___

• Benzie, I.F.F. and Szeto, Y.T., 1999. Total Antioksidant Capacity Reducing/Antioksidant Power Assay. J Agric. Food Chem., 64: 633-636. by the Ferric
• Botsoglou, N.A., Grigoropoulou, S.H., Botsoglou, E., Govaris, A. and Papageorgiou, G., 2003. The Effects of Dietary Oregano Essential Oil and Tocopheryl Acetate on Lipid Oxidation in Raw and Cooked Turkey during Refrigerated Storage. Meat Sci., 65:1193-1200..
• Crespy, V. and Williamson, G., 2004. International Research Council on Food, Nutrition, and Cancer. A Review of the Health Effects of the Catechins in In Vivo Animal Models. J.Nutr., 134: 3431-3440.
• Florou-Paneri, P., Palatos, G., Govaris, A., Botsoglou, D., Giannenas, I. and Ambrosiadis, I., 2005. Oregano Herb versus Orageno Essential Oil as Feed Supplements to Increase the Oxidative Stability of Turkey Meat. Int. J of Poult. Sci., 4(11):866-871.
• Graham, H.N., 1992. Green Tea Composition and Polyphenol Chemistry. Prev. Med., 21:334-350 (Abstr.).
• Han, L.K., Takaku, T., Li, J., Kimura, Y. and Okuda, H., 1999. Antiobesity Action of Oolong Tea. Int. J Obes. Relat. Metab. Disord., 23:98-105.
• Higdon, J.V. and Frei, B., 2003. Tea Catechins and Polyphenols: Health Effects, Metabolism and Antioxidant Functions. Crit. Rev. Food Sci. and Nutr., 43(1):89-103.
• Katiyar, S. K. and Mukhtar, H., 1997. Tea Antoxidants in Cancer Chemoprevention. J Cellular Biochem. Suppl., 27: 59-67.
• Kinsella, J. E., Frakel, E., German, B. and Kanner, J., 1993. Possible Mechanisms for the Protective Role of Antioxidant in Wine and Plant Foods. Food Tech., 85-89.
• Koo, M.W.L. and Cho, C.H., 2004. Pharmacological Effects of Green Tea on the Gastrointestinal System. Eur. J Pharm., 500:177-185.
• Li, C. and Xie, B., 2000. Evaluation of the Antioxidant and Pro-oxidant Effects of Tea Oxypolimers. J Agric. Food Chem., 48: 6362-6366.
• Manzocco, L., Anese, M. and Nicoli, M.C., 1998. Antioxidant Properties of Tea Extracts as Affected by Processing. Lebensmittel Wissenschaft. und Techn., 31:694-698.
• Matsumoto, N., Okushio, K. and Hara, Y., 1998. Effect of Black Tea Polyphenols on Plasma Lipids in Cholesterol-Fed Rats. J Nutr. Sci. Vitaminol., 44:337-342.
• Miura, Y., Chiba, T., Tomita, I., Koizuma, H., Miura, S., Umegaki, K., Hara, Y., Ikeda, M. and Tomita, T., 2001. Tea Catechins Prevent the Development of Atherosclerosis in Apoprotein E-Deficient Mice. J Nutr., 131:27-31.
• Murase, T., Nagasawa, A., Suzuki, J., Hase, T. and Tokimitsu, I., 2002. Beneficial Effects of Tea Catechins on Diet-Induced Obesity:Stimulation of Lipid Catabolism in the Liver. Int. J. Obes. Relat. Metab. Disord., 26:1459-1464.
• Namiki, M., 1990. Antioxidants/Antimutagens in Food. Critical Reviews in Food Sci. and Nutr. 29: 273-300.
• Shahidi, F., 2003. Naturals Antioxidant: Sources, Effects and article.naturalantioxidants.htm www.sifstorg.sg/
• Tang, S.Z., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A., 2000. Dietary Tea Catechins and Iron-Induced Lipid Oxidation in Chicken Meat, Liver and Heart. Meat Sci., 56:285-290.
• Tang, S.Z., Kerry J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A., 2001. Antioxidative Effect of Dietary Tea Catechins on Lipid Oxidation of Long- Term Frozen Stored Chicken Meat. Meat Sci., 57: 331-336.
• Tang, S.Z., Kerry, J.P., Sheehan, D. and Buckley, D.J., 2002. Antioxidative Mechanisms of Tea Catechins in Chicken Meat Systems. Food Chem., 76(1): 45- 51.
• Tijburg, L.B., Wiseman, S.A., Meijer, G.W. and Weststrate, J.A., 1997. Effects of Green Tea, Black Tea and Dietary Lipophilic Antioxidants on LDL Oxidizability Hypercholesterolaemic Rabbits. Atherosclerosis 135:35-47. in
• Tosun, İ. ve Karadeniz, B., 2005. Çay ve Çay Fenoliklerinin Antioksidan Aktivitesi. OMÜ Zir. Fak. Dergisi, 20(1):78-83.
• Trevisanato, S. I. and Young-In Kim, M.D., 2000. Tea and Health. Nutr. Rev., 58: 1-10.
• Vaidyanathan, J.B. and Walle, T., 2003. Cellular Uptake and Efflux of the Tea Flavonoid (-)-Epicatechin-3- Gallat in the Human Intestinal Cell Line Caco-2. J. Pharm. and Exper. Therap., 307:745-752.
• Vinson, J.A. and Dabbagh, Y.A., 1998. Tea Phenols: Antioxidant Effectiveness of Teas, Tea Components, Tea Fractions and their Binding with Lipoproteins. Nutr. Res., 18:1067-1075. Yang, T.T.C. and Koo, Hypocholesterolemic Effects of Chinese Tea. Pharm. Res., 35(6): 505-512. M.W.L., 1997.
• Yang, C.S. and Landau, J.M., 2000. Effects of Tea Comsumption on Nutrition and Health. American Society for Nutr. Sci.,. 130: 2409-2412.
• Yang, C.S., Chung, J.Y., Yang, G., Chhabra, S.K. and Lee, M.J., 2000. Tea and Tea Poliphenols in Cancer Prevention. J Nutr. 130: 472-478.
• Yeh, J., 1999. Green Tea and Its Antioxidant Properties. Nutritional Noteworthy: Vol. 2: Article 7. http://repositories.cdlib.org/uclabiolchem/nutritionn oteworthy/vol2/iss1/art7
• Wu, L.Y., Juan, C.C., Ho, L.T., Hsu, Y.P. and Hwang, L.S., 2004. Effect of Green Tea Supplementation on Insulin Sensitivity in Sprague-Dawley Rats. J Agric. Food Chem., 52: 643-648.