Effect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145).

Effect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145).

Coffee is an important source of compounds that may play bioactive functions in human body. However, these compounds can be transformed and degraded into other harmful substances, especially when exposed to the elevated temperature. This study aimed to observe the effect of coffee aqueous extracts (CAE) on and bioactive activity on human prostate cancer cells. Robusta coffee beans were selected, green beans (GB) were milled in an analytical grinder and the light (GL), medium (GM) and dark (GD) roasted beans were roasted in a grain roaster (Gene Café®).

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Bibliographic Details
Main Authors: GUIMARAES, D. de A. B., SILVA, N. J. de A., BOQUIMPANI, B., FREITAS-SILVA, O., TEODORO, A. J.
Other Authors: Deborah de Almeida Bauer Guimarães; Nathállia Jordão de Araújo Silva; B. Boquimpani; OTNIEL FREITAS SILVA, CTAA; Anderson Junger Teodoro.
Format: Separatas biblioteca
Language:English
eng
Published: 2017-12-08
Subjects:Coffee, Rosting., Câncer.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081973
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081973

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