Affiliation: Institute of Biomedical Technologies
- Unfermented rooibos tea: quantitative characterization of flavonoids by HPLC-UV and determination of the total antioxidant activityLorenzo Bramati
Istituto Tecnologie Biomediche CNR, Via Fratelli Cervi 93, 20090 Segrate Milan, Italy
J Agric Food Chem 51:7472-4. 2003..The TAA of unfermented rooibos (0.8 Trolox meq/g) resulted 2-fold higher than that of the fermented rooibos. When compared with different water infusions of Camellia sinensis (green and black tea), this TAA value was about 50% lower...
- Quantitative characterization of flavonoid compounds in Rooibos tea (Aspalathus linearis) by LC-UV/DADLorenzo Bramati
Istituto Tecnologie Biomediche, CNR, Via Fratelli Cervi 93, 20090 Segrate Milan, Italy
J Agric Food Chem 50:5513-9. 2002..In addition, the MS analysis showed evidence of the presence of other compounds such as nothofagin, dihydroisoorientin, and dihydroorientin...
- Procyanidins from Vitis vinifera seeds: in vivo effects on oxidative stressPaolo Simonetti
Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Via Celoria 2, 20133 Milan, Italy
J Agric Food Chem 50:6217-21. 2002..On the basis of these results, it may be suggested that dietary procyanidins exert their antioxidant protection in vivo by sparing liposoluble vitamin E and reducing DNA oxidative damage...