Green tea polyphenols: antioxidative and prooxidative effects.
Yang
Chung S
CS
Department of Chemical Biology, Ernest Mario School of Pharmacy, Rutgers, State University of New Jersey, Piscataway, NJ 08854-8020, USA. csyang@rci.rutgers.edu
Hong
Jungil
J
Hou
Zhe
Z
Sang
Shengmin
S
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002392:Catechin / Q000031:analogs & derivatives* / Q000494:pharmacology; D004355:Drug Stability; D005419:Flavonoids / Q000494:pharmacology*; D006801:Humans; D009369:Neoplasms / Q000517:prevention & control; D016877:Oxidants / Q000494:pharmacology*; D010636:Phenols / Q000494:pharmacology*; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*; D014407:Tumor Cells, Cultured
D000975:Antioxidants; D005419:Flavonoids; D016877:Oxidants; D010636:Phenols; D059808:Polyphenols; D013662:Tea; D002392:Catechin; C045651:epigallocatechin gallate