Molecular mechanisms by which white tea prevents oxidative stress

@article{Espinosa2014MolecularMB,
  title={Molecular mechanisms by which white tea prevents oxidative stress},
  author={Crist{\'o}bal Espinosa and Francisca P{\'e}rez-Llamas and Francisco Antonio Guardiola and Miguel A Esteban and Marino B Arnao and Salvador Zamora and Jos{\'e} {\'A}ngel L{\'o}pez-Jim{\'e}nez},
  journal={Journal of Physiology and Biochemistry},
  year={2014},
  volume={70},
  pages={891-900}
}
The flavonoid content of tea (Camellia sinensis) has beneficial properties in the prevention of diseases. However, the mechanisms by which white tea can protect against oxidative stress remain unclear. To shed light on this issue, rats were given distilled water (controls), 0.15 mg/day (dose 1) or 0.45 mg/day (dose 2) of solid tea extract/kg body weight for… CONTINUE READING