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| Coffee and Antioxidants |
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References
- 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
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