Influence of coffee roasting degree on inflammatory and oxidative stress markers in high-fructose and saturated fat-fed rats-Reference-Cited by-同舟云学术

Influence of coffee roasting degree on inflammatory and oxidative stress markers in high-fructose and saturated fat-fed rats

Published:2023-03 Issue: Volume:165 Page:112530
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Anese Monica,Alongi Marilisa,Cervantes-Flores Maribel,Simental-Mendía Luis E.^ORCID,Martínez-Aguilar Gerardo^ORCID,Valenzuela-Ramírez Almendra A.,Rojas-Contreras Juan A.^ORCID,Guerrero-Romero Fernando,Gamboa-Gómez Claudia I.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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3. Antioxidant defense system, immune response and erythron profile modulation in goldfish, Carassius auratus, after acute manganese treatment;Aliko;Fish and Shellfish Immunology,2018

4. Effect of coffee roasting on in vitro α-glucosidase activity: Inhibition and mechanism of action;Alongi;Food Research International,2018

5. Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages;Alongi;Journal of Functional Foods,2019

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1. Beverage consumption and facial skin aging: Evidence from Mendelian randomization analysis;Journal of Cosmetic Dermatology;2024-01-04

2. Effects of coffee with different roasting degrees on obesity and related metabolic disorders;Journal of Functional Foods;2023-12

3. Oxidative stress in animal models of obesity caused by hypercaloric diets: A systematic review;Life Sciences;2023-10