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《JOURNAL OF TEA SCIENCE》 1997-01
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Antioxidative Activity of Tea Catechins to Fish Oil

Shu Aimin,Du Qizhen,Jiang Aiqin (Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008)  
Antioxidative activity of tea catechins to fish oil was investigated based on determining the degradation and the peroxides of polyunsaturated fatty acids (DHA,EPA)in the fish oil treated with tea catechins.The degradation of the polyunsaturated fatty acids and the formation of peroxides in the treated fish oil were effectively inhibited by tea catechins ,and the antioxidative activity of tea catechins was more powerful than that of vitamin E at 30℃
【Fund】: 浙江省自然科学基金
【CateGory Index】: TS272
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