Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production
Abstract The antioxidant VCRs and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated.It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using