Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts

Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts

The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total phenolic compounds, antiradical scavenging abilit...

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Bibliographic Details
Main Authors: Gema C. Díaz-Hernández, Patricia Alvarez-Fitz, Yanik I. Maldonado-Astudillo, Javier Jiménez-Hernández, Isela Parra-Rojas, Eugenia Flores-Alfaro, Ricardo Salazar, Mónica Ramírez
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Applied Sciences
Subjects:
spent coffee grounds extract
antiradical scavenging
antibacterial
antiproliferative
cell cycle arrest
Online Access:https://www.mdpi.com/2076-3417/12/4/1938

Internet

https://www.mdpi.com/2076-3417/12/4/1938

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