1. Vinson J.A., Su X., Zubik L., Bose P. Phenol Antioxidant Quantity and Quality in Foods: Fruits. Journal of Agricultural and Food Chemistry, 2001, vol. 49, pp. 5315-5321, doi:https://doi.org/10.1021/jf0009293.
2. Cadona F.C., Dantas R.F., de Mello G.H., Silva-Jr F.P. Natural products targeting into cancer hallmarks: An update on caffeine, theobromine, and (+)-catechin. Critical Reviews in Food Science and Nutrition, 2021, pp. 1-20, doi:https://doi.org/10.1080/10408398.2021.1913091.
3. Manna M.S., Saha P., Ghoshal A.K. Iron complexation of pharmaceutical catechins through selective separation. RSC Adv., 2014, vol. 4, 26247-26250, doi:https://doi.org/10.1039/c4ra03683b.
4. Frisman E.V., Schagina L.V., Vorobiev V.I. A glass rotation viscometer. Biorheology, 1965, vol. 2, pp. 189-194.
5. Wang Z., Fang C., Mallavarapu M. Characterization of iron-polyphenol complex nanoparticles synthesized by Sage (Salvia officinalis) leaves. Environmental Technology & Innovation, 2015, vol. 4, pp. 92-97, doi:https://doi.org/10.1016/j.eti.2015.05.004.
6. Kumamoto M., Sonda T., Nagayama K., Tabata M. Effects of pH and metal ions on antioxidative activities of catechins. Biosci Biotechnol Biochem., 2001, vol. 65, pp. 126-132, doi:https://doi.org/10.1271/bbb.65.126.
7. Kasyanenko N., Arikainen N., Frisman E. EInvestigation of DNA complexes with iron ions in solution. Biophysical Chemistry, 1998, vol.70, pp. 93-100, doi:https://doi.org/10.1016/s0301-4622(97)00111-7. EDN: https://elibrary.ru/LFEBAD



