Coffee Component 3-Caffeoylquinic Acid Increases Antioxidant Capacity but not Polyphenol Content in Experimental Cerebral Infarction

Although coffee has antioxidant capacity, it is not known which of its bioactive compounds is responsible for it, nor has it been analyzed in experimental cerebral infarction. We studied the effect one of its compounds, 3-caffeoylquinic acid (3-CQA), at doses of 4, 25 and 100 μg on plasma antioxidan...

Ausführliche Beschreibung