Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts - in vitro assessment of the bioavailability, cytoprotective properties and modulation of inflammatory response-Reference-Cited by-同舟云学术

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Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts - in vitro assessment of the bioavailability, cytoprotective properties and modulation of inflammatory response

Published:2024-12 Issue: Volume:460 Page:140648
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Grzelczyk Joanna,Budryn Grażyna,Szwajgier Dominik,Baranowska-Wójcik Ewa,Zakłos-Szyda Małgorzata

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Reference31 articles.

1. Effects of coffee on type 2 diabetes mellitus;Akash;Nutrition,2014

2. Roles of DNA topoisomerase II isozymes in chemotherapy and secondary malignancies;Azarova;Proceedings of the National Academy of Sciences of the United States of America,2007

3. Risk assessment of Chlorogenic and Isochlorogenic acids in coffee by-products;Behne;Molecules,2023

4. The coffee constituent chlorogenic acid induces cellular DNA damage and formation of topoisomerase I− and II−DNA complexes in cells;Burgos-Moron;Journal of Agricultural and Food Chemistry,2012

5. Anti-inflammatory activity of chlorogenic acid on macrophages: A simplified simulation of pharmacokinetics following ingestion using a windup syringe pump;Cao;Applied Sciences,2023

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