Characterization of Theabrownins Prepared From Tea Polyphenols by Enzymatic and Chemical Oxidation and Their Inhibitory Effect on Colon Cancer Cells.

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第一作者： Xiaoqiang,Chen

第一单位： National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China.

作者： Xiaoqiang,Chen ^[1] ; Yuxi,Hu ^[2] ; Bingjie,Wang ^[1] ; Yin,Chen ^[1] ; Yao,Yuan ^[1] ; Weilong,Zhou ^[1] ; Wei,Song ^[3] ; Zhengqi,Wu ^[4] ; Xiuting,Li ^[1]

作者单位： National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China. ^[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China. ^[2] National Center for Tea Quality Inspection and Testing, Hangzhou Tea Research Institute, All China Federation of Supply and Marketing Cooperatives, Hangzhou, China. ^[3] Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology, Northwest University, Xi'an, China. ^[4]

关键词 characterization colon cancer cell enzyme inhibition theabrownins

DOI 10.3389/fnut.2022.849728

PMID 35369086

发布时间 2022-04-05

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Frontiers in nutrition

2022年9卷

849728页

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Characterization of Theabrownins Prepared From Tea Polyphenols by Enzymatic and Chemical Oxidation and Their Inhibitory Effect on Colon Cancer Cells.

Frontiers in nutrition

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Frontiers in nutrition

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Characterization of Theabrownins Prepared From Tea Polyphenols by Enzymatic and Chemical Oxidation and Their Inhibitory Effect on Colon Cancer Cells.

Frontiers in nutrition

相似文献

Frontiers in nutrition

相关期刊

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