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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 15

Phenolic Compounds in Coffee Compared to Other Beverages

Mauricio A. Rostagno, Renata M.S. Celeghini, Isabel C.N. Debien, Gislaine C. Nogueira,  and Maria Angela A. Meireles     Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

Abstract

Coffee is the most important product obtained from roasted coffee beans and one of the most consumed beverages in the world. Although coffee is known for its stimulating properties attributed mainly to caffeine, it also contains other biologically active compounds, including phenolic compounds, with chlorogenic acids being the most abundant. The critical factor that affects these compounds in green coffee is the roasting time–temperature ...

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