These authors have contributed equally to this study.
Food & Function
A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend
Article first published online: 8 FEB 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 58, Issue 6, pages 1370–1373, June 2014
How to Cite
Rubach, M., Lang, R., Bytof, G., Stiebitz, H., Lantz, I., Hofmann, T. and Somoza, V. (2014), A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend. Mol. Nutr. Food Res., 58: 1370–1373. doi: 10.1002/mnfr.201300890
- Issue published online: 5 JUN 2014
- Article first published online: 8 FEB 2014
- Manuscript Accepted: 8 JAN 2014
- Manuscript Revised: 7 JAN 2014
- Manuscript Received: 26 NOV 2013
- FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn, Germany) the AiF (Arbeitsgemeinschaft industrieller Forschung)
- German Ministry of Economics. Grant Number: 14042 N
- German Academic Exchange Service (DAAD)
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|mnfr2169-sup-0001-SuppMat.docx||54K||Figure 1: Structures of the compounds analyzed in freshly prepared coffee brew for chemical characterization: caffeine (1), 5-O-caffeoyl quinic acid (2), carboxylic acid-5-hydroxytryptamides (3) with R=C17H35, C19H39, C21H43, C23H47, N-methylpyridinium (4) and trigonelline (5).|
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