BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

342 related articles for article (PubMed ID: 29452189)

  • 1. Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner.
    Priftis A; Panagiotou EM; Lakis K; Plika C; Halabalaki M; Ntasi G; Veskoukis AS; Stagos D; Skaltsounis LA; Kouretas D
    Food Chem Toxicol; 2018 Apr; 114():119-127. PubMed ID: 29452189
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF; Moon JK; Shibamoto T
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (
    Hutachok N; Koonyosying P; Pankasemsuk T; Angkasith P; Chumpun C; Fucharoen S; Srichairatanakool S
    Molecules; 2021 Jul; 26(14):. PubMed ID: 34299444
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels.
    Jung S; Kim MH; Park JH; Jeong Y; Ko KS
    J Med Food; 2017 Jun; 20(6):626-635. PubMed ID: 28581877
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Roasting has a distinct effect on the antimutagenic activity of coffee varieties.
    Priftis A; Mitsiou D; Halabalaki M; Ntasi G; Stagos D; Skaltsounis LA; Kouretas D
    Mutat Res Genet Toxicol Environ Mutagen; 2018; 829-830():33-42. PubMed ID: 29704991
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods.
    Priftis A; Stagos D; Konstantinopoulos K; Tsitsimpikou C; Spandidos DA; Tsatsakis AM; Tzatzarakis MN; Kouretas D
    Mol Med Rep; 2015 Nov; 12(5):7293-302. PubMed ID: 26458565
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
    Kamiyama M; Moon JK; Jang HW; Shibamoto T
    J Agric Food Chem; 2015 Feb; 63(7):1996-2005. PubMed ID: 25658375
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.
    Jaiswal R; Matei MF; Golon A; Witt M; Kuhnert N
    Food Funct; 2012 Sep; 3(9):976-84. PubMed ID: 22833076
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
    Bobková A; Hudáček M; Jakabová S; Belej Ľ; Capcarová M; Čurlej J; Bobko M; Árvay J; Jakab I; Čapla J; Demianová A
    J Environ Sci Health B; 2020; 55(5):495-500. PubMed ID: 32067557
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Modeling weight loss and chlorogenic acids content in coffee during roasting.
    Perrone D; Donangelo R; Donangelo CM; Farah A
    J Agric Food Chem; 2010 Dec; 58(23):12238-43. PubMed ID: 21049932
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B; Džinić N; Kukrić Z; Grujić S
    Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-Inflammatory Systems in Mice.
    Choi S; Jung S; Ko KS
    Nutrients; 2018 Mar; 10(3):. PubMed ID: 29547558
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans.
    Honda S; Miura Y; Masuda A; Masuda T
    Biosci Biotechnol Biochem; 2014; 78(12):2110-6. PubMed ID: 25127262
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Activation of antioxidant response element (ARE)-dependent genes by roasted coffee extracts.
    Yazheng L; Kitts DD
    Food Funct; 2012 Sep; 3(9):950-4. PubMed ID: 22699814
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of processing on chlorogenic acid content of commercially available coffee.
    Mills CE; Oruna-Concha MJ; Mottram DS; Gibson GR; Spencer JP
    Food Chem; 2013 Dec; 141(4):3335-40. PubMed ID: 23993490
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Investigation of CO
    Wang X; Lim LT
    Food Chem; 2017 Mar; 219():185-192. PubMed ID: 27765215
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 18.