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End-Game: Cornering Solvent Effects on H-Addition in Green Tea Anti-Oxidants
Our ongoing project to characterise radical scavenging by the green tea anti-oxidant EGCG and its D-ring analogue, (3,4,5-(OH)3-Bz) is near-complete. ALC-MuSR experiments on the... -
Green vs Black Tea Anti-oxidant Potency as a Function of Fermentation Complet...
Since ancient times it has been known that using boiling water to prepare tea ¿burns¿ the brew destroying the teas flavours & beneficial nutrients. One aspect of a ¿burnt¿...
