Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 782-788

  Antonio, Andréa G ^a   Moraes, Renata S ^a   Perrone, Daniel ^b   Maia, Lucianne C ^a   Santos, Kátia Regina N ^a   Iório, Natália L P ^a   Farah, Adriana ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b Depto Quim Organ Inst Quim U   (Brazil)

Author keywords

Antibacterial activity; Anticariogenic activity; Biofilm; Caffeine; Chlorogenic acid; Coffee; Streptococcus mutans; Trigonelline

Indexed keywords

5 CAFFEOYLQUINIC ACID; CAFFEIC ACID; CHLOROGENIC ACID; QUINIC ACID; TRIGONELLINE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIOSTASIS; BIOFILM; BREWING; COFFEE; CONTROLLED STUDY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STREPTOCOCCUS MUTANS; VARIETAS;

BACTERIA (MICROORGANISMS); COFFEA ARABICA; COFFEA CANEPHORA; STREPTOCOCCUS MUTANS;

EID: 69349085559     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.063     Document Type: Article

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