5e56b5228bf7c.pdf
DOI:
Mavjud emas
1. Huang D., Ou B., Prior R.L., The chemistry behind antioxidant capacity assays, J. Agric. Food Chem., 2005, 53, 18411856. 2. Rimm E.B., Ascherio A., Giovannucci E., Spiegalman D., Stampfer M., Willett W., Vegetable, fruits, and cereal fiber intake and risk of coronary heart disease among men, J.A.M.A., 1996, 275, 447-451. 3. Eberhardt M.V., Lee C.Y., Liu R.H., Antioxidant activity of fresh apples, Nature, 2000, 405, 903-904. 4. Lanina S.A., Toledo P., Sampels S., Kamal-Eldin A., Jastrebova J.A., Comparison of reversed-phase liquid chromatography mass spectrometry with electrospray and atmospheric pressure chemical ionization for analysis of dietary tocopherols, J. Chromatogr. A, 2007, 1157, 159-170. 5. Barroso M.F., de-los-Santos-Alvarez N., Lobo-Castanon M.J., Miranda-Ordieres A.J., Delerue-Matos C., Oliveira M.B.P.P., Tunon-Blanco P., DNA-based biosensor for the electrocatalytic determination of antioxidant capacity in beverages, Biosens. Bioelectron., 2011, 26, 2396-2401. 6. Vertuani S., Angusti A., Manfredini S., The antioxidants and pro- antioxidants network: an overview, Curr. Pharm. Des., 2004, 10, 1677-1694. CONTROL OF TECHNOLOGICAL PARAMETERS 57 7. Dopico-Garcia M.S., Lopez-Vilarino J.M., Gonzalez- Rodriguez M.V., Determination of antioxidant migration level from low- density polyethylene films into food simulants, J. Chromatogr. A, 2003, 1018, 53-62. 8. Lino F.M.A., de Sa L.Z., Torres I.M.S., Rocha M.L., Dinis T.C.P., Ghedini P.C., Somerset V.S., Gil E.S., Voltammetric and spectrometric determination of antioxidant capacity of selected wines, Electrochim. Acta, 2014, 128, 25-31. 9. McCullough M.L., Robertson A.S., Chao A., Jacobs E.J., Stampfer M.J., Jacobs D.R., Diver W.R., Cale E.E., Thun M.J., A prospective study of whole grains, fruits, vegetables and colon cancer risk, Cancer Cause Control., 2003, 14, 959-970. 10. Houston M., Nutrition and nutraceutical supplements for the treatment of hypertension: Part I: Review Paper., J. Clin. Hypertens., 2013, 15, 752-757. 11. Mello L.D., Kubota L.T., Biosensors as a tool for the antioxidant status evaluation, Talanta, 2007, 72, 335-348. 12. MacDonald-Wicks L.K., Wood L.G., Garg M.L., Methodology for the determination of biological antioxidant capacity in vitro: a review, J. Sci. Food Agric., 2006, 86, 2046-2056. 13. Balentine D. A., Wiseman S. A., Bouwens L. C. The Chemistry of Tea Flavonoids. Crit. Rev. Food Sci. Nutr. 1997, v. 37, p. 693-704 14. Stensvold I., Tverdal A., Solvoll K., and Foss O. P. Tea Consumption. Relationship to Cholesterol, Blood Pressure, and Coronary and Total Mortality. Pvev. Med., 1992, v. 21, p. 546-553. 15. Sasazuki S., Kodama H., Yoshimasu K., et al. Relation between Green Tea Consumption and the Severity of Coronary Atherosclerosis among Japanese Men and Women. Ann. Epidemiol., 2000, v. 10, p. 401-408. 16. Riemersma R. A., Rice-Evans C. A., Tyrrell R. M., Clifford M. N. and Lean M. E. Tea Flavonoids and Cardiovascular Health. Q.J.M., 2001, v. 94, p. 277-282. 17. Imai K., Suga K., and Nakachi K. Cancer- Preventive Effects of Drinking Green Tea Among a Japanese Population. Prev. Med., 1997, v. 26, p. 769-775. 18. Liu Z., Ma L. P. , Zhou B., Yang L., and Liu Z. L. Antioxidative Effects of Green Tea Polyphenols on Free Radical Initiated and Photosensitized Peroxidation of Human Low Density Lipoprotein. Chem. Phys. Lipids, 2000, v. 106, p. 53-63. 19. Benzie J. F. F., Szeto Y. T. Total Antioxidant Capacity of Teas Analyzed by the FRAP Method. J. Agr. Food Chem. 1999, v. 47, No. 2, p. 633-636. 20. Robinson E. E., Maxwell S. R. J., Thorpe G.G. Analysis of Black Tea's Antioxidant Activity by Chemiluminescence Method. Free Radical Res. 1997, v. 26, p. 291-302. 21. Vejlivcev E.A. Issledovanie antiradikal'noy aktivnosti prirodny'h i sinteticheskih antioksidantov metodom E`PRspektroskopii. Magisterskaya dissertaciya. Ekaterinburg, 2016.-75 s. 22. Yashin Ya. I., Ryzhnev V. Yu., Yashin A. Ya., Chernousova N. I. Natural Antioxidants. Their Content in Food Products and Impact on Human Health and Aging. Translit, Moscow, 2009. 212 pages. 23. Khokhar S., Magnusdottir S. G. M. Total Phenol, Catechin, and Caffeine Contents of Teas Most Often Consumed in the United Kingdom. J. Agric. Food Chem. 2002, v. 50, p. 565-570. 24. Leung L. K., Su Y., Chen R. et al. Theaflavins in Black Tea and Catechins in Green Tea are Equally Effective Antioxidants. J. Nutr. 2001, v. 131, p. 2248-2251. 25. Yashin Ya. I., Yashin A. Ya., Chernousova N. I. Chromatographic Determination of Tea Chemical Composition. Beer and Beverages. 2005, v. 2, pp. 44-49. 26. Stewart A. J., Mullen W., Crozier A. On-line HPLC Analysis of the Antioxidant Activity of Phenolic Compounds in Green and Black Tea. Mol. Nutr. Food Res. 2005, v. 49, p. 52-60.