Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans ,
Mariana Monteiro(Universidade do Porto), Carmen Marino Donangelo(Universidad de la República de Uruguay), Daniel Perrone(Universidade Federal do Rio de Janeiro), Adriana Farah(Universidade Federal do Rio de Janeiro), Luiz C. Trugo(Universidade Federal do Rio de Janeiro)
Cited by 322
Related Papers
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions
|Journal of Functional Foods|2015|225
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars
|Food Chemistry|2007|203
Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments
|Molecules|2019|194
Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry
|Food Chemistry|2008|188
Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew
|Journal of Agricultural and Food Chemistry|2012|176