Acute and subacute oral toxicity assessment of dry encapsulated and non-encapsulated green coffee fruit extracts

The coffee fruit is a high source of bioactive compounds such as phenolic acids and methylxanthines, comprising chlorogenic acids and caffeine, respectively. Extract from this matrix may be used as supplement or active ingredient of functional foods, energy drinks, cosmetics or drugs. Safety of caff...

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Detalles Bibliográficos
Autores principales: Faria, Wanessa Costa Silva, da Silva, Alessandra Almeida, Veggi, Natalie, Kawashita, Nair Honda, de França Lemes, Suelem A., de Barros, Wander Miguel, da Conceição Cardoso, Edemilson, Converti, Attilio, de Melo Moura, Waldênia, Bragagnolo, Neura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9261855/
https://www.ncbi.nlm.nih.gov/pubmed/35696115
http://dx.doi.org/10.38212/2224-6614.1067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9261855/
https://www.ncbi.nlm.nih.gov/pubmed/35696115
http://dx.doi.org/10.38212/2224-6614.1067

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