The effect of milk alpha-casein on the antioxidant activity of tea polyphenols.

It is found that casein has different effects on the overall antioxidant capacities of tea compounds depending on the methods used, and the larger gallate esters containing polyphenols epicatechingallate (ECG) and (epigallocateching allate (EGCG) were less affected by the presence of casein than smaller polyphenol catechins (C), epicatechin (EC) and epicgallocatechine (EGC).