Organic and Conventional Coffea arabica L.: A Comparative Study of the Chemical Composition and Physiological, Biochemical and Toxicological Effects in Wistar Rats-Reference-Cited by-同舟云学术

Organic and Conventional Coffea arabica L.: A Comparative Study of the Chemical Composition and Physiological, Biochemical and Toxicological Effects in Wistar Rats

Published:2011-04-27 Issue:2 Volume:66 Page:114-121
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

do Carmo Carvalho Dayene,Brigagão Maisa Ribeiro Pereira Lima,dos Santos Marcelo Henrique,de Paula Fernanda Borges Araújo,Giusti-Paiva Alexandre,Azevedo Luciana

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-011-0221-9.pdf

Reference31 articles.

1. Bourn D, Prescott J (2002) A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit Rev Food Sci Nutr 42:1–34

2. Santos JS, Santos MLP, Conti MM (2010) Comparative study of metal contents in Brazilian coffees cultivated by conventional and organic agriculture applying principal component analysis. J Braz Chem Soc 21:1468–1476

3. Parras P, Martínez-Tomé M, Jiménez AM, Murcia MA (2007) Antioxidant capacity of coffees of several origins brewed folowing three different produces. Food Chem 102:582–592

4. Higdon JV, Frei B (2006) Coffee and health: a review of recent human research. Crit Rev Food Sci Nutr 46:101–123

5. Nardini M, Cirillo E, Sacaccini C (2002) Absorption of phenolic acids in humans after coffee consumption. J Agric Food Chem 50:5735–5741

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