Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects

Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, name...

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Detalles Bibliográficos
Autores principales: Passos, Cláudia P., Costa, Rita M., Ferreira, Sónia S., Lopes, Guido R., Cruz, Maria T., Coimbra, Manuel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916192/
https://www.ncbi.nlm.nih.gov/pubmed/33572390
http://dx.doi.org/10.3390/foods10020378

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916192/
https://www.ncbi.nlm.nih.gov/pubmed/33572390
http://dx.doi.org/10.3390/foods10020378

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