Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms

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Cid, C. (Concepción) ; Peña, M.P. (María Paz) de ; Arbillaga, L. (Leire) ; Vitas, A.I. (Ana Isabel) ; Bravo, J. (Jimena) ; Monente, C. (Carmen) (2015)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.jff.2014.12.006
  • Subject: Melanoidins | Phenolics | Antimutagenicity | Antimicrobial | By-products | Coffee

Coffee consumption decreases the risk of oxidative stress-related diseases. The by-product obtained after brewing process (spent coffee) also has antioxidant capacity. Spent coffee and coffee brews (filter and espresso) extracts were obtained from Arabica and Robusta co... View more
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