Department of Food Science and Human Nutrition, Iowa State University, Ames, USA
Department of Food Science and Human Nutrition, Iowa State University, Ames, USA
Department of Neurology, University of Kansas Medical Center, Kansas City, USA
Department of Neurology, University of Kansas Medical Center, Kansas City, USA
Department of Food Science and Human Nutrition, Iowa State University, Ames, USA
Copyright © 2015 D. Chen, Y. Zhou, K. E. Lyons, R. Pahwa, M. B. Reddy et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Chen, D. , Zhou, Y. , Lyons, K. , Pahwa, R. and Reddy, M. (2015) Green Tea Consumption Reduces Oxidative Stress in Parkinson’s Disease Patients.
Journal of Behavioral and Brain Science,
5, 194-202. doi:
10.4236/jbbs.2015.56020.