Potential nutraceutical and food additive properties and risks of coffee: a comprehensive overview-Reference-Cited by-同舟云学术

Potential nutraceutical and food additive properties and risks of coffee: a comprehensive overview

Published:2019-01-07 Issue:20 Volume:59 Page:3293-3319
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Saeed Muhammad¹^ORCID,Naveed Muhammad²^ORCID,BiBi Jannat³,Ali Kamboh Asghar⁴^ORCID,Phil Lucas⁵,Chao Sun¹^ORCID

Affiliation:

1. Department of Animal Nutrition, College of Animal Sciences and Technology, Northwest A & F University, Yangling, Shaanxi Province, P.R. China;

2. Department of Clinical Pharmacology, School of Pharmacy, Nanjing Medical University, Nanjing, Jiangsu Province, P.R. China;

3. Department of Physical Education, Shaanxi Normal University, Xian, Shaanxi Province, P.R. China;

4. Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Sindh Province, Pakistan;

5. Department of Pharmaceutical Analysis, China Pharmaceutical University, School of Pharmacy, Nanjing, Jiangsu Province, P.R. China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1489368

Reference346 articles.

1. Chronic coffee and caffeine ingestion effects on the cognitive function and antioxidant system of rat brains

2. Caffeine and coffee: their influence on metabolic rate and substrate utilization in normal weight and obese individuals

3. Synthesis and Availability of Niacin in Roasted Coffee

4. Coffee consumption, type 2 diabetes and impaired glucose tolerance in Swedish men and women

5. Agriculture USDo Service A. 2011. USDA nutrient database for standard reference, release 15. Enhancing Understanding & Quantification of Soil–Root Growth Interactions, 273–294.

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