Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects

Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, name...

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Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: Passos, Cláudia P., Costa, Rita M., Ferreira, Sónia S., Lopes, Guido R., Cruz, Maria T., Coimbra, Manuel A.
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7916192/
https://ncbi.nlm.nih.gov/pubmed/33572390
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020378
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