Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1017-1024

  Gómez Ruiz, José Ángel ^a,b   Ames, Jennifer M ^a,c   Leake, David S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b JOINT RESEARCH CENTRE   (Italy)

^c QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

ABTS; Antioxidant activity; Coffee; LDL; Maillard reaction products; ORAC

Indexed keywords

CHEMICAL OXYGEN DEMAND; CHEMICAL REACTIONS; COPPER; FOOD PROCESSING; FOOD PRODUCTS; MIXTURES; OXIDATION; PHOTOACOUSTIC EFFECT; PIGMENTS; PLASMAS; TELLURIUM COMPOUNDS;

(O-SEC.-BUTYLDITHIOCARBONATIO-S ,S') COPPER; ANTIOXIDANT ACTIVITIES; AZO COMPOUNDS; GREEN COFFEE; HUMAN PLASMAS; IN-VITRO; LOW DENSITY LIPOPROTEIN (LDL); MAILLARD REACTIONS; PEROXYL RADICALS; PROTECTIVE EFFECT (PE); SPRINGER (CO);

PLASMA (HUMAN);

EID: 46649114170     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0815-5     Document Type: Article

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