204 related articles for article (PubMed ID: 30817216)
1. Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin.
Kim B; Lee DS; Kim HS; Park T; Kim JK; Kim SW; Lee BH; Lee HI; Kim I; Jeong Y; Lee SG
J Med Food; 2019 Mar; 22(3):305-313. PubMed ID: 30817216
[TBL] [Abstract][Full Text] [Related]
2. Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (
Muchtaridi M; Lestari D; Khairul Ikram NK; Gazzali AM; Hariono M; Wahab HA
Molecules; 2021 Jun; 26(11):. PubMed ID: 34199752
[TBL] [Abstract][Full Text] [Related]
3. Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Catimor) harvested from north-eastern Thailand.
Somporn C; Kamtuo A; Theerakulpisut P; Siriamornpun S
J Sci Food Agric; 2012 Jul; 92(9):1956-63. PubMed ID: 22252511
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity.
Iriondo-DeHond A; Haza AI; Ávalos A; Del Castillo MD; Morales P
Food Res Int; 2017 Oct; 100(Pt 1):791-797. PubMed ID: 28873751
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Determination of Total Chlorogenic Acids in Commercial Green Coffee Extracts.
Vinson JA; Chen X; Garver DD
J Med Food; 2019 Mar; 22(3):314-320. PubMed ID: 30888913
[TBL] [Abstract][Full Text] [Related]
8. Green coffee seed residue: A sustainable source of antioxidant compounds.
Castro ACCM; Oda FB; Almeida-Cincotto MGJ; Davanço MG; Chiari-Andréo BG; Cicarelli RMB; Peccinini RG; Zocolo GJ; Ribeiro PRV; Corrêa MA; Isaac VLB; Santos AG
Food Chem; 2018 Apr; 246():48-57. PubMed ID: 29291876
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Chlorogenic acid and coffee prevent hypoxia-induced retinal degeneration.
Jang H; Ahn HR; Jo H; Kim KA; Lee EH; Lee KW; Jung SH; Lee CY
J Agric Food Chem; 2014 Jan; 62(1):182-91. PubMed ID: 24295042
[TBL] [Abstract][Full Text] [Related]
11. The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes.
Pimpley V; Patil S; Srinivasan K; Desai N; Murthy PS
Prep Biochem Biotechnol; 2020; 50(10):969-978. PubMed ID: 32633686
[TBL] [Abstract][Full Text] [Related]
12. Inhibitory activity of chlorogenic acids in decaffeinated green coffee beans against porcine pancreas lipase and effect of a decaffeinated green coffee bean extract on an emulsion of olive oil.
Narita Y; Iwai K; Fukunaga T; Nakagiri O
Biosci Biotechnol Biochem; 2012; 76(12):2329-31. PubMed ID: 23221697
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.
Zhang SJ; De Bruyn F; Pothakos V; Torres J; Falconi C; Moccand C; Weckx S; De Vuyst L
Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30709820
[TBL] [Abstract][Full Text] [Related]
16. Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions.
Liang N; Kitts DD
Nutrients; 2015 Dec; 8(1):. PubMed ID: 26712785
[TBL] [Abstract][Full Text] [Related]
17. Effect of Roasting Levels and Drying Process of
Bauer D; Abreu J; Jordão N; Rosa JSD; Freitas-Silva O; Teodoro A
Int J Mol Sci; 2018 Oct; 19(11):. PubMed ID: 30384410
[TBL] [Abstract][Full Text] [Related]
18. The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature.
Tajik N; Tajik M; Mack I; Enck P
Eur J Nutr; 2017 Oct; 56(7):2215-2244. PubMed ID: 28391515
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Urine metabolomics shows an induction of fatty acids metabolism in healthy adult volunteers after supplementation with green coffee (Coffea robusta L.) bean extract.
Peron G; Santarossa D; Voinovich D; Dall'Acqua S; Sut S
Phytomedicine; 2018 Jan; 38():74-83. PubMed ID: 29425657
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
