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Effect of catechins and high-temperature-processed green tea extract on scavenging reactive oxygen species and preventing Aβ 1–42 fibrils’ formation in brain microvascular endothelium
Lee, Seon-Bong, Choi, Eun-Hye, Jeong, Kang-Hyun, Kim, Kwang-Sik, Shim, Soon-Mi, Kim, Gun-HeeLanguage:
english
Journal:
Nutritional Neuroscience
DOI:
10.1080/1028415X.2018.1507618
Date:
August, 2018
File:
PDF, 1.61 MB
english, 2018