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Lin, Y.S., Wu, S.S. and Lin, J.K. (2003) Determination of Tea Polyphenols and Caffeine in Tea Flowers (Camellia sinensis) and Their Hydroxyl Radical Scavenging and Nitric Oxide Suppressing Effects. Journal of Agricultural and Food Chemistry, 51, 975-980.
http://dx.doi.org/10.1021/jf020870v

has been cited by the following article:

• TITLE: Green Tea (Camellia sinensis): Hypocholesterolemic Effects in Humans and Anti-Inflammatory Effects in Animals

  AUTHORS: Márcia Reto, Cristina Almeida, João Rocha, Bruno Sepodes, Maria-Eduardo Figueira

  KEYWORDS: Green Tea, Infusions, Hypocholesterolemic Effect, Anti-Inflammatory Activity, Antioxidant Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.22, December 5, 2014

  ABSTRACT: In its essence, tea is an infusion of Camellia sinensis leaves and it is the most widely consumed beverage in the world, aside water. Animal and epidemiological studies have associated green tea consumption with several health benefits, which include hypocholesterolemic effect and anti-in-flammatory activity. In this study catechins levels of green tea and its effect on the lipid profile of humans were evaluated as well as the protective effects against H2O2-mediated damage in human fibroblasts and anti-inflammatory activity of (–)-epigallocatechingallate (EGCG). The daily consumption of 1200 mL of green tea for 30 days by 15 human volunteers promoted the decrease of cholesterol and LDL levels after 15 days, but this effect was not persistent after 30 days. No changes were observed in lipid profile after the consumption of green tea capsules. EGCG, a major green tea catechin, demonstrated an anti-inflammatory action in rats and an antioxidant effect in cultured human fibroblasts.