Influence of natural coffee compounds, coffee extracts and increased levels of caffeine on the inhibition of Streptococcus mutans

Food Research International

Volumn 49, Issue 1, 2012, Pages 459-461

  Almeida, A A P ^a,b   Naghetini, C C ^a   Santos, V R ^a   Antonio, A G ^c   Farah, A ^c   Gloria M B A ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b FUMEC UNIVERSITY   (Brazil)

^c FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antibacterial activity; Brewing; Caffeine; Coffea arabica; Streptococcus mutans

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; CAFFEIC ACIDS; CAFFEINE; CHLOROGENIC ACIDS; COFFEA ARABICA; DIFFUSION METHOD; INHIBITORY EFFECT; PROTOCATECHUIC ACID; S. MUTANS; STREPTOCOCCUS MUTANS; TRIGONELLINE;

BREWING; FERMENTATION;

COFFEE;

COFFEA ARABICA; STREPTOCOCCUS MUTANS;

EID: 84866280763     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.026     Document Type: Article

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