Influence of coffee roasting degree on inflammatory and oxidative stress markers in high-fructose and saturated fat-fed rats

[Display omitted] •High-fructose and saturated fat diet lead to inflammation and oxidative stress in rats.•The anti-inflammatory effect of coffee increases according to the roasting degree.•The coffee roasted intensity modifies its antioxidant activity. The objective of this study was to evaluate th...

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Veröffentlicht in:	Food research international 2023-03, Vol.165, p.112530-112530, Article 112530
Hauptverfasser:	Anese, Monica, Alongi, Marilisa, Cervantes-Flores, Maribel, Simental-Mendía, Luis E., Martínez-Aguilar, Gerardo, Valenzuela-Ramírez, Almendra A., Rojas-Contreras, Juan A., Guerrero-Romero, Fernando, Gamboa-Gómez, Claudia I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants Coffee roasting degree Fructose High-fructose and saturated fat Humans Inflammatory markers Male Oxidative Stress Oxidative stress markers Rats Rats, Wistar Tumor Necrosis Factor-alpha
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