175 related articles for article (PubMed ID: 14582987)
1. Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques.
Somoza V; Lindenmeier M; Wenzel E; Frank O; Erbersdobler HF; Hofmann T
J Agric Food Chem; 2003 Nov; 51(23):6861-9. PubMed ID: 14582987
[TBL] [Abstract][Full Text] [Related]
2. Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo.
Somoza V; Wenzel E; Lindenmeier M; Grothe D; Erbersdobler HF; Hofmann T
J Agric Food Chem; 2005 Oct; 53(21):8176-82. PubMed ID: 16218661
[TBL] [Abstract][Full Text] [Related]
3. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
Moreira DP; Monteiro MC; Ribeiro-Alves M; Donangelo CM; Trugo LC
J Agric Food Chem; 2005 Mar; 53(5):1399-402. PubMed ID: 15740013
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant properties of roasted coffee residues.
Yen WJ; Wang BS; Chang LW; Duh PD
J Agric Food Chem; 2005 Apr; 53(7):2658-63. PubMed ID: 15796608
[TBL] [Abstract][Full Text] [Related]
5. In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid.
Sato Y; Itagaki S; Kurokawa T; Ogura J; Kobayashi M; Hirano T; Sugawara M; Iseki K
Int J Pharm; 2011 Jan; 403(1-2):136-8. PubMed ID: 20933071
[TBL] [Abstract][Full Text] [Related]
6. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.
Chu YF; Brown PH; Lyle BJ; Chen Y; Black RM; Williams CE; Lin YC; Hsu CW; Cheng IH
J Agric Food Chem; 2009 Oct; 57(20):9801-8. PubMed ID: 19772322
[TBL] [Abstract][Full Text] [Related]
7. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
[TBL] [Abstract][Full Text] [Related]
8. Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells.
Hofmann T; Ames J; Krome K; Faist V
Nahrung; 2001 Jun; 45(3):189-94. PubMed ID: 11455786
[TBL] [Abstract][Full Text] [Related]
9. Enhancement of the chemoprotective enzymes glucuronosyl transferase and glutathione transferase in specific organs of the rat by the coffee components kahweol and cafestol.
Huber WW; Prustomersky S; Delbanco E; Uhl M; Scharf G; Turesky RJ; Thier R; Schulte-Hermann R
Arch Toxicol; 2002 May; 76(4):209-17. PubMed ID: 12029384
[TBL] [Abstract][Full Text] [Related]
10. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
EFSA GMO Panel Working Group on Animal Feeding Trials
Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
[TBL] [Abstract][Full Text] [Related]
11. Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers.
Kotyczka C; Boettler U; Lang R; Stiebitz H; Bytof G; Lantz I; Hofmann T; Marko D; Somoza V
Mol Nutr Food Res; 2011 Oct; 55(10):1582-6. PubMed ID: 21809439
[TBL] [Abstract][Full Text] [Related]
12. Modification of N-acetyltransferases and glutathione S-transferases by coffee components: possible relevance for cancer risk.
Huber WW; Parzefall W
Methods Enzymol; 2005; 401():307-41. PubMed ID: 16399395
[TBL] [Abstract][Full Text] [Related]
13. Activity-guided fractionation to characterize a coffee beverage that effectively down-regulates mechanisms of gastric acid secretion as compared to regular coffee.
Rubach M; Lang R; Skupin C; Hofmann T; Somoza V
J Agric Food Chem; 2010 Apr; 58(7):4153-61. PubMed ID: 20235536
[TBL] [Abstract][Full Text] [Related]
14. Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions.
Rufián-Henares JA; Morales FJ
J Agric Food Chem; 2007 Nov; 55(24):10016-21. PubMed ID: 17966972
[TBL] [Abstract][Full Text] [Related]
15. Protective effect of unsymmetrical dichalcogenide, a novel antioxidant agent, in vitro and an in vivo model of brain oxidative damage.
Prigol M; Wilhelm EA; Schneider CC; Nogueira CW
Chem Biol Interact; 2008 Nov; 176(2-3):129-36. PubMed ID: 18722362
[TBL] [Abstract][Full Text] [Related]
16. Influence of alpha-lipoic acid on lipid peroxidation and antioxidant defence system in blood of insulin-resistant rats.
Thirunavukkarasu V; Anuradha CV
Diabetes Obes Metab; 2004 May; 6(3):200-7. PubMed ID: 15056128
[TBL] [Abstract][Full Text] [Related]
17. Effect of S-allylcysteine on oxidant-antioxidant status during N-methyl-N'-nitro-N-nitrosoguanidine and saturated sodium chloride-induced gastric carcinogenesis in Wistar rats.
Velmurugan B; Bhuvaneswari V; Nagini S
Asia Pac J Clin Nutr; 2003; 12(4):488-94. PubMed ID: 14672876
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the chemopreventive efficacies of garlic powders with different alliin contents against aflatoxin B1 carcinogenicity in rats.
Bergès R; Siess MH; Arnault I; Auger J; Kahane R; Pinnert MF; Vernevaut MF; le Bon AM
Carcinogenesis; 2004 Oct; 25(10):1953-9. PubMed ID: 15180943
[TBL] [Abstract][Full Text] [Related]
19. Isolation and quantification of major chlorogenic acids in three major instant coffee brands and their potential effects on H2O2-induced mitochondrial membrane depolarization and apoptosis in PC-12 cells.
Park JB
Food Funct; 2013 Nov; 4(11):1632-8. PubMed ID: 24061869
[TBL] [Abstract][Full Text] [Related]
20. Chlorogenic acid is poorly absorbed, independently of the food matrix: A Caco-2 cells and rat chronic absorption study.
Dupas C; Marsset Baglieri A; Ordonaud C; Tomé D; Maillard MN
Mol Nutr Food Res; 2006 Nov; 50(11):1053-60. PubMed ID: 17054098
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]