Bioavailability of catechins from tea: the effect of milk
β Scribed by van het Hof, K H; Kivits, G A A; Weststrate, J A; Tijburg, L B M
- Book ID
- 110021510
- Publisher
- Nature Publishing Group
- Year
- 1998
- Tongue
- English
- Weight
- 77 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0954-3007
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## Abstract The influence of drinking tea on copper bioavailability is unclear, particularly when tea is consumed with food. A breakfast meal containing white bread, margarine, strawberry jam, cheese and tea, with or without milk, was digested __in; vitro__ and the dialysis of copper investigated.
## Abstract Tea is a major source of catechins, which have become well known for their antioxidant potential. Numerous human, animal, and __in vitro__ studies have linked tea catechins with prevention of certain types of cancers, reduction of the risks for obesity, diabetes, and cardiovascular dise