Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography

The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition

Joachim K�hnau · World review of nutrition and dietetics · 2015 · 1.5K citations

Agriculture, Nutrition, Nutritional Sciences +15

Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices

Michaël G. L. Hertog, P.C.H. Hollman, Betty van de Putte · Journal of Agricultural and Food Chemistry · 1993 · 896 citations

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Why drinking green tea could prevent cancer

Jerzy Jankun, Steven H. Selman, Rafal Swiercz et al. · Nature · 1997 · 719 citations

Medicine, Nutrition, Oncology +12

Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits

Michaël G. L. Hertog, P.C.H. Hollman, Dini P. Venema · Journal of Agricultural and Food Chemistry · 1992 · 711 citations

Agriculture, Food Science, Nutritional Sciences +12

Flavonol Glycoside Content and Composition of Tea Infusions Made from Commercially Available Teas and Tea Products

K.R. Price, Michael Rhodes, Karen A. Barnes · Journal of Agricultural and Food Chemistry · 1998 · 82 citations

Pharmacy, Nutritional Sciences, Pharmaceutical Analysis +12