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Polyphenols in Liubao Tea Can Prevent CCl4-Induced Hepatic Damage in Mice through Its Antioxidant Capacities.
Pan, Yanni; Long, Xingyao; Yi, Ruokun; Zhao, Xin.
Affiliation
  • Pan Y; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. panyanni@foods.ac.cn.
  • Long X; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. longyaoyao@foods.ac.cn.
  • Yi R; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. yirk@cque.edu.cn.
  • Zhao X; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. zhaoxin@cque.edu.cn.
Nutrients ; 10(9)2018 Sep 10.
Article in En | MEDLINE | ID: mdl-30201943
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Full text: 1 Database: MEDLINE Main subject: Tea / Chemical and Drug Induced Liver Injury / Polyphenols / Antioxidants Type of study: Etiology_studies Language: En Journal: Nutrients Year: 2018 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Tea / Chemical and Drug Induced Liver Injury / Polyphenols / Antioxidants Type of study: Etiology_studies Language: En Journal: Nutrients Year: 2018 Type: Article Affiliation country: China