Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels-Reference-Cited by-同舟云学术

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Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels

Published:2017-06 Issue:6 Volume:20 Page:626-635
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Jung Soohan¹,Kim Min Hyung²,Park Jae Hee²,Jeong Yoonhwa³⁴,Ko Kwang Suk²

Affiliation:

1. Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.

2. Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University, Seoul, Korea.

3. Department of Food Science and Nutrition, Dankook University, Cheonan-si, Korea.

4. Research Center for Industrialization of Natural Nutraceuticals, Dankook University, Cheonan-si, Korea.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2017.3935

Reference62 articles.

1. Green tea, black tea and breast cancer risk: a meta-analysis of epidemiological studies

2. Green Tea Consumption and Mortality Due to Cardiovascular Disease, Cancer, and All Causes in Japan

3. The Relationship between Green Tea and Total Caffeine Intake and Risk for Self-Reported Type 2 Diabetes among Japanese Adults

4. Coffee, tea, and incident type 2 diabetes: the Singapore Chinese Health Study

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