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Inhibition of β-catenin/Tcf activity by white tea, green tea, and epigallocatechin-3-gallate (EGCG): minor contribution of H2O2 at physiologically relevant EGCG concentrations

Food ChemistryWhite TeaFood Bioactive CompoundBiochemistryMedicinePhysiologyGreen TeaToxicologyPhytochemicalPhytochemistryPharmacologyRedox Biologyβ-Catenin/tcf ActivityPolyphenolicsOxidative StressHealth Sciences