The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities

Journal of Food Science

Volumn 83, Issue 4, 2018, Pages 1125-1130

  Mojica, Benigno E ^a   Fong, Lisa E ^a   Biju, Denny ^a   Muharram, Alfeah ^a   Davis, Isabel M ^a   Vela, Klarisse O ^a   Rios, Diana ^a   Osorio Camacena, Elena ^a   Kaur, Baljit ^a   Rojas, Sebastian M ^a   Forester, Sarah C ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

cancer; coffee; phenolic compounds; roasting

Indexed keywords

ANTINEOPLASTIC AGENT; CAFFEIC ACID DERIVATIVE; CHLOROGENIC ACID; GALLIC ACID; PHYTOCHEMICAL; PLANT EXTRACT; POLYPHENOL;

CELL SURVIVAL; CHEMISTRY; COFFEE; DRUG EFFECT; HEAT; HT-29 CELL LINE; HUMAN; TUMOR CELL LINE;

ANTINEOPLASTIC AGENTS; CAFFEIC ACIDS; CELL LINE, TUMOR; CELL SURVIVAL; CHLOROGENIC ACID; COFFEE; GALLIC ACID; HOT TEMPERATURE; HT29 CELLS; HUMANS; PHYTOCHEMICALS; PLANT EXTRACTS; POLYPHENOLS;

EID: 85044345638     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14102     Document Type: Article

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