Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity

Author:

Pintać Diandra,Bekvalac Kristina,Mimica-Dukić Neda,Rašeta Milena,Anđelić Nikola,Lesjak Marija,Orčić Dejan

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Reference41 articles.

1. Polyphenol extracts from red wine and grapevine: Potential effects on cancers;Amor;Diseases,2018

2. Coffee and tea: Perks for health and longevity?;Bhatti;Current Opinion in Clinical Nutrition and Metabolic Care,2013

3. Recognition of functional roles of free radicals;Bókkon;Current Neuropharmacology,2012

4. Chemical characterization and antioxidant properties of coffee melanoidins;Borrelli;Journal of Agricultural and Food Chemistry,2002

5. Antioxidant activity of white, green and black tea obtained from the same tea cultivar;Carloni;Food Research International,2013

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