Consumption of a dark roast coffee decreases the level of spontaneous DNA strand breaks: a randomized controlled trial.

Bakuradze, T; Lang, R; Hofmann, T; Eisenbrand, G; Schipp, D; Galan, J; Richling, E

Bakuradze, T; Lang, R; Hofmann, T; Eisenbrand, G; Schipp, D; Galan, J; Richling, E.

Affiliation

Bakuradze T; Division of Food Chemistry, Toxicology, and Molecular Nutrition, Department of Chemistry, University of Kaiserslautern, Erwin-Schroedinger-Str. 52, 67663, Kaiserslautern, Germany.

Eur J Nutr ; 54(1): 149-56, 2015 Feb.

Article in En | MEDLINE | ID: mdl-24740588

Subject(s)

Antioxidants/administration & dosage; Coffee; DNA Breaks; Food Handling; Leukocytes/metabolism; Adult; Alkaloids/administration & dosage; Alkaloids/analysis; Alkaloids/urine; Antioxidants/analysis; Biomarkers/blood; Caffeine/administration & dosage; Caffeine/analysis; Coffea/chemistry; Coffee/chemistry; Cohort Studies; Comet Assay; Germany; Hot Temperature; Humans; Male; Patient Compliance; Pyridinium Compounds/administration & dosage; Pyridinium Compounds/analysis; Pyridinium Compounds/urine; Quinic Acid/administration & dosage; Quinic Acid/analogs & derivatives; Quinic Acid/analysis; Seeds/chemistry

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Full text: 1 Database: MEDLINE Main subject: Coffee / DNA Breaks / Food Handling / Leukocytes / Antioxidants Type of study: Clinical_trials / Etiology_studies / Incidence_studies / Observational_studies / Risk_factors_studies Country/Region as subject: Europa Language: En Journal: Eur J Nutr Year: 2015 Type: Article Affiliation country: Germany

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