Comparison of antioxidant activity between green and roasted coffee beans using molecular methods

Molecular Medicine Reports

Volumn 12, Issue 5, 2015, Pages 7293-7302

  Priftis, Alexandros ^a   Stagos, Dimitrios ^a   Konstantinopoulos, Konstantinos ^b   Tsitsimpikou, Christina ^c   Spandidos, Demetrios A ^d   Tsatsakis, Aristides M ^d   Tzatzarakis, Manolis N ^d   Kouretas, Demetrios ^a  

^a UNIVERSITY OF THESSALY   (Greece)

^b Supply Unique SA Coffee Island   (Greece)

^c General Chemical State Laboratory   (Greece)

^d UNIVERSITY OF CRETE   (Greece)

Author keywords

Antioxidant activity; Coffee beans; Glutathione; Melanoidins; Polyphenols; Roasting

Indexed keywords

FREE RADICAL; GLUTATHIONE; REACTIVE OXYGEN METABOLITE; 1,1-DIPHENYL-2-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; COFFEE; HYDROXYL RADICAL; PICRIC ACID; PLANT EXTRACT; POLYPHENOL; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; COFFEA ARABICA; COFFEA CANEPHORA; COFFEE; CONTROLLED STUDY; CYTOTOXIC CONCENTRATION; DNA DAMAGE; DNA STRAND; FOOD PROCESSING; FREE RADICAL SCAVENGING ASSAY; HIGH TEMPERATURE; HYDROLYSIS; IC50; MOLECULAR MECHANICS; MUTAGENICITY; ANIMAL; CELL LINE; CELL SURVIVAL; CHEMISTRY; COMPARATIVE STUDY; DNA CLEAVAGE; DRUG EFFECTS; HEAT; ISOLATION AND PURIFICATION; MOUSE; PLASMID;

ANIMALS; BIPHENYL COMPOUNDS; CELL LINE; CELL SURVIVAL; COFFEE; DNA CLEAVAGE; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; HYDROXYL RADICAL; MICE; PICRATES; PLANT EXTRACTS; PLASMIDS; POLYPHENOLS;

EID: 84943653894     PISSN: 17912997     EISSN: 17913004     Source Type: Journal    
DOI: 10.3892/mmr.2015.4377     Document Type: Article

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