Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

Food Research International

Volumn 62, Issue , 2014, Pages 1038-1046

  Baeza, Gema ^a   Amigo Benavent, Miryam ^a   Sarriá, Beatriz ^a   Goya, Luis ^a   Mateos, Raquel ^a   Bravo, Laura ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Caffeine; Dietary antioxidants; Green coffee; Oxidative stress biomarkers; Polyphenolic compounds

Indexed keywords

ANTIOXIDANTS; CAFFEINE; CELLS; CYTOLOGY; OXIDATIVE STRESS; POLYPHENOLIC COMPOUNDS; ROOM AND PILLAR MINING;

ANTIOXIDANT ENZYME; GREEN COFFEE; GREEN COFFEE BEANS; HYDROXYCINNAMIC ACIDS; OXIDATIVE STRESS BIOMARKERS; PROTECTIVE EFFECTS; REACTIVE OXYGEN SPECIES; TERT-BUTYLHYDROPEROXIDE;

COFFEE;

EID: 84902496457     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.035     Document Type: Article

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