The influence of beverage composition on delivery of phenolic compounds from coffee and tea

@article{Ferruzzi2010TheIO,
  title={The influence of beverage composition on delivery of phenolic compounds from coffee and tea},
  author={M. Ferruzzi},
  journal={Physiology & Behavior},
  year={2010},
  volume={100},
  pages={33-41}
}
  • M. Ferruzzi
  • Published 2010
  • Chemistry, Medicine
  • Physiology & Behavior
Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a… Expand
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