Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are cur...

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Detalles Bibliográficos
Autores principales: Rojas-González, Alexis, Figueroa-Hernández, Claudia Yuritzi, González-Rios, Oscar, Suárez-Quiroz, Mirna Leonor, González-Amaro, Rosa María, Hernández-Estrada, Zorba Josué, Rayas-Duarte, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9181911/
https://www.ncbi.nlm.nih.gov/pubmed/35684338
http://dx.doi.org/10.3390/molecules27113400

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9181911/
https://www.ncbi.nlm.nih.gov/pubmed/35684338
http://dx.doi.org/10.3390/molecules27113400

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