In Vitro and ex Vivo Antihydroxyl Radical Activity of Green and Roasted Coffee

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1700-1704

  Daglia, Maria ^a   Racchi, Marco ^a   Papetti, Adele ^a   Lanni, Cristina ^a   Govoni, Stefano ^a   Gazzani, Gabriella ^a  

^a UNIVERSITY OF PAVIA   (Italy)

Author keywords

5 O caffeoyl quinic acid; Antiradical activity; Coffee; Neurodegenerative disorders

Indexed keywords

5 O CAFFEOYLQUINIC ACID; CAFFEINE DERIVATIVE; CHLOROGENIC ACID; HYDROXYL RADICAL; SUGAR; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL CULTURE; CELL STRAIN; CELL STRAIN IMR 32; CELL SURVIVAL; COFFEE; DIALYSATE; DIALYSIS; DOSE RESPONSE; DRUG EFFECT; DRUG SCREENING; GEL FILTRATION CHROMATOGRAPHY; GLUCOSE METABOLISM; GLYCATION; HUMAN; HUMAN CELL; IN VITRO STUDY; MEMBRANE; NEUROPROTECTION; NONHUMAN; SAMPLING; SOLUBILITY;

ANTIOXIDANTS; CAFFEIC ACIDS; CHLOROGENIC ACID; COFFEA; HEAT; HYDROXYL RADICAL; POLYMERS; SEEDS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 1642276261     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030298n     Document Type: Article

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