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P. D. Duh, W. J. Yen, B. S.Wang and L.W. Chang, “Effects of Pu-Erh Tea on Oxidative Damage and Nitric Oxide Scavenging,” Journal of Agricultural and Food Chemistry, Vol. 52, No. 26, 2004, pp. 8169-8176. Doi:10.1021/jf0490551

has been cited by the following article:

• TITLE: Polyphenol Content and Antioxidant Effects in Herb Teas

  AUTHORS: Shizuo Toda

  KEYWORDS: Antioxidant Effect, Herb Tea, Polyphenol

  JOURNAL NAME: Chinese Medicine, Vol.2 No.1, March 31, 2011

  ABSTRACT: Herb teas, Arabian jasmine, Balsam pear, Barley grass, Guava, Hardy rubber tree, Japanese persimmon, Jobs tears, Oolong tea, Puerh tea and Wolofberry have been consumed as beverages for health in Asia. Oxidative stress induces various diseases. Some of them, Arabian jasmine, Guava, Hardy rubber tree, Japanese per-simmon, Oolong tea and Puerh tea, have high total polyphenol content and antioxidant activities. Herbs and herbal polyphenols pay in controlling oxidation and prevent the damage by oxidation. These results showed that some of them, Arabian jasmine, Guava, Hardy rubber tree, Japanese persimmon, Oolong tea and Puerh tea, have high total polyphenol content and antioxidant activities. It has been demonstrated that high total polyphenol content in the herb teas provides high antioxidant activities.