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《Journal of Tea Science》 1992-02
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Radical Mechanism of Prooxidant Effect on Tea Polyphenols(TP)in vitro

Shen Shengrong~1;Yang Xianqiang~1;Zhao Baolu~2;Xin Weniuan~2(~1Department of Tea Science,Zhejiang Agricultural University,Hangzhou310029)(~2Institute of Biophysics,Chinese Academy of Siences,Beijing100080)  
Superoxide anion radical and semiquinone anion radicals were producedby tea polyphenols and(-)-EGCG extracted from tea in alkaline solutionin vitro.The potency of production of(-)-EGCG was stronger than that ofTP.It might be a reason on toxicological effect and weaker scavengingeffect at high concentration.
【Fund】: 国家自然科学基金
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