Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth-Reference-Cited by-同舟云学术

Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth

Published:2020 Issue:2 Volume:11 Page:1410-1424
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Sales Amanda Luísa¹²³⁴,dePaula Juliana¹²³⁴,Mellinger Silva Caroline⁵⁶⁴,Cruz Adriano⁷⁸⁴,Lemos Miguel Marco Antônio⁹¹⁰¹¹⁴,Farah Adriana¹²³⁴^ORCID

Affiliation:

1. Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ)

2. Nutrition Institute

3. Federal University of Rio de Janeiro (UFRJ)

4. Brazil

5. Brazilian Agricultural Research Corporation – EMBRAPA Food Technology

6. Rio de Janeiro

7. Federal Institute of Rio de Janeiro

8. IFRJ

9. Food Microbiology Laboratory

10. Microbiology Institute

11. UFRJ

Abstract

The aim of this study was to investigate the effects of coffee species, roast degree and decaffeination on in vitro probiotic bacterial growth, and to identify the major coffee compounds responsible for such effects.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02589H

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1. Interplay between food and gut microbiota in health and disease