Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L.

Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L.

Green coffee contains a large quantity and variety of polyphenols and flavonoids. The roasting affects the composition of the polyphenols in coffee, due to the formation of compounds generated by Maillard reaction, which can have anti-inflammatory or antioxidant potential. The anti-inflammatory and...

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Bibliographic Details
Main Authors:	Maria Eliza de Castro Moreira, Rosemary Gualberto Fonseca Alvarenga Pereira, Danielle Ferreira Dias, Vanessa Silva Gontijo, Fabiana Cardoso Vilela, Gabriel de Oliveira Isac de Moraes, Alexandre Giusti-Paiva, Marcelo Henrique dos Santos
Format:	Article
Language:	English
Published:	Elsevier 2013-01-01
Series:	Journal of Functional Foods
Subjects:	Inflammatory Antioxidant activity Chlorogenic acid Coffee Oedema Polyphenols
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464612001867

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