Academic literature on the topic 'Coffee polyphenols'
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Journal articles on the topic "Coffee polyphenols"
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Król, Katarzyna, Magdalena Gantner, Aleksandra Tatarak, and Ewelina Hallmann. "The content of polyphenols in coffee beans as roasting, origin and storage effect." European Food Research and Technology 246, no. 1 (November 6, 2019): 33–39. http://dx.doi.org/10.1007/s00217-019-03388-9.
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Abstract Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.
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Rodríguez-Lagunas, Maria J., Francisco J. Pérez-Cano, Filipa Vicente, Paula Pereira, and Margarida Castell. "Dietary Consumption of Polyphenols in University Students—Relationship with Their Health-Related Habits." Proceedings 61, no. 1 (October 30, 2020): 21. http://dx.doi.org/10.3390/iecn2020-06991.
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Polyphenols are compounds derived from plants found in foods with potential health benefits due to their antioxidant properties. The aim of this study was to establish the consumption of polyphenols in university students and the relationship between the amount of polyphenols consumed and their health-related habits. For this, 270 university students answered a validated food consumption frequency questionnaire (FFQ), a physical activity questionnaire (IPAQ), and a health and lifestyle questionnaire. From the FFQ, the daily consumption of classes and subclasses of polyphenols was calculated. Then, the population was classified in terciles according to the polyphenol consumption, and the physical activity, smoking habits, and the prevalence of allergy and obesity in each tercile was established. The consumption of polyphenols was about 1.5 g/day, being flavonoids and phenolic acids the most consumed. The main sources of polyphenol consumption were cocoa, coffee, and to a lesser extent, fruits. There were no significant differences in consumption according to sex, BMI, health status, or physical activity. The smoking habit was related to a high consumption of polyphenols, mainly those that came from coffee and cocoa. Students who smoke had a higher consumption of polyphenols with respect to nonsmokers, especially those derived from coffee.
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Miranda, A. M., J. Steluti, R. M. Fisberg, and D. M. Marchioni. "Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study." British Journal of Nutrition 115, no. 6 (January 26, 2016): 1061–70. http://dx.doi.org/10.1017/s0007114515005061.
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AbstractA comprehensive estimation of polyphenol intake is needed to gain a better understanding of the association between polyphenol-rich food intake and the potential effects of this intake on chronic diseases. The aim of this study was to estimate the intake of polyphenols and the major dietary contributors in the population of Sao Paulo. Data were obtained from the Health Survey-São Paulo (ISA-Capital 2008) and were reported for 1103 adults and elderly adults. Food intake was estimated by one 24-h dietary recall (24HR). Polyphenol intake was calculated by matching food consumption data from the 24HR with the polyphenol content in foods listed in the Phenol-Explorer database. The mean total intake of polyphenols was 377·5 (se15·3) mg/d. The main polyphenol classes were phenolic acids (284·8 (se15·9) mg/d) and flavonoids (54·6 (se3·5) mg/d). Intakes were higher in the elderly adults than in other adults (P<0·001) and higher in individuals with lower educational level (P=0·01) and current smokers (P=0·02). The main dietary contributors for total polyphenols were coffee (70·5 %), citrus fruits (4·6 %) and tropical fruits (3·4 %). Coffee was the major source of polyphenols, providing 266·2 (se16·5) mg/d, and contributed 92·3 % of the phenolic acids and 93·1 % of the alkylmethoxyphenols. These findings will be useful for assessing the potential role on health of polyphenols and specific polyphenol-rich foods, such as coffee, and enable a comparison with people from other countries.
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McDougall, Gordon J. "Phenolic-enriched foods: sources and processing for enhanced health benefits." Proceedings of the Nutrition Society 76, no. 2 (November 2, 2016): 163–71. http://dx.doi.org/10.1017/s0029665116000835.
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Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such ‘polyphenol-plus’ fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then ‘lifting’ biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable effects on polyphenol profiles and novel extraction methods bring new opportunities. Encapsulation methods can protect specific polyphenols during digestion and increase their delivery in the gastrointestinal tract to target-specific health effects. Lastly we could examine reformulation of products to alter polyphenol content or composition. Enhancing staple apple or citrus juices with berry juices could double polyphenol levels and provide specific polyphenol components. Reformulation of foods with polyphenol-rich factions recovered from ‘wastes’ could increase polyphenol intake, alter product acceptability, improve shelf life and prevent food spoilage. Finally, co-formulation of foods can influence bioavailability and potential bioactivity of certain polyphenols. Within the constraints that certain polyphenols can interfere with drug effectiveness through altered metabolism, this provides another avenue to enhance polyphenol intake and potential effectiveness. In conclusion, these approaches could be developed separately or in combination to produce foods with enhanced levels of phenolic components that are effective against specific disease conditions.
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Sangta, Jiraporn, Malaiporn Wongkaew, Tibet Tangpao, Patchareeya Withee, Sukanya Haituk, Chaiwat Arjin, Korawan Sringarm, et al. "Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications." Plants 10, no. 7 (July 12, 2021): 1422. http://dx.doi.org/10.3390/plants10071422.
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Coffee pulp is one of the most underutilised by-products from coffee processing. For coffee growers, disposing of this agro-industrial biomass has become one of the most difficult challenges. This study utilised this potential biomass as raw material for polyphenolic antifungal agents. First, the proportion of biomass was obtained from the Arabica green bean processing. The yield of by-products was recorded, and the high-potency biomass was serially extracted with organic solvents for the polyphenol fraction. Quantification of the polyphenols was performed by High Performance Liquid Chromatography (HPLC), then further confirmed by mass spectrometry modes of the liquid chromatography–quadrupole time-of-flight (QTOF). Then, the fraction was used to test antifungal activities against Alternaria brassicicola, Pestalotiopsis sp. and Paramyrothecium breviseta. The results illustrated that caffeic acid and epigallocatechin gallate represented in the polyphenol fraction actively inhibited these fungi with an inhibitory concentration (IC50) of 0.09, 0.31 and 0.14, respectively. This study is also the first report on the alternative use of natural biocontrol agent of P. breviseta, the pathogen causing leaf spot in the Arabica coffee.
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Hodgson, Jonathan M., Shin Yee Chan, Ian B. Puddey, Amanda Devine, Naiyana Wattanapenpaiboon, Mark L. Wahlqvist, Widjaja Lukito, et al. "Phenolic acid metabolites as biomarkers for tea- and coffee-derived polyphenol exposure in human subjects." British Journal of Nutrition 91, no. 2 (February 2004): 301–5. http://dx.doi.org/10.1079/bjn20031046.
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Tea and coffee are rich in polyphenols with a variety of biological activities. Many of the demonstrated activities are consistent with favourable effects on the risk of chronic diseases. 4-O-methylgallic acid (4OMGA) and isoferulic acid are potential biomarkers of exposure to polyphenols derived from tea and coffee respectively. 4OMGA is derived from gallic acid in tea, and isoferulic acid is derived from chlorogenic acid in coffee. Our major objective was to explore the relationships of tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid in human subjects. The relationships of long-term usual (111 participants) and contemporaneously recorded current (344 participants) tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid were assessed in two populations. 4OMGA was related to usual (r 0·50, P<0·001) and current (r 0·57, P<0·001) tea intake, and isoferulic acid was related to usual (r 0·26, P=0·008) and current (r 0·18, P<0·001) coffee intake. Overall, our present results are consistent with the proposal that 4OMGA is a good biomarker for black tea-derived polyphenol exposure, but isoferulic acid may be of limited usefulness as a biomarker for coffee-derived polyphenol exposure.
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Ermawati, Tantin, Zahara Meilawaty, and Happy Harmono. "Inhibition activity of Robusta coffee beans polyphenol extract on the production of TNF-α neutrophil cells." Majalah Kedokteran Gigi Indonesia 4, no. 2 (February 18, 2019): 114. http://dx.doi.org/10.22146/majkedgiind.28352.
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Polyphenols are one of the active substances in the Robusta coffee beans with various benefits for humans’ health including anti-inflammation. neutrophil cell (polymorphonuclear PMN) plays a significant role as the primary immune response against foreign agent. Inflammatory response is characterized by the production of pro-inflammatory cytokines such as tumor necrosis factor-α (TNF-α). Hence, the purpose of this study is to determine anti-inflammation capacity of Robusta coffee beans polyphenols extract on the TNF-α production in neutrophil cells. Neutrophil was derived from human peripheral venous blood by means of gradient density method. One hundred microliter of neutrophil (1,5x103 cell) was incubated with 3.13%, 6.25%, 12.5%, 25% polyphenol extract and exposed with 100 μl of Lipopolysaccharides (LPS) 25 mg/ml. The production of TNF-α were determined by ELISA. Data were analyzed by one way Anova. Polyphenols of Robusta coffee bean extract was shown to inhibit TNF-α production in LPS-exposed neutrophil cells compared to controls. Whereas, LPS-exposed neutrophil increased TNF-α production. The most effective concentration to inhibit TNF-α production was 12.5%. It was concluded that polyphenols of Robusta coffee beans has anti-inflammatory properties as indicated by its ability to decrease TNF-α levels.
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Hurrell, Richard F., Manju Reddy, and James D. Cook. "Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages." British Journal of Nutrition 81, no. 4 (April 1999): 289–95. http://dx.doi.org/10.1017/s0007114599000537.
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The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile (Matricaria recutita L.)), vervain (Verbena officinalis L.), lime flower (Tilia cordata Mill.), pennyroyal (Mentha pulegium L.) and peppermint (Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20–50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50–70 %, whereas beverages containing 100–400 mg total polyphenols/serving reduced Fe absorption by 60–90 %. Inhibition by black tea was 79–94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and cocoa can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.
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Morikawa, Claudio Kendi, and Makoto Shinohara. "Heterogeneous photodegradation of methylene blue with iron and tea or coffee polyphenols in aqueous solutions." Water Science and Technology 73, no. 8 (January 22, 2016): 1872–81. http://dx.doi.org/10.2166/wst.2016.032.
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Recently, we developed two new Fenton catalysts using iron (Fe) and spent tea leaves or coffee grounds as raw material. In this study, Fe-to-tea or Fe-to-coffee polyphenol complexes were successfully tested as heterogeneous photo-Fenton catalysts. The photodegradation efficiency of methylene blue solutions with Fe-to-polyphenol complexes was higher than that of homogeneous iron salts in the photo-Fenton process. Furthermore, the tested Fe-to-polyphenol complexes could be reused by simply adding H2O2 to the solutions. After three sequential additions of H2O2, the conventional catalysts FeCl2·4H2O and FeCl3 removed only 16.6% and 53.6% of the dye, while the catalysts made using spent coffee grounds and tea leaves removed 94.4% and 96.0% of the dye, respectively. These results showed that the complexes formed between Fe and chlorogenic acid, caffeic acid, gallic acid and catechin, which are the main polyphenols in tea and coffee, can be used to improve the photo-Fenton process.
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Guasch-Ferré, Marta, Jordi Merino, Qi Sun, Montse Fitó, and Jordi Salas-Salvadó. "Dietary Polyphenols, Mediterranean Diet, Prediabetes, and Type 2 Diabetes: A Narrative Review of the Evidence." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/6723931.
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Dietary polyphenols come mainly from plant-based foods including fruits, vegetables, whole grains, coffee, tea, and nuts. Polyphenols may influence glycemia and type 2 diabetes (T2D) through different mechanisms, such as promoting the uptake of glucose in tissues, and therefore improving insulin sensitivity. This review aims to summarize the evidence from clinical trials and observational prospective studies linking dietary polyphenols to prediabetes and T2D, with a focus on polyphenol-rich foods characteristic of the Mediterranean diet. We aimed to describe the metabolic biomarkers related to polyphenol intake and genotype-polyphenol interactions modulating the effects on T2D. Intakes of polyphenols, especially flavan-3-ols, and their food sources have demonstrated beneficial effects on insulin resistance and other cardiometabolic risk factors. Several prospective studies have shown inverse associations between polyphenol intake and T2D. The Mediterranean diet and its key components, olive oil, nuts, and red wine, have been inversely associated with insulin resistance and T2D. To some extent, these associations may be attributed to the high amount of polyphenols and bioactive compounds in typical foods conforming this traditional dietary pattern. Few studies have suggested that genetic predisposition can modulate the relationship between polyphenols and T2D risk. In conclusion, the intake of polyphenols may be beneficial for both insulin resistance and T2D risk.
Dissertations / Theses on the topic "Coffee polyphenols"
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Tomatis, Virginia Beatriz. "Effects of green tea and coffee polyphenols on cardiometabolic function in polycystic ovary syndrome." Thesis, University of Cambridge, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709141.
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Chan, Shin Yee. "Biomarkers of tea and coffee-derived polyphenol exposure in human subjects." University of Western Australia. School of Medicine and Pharmacology, 2004. http://theses.library.uwa.edu.au/adt-WU2004.0046.
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Tea and coffee are rich in polyphenols with a variety of biological activities. Polyphenols found in tea are predominantly flavonoids, of which up to 15% are present as free or esterified gallic acid. Coffee polyphenols are almost wholly comprised of chlorogenic acids. Many of the demonstrated activities of polyphenols are consistent with favourable effects on the risk of chronic diseases. In investigating the relationships between intake and exposure to such compounds and chronic disease-related endpoints, it is important to be able to identify biomarkers that are specific to the compounds of interest. 4-O-methyl gallic acid (4OMGA) and isoferulic acid have been identified as potential biomarkers of intake and exposure to polyphenols derived from tea and coffee, respectively. 4OMGA is derived from gallic acid in tea, and isoferulic acid from chlorogenic acid in coffee. The major objectives of the research which is the subject of this thesis were (1) to establish a dose-response relationship of 24h urinary excretions of 4OMGA and isoferulic acid following ingestions of black tea and coffee of different strengths, and (2) to explore relationships of tea and coffee intake with 24h urinary excretion of 4OMGA and isoferulic acid in human populations. It was found that there was rapid excretion of both 4OMGA and isoferulic acid in the first 6h after tea and coffee ingestion, respectively. Approximately 60 80% of the ingested dose was excreted during the first 6h after ingestion. Urinary excretion of 4OMGA and isoferulic acid was directly related to the dose of tea and coffee, respectively. That is, higher intake resulted in increased urinary excretion of the metabolites. The relationships of 24h urinary excretion of 4OMGA and isoferulic acid with long-term usual (111 participants) and contemporary recorded current (344 participants) tea and coffee intake were assessed. 4OMGA was strongly related to usual (r = 0.50, P < 0.001) and current (r = 0.57, P < 0.001) tea intake. Isoferulic acid was less strongly, but significantly associated with usual (r = 0.26, P = 0.008) and current (r = 0.18, P < 0.001) coffee intake. Overall, the results are consistent with the proposal that 4OMGA is a good biomarker for black tea derived polyphenol intake and exposure, but isoferulic acid may have only limited use as a biomarker for coffee-derived polyphenol exposure.
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Erk, Thomas [Verfasser], and Elke [Akademischer Betreuer] Richling. "Bioavailability of coffee polyphenols: focus on dose- and structure response / Thomas Erk. Betreuer: Elke Richling." Kaiserslautern : Technische Universität Kaiserslautern, 2014. http://d-nb.info/1060370905/34.
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Stalmach, Angelique. "Intestinal absorption and bioavailability of coffee phenolics and green tea polyphenols : a study in healthy and ileostomy volunteers." Thesis, University of Glasgow, 2009. http://theses.gla.ac.uk/1241/.
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Flavonoids and phenolic compounds (aka polyphenols) are phytochemicals, thought to participate in plant development and defence mechanisms. Polyphenols are ubiquitous plant secondary metabolites, and are usually found conjugated as glycosides or esters. These compounds have been of particular interest as part of the human diet, and have been the focus os many studies in nutrition research. Many epidemological studies have found a correlation between flavonoid intake and protection against certain chronic diseases such as cancer and cardiovascular events. The mechanisms underlying such benefits, however, remain to be unveiled, as judged by the number of in vitro and animal model intervention studies. The primary property attributed to polyphenolic and phenolic compounds relates to their antioxidant activities. Outcome from in vitro studies have established the ability of polyphenols to scavenge radical species and bind to metal ions, thus preventing the damage caused by oxidative stress. Recent progress in the field has broadened the knowledge of how polyphenols exert their beneficial effects, which appears to depend on more than simply antioxidant activity. Indeed, polyphenols are thought to actively participate in the modulatory effects involved in signal transduction in cells, responsible for the regulation of genes, apoptosis and cell proliferation.
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Marques, Luís Miguel Costa. "Natural antioxidants extraction and their incorporation into model pharmaceutical systems." Master's thesis, Faculdade de Ciências e Tecnologia, 2011. http://hdl.handle.net/10362/6324.
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Dissertation to obtain a Master Degree in BiotechnologyThis work is divided in two parts comprising two distinct areas of science that are bonded with a functional purpose: study of the polyphenolic composition in leaves of three coffee genotypes and their responses to cold and drought stresses; and analysis of the effect of incorporation of some polyphenolic compounds in a microemulsion model system. Three genotypes of coffee, Icatu Obatã and Apoatã, were subjected to temperature and water content stress conditions and their sensitivity or resistance to the treatments imposed was investigated. Responses were analyzed from phenolic fraction point of view in the leaves of coffee plants. It was found that polyphenols are actually involved in the response to these abiotic stresses and that the 4.5-diCQA seems to have an essential role in the recovery from cold in Obatã. Various phenolic compounds were identified and quantified, being the majority: 5-CQA, epicatechin, procyanidin, 3,4-diCQA, 3.5-diCQA, 4.5-diCQA, 5-FQA and mangiferin that was discovery as a new polyphenol in C. arabica and also works as a biomarker to differentiate between C. arabica and C. canephora. It was confirmed that Apoatã (Coffea canephora) possesses a greater amount of polyphenols than Obatã and Icatu (Coffea arabica). It was ascertained that Icatu and Obatã seem to be more resistant to cold stress than Apoatã, but more sensitive to drought than Apoatã. The model microemulsions is build up from a nonionic surfactant, C12E5, decane and water, a system already well characterized. Two antioxidants, 5-CQA and α-tocopherol, and a drug, lidocaine, were incorporated in microemulsions, being the effect of its addition studied through phase diagrams and DLS. A general model was proposed, arguing that the addition of a hydrophilic molecule increases the temperature of the microemulsion phase (micelles), while a hydrophobic decreases, which is of most importance for pharmaceutical applications. The antioxidant activity is not significantly affected within and outside the microemulsion and was determined the existence of synergistic effect when mixing 5-CQA and α-tocopherol in this system.
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Kurzová, Pavlína. "Izolace antibakteriálních sloučenin z kávové sedliny." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2020. http://www.nusl.cz/ntk/nusl-433498.
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Coffee grounds are one of the very valuable lignocellulosic wastes that have been able to be processed and used for isolated phenolic substances. Many phenolic substances isolated from lignocellulosic wastes have antimicrobial properties. Aim of this thesis is isolation phenolic substances from spent coffee grounds extract and their available antimicrobial properties. Two isolation ways were applied to receive phenolic substances from spent coffee grounds: 1) solvent extraction (hexane, 75% ethanol, 70% acetone, diethyl ether, and ethyl acetate) and 2) release of active substances by alcoholic fermentation. All isolated materials were characterized by the viewpoint of concentration of reducing sugars, polyphenols and flavonoids. Subsequently, their antimicrobial activity was determined by using agar diffusion and broth dilution methods. Two gram-positive bacteria (Bacillus subtilis and Micrococcus luteus), one gram-negative bacteria (Serratia marcescens) and two yeasts (Candida glabrata and Saccharomyces cerevisiae) were used for antimicrobial testing. High-performance liquid chromatography (HPLC) was used to identify phenolic substances in the extracts. First, the results showed that the isolated sample with the highest antimicrobial activity was 70% acetone extract. This extract contained chlorogenic acid, gallic acid, caffeic acid and coumaric acid according to HPLC. The ethyl acetate extract showed the lowest antimicrobial activity. Second, after lyophilization, the isolated materials also revealed high antimicrobial activity. The highest antimicrobial activity displayed the materials obtained by the extraction with 70% ethanol. This sample contained chlorogenic acid, gallic acid and caffeic acids. Next, samples with phenolic compounds were obtained by the alcoholic fermentation of spent coffee grounds. These samples showed similarly to the previous solution extracts significant antimicrobial activity. Interestingly, the unfiltered samples received directly after alcoholic fermentation also showed antifungal properties. The characterization of phenolic compounds by HPLC showed similarly as in previous examples that chlorogenic, caffeic and gallic acids were present in these samples.
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Aguilar, Carolina Santiago. "Frequência da ingestão de café em grupos de hepatopatas crônicos portadores do vírus da hepatite B e C: O efeito protetor do café na evolução das hepatopatias crônicas." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/5/5168/tde-06012017-093853/.
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O café uma é das bebidas mais consumidas no mundo e seus efeitos benéficos são objetivo do estudo durante anos. O café, por ser uma bebida antioxidante, pode inibir as enzimas hepáticas diminuindo a lesão de hepatócitos e com isso temos um efeito hepatoprotetor. Esta melhora no fígado é relacionado diretamente à ingestão de café. Portanto, este estudo tem como objetivo avaliar o efeito do consumo de café em grupos de portadores de hepatite B crônica e de hepatite C crônica supondo que o café pode retardar a progressão da lesão hepática. Métodos: Um total de 1169 pacientes com doenças hepáticas crônicas foram selecionados do banco de dados do ambulatório de hepatologia do Hospital das Clínicas de São Paulo, sendo 514 (44%) com o vírus da hepatite B (HBV) e 655 (56%) com hepatite C (HCV). Foram consideradas as variáveis como tabagismo, etilismo, consumo de café, exames laboratoriais (ALT, AST, GGT, INR, plaquetas, bilirrubina total, bilirrubina direta e bilirrubina indireta, albumina e creatinina), APRI e FIB4 para avaliar fibrose e o grau de lesão hepática. Resultados: Através da análise descritiva dos dados observamos que 758/1169 (65%) pacientes consumiam café. Pacientes que consumem café apresentam menores índices de AST (p=0,004), APRI (p=0,002) e FIB4 (p=0,003). Ao se analisar por etiologia observou-se que pacientes portadores de hepatite crônica C que consumem café apresentam menores índices de ALT (p=0,021), AST (p=0,005), APRI (p=0,013) e FIB4 (p=0,013) e maiores níveis de albumina (p=0,006). O mesmo não foi observado para os portadores de hepatite crônica B. Conclusões: A ingestão de café está associada com a redução das enzimas do fígado e parece estar diretamente ligada a diminuição dos valores de APRI e FIB4 em pacientes portadores de hepatite crônica C. O mesmo não é observado para hepatite crônica BCoffee is one of the most consumed beverages in the world and its beneficial effects are objective of study for years. Coffee is considered an antioxidant drink and can inhibit injury of hepatocytes decreasing liver enzymes, thus having a hepatoprotective effect. This improvement in the liver is directly related to coffee intake. Therefore, this study aims to evaluate the consumption of coffee in groups of chronic hepatitis B and C patients assuming that coffee can slow the progression of liver damage. Methods: 1169 patients with chronic liver disease were consecutively selected in our clinic hepatology database of the Hospital das Clinicas in Sao Paulo. There were 514 (44%) patients with hepatitis B virus (HBV) and 655 (56%) with hepatitis C virus (HCV). Variables such as smoking, alcohol consumption, coffee consumption, laboratory tests (ALT, AST, GGT, INR, platelet, total bilirubin, direct bilirubin and indirect bilirubin, albumin and creatinine), APRI and FIB4 were analyzed to assess fibrosis and degree of liver injury. Results: Through descriptive analysis, we found that 758/1169 (65%) patients consumed coffee. Patients who consume coffee have lower levels of AST (p = 0.004), APRI (p = 0.002) and FIB4 (p = 0.003). When analyzed by etiology it was observed that patients with chronic hepatitis C who consume coffee have lower levels of ALT (p = 0.021), AST (p = 0.005), APRI (p = 0.013) and FIB4 (p = 0.013) and higher albumin level (p = 0.006). The same was not observed for patients with chronic hepatitis B. Conclusions: Coffee intake is associated with reduced liver enzymes and appears to be directly linked to the reduction of APRI and FIB4 values in patients with chronic hepatitis C. The same is not observed for chronic hepatitis B
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Pietrocola, Federico. "Regulation of Autophagy by Acetyl Coenzime A : From the Mechanisms to a Revised Definition of Caloric Restriction Mimetics." Thesis, Paris 11, 2015. http://www.theses.fr/2015PA11T039/document.
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L’autophagie est un processus d’autodigestion dans lequel la cellule dégrade ses propres composants dans le but de maintenir l’homéostasie dans ses conditions basales. En absence de nutriments, l’autophagie est activée et favorise la survie cellulaire en fournissant des substrats énergétiques résistant aux conditions de stress. Autophagie et métabolisme communiquent à différents niveaux; une baisse en métabolites richement énergétiques, tels qu’en ATP et en NADH, est détectée par des senseurs cellulaires (AMPK et SIRT1 respectivement) et mène à l’activation de l’autophagie. Ici, nous définissons un niveau supplémentaire de régulation de l’autophagie induite par le jeûne. Dans ce travail, nous montrons que cette privation en nutriments est caractérisée par une diminution rapide de l’Acétyl CoA, intégrateur majeur de l’état nutritionnel au carrefour du catabolisme des graisses, des sucres et des protéines. La baisse en AcCoA s’accompagne de la réduction proportionnelle des niveaux généraux d’acétylation des protéines ainsi que par l’induction de l’autophagie. Les manipulations destinées à augmenter ou diminuer les niveaux cytosoliques d’AcCoA, ciblant soit la synthèse mitochondriale soit son transport dans le cytoplasme, résultent en la suppression ou l’induction de l’autophagie aussi bien dans les cultures cellulaires que dans les tissus de souris. La déplétion en AcCoA impacte directement l’activité des KATs utilisant l’AcCoA comme substrat pour l’acétylation protéique. Nous avont montré que cette baisse en AcCoA réduit spécifiquement l’activité de EP300; cette KAT est en effet nécessaire à la suppression de l’autophagie à des niveaux élevés d’AcCoA, se comportant ainsi comme le senseur des niveaux cytosoliques d’AcCoA. A son tour, EP300 contrôle l’autophagie en inhibant les protéines autophagiques clés. Dans l’ensemble, nos résultats illustrent les fonctions de l’AcCoA cytosolique comme régulateur métabolique central de l’autophagie, délimitant ainsi des stratégies pharmacologiques centrées sur l’AcCoA qui permettent la manipulation thérapeutique de l’autophagie. En effet, la privation en nutriments et la restriction calorique sont connues pour jouer un rôle positif sur la santé et la longévité en promouvant leurs effets. Néanmoins, les stratégies basées sur la restriction calorique sont difficilement applicables en clinique. Ici, nous proposons une nouvelle définition biochimique des Mimétiques de la Restriction Calorique, composés imitant l’effet positif du jeûne. Dans notre contexte, un MRC est un composé capable de réduire l’acétylation protéique par des mécanismes distincts mais convergents: premièrement, par diminution des niveaux d’AcCoA, deuxièmement par inhibition directe des KATs, et enfin, par activation des protéines déacétylases. Ces résultats de l’exécution d’un programme cellulaire conduisent finalement à des effets pro-santé liés à la restriction calorique incluant mais non limités à l’autophagieAutophagy is a self-digestion process in which cell degrades its own components in order to maintain homeostasis in basal conditions. In absence of nutrients, autophagy is activated and promotes cell survival by providing energetic substrates to sustain stressful condition. Autophagy and metabolism crosstalk at different levels; a drop in energy-rich metabolites, such as ATP and NADH, is detected by cellular sensors (AMPK and SIRT1 respectively) and leads to autophagy activation. Here, we define a further regulatory level of starvation-induced autophagy. In this work, we show that nutrient deprivation is characterized by a rapid depletion of Acetyl CoA, a major integrator of the nutritional status at the crossroads of fat, sugar, and protein catabolism.Decrease in AcCoA is accompanied by the commensurate reduction in overall protein acetylation levels as well as by autophagy induction. Manipulations designed to increase or reduce cytosolic levels of AcCoA, either targeting mitochondrial synthesis or its transport in the cytoplasm, resulted in the suppression or induction of autophagy both in cultured cells and in mice tissues. Depletion of AcCoA directly impacts on the activity of cellular KATs, which use AcCoA as substrate for acetylating proteins. We showed that a drop in AcCoA specifically reduces the activity of EP300; this KAT was indeed required for the suppression of autophagy by high AcCoA levels, thus behaving as the sensor of cytosolic AcCoA levels. In turn, EP300 controls autophagy by inhibiting key autophagic proteins. Altogether, our results indicate that cytosolic AcCoA functions as a central metabolic regulator of autophagy, thus delineating AcCoA-centered pharmacological strategies that allow for the therapeutic manipulation of autophagy. Indeed, nutrient deprivation and caloric restriction are known to play pro-healthy and longevity promoting effects. Nonetheless, CR-based strategies are hardly suitable in clinical settings. Here, we propose a new biochemical definition of Caloric Restriction Mimetics, compounds that mimic the positive effects of nutrient starvation. In our setting, a CRM is a compound able to reduce protein acetylation through distinct but convergent mechanisms: first, by decreasing AcCoA levels, second by directly inhibiting KATs, third by the activation of protein deacetylases. This results in the execution of a cellular program ultimately leading to CR-related pro-healthy effects, including but not limited to autophagy
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Missagia, de Marco Leticia. "Inhibition of zinc-dependent peptidases by Maillard reaction products." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-162093.
Full textAbstract:
The Maillard reaction is a network of different non-enzymatic reactions between carbonyl groups of reducing sugars and amino groups from amino acids, peptides, or proteins, which progresses in three major stages and originates a very heterogeneous mixture of reaction products. It is also known as non-enzymatic browning, due to the brown macromolecular pigments formed in the final stage of the reaction. The chemistry underlying the Maillard reaction is complex. It encloses not only one reaction pathway, but a whole network of various transformations. As virtually all foods contain both proteins and carbohydrates, Maillard reaction products are present in the daily diet in considerable amounts. The endogenous formation of Maillard reaction products, especially related to ageing and diabetes, aroused intense discussions about the health consequences of the “glycation”, the term that describes the in vivo reaction corresponding to the Maillard reaction in foods.
Melanoidins are the final brown products of the Maillard reaction. They are responsible for the color formed during the heat processing of foods like coffee, bread, malt, and beef. Melanoidins are high molecular weight polydisperse polymers containing nitrogen. Their structure is largely unknown. Coffee melanoidins, which are object of the present study, contain thermally transformed polysaccharides, proteins, and phenolic compounds. Since the mechanisms involved on the formation of these macromolecules, and the chemical transformations which take place during the heat treatment are not completely elucidated, key structural features were analyzed. Especially the incorporation of chlorogenic acids in the melanoidin skeleton was object of attention of the present work.
Another major aim of this work was to investigate the influence of the Maillard reaction on the inhibitory potential of food components against zinc metalloproteases. The studied enzymes were three human matrix metalloproteases (MMP-1, -2 and -9), which are able to degrade matrix proteins and participate in many physiological processes, including tissue turnover and repair, but also constitute important targets in malignant and degenerative diseases. A microbial collagenase from Chlostridium histolyticum was chosen due to its subtract similarity to MMPs. Furthermore, Angiotensin Converting Enzyme (ACE), which plays a central role in cardiovascular pathologies such as hypertension and cardiac hypertrophy, was investigated. As a prototypical Maillard reaction product, coffee melanoidin was adopted.
Due to the roast dependent inhibitory activity of the coffee melanoidin fractions against matrix metalloproteases, the functionalization caused by the non-enzymatic browning was closer investigated. Na-carboxyalkylated derivatives of a sequence of relevant peptides were synthesized, in a variation of the process-induced formation of Nε-carboxymethyllysine, a major advanced glycation end-product (AGE). The inhibitory activity against zinc metalloproteases of the sequence of selected peptides and their Na-carboxymethyl- (CM-) and Na-carboxyethyl- (CE-) derivates was investigated.
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Melo, Geraldo Aclecio. "Purificação da enzima polifenoloxidase do cafeeiro, sua relação com resistencia a pragas e o controle da sintese de seu principal substrato, o acido clorogenico." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/315483.
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Orientador: Paulo MazzaferaTese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: Polifenoloxidase - PFO (EC 1.14.18.1 ou EC 1.10.3.2) é uma enzima de ampla distribuição entre as plantas e catalisa a hidroxilação de monofenóis a o-difenóis e a oxidação destes para o-diquinonas. Sua função em plantas tem sido relacionada a mecanismos de defesa contra patógenos e pragas. Em cafeeiro, o ácido 5-cafeoilquínico, também conhecido como ácido clorogênico (CGA) é o principal substrato da PFO e ambos, enzima e substrato, estão presentes em quantidades expressivas nos frutos e nas folhas desta planta. O CGA também está relacionado com mecanismos de defesas das plantas e como tal é considerando importante substrato em reações de oxidação, principalmente aquelas mediadas pela PFO. No presente estudo, com objetivo de conhecer características da PFO de folhas do cafeeiro, de averiguar sua ação em mecanismos de defesa nessa planta e de entender fatores ligados à síntese e ao acúmulo de seu principal substrato foram feitas a purificação e caracterização dessa enzima, estudos da expressão de sua atividade, bem como estudos de expressão de enzimas da via de síntese do CGA em cafeeiro. Com o uso de técnicas de precipitação com sulfato de amônio, cromatografias de troca iônica, interação hidrofóbica e exclusão molecular foi possível obter a PFO com alto grau de pureza. A enzima apresentou massa molecular de 40,5 Kda e preferência pelo ácido 5-cafeoilquínico como substrato. Seqüências de peptídeos obtidas após digestão da proteína e análise por espectrometria de massas mostraram-se homólogas a seqüências de PFO de várias outras plantas. O nível constitutivo de atividade da PFO observado para quinze genótipos de café variou de 3,8 a 88,0 unidades de atividade/mg de proteína, entretanto não teve relação direta com resistência a pragas e doenças nessa planta. A resistência ao bicho mineiro foi significativamente relacionada ao nível de compostos fenólicos, entretanto, ácido 5-cafeoilquínico, o principal substrato da PFO em café, não teve relação com essa resistência, sugerindo a importância de outros compostos fenólicos como substratos da PFO. Dano mecânico, tratamento com ácido metiljasmônico, inoculação com esporos do fungo Hemileia vastatrix e a infestação com ovos do inseto Perileucoptera coffeella levaram a respostas variadas nos níveis de atividade de PFO nos genótipos avaliados. Baseando-se nesses resultados, conclui-se que a ação da PFO na resistência do cafeeiro a pragas e doenças pode estar relacionada ao potencial oxidativo do tecido e não simplesmente uma maior atividade; que o tipo e quantidade de substrato encontrado no tecido podem ser importantes na resistência do cafeeiro e que entre os genótipos pode existir a especialização de mecanismos de resistência envolvendo a ação da PFO. Estudos de expressão por RT-PCR de fenilalanina amônia-liase (PAL), cinamato 4-hiroxilase (C4H), coumarato 3-hidroxilase (C3H), hidroxicinamoil-CoA ligase (4CL) e hidroxicinamoil-CoA:D-quinato hidroxicinamoil transferase (CQT), enzimas da via de síntese do CGA, tiveram sua expressão reduzida à medida que o tecido envelhece. No endosperma foi observado um decréscimo acentuado de expressão no final da maturação dos frutos. Plântulas estioladas obtidas pela germinação de sementes no escuro e transferidas para luz mostraram aumentos significativos no conteúdo de CGA após 24 horas. Esses aumentos foram transientes e coincidiram com a expressão da PAL, C4H, C3H, 4CL e CQT. Os resultados indicam existência de controle da síntese de CGA e a existência de mecanismos de controle da expressão em comum para as cinco enzimas estudadas
Abstract: Polyphenoloxidase - PPO (EC 1.14.18.1 ou EC 1.10.3.2) is an enzyme with broad distribution among plants and catalyzes the hydroxylation of monophenols to o-diphenols and the oxidation of these to o-diquinones. Its function on plants has been related to defense mechanisms against pathogens and plagues. 5-Caffeoylquinic acid, also known as chlorogenic acid (CGA), is the main PPO substrate in coffee tissues and both, enzyme and substrate are present on substantial quantities in fruits and leaves. CGA is also referred to having connection with plants defense mechanisms and it is also an important substrate on oxidation reactions, mainly those mediated by PPO. Therefore, in order to increase our knowledge on the coffee PPO characteristics, to verify its role in defense mechanisms and also to understand the factors connected to the synthesis of CGA, coffee leaf PPO was purified and characterized regarding kinetic parameters and its activity in leaves of several coffee species exposed or not to pest (leaf miner) and disease (leaf rust). Also studies on the expression of the enzymes of CGA synthesis were carried out. By using ammonium sulfate precipitation followed by chromatographic steps on ionic exchange, hydrophobic interaction and molecular exclusion resins it was possible to purify PPO to homogeneity. The enzyme presented a molecular mass of 40,5 Kda and used 5-cafeoylquinic acid as the preferred substrate. Peptide sequences obtained after digestion of the purified PPO and analysis through mass spectrometry were homologous to PPO sequences of several other plants. The constitutive level of PPO activity observed for 15 coffee genotypes varied from 3,8 to 88,0 units of activity/mg of protein, but did not have a direct relationship with resistance to plagues in this plant. Resistance to leaf miner was significantly related to the level of phenolic compounds. However, 5-caffeoylquínic acid, the main substrate of PPO on coffee, was not related with resistance, suggesting the importance of other phenolic compounds as PPO substrates. Mechanical damage, treatment with methyljasmonic acid, inoculation with spores from Hemileia vastatrix and the infestation with the insect Perileucoptera coffeella led to varied results of the PPO activity in the evaluated genotypes. Based on these results, we conclude that the PPO role in the coffee resistance to plagues and diseases might be related to the oxidative potential of the tissue and not only on the PPO activity; that the kind and quantity of PPO substrate found in the tissue might be important for the resistance of the coffee tree and that there may be specific mechanisms of resistance involving PPO action among the genotypes. RT-PCR studies of the expression of phenylalanine ammonia-lyase (PAL), cinnamate 4-hyroxylase (C4H), coumarate 3-hydroxylase (C3H), hydroxycinnamoyl-CoA ligase (4CL) and hydroxycinnamoyl-CoA:D-quinate hydroxycinnamoyl transferase (CQT), which code for enzymes of the CGA biosynthetic pathway, showed that the expression of these enzymes decrease with tissue aging. In the endosperm, an evident decrease on the expression was observed in the end of the fruit ripening. Etiolated seedlings obtained by germination of coffee seeds in the dark and transferred into light showed significant increasing on the CGA content after 24 hours. The increase was transient and followed the expression pattern of PAL, C4H, C3H, 4CL and CQT. The results indicate that CGA biosynthesis is coordinately regulated by the expression of the five enzymes
Doutorado
Biologia Vegetal
Doutor em Biologia Vegetal
Book chapters on the topic "Coffee polyphenols"
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Navarini, Luciano, Silvia Colomban, Giovanni Caprioli, and Gianni Sagratini. "CHAPTER 26. Isoflavones, Lignans and Other Minor Polyphenols." In Coffee, 611–26. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781782622437-00611.
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Martínez, J. R. Ramírez, and M. N. Clifford. "Coffee Pulp Polyphenols: An Overview." In Coffee Biotechnology and Quality, 507–15. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1068-8_47.
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Kondo, Harumi, Makoto Ayaori, and Katsunori Ikewaki. "Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux." In Coffee, 227–31. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119949893.ch12.
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Labat, M., C. Augur, B. Rio, I. Perraud-Gaimé, and S. Sayadi. "Biotechnological Potentialities of Coffee and Similar with Olive, Two Models of Agroindustrial Products Rich in Polyphenolic Compounds: A Review." In Coffee Biotechnology and Quality, 517–31. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1068-8_48.
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Sobal, M., D. Martinez-Carrera, B. Rio, and S. Roussos. "Screening of Edible Mushrooms for Polyphenol Degradation and Tannase Production from Coffee Pulp and Coffee Husk." In New Horizons in Biotechnology, 89–95. Dordrecht: Springer Netherlands, 2003. http://dx.doi.org/10.1007/978-94-017-0203-4_9.
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Tresserra-Rimbau, Anna, Alexander Medina-Remón, Ramon Estruch, and Rosa M. Lamuela-Raventós. "Coffee Polyphenols and High Cardiovascular Risk Parameters." In Coffee in Health and Disease Prevention, 387–94. Elsevier, 2015. http://dx.doi.org/10.1016/b978-0-12-409517-5.00042-5.
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Samanidou, Victoria F. "Determination of Polyphenols and Major Purine Alkaloids in Coffee." In Coffee in Health and Disease Prevention, 971–81. Elsevier, 2015. http://dx.doi.org/10.1016/b978-0-12-409517-5.00107-8.
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"Beneficial Effects of Green Coffee Bean Extract and Coffee Polyphenols on Metabolic Syndrome." In Green Coffee Bean Extract in Human Health, 103–16. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315371153-7.
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Merzouk, Amel Saidi, and Hafida Merzouk. "Free radicals and coffee polyphenols: Potential applications in toxicity." In Toxicology, 363–70. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-819092-0.00036-4.
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Rajavelu, Arumugam, Zumrad Tulyasheva, Rakesh Jaiswal, Albert Jeltsch, and Nikolai Kuhnert. "The Inhibition of the Mammalian DNA Methyltransferase 3a (Dnmt3a) by Dietary Black Tea and Coffee Polyphenols." In Nutritional Biochemistry, 213–31. Apple Academic Press, 2015. http://dx.doi.org/10.1201/b18536-17.
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