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
  • 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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