research.
[144] M. Tabata,et al. Effects of pH and Metal Ions on Antioxidative Activities of Catechins , 2001, Bioscience, biotechnology, and biochemistry.
[145] J. Braughler,et al. The involvement of iron in lipid peroxidation. Importance of ferric to ferrous ratios in initiation. , 1986, The Journal of biological chemistry.
[146] Jerry Avorn. Technology , 1929, Nature.
[147] R. Kiyama. Estrogenic biological activity and underlying molecular mechanisms of green tea constituents , 2020 .
[148] F. Ahmad,et al. Epigallocatechin-3-Gallate-Loaded Nanocarriers for Health Benefits , 2020 .
[149] J. Moses,et al. Nanoencapsulation of Green Tea Polyphenols , 2020 .
[150] Jing Zhu,et al. Preventive consumption of green tea modifies the gut microbiota and provides persistent protection from high-fat diet-induced obesity , 2020 .
[151] Letícia Torres Ferreira,et al. Green tea polyphenols positively impact hepatic metabolism of adiponectin-knockout lean mice , 2020 .
[152] S. Jafari,et al. Encapsulation of food ingredients by nanoliposomes , 2019, Lipid-Based Nanostructures for Food Encapsulation Purposes.
[153] Iman Katouzian,et al. Bioavailability and release of bioactive components from nanocapsules , 2017 .
[154] Iman Katouzian,et al. Release, Characterization, and Safety of Nanoencapsulated Food Ingredients , 2017 .
[155] D. Mcclements,et al. Nanotechnology Approaches for Increasing Nutrient Bioavailability. , 2017, Advances in food and nutrition research.
[156] B. S. Baharin,et al. Microencapsulation of Green tea Extracts and its Effects on the Physico-Chemical and Functional Properties of Mango Drinks , 2016 .
[157] Kieko Saito,et al. Anti-Cancer Effects of Green Tea by Either Anti- or Pro- Oxidative Mechanisms. , 2016, Asian Pacific journal of cancer prevention : APJCP.
[158] S. Peighambardoust,et al. Preparation and Evaluation of Nanoliposomes Containing green tea Extract and Investigating its Efficacy in Extending the Shelf Life of Fresh Orange and Pomegranate Juices , 2016 .
[159] Chi-Chiu Wang,et al. Nanoencapsulation of green tea catechins and its efficacy , 2016 .
[160] L. Matia-Merino,et al. Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese , 2015 .
[161] S. Senanayake,et al. Green tea extract: Chemistry, antioxidant properties and food applications – A review , 2013 .
[162] H. Sung,et al. Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide , 2013 .
[163] Ya Cai,et al. Tea Chemistry , 2013 .
[164] S. Yoo,et al. Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition , 2012 .
[165] M. Ferruzzi,et al. Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. , 2010, Food research international.
[166] Yu Huang,et al. Degradation of green tea catechins in tea drinks. , 2001, Journal of agricultural and food chemistry.
[167] J. Calixto,et al. Efficacy, safety, quality control, marketing and regulatory guidelines for herbal medicines (phytotherapeutic agents). , 2000, Brazilian journal of medical and biological research = Revista brasileira de pesquisas medicas e biologicas.