Appendix A. Supplementary data: Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion

Appendix A. Supplementary data: Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion

Supplementary Table 1. Correlation coefficients between phenolic compounds and methylxanthines, and the radical scavenging, cytoprotective properties, and cellular antioxidant activity in the coffee pulp flour (CPF) and extract (CPE).

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Bibliographic Details
Main Authors: Cañas, Silvia, Rebollo-Hernanz, Miguel, Martín-Trueba, María, Braojos, Cheyenne, Gil-Ramírez, Alicia, Benitez, Vanesa, Martín-Cabrejas, María A., Aguilera, Yolanda
Format: dataset biblioteca
Language:English
Published: Elsevier 2023
Online Access:http://hdl.handle.net/10261/341760
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http://hdl.handle.net/10261/341760

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