Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis

Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis

This study aimed to assess the impact of roasting degree on antioxidant and metabolic parameters in vitro and in vivo. In vitro, we evaluated radical scavenging, lipid peroxidation, and the activity of digestive enzymes (α-glucosidase, α-amylase, and lipase). In vivo, we first examined coffee's...

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Main Authors: Claudia I. Gamboa-Gómez, Juliana Morales-Castro, Jazel Barragan-Zuñiga, Mayra Denise Herrera, Alejandro Zamilpa-Álvarez, José Luis Gónzalez, Gerardo Martínez-Aguilar, Elisa P. Morales-Castro, Monica Anese, Marilisa Alongi
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Coffee roasting degree
Antioxidant activity
Metabolic disorders
Obesity
Glucose metabolism
Lipid metabolism
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001874
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