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Molecular Mechanism by Which Tea Catechins Decrease the Micellar Solubility of Cholesterol.
Sakakibara, Takumi; Sawada, Yoshiharu; Wang, Jilite; Nagaoka, Satoshi; Yanase, Emiko.
Affiliation
  • Sakakibara T; Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan.
  • Sawada Y; Division of Instrumental Analysis Life Science Research Center , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan.
  • Wang J; Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan.
  • Nagaoka S; Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan.
  • Yanase E; Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan.
J Agric Food Chem ; 67(25): 7128-7135, 2019 Jun 26.
Article in En | MEDLINE | ID: mdl-31150244
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tea / Catechin / Cholesterol / Camellia sinensis / Anticholesteremic Agents Limits: Humans Language: En Journal: J Agric Food Chem Year: 2019 Document type: Article
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tea / Catechin / Cholesterol / Camellia sinensis / Anticholesteremic Agents Limits: Humans Language: En Journal: J Agric Food Chem Year: 2019 Document type: Article