Black and green tea polyphenols attenuate blood pressure increases in stroke-prone spontaneously hypertensive rats.

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Published in J Nutr on January 01, 2004

Authors

Hiroko Negishi1, Jin-Wen Xu, Katsumi Ikeda, Marina Njelekela, Yasuo Nara, Yukio Yamori

Author Affiliations

1: College of Human Life and Environment, Kinjo Gakuin University, Nagoya 463-8521, Japan. pnm@apricot.ocn.ne.jp

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