In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)
- 12 May 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 90 (1-2) , 133-139
- https://doi.org/10.1016/j.foodchem.2004.03.037
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish dietEuropean Journal of Clinical Nutrition, 2003
- Coffee Acutely Increases Sympathetic Nerve Activity and Blood Pressure Independently of Caffeine ContentCirculation, 2002
- Metabolic Transit and in vivo Effects of Melanoidins and Precursor Compounds Deriving from the Maillard ReactionAnnals of Nutrition and Metabolism, 2001
- Consumo de café y colesterol séricoGrasas y Aceites, 1999
- Caffeine as an antioxidant: inhibition of lipid peroxidation induced by reactive oxygen speciesPublished by Elsevier ,1999
- Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidationFood Chemistry, 1998
- Loss and/or formation of antioxidants during food processing and storageCancer Letters, 1997
- Italian Style Brewed Coffee: Effect on Serum Cholesterol in Young MenInternational Journal of Epidemiology, 1996
- Effect of a lipid-rich fraction from boiled coffee on serum cholesterolThe Lancet, 1990
- The Effect on Serum Cholesterol Levels of Coffee Brewed by Filtering or BoilingNew England Journal of Medicine, 1989