Purification, characterization and anticoagulant activity of the polysaccharides from green tea

Author:

Cai Weirong,Xie Liangliang,Chen Yong,Zhang Hong

Funder

National Nature Science Foundation of China

Open Project of Key Laboratory of Carbohydrate Chemistry & Biotechnology Ministry of Education

International Science and Technology Cooperation Program of Anhui Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference22 articles.

1. Tea enhances insulin activity;Anderson;Journal of Agriculture and Food Chemistry,2002

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Beneficial effects of green tea––A review;Cabrera;Journal of the American College of Nutrition,2006

4. Extraction, purification and anticoagulant activity of polysaccharides from Opuntia milpa alta;Cai;Food Science,2010

5. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia;Chan;Food Chemistry,2007

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