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The influence of beverage composition on delivery of phenolic compounds from coffee and tea

✍ Scribed by Mario G. Ferruzzi

Book ID: 119347230
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 487 KB
Volume: 100
Category: Article
ISSN: 0031-9384
DOI: 10.1016/j.physbeh.2010.01.035

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## Abstract Coffee contains a complex mixture of chlorogenic acids, which are mainly ferulic and caffeic acids ester‐linked to quinic acid. Green tea contains flavanols, mainly (−)‐epigallocatechin gallate (EGCG), (−)‐epigallocatechin (EGC) and (−)‐epicatechin (EC). For healthy humans, we identifie