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

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dc.contributorDeborah de Almeida Bauer Guimarães; Nathállia Jordão de Araújo Silva; B. Boquimpani; OTNIEL FREITAS SILVA, CTAA; Anderson Junger Teodoro.
dc.creatorGUIMARAES, D. de A. B.
dc.creatorSILVA, N. J. de A.
dc.creatorBOQUIMPANI, B.
dc.creatorFREITAS-SILVA, O.
dc.creatorTEODORO, A. J.
dc.date2017-12-08T23:25:30Z
dc.date2017-12-08T23:25:30Z
dc.date2017-12-08
dc.date2017
dc.date2017-12-15T11:11:11Z
dc.date.accessioned2026-06-30T23:09:46Z
dc.descriptionCoffee 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®).
dc.descriptionSLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71838.
dc.identifierIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1081973
dc.identifier.urihttp://hdl.handle.net/123456789/375506
dc.languageeng
dc.rightsopenAccess
dc.subjectCoffee
dc.subjectRosting
dc.subjectCâncer
dc.titleEffect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145).
dc.typeResumo em anais e proceedings

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