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Trends in Comparative Biochemistry & Physiology   Volumes    Volume 10 
The tea: comparative studies in the functions of tea and beverages made from sea algae
Nobutaka Suzuki, Takao Myoda, Takeshi Nagai, Toshio Nagashima
Pages: 75 - 82
Number of pages: 8
Trends in Comparative Biochemistry & Physiology
Volume 10 

Copyright © 2004 Research Trends. All rights reserved

Tea-like beverages were prepared  from four sea algae (wakame,  sea trumpet,  hizikia, sea lettuce). The antioxidant properties of these beverages were investigated using  four  different methods, autoxidation test,  superoxide  anion  radical,  DPPH radical, and hydroxyl radical scavenging tests. Among  them sea trumpet showed highly effects against autoxidation and the scavenging  of superoxide anion radical. The antioxidant activities of these  beverages correlated with the content of polyphenols. It suggests that  these beverages has potential as  pharmaceuticals to possess these  functional  properties  such as strong antioxidant activities and scavenging  activities  of  active  oxygen  species  and  have  potential  value in patients  undergoing various diseases such as  cancer, cardiovascular diseases, and  diabetes
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