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Effect of tea consumption on the levels of α-ketoglutarate and pyruvate dehydrogenase in rat brain

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dc.contributor.authorP. Ruenwongsaen_US
dc.contributor.authorS. Pattanavibagen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-10-12T07:25:39Z
dc.date.available2018-10-12T07:25:39Z
dc.date.issued1982-07-01en_US
dc.description.abstractAdministration of tea to rats fed on a normal diet results in a marked drop in brain levels of total thiamine as well as of α-ketoglutarate and pyruvate dehydrogenase activities. The patterns of decrease in both enzyme activities are similar to that of total thiamine content; they drop to about 65% of the control at 14-20 weeks after continuous consumption of tea. © 1982 Birkhäuser Verlag.en_US
dc.identifier.citationExperientia. Vol.38, No.7 (1982), 787-788en_US
dc.identifier.doi10.1007/BF01972271en_US
dc.identifier.issn14209071en_US
dc.identifier.issn00144754en_US
dc.identifier.other2-s2.0-0020309017en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/30293
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0020309017&origin=inwarden_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleEffect of tea consumption on the levels of α-ketoglutarate and pyruvate dehydrogenase in rat brainen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0020309017&origin=inwarden_US

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