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Identification of H2O2 as a major antimicrobial component in coffee

✍ Scribed by Mueller, Ulla; Sauer, Tanja; Weigel, Ingrid; Pichner, Rohtraud; Pischetsrieder, Monika

Book ID
118010222
Publisher
The Royal Society of Chemistry
Year
2011
Tongue
English
Weight
382 KB
Volume
2
Category
Article
ISSN
2042-6496

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## Abstract The cytotoxic activity of Maillard reaction products and coffee was studied using the 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl‐tetrazolium bromide (MTT) assay and the neutral red uptake (NRU) assay. Equimolar mixtures of sugars and lysine were heated at 120Β°C and used to stimulate bovi