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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 93

Antioxidant Properties of Hydroxycinnamic Acid Derivatives

A Focus on Biochemistry, Physicochemical Parameters, Reactive Species, and Biomolecular Interactions

Helena Abramovič     Food Science and Technology Department, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

Abstract

Hydroxycinnamic acids (HCs) (coumaric acid, ferulic acid, sinapic acid, caffeic acid, chlorogenic acid, rosmarinic acid) are phenolic compounds found in fruits, vegetables, and beverages (coffee, tea, wine). HCs are of particular interest because of their biological properties and potential applications. Several studies have reported that HCs and their derivatives act as powerful antioxidants and protect biologically important molecules from oxidation. ...

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