Natural Antioxidants. I. Antioxidative Components of Tea Leaf (Thea sinensis L.)
キーワード:
d-catechin
1984 年 32 巻 5 号 p. 2011-2014
詳細
1984 年 32 巻 5 号 p. 2011-2014
Antioxidative components in the leaves of green tea (Thea sinensis L.) were examined by using our evalution method based on the air oxidation of linoleic acid. l-Epicatechin showed the strongest activity, its 50% inhibitory concentration (IC50 : 3.54×10-3%) was nearly equal to that of butylated hydroxyanisole (BHA).
