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Yoo, S., Lee, Y., Chung, J., Rha, C., Hong, Y., Park, M., & Shim, S. (2020). addition of flavonols and polysaccharides as excipient ingredients into epicatechin rich green tea extract inhibited free radical formation and glucose uptake. Food & function, 11(4), 3105–3111. http://access.bl.uk/ark:/81055/vdc_100106483931.0x000032