Reference health
White and green tea polyphenols inhibit pancreatic lipase in vitro
38/38 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
5 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 38 checked references that resolve
resolves10.1016/j.drudis.2007.07.024
Pancreatic lipase inhibitors from natural sources: unexplored potential
resolves10.1002/1097-0010(200007)80:9<1307::AID-JSFA638>3.0.CO;2-P
Antioxidant properties of domesticated and wildRubus species
resolves10.1021/jf0354848
HPLC-MS<sup>n</sup> Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea
resolves10.1002/pca.1044
Rapid identification of acylated flavonol tetraglycosides in oolong teas using HPLC‐MS<sup><i>n</i></sup>
resolves10.1111/j.1750-3841.2006.00090.x
HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water Extracts
resolves10.1016/j.jnutbio.2005.03.003
Bioavailability and antioxidant effect of epigallocatechin gallate administered in purified form versus as green tea extract in healthy individuals
resolves10.1080/10408690390826464
Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions
resolves10.1002/mnfr.200700393
Phenolic compounds: Evidence for inhibitory effects against obesity and their underlying molecular signaling mechanisms
resolves10.1016/0005-2760(92)90269-2
Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats
resolves10.1021/jf034728l
Heat-Epimerized Tea Catechins Rich in Gallocatechin Gallate and Catechin Gallate Are More Effective To Inhibit Cholesterol Absorption than Tea Catechins Rich in Epigallocatechin Gallate and Epicatechin Gallate
resolves10.1016/S0955-2863(99)00070-4
Green tea extract (AR25®) inhibits lipolysis of triglycerides in gastric and duodenal medium in vitro
resolves10.1002/ptr.2647
Antilipogenic effect of green tea extract in C57BL/6J‐<i>Lep<sup>ob/ob</sup></i> mice
resolves10.1016/j.foodres.2009.09.022
Green tea preparation and its influence on the content of bioactive compounds
resolves10.1016/j.jnutbio.2006.12.005
Green tea as inhibitor of the intestinal absorption of lipids: potential mechanism for its lipid-lowering effect
resolves10.1096/fasebj.22.1_supplement.701.8
Green tea extract (GTE) is more effective than epigallocatechin gallate (EGCG) and epicatechin (EC) in inhibiting the lymphatic absorption of cholesterol (CH) and other lipids
resolves10.1016/S0021-9673(00)00624-5
Analysis of oak tannins by liquid chromatography-electrospray ionisation mass spectrometry
resolves10.1021/jf0489926
Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
resolves10.1021/jf070323f
Simultaneous Analysis of Catechins, Gallic Acid, Strictinin, and Purine Alkaloids in Green Tea by Using Catechol as an Internal Standard
resolves10.1021/jf9800211
Flavonol Glycoside Content and Composition of Tea Infusions Made from Commercially Available Teas and Tea Products
resolves10.1016/j.foodchem.2008.02.072
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
resolves10.1002/mnfr.200900194
Absorption, metabolism, and excretion of green tea flavan‐3‐ols in humans with an ileostomy
resolves10.1093/ajcn/87.3.778
Green tea extract ingestion, fat oxidation, and glucose tolerance in healthy humans
resolves10.1016/j.chroma.2006.11.088
Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions
resolves10.1021/ac000418f
Separation and Identification of Twelve Catechins in Tea Using Liquid Chromatography/Atmospheric Pressure Chemical Ionization-Mass Spectrometry
The 5 references without a DOI — listed, not checked
no DOI — not checkedAnon (2003). Obesity and Overweight – Facts. World Health Organisation Report. <http://www.who.int/dietphysicalactivity/media/en/gsfs_obesity.pdf>.
no DOI — not checkedBalentine, D. (1992). Manufacturing and chemistry of tea. In: C.-T. Ho, T. Osawa, M.-T. Huang, R.T. Rosen (Eds.), Phenolic compounds in food and their effects on health (pp. 102–117) Washington, DC: American Chemical Society.
no DOI — not checkedEngelhardt, U. H., Lakenbrink, C., & Pokorny, O. (2004) Proanthocyanidins, bisflavanols, and hydrolyzable tannins in green and black teas. In: F. Shahidi, D. K. Weerasinghe (Eds.), Nutraceutical beverages. Chemistry, nutrition, and health effects. ACS symposium series, vol. 871, pp. 254–264.
no DOI — not checkedBiological effects of caffeine—history and use
no DOI — not checkedIn vivo antioxidant effect of green and black tea in man
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