Study of Antioxidant Effects of Selected Types of Coffee

1. Blum, J., Lemaire, B., Lafay, S., 2007: Effect of a green decaffeinated coffee extract on glycaemia. NutraFoods Research, 6, 13—17.Search in Google Scholar

2. Cammerer, B., Kroh, L. W., 2006: Antioxidant activity of coffee brews. European Food Research and Technology, 223, 469—474.10.1007/s00217-005-0226-4Search in Google Scholar

3. Cheong, M. W., Tong, K. H., Ong, J. J. M., Liu, S. Q., Curran, P., Yu, B., 2013: Volatile composition and antioxidant capacity of Arabica coffee. Food Research International, 51, 388—396.10.1016/j.foodres.2012.12.058Search in Google Scholar

4. Dellalibera, O., Lemaire, B., Lafay, S., 2006: Le Svetol, un extrait de café vert décaféiné, inudit une perte de poids et augmente le ratio masse maigre sur masse grasse chez volontaires en surcharge pondérale. Phytothérapie, 4, 194—197.10.1007/s10298-006-0181-7Search in Google Scholar

5. Gawlik-Dziki, U., Świeca, M., Sułkowski, M., Dziki, D., Baraniak, B., Czyż, J., 2013: Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts–in vitro study. Food and Chemical Toxicology, 57, 154—160.10.1016/j.fct.2013.03.02323537598Search in Google Scholar

6. Heilerová, Ľ., Bučková, M., Tarapčík, P., Šilhár, S., Labuda, J., 2003: Comparison of antioxidant activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based Biosensor. Czech Journal of Food Sciences, 21, 78—84.10.17221/3480-CJFSSearch in Google Scholar

7. Kim, M. D., Chun, O. K., Kim Y. J., Moon, H. Y., Lee, Ch. Y., 2003: Quantification of phenolics and their antioxidant capacity in fresh plums. J. Agric. Food Chem., 51, 6509—6515.10.1021/jf034307414558771Search in Google Scholar

8. Kozuma, K., Tsuchiya, S., Kohori, J., Tokimitsu, I., 2005: Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertension Research, 28, 711—718.10.1291/hypres.28.71116419643Search in Google Scholar

9. Krishnaiah, D., Sarbatly, R., Nithyananadam, R., 2011: A review of the antioxidant potential of medicinal plant species. Food and Bioproducts Processing, 89, 217—23310.1016/j.fbp.2010.04.008Search in Google Scholar

10. Nikoli, M. C., Anese, M., Manzocco, L., Lerici, C. R., 1997: Antioxidant properties of coffee brews in relation to the roasting degree. The LWT — Food Science and Technology, 30, 292—297.10.1006/fstl.1996.0181Search in Google Scholar

11. Ramalakshmi, K., Rao, L. J. M., Takano-Ishikawa, Y., 2009: Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry, 115, 79—85.10.1016/j.foodchem.2008.11.063Search in Google Scholar

12. Singleton, V. I., Ortofer, R., Lamuela-Raventos, R. M., 1999: Analysis of total phenols and other oxidation substances and antioxidants by means of Folin-Ciocalteu reagent. In Packer, L. (Ed.): Methods in Enzymology. Academic Press, Orlando, 152—178.10.1016/S0076-6879(99)99017-1Search in Google Scholar