The effect of black tea on risk factors of cardiovascular disease in a normal population

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 23.6K citations

Total Phenolic Substances, Chemistry, Polyphenolics +18

The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 21.9K citations

Biochemistry, Frap Assay, Ferric Reducing Ability +6

The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin

Lawrence J. Porter, Liana Hrstich, Bock G. Chan · Phytochemistry · 1985 · 2.1K citations

Pharmacology, Natural Sciences, Medicinal Chemistry +1

Total Antioxidant Capacity of Teas by the Ferric Reducing/Antioxidant Power Assay

Iris F. F. Benzie, Yim Tong Szeto · Journal of Agricultural and Food Chemistry · 1999 · 734 citations

Food Chemistry, Food Bioactive Compound, Medicine +9

In vivo antioxidant effect of green and black tea in man.

Mauro Serafini, Andrea Ghiselli, A Ferro-Luzzi · PubMed · 1996 · 548 citations