Influence of Green Tea Catechins Biotransformation on Thier Antioxidant Activity

• Autorzy: Małgorzata Muzolf-Panek , Bożena Tyrakowska

Warianty tytułu

Wpływ biotransformacji na aktywność przeciwutleniającą katechin występujących w herbacie zielonej

• Języki publikacji: EN

Abstrakty

Prozdrowotne właściwości herbaty zielonej przypisuje się często wysokiej aktywności przeciwutleniającej zawartych w niej katechin. Jednakże, po konsumpcji herbaty zielonej, katechiny ulęgają przemianom metabolicznym, w których wyniku powstają metylowe, glukuronowe i/lub sulfonowe pochodne tych związków. Aktywność przeciwutleniająca metabolitów katechin różni się od aktywności przeciwutleniającej związków macierzystych. W artykule przedstawiono stan najnowszej wiedzy na temat biotransformacji katechin występujących w herbacie zielonej oraz aktywności przeciwutleniającej metabolitów katechin. (abstrakt oryginalny)

Słowa kluczowe

EN

Tea; Commodity science; Food commodities; Antioxidant activity

PL

Herbata; Towaroznawstwo; Towaroznawstwo żywności; Aktywność przeciwutleniająca

• Czasopismo: Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu
• Rocznik: 2010
• Numer: nr 158
• Strony: 61--71

Twórcy

autor

Małgorzata Muzolf-Panek

• Poznań University of Economics, Poland

autor

Bożena Tyrakowska

• Poznań University of Economics, Poland

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