Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans

Author:

Wu HanjingORCID,Gu Jingyu,BK Amrit,Nawaz Malik A.ORCID,Barrow Colin J.ORCID,Dunshea Frank R.,Suleria Hafiz A.R.ORCID

Funder

The University of Melbourne

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference81 articles.

1. Flavonoids and phenolic acids: Role and biochemical activity in plants and human;Ali;Journal of Medicinal Plants Research,2011

2. Trigonelline is a novel phytoestrogen in coffee beans;Allred;Journal of Nutrition,2009

3. Kinetic and dynamic description of caffeine;Alsabri;Journal of Caffeine and Adenosine Research,2018

4. Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows;Alves;Acta Scientiarum. Agronomy,2017

5. Inhibition of the Nrf2 transcription factor by the alkaloid trigonelline renders pancreatic cancer cells more susceptible to apoptosis through decreased proteasomal gene expression and proteasome activity;Arlt;Oncogene,2013

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