Medium Light and Medium Roast Paper-Filtered Coffee Increased Antioxidant Capacity in Healthy Volunteers: Results of a Randomized Trial-Reference-Cited by-同舟云学术

Medium Light and Medium Roast Paper-Filtered Coffee Increased Antioxidant Capacity in Healthy Volunteers: Results of a Randomized Trial

Published:2012-07-06 Issue:3 Volume:67 Page:277-282
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Corrêa Telma Angelina Faraldo,Monteiro Marcela Piedade,Mendes Thaíse Maria Nogueira,Oliveira Daniela Moura de,Rogero Marcelo Macedo,Benites Cibelem Iribarrem,Vinagre Carmen Guilherme Christiano de Mato,Mioto Bruno Mahler,Tarasoutchi Daniela,Tuda Vera Lúcia,César Luiz Antonio Machado,Torres Elizabeth Aparecida Ferraz da Silva

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-012-0297-x.pdf

Reference29 articles.

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3. Sacchetti G, Di Mattia C, Pittia P, Mastrocola D (2009) Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J Food Engin 90:74–80

4. Boettler U, Volz N, Pahlke G, Teller N, Kotyczka C, Somoza V, Stiebitz H, Bytof G, Lantz I, Lang R (2011) Coffees rich in chlorogenic acid or N methylpyridinium induce chemopreventive phase II enzymes via the Nrf2/ARE pathway in vitro and in vivo. Mol Nutr Food Res 55:798–802

5. Hecimovic I, Belscak-Cvitanovic A, Horzic D, Komes D (2011) Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem 129:991–1000

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