Antioxidant and Neuronal Cell Protective Effects of Columbia Arabica Coffee with Different Roasting Conditions

In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total p...

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Detalles Bibliográficos
Autores principales: Jeong, Ji Hee, Jeong, Hee Rok, Jo, Yu Na, Kim, Hyun Ju, Lee, Uk, Heo, Ho Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2013
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867146/
https://www.ncbi.nlm.nih.gov/pubmed/24471107
http://dx.doi.org/10.3746/pnf.2013.18.1.030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867146/
https://www.ncbi.nlm.nih.gov/pubmed/24471107
http://dx.doi.org/10.3746/pnf.2013.18.1.030

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