A mix of chlorogenic and caffeic acid reduces C/EBPß and PPAR-γ1 levels and counteracts lipid accumulation in macrophages
Mirko Marino, Cristian Del Bo’, Massimiliano Tucci, Samuele Venturi, Giacomo Mantegazza, Valentina Taverniti, Peter Möller, Patrizia Riso, Marisa Porrini
Topics & Concepts
Caffeic acidChlorogenic acidChemistryBiochemistryFood scienceAntioxidantCoffee research and impactsBee Products Chemical AnalysisPhytochemicals and Antioxidant Activities