Effects of pu-erh tea on oxidative damage and nitric oxide scavenging.

@article{Duh2004EffectsOP,
  title={Effects of pu-erh tea on oxidative damage and nitric oxide scavenging.},
  author={P D Duh and G L Yen and Wen-Jye Yen and Bor-Sen Wang and L Chang},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 26},
  pages={8169-76}
}
The effects of pu-erh tea, which is prepared by fermentation of tea, on oxidative damage and nitric oxide scavenging, compared with various other brands of tea were investigated. The total antioxidant activity was determined using the Trolox equivalent antioxidant capacity (TEAC) assay. The results showed that TEAC values of the 200 microg/mL water extracts of pu-erh tea (WEPT), green tea, oolong tea, and black tea were 86.3, 85.3, 87.4, and 80.3 (microg/mL), respectively, indicating that WEPT… CONTINUE READING

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