tea polyphenol造句

ingredients: collagen, VC, green tea polyphenol, amino acid peptide etc.

The contents of tea polyphenol, flavonoid, tea green pigments, and the free amino acid;

The tea polyphenol stimulates the salitary glands. It is why tea is thirst quenching.

Main ingredients: coffee powder, dietary fibre, tea polyphenol, minerals group, a variety of vitamins.

Objective: To investigate the effect of tea polyphenol on sugar tolerance in rats.

Effect of tea polyphenol on lipid and protein of freshwater surimi

Results It was showed that tea polyphenol could inhibit the bacteria growth more obviously than tea-pigment.

Effects of penetration enhancers on percutaneous absorption of tea polyphenol cream using orthogonal design

Study on extraction technology and determination of tea polyphenol in puer ripe tea from Mengku in Yunnan province

Black tea is fully fermented tea, tea polyphenol content is less, but after a process of "curing", stimulating weak, relatively gentle gentle, suitable for evening drink.

The separating preparation process of epigallocatechin gallate includes HPLC separation of tea polyphenol, fraction interception, membrane distillation and concentration, etc.

Comparative study on scavenging free radical activity of red pigment from the fruit of camphor tree,Vc and tea polyphenol

Ingredients: Natural silk silk corpuscle microsome, white mulberry essence, tea polyphenol, foreign small yellow chrysanthemum, wheat embryo oil and so on.

Objective To investigate the effects of epigallocatechin gallate (EGCG), an abstract from Chinese medical herbs, green tea polyphenol, on the growth of mice cortical neurons in vitro.

The antioxidative action of tea polyphenol and TBHQ to squeeze peanut oil and peanut and soybean reconciled oil is studied by contrast experiments of accelerating oxidation.

The enzyme tannase, which is used in the present invention, is known to hydrolyse the galloyl ester linkages of polyphenolic substrates such as tannic acid, tea polyphenol gallates, and the like.

Tea--Determination of tea polyphenols content

The results indicate that tea polyphenols in summer tea are higher than Spring Tea, and amino acid content in Summer Tea is significantly lower than Spring Tea.

Objective To compare the effect of tea-pigment and tea polyphenolon oral bacteria.

Extraction of tea polyphenols from tea fannings by ultrahigh pressure technique and applied in fish

Determination of tea polyphenols, caffeine and L-theanine in commercially available tea drinks