Effect of the roasting levels of <i>Coffea arabica</i> L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells
L'aurent dos Santos de Souza, Isabella Porto Carrero Horta, Lana de Souza Rosa, Larissa Gabrielly Barbosa Lima, Jeane Santos da Rosa, Júlia Montenegro, Lauriza Silva dos Santos, Raquel Bernardo Nana de Castro, Otniel Freitas‐Silva, Anderson Junger Teodoro
Abstract
Coffee, besides being one of the most consumed stimulating beverages in the world, has important bioactive activities, which have been attracting increasing attention from researchers.
Topics & Concepts
RoastingCoffea arabicaChemistryDPPHFood scienceChlorogenic acidCaffeic acidCaffeineAntioxidantABTSMTT assayTraditional medicineApoptosisChromatographyBiochemistryBotanyBiologyMedicinePhysical chemistryEndocrinologyCoffee research and impactsTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities