Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 5, 2005, Pages 1399-1402

  Moreira, Daniel P ^a   Monteiro, Mariana C ^a   Ribeiro Alves, Mirna ^a   Donangelo, Carmen M ^a   Trugo, Luiz C ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Caffeine; Chlorogenic acids; Coffee; FRAP; Iron reducing activity

Indexed keywords

CAFFEINE; CAFFEOYLQUINIC ACID; CHLOROGENIC ACID; FERRIC ION; FERULOYLQUINIC ACID; IRON; QUINIC ACID; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; COFFEE; CORRELATION COEFFICIENT; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATIVE STRESS; REDUCTION; SPECIES DIFFERENCE;

ANTIOXIDANTS; CAFFEINE; CHLOROGENIC ACID; COFFEA; COFFEE; FERRIC COMPOUNDS; FOOD HANDLING; HEAT; IRON; OXIDATION-REDUCTION; SEEDS;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 14744275552     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0485436     Document Type: Article

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