In vitro antioxidant and ex vivo protective activities of green and roasted coffee.

@article{Daglia2000InVA,
  title={In vitro antioxidant and ex vivo protective activities of green and roasted coffee.},
  author={Maria Daglia and Adele Papetti and Cesarina Gregotti and Francantonio Bert{\`e} and Gabriella Gazzani},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 5},
  pages={
          1449-54
        }
}
The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated. These properties were evaluated by determining the reducing substances (RS) of coffee and its antioxidant activity (AA) in vitro (model system beta-carotene-linoleic acid) and ex vivo as protective activity (PA) against rat liver cell microsome lipid peroxidation measured as TBA-reacting substances. RS of C… CONTINUE READING

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