Не сдохни! Еда в борьбе за жизнь

22
18
20
22
24
26
28
30

‹‹69››. Watanabe I, Kuriyama S, Kakizaki M, et al. Green tea and death from pneumonia in Japan: the Ohsaki cohort study. Am J Clin Nutr. 2009;90(3):672–9.

‹‹70››. Maeda-Yamamoto M, Ema K, Monobe M, et al. The efficacy of early treatment of seasonal allergic rhinitis with benifuuki green tea containing O-methylated catechin before pollen exposure: an open randomized study. Allergol Int. 2009;58(3):437–44.

‹‹71››. Masuda S, Maeda-Yamamoto M, Usui S, Fujisawa T. ‘Benifuuki’ green tea containing Omethylated catechin reduces symptoms of Japanese cedar pollinosis: a randomized, doubleblind, placebo-controlled trial. Allergol Int. 2014;63(2):211–7.

‹‹72››. Millet D. The origins of EEG. Seventh Annual Meeting of the International Society for the History of the Neurosciences (ISHN). June 3, 2002. http://www.bri.ucla.edu/nha/ishn/ab24-2002.htm. Accessed April 21, 2015.

‹‹73››. Nobre AC, Rao A, Owen GN. L-theanine, a natural constituent in tea, and its Effect on mental state. Asia Pac J Clin Nutr. 2008;17 Suppl 1:167–8.

‹‹74››. Wang ZM, Zhou B, Wang YS, et al. Black and green tea consumption and the risk of coronary artery disease: a meta-analysis. Am J Clin Nutr. 2011;93(3):506–15.

‹‹75››. Rusak G, Komes D, Likić S, Horžić D, Kovač M. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem. 2008;110(4):852–8.

‹‹76››. Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol Nutr Food Res. 2007;51(9): 1152–62.

‹‹77››. Santana-Rios G, Orner GA, Amantana A, Provost C, Wu SY, Dashwood RH. Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutat Res. 2001;495(1–2):61–74.

‹‹78››. Yang DJ, Hwang LS, Lin JT. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. J Chromatogr A. 2007;1156(1–2):312–20.

‹‹79››. Venditti E, Bacchetti T, Tiano L, Carloni P, Greci L, Damiani E. Hot vs. cold water steeping of different teas: do they affect antioxidant activity? Food Chem. 2010;119(4):1597–1604.

‹‹80››. Patel SS, Beer S, Kearney DL, Phillips G, Carter BA. Green tea extract: a potential cause of acute liver failure. World J Gastroenterol. 2013;19(31):5174–7.

‹‹81››. Kole AS, Jones HD, Christensen R, Gladstein J. A case of kombucha tea toxicity. J Intensive Care Med. 2009;24(3):205–7.

‹‹82››. Goenka P, Sarawgi A, Karun V, Nigam AG, Dutta S, Marwah N. Camellia sinensis (tea): implications and role in preventing dental decay. Pharmacogn Rev. 2013;7(14):152–6.

‹‹83››. Kakumanu N, Rao SD. Images in clinical medicine. Skeletal fluorosis due to excessive tea drinking. N Engl J Med. 2013;368(12):1140.

‹‹84››. Malinowska E, Inkielewicz I, Czarnowski W, Szefer P. Assessment of fluoride concentration and daily intake by human from tea and herbal infusions. Food Chem Toxicol. 2008;46(3): 1055–61.

‹‹85››. Malinowska E, Inkielewicz I, Czarnowski W, Szefer P. Assessment of fluoride concentration and daily intake by human from tea and herbal infusions. Food Chem Toxicol. 2008;46(3): 1055–61.

‹‹86››. Quock RL, Gao JX, Chan JT. Tea fluoride concentration and the pediatric patient. Food Chem. 2012;130:615–7.

‹‹87››. Phillips KM, Carlsen MH, Blomhoff R. Total antioxidant content of alternatives to refined sugar. J Am Diet Assoc. 2009;109(1):64–71.

‹‹88››. Matsui M, Matsui K, Kawasaki Y, et al. Evaluation of the genotoxicity of stevioside and steviol using six in vitro and one in vivo mutagenicity assays. Mutagenesis. 1996;11(6):573–9.