Aug 2026
Roasting Enhances Xanthine Oxidase Inhibition of Green Tea: Chemical Evidence from Inhibitor Identification
In this study, the effects of roasting on the xanthine oxidase (XO) inhibitory activity of green tea were investigated based on chemical analysis. It was found that XO inhibitory activity increased with roasting temperature, reaching a maximum of 91% inhibition at 200 °C, before declining at higher temperatures. High...
Aiko Kano, Kazumi Kameda, A. Masuda et al.
· ACS Food Science & Techn... · 0 citations