Activation of antioxidant response element (ARE)-dependent genes by roasted coffee extracts

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

(2011) Yazheng Liu et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

(2011) Xiu-Min Chen et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Anti-Inflammatory Activities of Maillard Reaction Products Isolated from Sugar–Amino Acid Model Systems

(2011) Xiu-Min Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo

(2011) Ute Boettler et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Coffee constituents as modulators of Nrf2 nuclear translocation and ARE (EpRE)-dependent gene expression

(2010) Ute Boettler et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

(2009) Grażyna Budryn et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee

(2009) Jörg Hegele et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Induction of Nrf2-mediated cellular defenses and alteration of phase I activities as mechanisms of chemoprotective effects of coffee in the liver

(2007) C. Cavin et al.   FOOD AND CHEMICAL TOXICOLOGY