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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Foods
Prif Awduron: Passos, Cláudia P., Costa, Rita M., Ferreira, Sónia S., Lopes, Guido R., Cruz, Maria T., Coimbra, Manuel A.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI 2021
Pynciau:
Article
Mynediad Ar-lein: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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