Consumption of a dark roast coffee decreases the level of spontaneous DNA strand breaks: a randomized controlled trial

European Journal of Nutrition

Volumn 54, Issue 1, 2015, Pages 149-156

  Bakuradze, T ^a   Lang, R ^b   Hofmann, T ^b   Eisenbrand, G ^a   Schipp, D ^c   Galan, J ^d   Richling, E ^a  

^a Rheinland Pfälzische Technische Universität Kaiserslautern Landau   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c NONE   (Germany)

^d NONE   (Germany)

Author keywords

Antioxidants; Coffee; Comet assay; DNA strand breaks; Intervention study

Indexed keywords

1-METHYLPYRIDINIUM; ALKALOID; ANTIOXIDANT; BIOLOGICAL MARKER; CAFFEINE; CAFFEOYLQUINIC ACID; COFFEE; PYRIDINIUM DERIVATIVE; QUINIC ACID; TRIGONELLINE;

ADULT; ANALOGS AND DERIVATIVES; BLOOD; CHEMISTRY; COFFEA; COFFEE; COHORT ANALYSIS; COMET ASSAY; CONTROLLED STUDY; DNA STRAND BREAKAGE; FOOD HANDLING; GERMANY; HEAT; HUMAN; LEUKOCYTE; MALE; METABOLISM; PATIENT COMPLIANCE; PLANT SEED; RANDOMIZED CONTROLLED TRIAL; URINE;

ADULT; ALKALOIDS; ANTIOXIDANTS; BIOLOGICAL MARKERS; CAFFEINE; COFFEA; COFFEE; COHORT STUDIES; COMET ASSAY; DNA BREAKS; FOOD HANDLING; GERMANY; HOT TEMPERATURE; HUMANS; LEUKOCYTES; MALE; PATIENT COMPLIANCE; PYRIDINIUM COMPOUNDS; QUINIC ACID; SEEDS;

EID: 84939883920     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-014-0696-x     Document Type: Article

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