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Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities.
de Moura C, Kabbas Junior T, Pedreira FRO, Azevedo L, Furtado MM, Sant'Ana AS, Franchin M, Gonzaga VR, Cui Y, Wen M, Zhang L, Pereira RP, Granato D. de Moura C, et al. Among authors: kabbas junior t. Food Chem Toxicol. 2022 Jan;159:112668. doi: 10.1016/j.fct.2021.112668. Epub 2021 Nov 10. Food Chem Toxicol. 2022. PMID: 34774677 Free article.
Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leaves.
de Moura C, Kabbas Junior T, Mendanha Cruz T, Boscacci Marques M, Araújo Vieira do Carmo M, Turnes Pasini Deolindo C, Daguer H, Azevedo L, Xu YQ, Granato D. de Moura C, et al. Among authors: kabbas junior t. Food Res Int. 2023 Feb;164:112402. doi: 10.1016/j.foodres.2022.112402. Epub 2022 Dec 31. Food Res Int. 2023. PMID: 36737984
Optimization of the Green Chemistry-like Extraction of Phenolic Compounds from Grape (Vitis labrusca L.) and Blackberry (Rubus fruticosus L.) Seeds with Concomitant Biological and Antioxidant Activity Assessments.
Junior TK, de Moura C, Cruz TM, Marques MB, Carmo MAVD, Deolindo CTP, Daguer H, Azevedo L, Granato D. Junior TK, et al. Plants (Basel). 2023 Jul 11;12(14):2618. doi: 10.3390/plants12142618. Plants (Basel). 2023. PMID: 37514233 Free PMC article.