 |
|
|
|
|
|
|
|
| El Café y los Antioxidantes |
|
|
|
Bibliografía
- Natella, F. et al. (2002) Coffee drinking influences plasma antioxidant
capacity in humans.
Journal of Agricultural and Food Chemistry 50 (21), 6211-6
- Lekse, J.M. et al. (2001) Plant catechols prevent lipid peroxidation in human
plasma and erythrocytes.
Molecular and Cellular Biochemistry, 226, 89-95
- Richelle, M. et al. (2001) Comparison of the antioxidant activity of commonly
consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup
serving.
Journal of Agricultural and Food Chemistry, 49, 3438-42
- Daglia, M. et al. (2000) In vitro antioxidant and ex vivo protective activities
of green and roasted coffee
Journal of Agricultural and Food Chemistry, 48(5),1449-54
- Hertog, M.G.L. et al. (1993) Dietary antioxidant flavonoids and risk of
coronary heart disease
Lancet, 342, 1007-11
- Nicoli, M.C. et al. (1997) Antioxidant properties of coffee brews in relation
to the roasting time.
Lebensmittel, Wissenschaft und Technologie, 30, 292-7
- Singhara, A. et al. (1997) Presentation at the American Chemical Society
national meeting, San Francisco, USA, April 1997
Para más información, visite Enlaces
|
|
 
|
|
|