Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?-Reference-Cited by-同舟云学术

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Published:2014 Issue:8 Volume:5 Page:1718-1726
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Ludwig Iziar A.¹²³⁴⁵,Mena Pedro⁶⁷⁸⁹¹⁰,Calani Luca⁶⁷⁸⁹¹⁰,Cid Concepción¹¹¹²¹³¹⁴¹⁵,Del Rio Daniele⁶⁷⁸⁹¹⁰,Lean Michael E. J.¹²³⁴⁵,Crozier Alan¹²³⁴⁵

Affiliation:

1. Plant Products and Human Nutrition Group

2. School of Medicine

3. College of Medical

4. Veterinary and Life Sciences

5. University of Glasgow

6. Department of Food Science

7. Laboratory of Phytochemicals in Physiology

8. Human Nutrition Unit

9. University of Parma

10. Parma, Italy

11. Department of Nutrition

12. Food Science and Physiology

13. School of Pharmacy

14. University of Navarra

15. Pamplona, Spain

Abstract

This paper reports on the wide variations in the caffeine and chlorogenic acid contents of coffees purchased in Scotland, Spain and Italy. Image © Shutterstock.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00290C

Reference34 articles.

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2. Coffee and its Consumption: Benefits and Risks

3. FAS/USDA , Coffee:World Markets and Trade , Office of Global Analysis, Foreign Agricultural Service/United States Department of Agriculture , 2013

4. A. Farah , in Coffee: Emerging Health Effects and Disease Prevention , ed. Y. F. Chu , Blackwell Publishing Ltd. , Oxford , 2012 , pp. 21–58

5. IUPAC Commission on the Nomenclature of Organic Chemistry (CNOC) and IUPAC-IUB Commission on Biochemical Nomenclature (CBN). Nomenclature of cyclitols. Recommendations, 1973

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