1 results match your criteria: "Univ. of Mumbai[Affiliation]"
Tea Polyphenols as Nutraceuticals.
Compr Rev Food Sci Food Saf
June 2008
Authors are with Food Engineering and Technology Dept., Inst. of Chemical Technology, Univ. of Mumbai, Matunga, Mumbai 400 019, India. Direct inquiries to author Singhal (E-mail:
The use of dietary ingredients is gaining much significance as a practical approach to the reduction of the risk of a number of diseases. Epidemiological evidence has linked the habitual consumption of tea with reduced risk of cardiovascular disorders and cancer. Polyphenols appear to play an important role in the potential health benefits associated with tea.
View Article and Find Full Text PDF