of action of some cinnamic acid derivatives from red wine // Clin Sei (Lond.). – 1996. – V. 91. – P. 449 – 458.
Castellucio C., Paganga G., Melikian N., Bolwell G., Pridham J., Sampton J., Rise-Evans C. antioxidant potential of intermediates in pheilpropanoid metabolism in higer plants // FEBS Lett. 1995. – V. 368. – P. 188 – 192.
Chen C., Liu B. Changes in major components of tea fungus metabolites during prolonged fermentation // Jornal of Applied Microbiology. – 2000. – V. – 189. – P. 409 – 421.
Dufrense C., Farnnorth E. Tea, Kombucha and health: A review // Food Research International. – 2000. – V. 33. – P. 409 – 421.
Foley S., Navaratnam S., Garvey D., Land E., Truscotti G., Rise-Evans C. singlet oxygen quenching and the redox properties of hidroxycinnamic acid // Free Radic. Biol. Med.,1999. – V. 26. – P. 1202 – 1208.
Gonthier M., Verny M., Besson C., Remesy C., Scalbert A. Chlorogenic Acid Biowailability Largely Depends on Its Metabolism by the Gut Microflora in Rats // J. Nutr., 2003. – V. 133. – P. 1853 – 1859.
Hara Y., Luo S., Wichremashinahe R., Yamanishi T. Chemical composition of tea // Food Reviews International. – 1995. – V. 11. – P. – 435 – 456.
Nardini M., Daquino M., Tomassi G., Gentilli V., Difelice M., Scaccini C. Ingibition of human low-density lipoprotein oxidation by caffeic acid and other hydroxycinnamic acid derivaties // Free Radic. Biol. Med., 1995. – V. 19. – P. 541 – 552.
Nijveldt R., Nood E., Hoorn D., Boelens P., Norren K., Leeuwen P. Flavonoids: a review of probable mechanisms of action and potential application // Am. J. Clin. Nutr., 2001. – V. 74. – P. 418 - 425.
Rise-Evans C., Miller N., Pagagna G. Structure-antioxidant activity relationships of flavonoids and phenolic acids // Free Radic. Biol. Med., 1996. – V. 20. – P. 933 – 956.
Samarth R., Kumar A. Radioprotection of Swiss Albino Mice by Plant Extract Mentha piperita // J. Radiat. Res., 2003. – V. 44. – P. 101 – 109.
Thomas M., Bozzuto D. Antimicrobial Herbs // Jacksonville Medicina // February, 2001.
Zielinska M., Kostrzewa A., Ignatowicz E. The flavonoids, quercetin and isorhamnetin 3-O-acylglucosides diminish neutrophil oxidative metabolism and lipid peroxidation // Acta Biochimica Polonica, 2001. – V. 48, N. 1. – P. 183 – 189.