FREE-RADICAL REACTIONS INVOLVING COFFEE

被引：13

作者：

GOODMAN, BA

GLIDEWELL, SM

DEIGHTON, N

MORRICE, AE

机构：

来源：

FOOD CHEMISTRY | 1994年 / 51卷 / 04期

关键词：

D O I：

10.1016/0308-8146(94)90192-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Instant coffee solutions were shown by electron paramagnetic resonance (EPR) spectroscopy to act as prooxidants by enhancing the production of ascorbyl radicals from ascorbic acid. The coffee solutions were also shown to act as scavengers of superoxide radicals in competition with a spin trap. The radical scavenging capabilities of several components of coffee were similarly investigated. There was little difference between the radical scavenging abilities of regular and decaffeinated coffee solutions.

引用

页码：399 / 403

页数：5

共 20 条

[1] STUDY OF THE CAUSES OF DIRECT-ACTING MUTAGENICITY IN COFFEE AND TEA USING THE ARA TEST IN SALMONELLA-TYPHIMURIUM [J].