This paper reports results of studies on coffee polyphenols, including their content in coffee beans, relevant chemical reactions occurring during roasting, and antioxidative properties of individual polyphenol compounds and coffee brews. Potential application of coffee extracts as natural antioxidants, providing longer shelf-life of foodstuffs has been also reported.
The vegetable containing a number of bioactive ingredients is the common chicory (Cichorium intybus L). These ingredients are among others: inulin, sesguiterpenes lactones (iactucin and lactucopicrin), coffee acid derivatives (chicory and chlorogenic acid), macro- and microelements (calcium, iron, zinc, sodium) and vitamins (A, E, K, B). These ingredients work, among others anti
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