Coffee: biochemistry and potential impact on health

Food and Function - Tập 5 Số 8 - Trang 1695-1717
Iziar A. Ludwig1,2,3,4,5, Michael N. Clifford6,7,8, Michael E. J. Lean9,10,5, Hiroshi Ashihara11,12,13, Alan Crozier1,2,3,4,5
1College of Medical
2North Laboratory
3Plant Products and Human Nutrition Group, North Laboratory, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Joseph Black Building, Glasgow G12 8QQ, UK
4School of Medicine
5Veterinary and Life Sciences
6Guildford GU2 5XH, UK
7School of Biosciences and Medicine, University of Surrey, Guildford GU2 5XH, UK
8University of Surrey
9Glasgow G31 2ER, UK
10University of Glasgow College of Medical, Veterinary and Life Sciences, New Lister Building, Glasgow G31 2ER, UK
11Department of Biological Sciences, Ochanomizu University, Bunkyo-ku, Tokyo 112-8610, Japan.
12Ochanomizu University
13Tokyo 112-8610, Japan

Tóm tắt

This article reviews the diversity of compounds found in coffee beans, the effect of roasting and the potential impact of coffee beverage on health.

Từ khóa


Tài liệu tham khảo

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