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Journal Abstract Search

293 related items for PubMed ID: 26924157

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  • 3. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5-caffeoylquinic acid.
    de Oliveira DM, Sampaio GR, Pinto CB, Catharino RR, Bastos DHM.
    Eur J Nutr; 2017 Dec; 56(8):2541-2556. PubMed ID: 27535559
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  • 4. Chemical kinetics of 5-o-caffeoylquinic acid in superheated steam: effect of isomerization on mate (Ilex paraguariensis) manufacturing.
    Zanoelo EF, Benincá C.
    J Agric Food Chem; 2009 Dec 23; 57(24):11564-9. PubMed ID: 19938862
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  • 7. Genetic and Phytochemical Analysis to Evaluate the Diversity and Relationships of Mate (Ilex paraguariensis A.St.-Hil.) Elite Genetic Resources in a Germplasm Collection.
    Friedrich JC, Gonela A, Gonçalves Vidigal MC, Vidigal Filho PS, Sturion JA, Cardozo Junior EL.
    Chem Biodivers; 2017 Mar 23; 14(3):. PubMed ID: 27701846
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  • 9. Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins.
    Gugliucci A, Bastos DH, Schulze J, Souza MF.
    Fitoterapia; 2009 Sep 23; 80(6):339-44. PubMed ID: 19409454
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  • 11. Daily Intake of Chlorogenic Acids from Consumption of Maté (Ilex paraguariensis A.St.-Hil.) Traditional Beverages.
    Gebara KS, Gasparotto-Junior A, Santiago PG, Cardoso CAL, de Souza LM, Morand C, Costa TA, Cardozo-Junior EL.
    J Agric Food Chem; 2017 Nov 22; 65(46):10093-10100. PubMed ID: 29056047
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  • 12. Phenolic acids and methylxanthines composition and antioxidant properties of mate (Ilex paraguariensis) residue.
    Vieira MA, Maraschin M, Pagliosa CM, Podestá R, de Simas KN, Rockenbach II, Amboni RD, Amante ER.
    J Food Sci; 2010 Apr 22; 75(3):C280-5. PubMed ID: 20492280
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  • 15. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
    Farah A, de Paulis T, Moreira DP, Trugo LC, Martin PR.
    J Agric Food Chem; 2006 Jan 25; 54(2):374-81. PubMed ID: 16417293
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  • 18. Influence of agronomic variables on the macronutrient and micronutrient contents and thermal behavior of mate tea leaves (Ilex paraguariensis).
    Jacques RA, Arruda EJ, de Oliveira LC, de Oliveira AP, Dariva C, de Oliveira JV, Caramão EB.
    J Agric Food Chem; 2007 Sep 05; 55(18):7510-6. PubMed ID: 17696449
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  • 19. Impact of the use of saccharides in the encapsulation of Ilex paraguariensis extract.
    Pilatti-Riccio D, Dos Santos DF, Meinhart AD, Knapp MA, Hackbart HCDS, Pinto VZ.
    Food Res Int; 2019 Nov 05; 125():108600. PubMed ID: 31554066
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