A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend

Molecular Nutrition and Food Research

Volumn 58, Issue 6, 2014, Pages 1370-1373

  Rubach, Malte ^a,b   Lang, Roman ^c   Bytof, Gerhard ^d   Stiebitz, Herbert ^d   Lantz, Ingo ^d   Hofmann, Thomas ^c   Somoza, Veronika ^a,b,e  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^d TCHIBO GMBH   (Germany)

^e UNIVERSITY OF VIENNA   (Austria)

Author keywords

Chlorogenic acids; Coffee; N methylpyridinium; Telemetric gastric pH measurement

Indexed keywords

1-METHYLPYRIDINIUM; ALKALOID; CAFFEINE; CHLOROGENIC ACID; COFFEE; NICOTINAMIDE; PYRIDINIUM DERIVATIVE; TRIGONELLINE; TRYPTAMINE DERIVATIVE;

ADULT; ANALOGS AND DERIVATIVES; CHEMISTRY; COFFEE; COMPARATIVE STUDY; CONTROLLED STUDY; DOUBLE BLIND PROCEDURE; FEMALE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; NORMAL HUMAN; PH; RANDOMIZED CONTROLLED TRIAL; SECRETION (PROCESS); STOMACH ACID; TANDEM MASS SPECTROMETRY; YOUNG ADULT;

ADULT; ALKALOIDS; CAFFEINE; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; DOUBLE-BLIND METHOD; FEMALE; GASTRIC ACID; HEALTHY VOLUNTEERS; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; NIACINAMIDE; PYRIDINIUM COMPOUNDS; TANDEM MASS SPECTROMETRY; TRYPTAMINES; YOUNG ADULT;

EID: 84901916811     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201300890     Document Type: Article

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