Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans
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- 作者：Filippo Giorgio Di Girolamo ; Ph.D. ; Pharma.D.a ; Sara Mazzucco ; Ph.D. ; Pharma.D.a ; Roberta Situlin ; M.D.a ; Nina Mohorko ; Ph.D.b ; Zala Jenko-Pražnikar ; Ph.D.c ; Ana Petelin ; Ph.D.c ; Marcello Tence ; M.D.a ; Rado Pi&scaron ; ot ; Ph.D.b ; Luciano Navarini ; Chem.D.d ; Gianni Biolo ; Ph.D. ; M.D.a ; biolo@units.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Oxidative stress ; Roasting intensity ; Type-2 diabetes mellitus ; Insulin resistance ; Coffee ; Omega-3 fatty acids
- 刊名：Nutrition
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：32
- 期：9
- 页码：928-936
- 全文大小：580 K
文摘
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Long-term coffee intake modifies glucose metabolism and redox balance in humans.
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Coffee benefits are most likely mediated by compounds other than caffeine.
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Roasting intensity modulates the content of coffee bioactive compounds.
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Dark roasted coffee showed greatest metabolic benefits and taste characteristics.