Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study-Reference-Cited by-同舟云学术

Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study

Published:2019-05 Issue: Volume:56 Page:40-48
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Hochkogler Christina M.,Schweiger Kerstin,Rust Petra,Pignitter Marc,Rathmayr Johanna,Bayer Sebastian,Chmelirsch Christina,Hüller Leonie,Marko Doris^ORCID,Lang Roman,Hofmann Thomas,Kurz Andrea Christina,Bytof Gerhard,Lantz Ingo,Schipp Dorothea,Somoza Veronika^ORCID

Funder

Tchibo GmbH

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference49 articles.

1. Coffee consumption increases the antioxidant capacity of plasma and has no effect on the lipid profile or vascular function in healthy adults in a randomized controlled trial;Agudelo-Ochoa;The Journal of Nutrition,2016

2. The potential protective effects of phenolic compounds against low-density lipoprotein oxidation;Amarowicz;Current Pharmaceutical Design,2017

3. Consumption of a dark roast coffee decreases the level of spontaneous DNA strand breaks: A randomized controlled trial;Bakuradze;European Journal of Nutrition,2015

4. Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity;Bakuradze;Food Research International,2014

5. Coffee constituents as modulators of Nrf2 nuclear translocation and ARE (EpRE)-dependent gene expression;Boettler;The Journal of Nutritional Biochemistry,2011

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2. Polyphenols and atherosclerosis: A critical review of clinical effects on LDL oxidation;Pharmacological Research;2022-10

3. Improved nutritional and antioxidant properties of hulless barley following solid‐state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum;Journal of Food Processing and Preservation;2021-12-14

4. Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee;Journal of Agricultural and Food Chemistry;2021-01-12

5. Coffee C21 and protection of DNA from strand breaks: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006;EFSA Journal;2020-03