200 related articles for article (PubMed ID: 17924708)
1. Chlorogenic acid in coffee can prevent the formation of dinitrogen trioxide by scavenging nitrogen dioxide generated in the human oral cavity.
Takahama U; Ryu K; Hirota S
J Agric Food Chem; 2007 Oct; 55(22):9251-8. PubMed ID: 17924708
[TBL] [Abstract][Full Text] [Related]
2. Quercetin-dependent scavenging of reactive nitrogen species derived from nitric oxide and nitrite in the human oral cavity: interaction of quercetin with salivary redox components.
Takahama U; Hirota S; Oniki T
Arch Oral Biol; 2006 Aug; 51(8):629-39. PubMed ID: 16581012
[TBL] [Abstract][Full Text] [Related]
3. Formation of the thiocyanate conjugate of chlorogenic acid in coffee under acidic conditions in the presence of thiocyanate and nitrite: possible occurrence in the stomach.
Takahama U; Tanaka M; Oniki T; Hirota S; Yamauchi R
J Agric Food Chem; 2007 May; 55(10):4169-76. PubMed ID: 17455951
[TBL] [Abstract][Full Text] [Related]
4. Production of nitric oxide-derived reactive nitrogen species in human oral cavity and their scavenging by salivary redox components.
Takahama U; Hirota S; Oniki T
Free Radic Res; 2005 Jul; 39(7):737-45. PubMed ID: 16036353
[TBL] [Abstract][Full Text] [Related]
5. Effects of pH on nitrite-induced formation of reactive nitrogen oxide species and their scavenging by phenolic antioxidants in human oral cavity.
Takahama U; Hirota S; Kawagishi S
Free Radic Res; 2009 Mar; 43(3):250-61. PubMed ID: 19169919
[TBL] [Abstract][Full Text] [Related]
6. Interaction between ascorbic acid and chlorogenic acid during the formation of nitric oxide in acidified saliva.
Takahama U; Tanaka M; Hirota S
J Agric Food Chem; 2008 Nov; 56(21):10406-13. PubMed ID: 18922016
[TBL] [Abstract][Full Text] [Related]
7. Quercetin-dependent inhibition of nitration induced by peroxidase/H2O2/nitrite systems in human saliva and characterization of an oxidation product of quercetin formed during the inhibition.
Hirota S; Takahama U; Ly TN; Yamauchi R
J Agric Food Chem; 2005 May; 53(9):3265-72. PubMed ID: 15853358
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Salivary uric acid at the acidic pH of the stomach is the principal defense against nitrite-derived reactive species: sparing effects of chlorogenic acid and serum albumin.
Pietraforte D; Castelli M; Metere A; Scorza G; Samoggia P; Menditto A; Minetti M
Free Radic Biol Med; 2006 Dec; 41(12):1753-63. PubMed ID: 17157178
[TBL] [Abstract][Full Text] [Related]
10. Inhibition of DNA methylation by caffeic acid and chlorogenic acid, two common catechol-containing coffee polyphenols.
Lee WJ; Zhu BT
Carcinogenesis; 2006 Feb; 27(2):269-77. PubMed ID: 16081510
[TBL] [Abstract][Full Text] [Related]
11. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.
Moon JK; Shibamoto T
J Agric Food Chem; 2010 May; 58(9):5465-70. PubMed ID: 20405916
[TBL] [Abstract][Full Text] [Related]
12. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Moon JK; Yoo HS; Shibamoto T
J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
[TBL] [Abstract][Full Text] [Related]
13. Bioavailability of chlorogenic acids following acute ingestion of coffee by humans with an ileostomy.
Stalmach A; Steiling H; Williamson G; Crozier A
Arch Biochem Biophys; 2010 Sep; 501(1):98-105. PubMed ID: 20226754
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical characteristics of green coffee: comparison of graded and defective beans.
Ramalakshmi K; Kubra IR; Rao LJ
J Food Sci; 2007 Jun; 72(5):S333-7. PubMed ID: 17995751
[TBL] [Abstract][Full Text] [Related]
15. Thiocyanate cannot inhibit the formation of reactive nitrogen species in the human oral cavity in the presence of high concentrations of nitrite: detection of reactive nitrogen species with 4,5-diaminofluorescein.
Takahama U; Hirota S; Oniki T
Chem Res Toxicol; 2006 Aug; 19(8):1066-73. PubMed ID: 16918246
[TBL] [Abstract][Full Text] [Related]
16. Nitrogen dioxide-dependent oxidation of uric acid in the human oral cavity under acidic conditions: implications for its occurrence in acidic dental plaque.
Takahama U; Hirota S
Chem Res Toxicol; 2010 Jun; 23(6):1067-75. PubMed ID: 20446708
[TBL] [Abstract][Full Text] [Related]
17. Time-dependent component-specific regulation of gastric acid secretion-related proteins by roasted coffee constituents.
Rubach M; Lang R; Hofmann T; Somoza V
Ann N Y Acad Sci; 2008 Apr; 1126():310-4. PubMed ID: 18448837
[TBL] [Abstract][Full Text] [Related]
18. The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids.
Tagliazucchi D; Helal A; Verzelloni E; Conte A
J Agric Food Chem; 2012 Nov; 60(44):11056-64. PubMed ID: 23110549
[TBL] [Abstract][Full Text] [Related]
19. Reduction of nitrous Acid to nitric oxide by coffee melanoidins and enhancement of the reduction by thiocyanate: possibility of its occurrence in the stomach.
Takahama U; Hirota S
J Agric Food Chem; 2008 Jun; 56(12):4736-44. PubMed ID: 18522412
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]