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Steele, V.E., Kelloff, G.J., Balentine, D., Boone, C.W., Mehta, R., Bagheri, D., Sigman, C.C., Zhu, S. and Sharma, S. (2000) Comparative Chemopreventive Mechanisms of Green Tea, Black Tea And Selected Polyphenol Extracts Measured by in Vitro Bioassays. Carcinogenesis, 21, 63-67.
http://dx.doi.org/10.1093/carcin/21.1.63

has been cited by the following article:

• TITLE: Determination of Residual Catechins, Polyphenolic Contents and Antioxidant Activities of Developed Theaflavin-3,3’-Digallate Rich Black Teas

  AUTHORS: Samuel Kimutai, John Wanyoko, Thomas Kinyanjui, Stephen Karori, Augustine Muthiani, Francis Wachira

  KEYWORDS: Total Polyphenols, Antioxidant Activity, Residual Catechins, Theaflavins

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.3, March 21, 2016

  ABSTRACT: This study was carried out to characterize total residual catechins and their fractions, polyphenolic contents and antioxidant activities of black teas enriched with high levels of theaflavin-3,3’-digallate. The made teas were processed from eleven selected cultivars. A comparative study was carried out between the processed teas and those from commercially grown Kenyan cultivars in relation to the above chemical parameters. A correlation matrix analysis was also conducted to find out whether a relationship existed between the antioxidant activities and the said chemical parameters. The total residual catechins were found to range between 3.10% and 8.08%. The total polyphenol levels varied between 19.00% and 28.90%, while the antioxidant activities of the teas ranged from 82.70% to 91.70%. There was a significant p