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. Author manuscript; available in PMC: 2017 Feb 1.
Published in final edited form as: Food Chem. 2015 Jul 6;192:380–387. doi: 10.1016/j.foodchem.2015.07.005

Figure 1.

Figure 1

Antioxidant capacity of six brews (TI) as compared to one brew (Brew 1) for twenty-four varieties of green teas as (a) ORAC (mmol TE/ g tea) and (b) NanoCerac (mm GAE/ g tea). Values above are the average of nine trials for each type of tea; three tea bags analyzed in triplicate.