| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541949 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Crude caffeine is an intermediate by-product produced during the decaffeination process. ⺠We discovered that crude caffeine possessed unexpected bioactive properties. ⺠Crude caffeine had antioxidant activities, inhibited COX-2, and increased glucose uptakes. ⺠Pure caffeine, accounting for â¼90% of the crude caffeine mass, had negligible such bioactivities. ⺠Crude caffeine may serve as a novel functional ingredient in the food industry.
Keywords
COX-2IC50scCO2ORACDMSOAntioxidantstandard deviationanalysis of varianceANOVAOxidative stressSupercritical carbon dioxideDimethyl sulfoxideCyclooxygenase-2Anti-hyperglycaemicAnti-inflammatoryoxygen radical absorbance capacityCoffeetrolox equivalenthalf maximal inhibitory concentrationhigh performance liquid chromatographyHPLCBlood glucose
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yi-Fang Chu, Yumin Chen, Peter H. Brown, Barbara J. Lyle, Richard M. Black, Irene H. Cheng, Boxin Ou, Ronald L. Prior,