Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Elena Guercia"'
Autor:
Elena Guercia, Federico Berti, Rita De Zorzi, Luciano Navarini, Silvano Geremia, Barbara Medagli, Marco De Conto, Alberto Cassetta, Cristina Forzato
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 11, p 6096 (2024)
The diterpene cafestol represents the most potent cholesterol-elevating compound known in the human diet, being responsible for more than 80% of the effect of coffee on serum lipids, with a mechanism still not fully clarified. In the present study, t
Externí odkaz:
https://doaj.org/article/489d9c5423d54c3d8cf7d2c9d71edc48
Autor:
Federico Berti, Luciano Navarini, Elena Guercia, Ana Oreški, Alessandra Gasparini, Jeremy Scoltock, Cristina Forzato
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 5, p 1823 (2020)
The main coffee diterpenes cafestol, kahweol, and 16-O-methylcafestol, present in the bean lipid fraction, are mostly esterified with fatty acids. They are believed to induce dyslipidaemia and hypercholesterolemia when taken with certain types of cof
Externí odkaz:
https://doaj.org/article/d885f4dcb08d481d85f1c29a478379c4
Publikováno v:
Tropical Plant Biology. 15:247-259
Publikováno v:
Journal of mass spectrometry : JMSREFERENCES. 55(11)
Coffee diterpenes are the main constituents of the coffee oil unsaponifiable fraction. The three most important diterpenes are cafestol, kahweol, and 16-O-methylcafestol (16-OMC), and they are produced, except for cafestol, only by plants of the Coff
Autor:
Luciano Navarini, Federico Berti, Cristina Forzato, Alessandra Gasparini, Elena Guercia, Jeremy Scoltock, Ana Oreški
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 5, p 1823 (2020)
International Journal of Molecular Sciences
Volume 21
Issue 5
International Journal of Molecular Sciences
Volume 21
Issue 5
The main coffee diterpenes cafestol, kahweol, and 16-O-methylcafestol, present in the bean lipid fraction, are mostly esterified with fatty acids. They are believed to induce dyslipidaemia and hypercholesterolemia when taken with certain types of cof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89b74606dc477524eb883ab2f6324784
https://hdl.handle.net/11368/2960837
https://hdl.handle.net/11368/2960837
Autor:
Benoît Bertrand, Eric Jamin, Sophie Guyader, Elisabetta Schievano, Luciano Navarini, Gérald S. Remaud, Elena Guercia, Stefano Mammi, Freddy Thomas, Vincent Portaluri
Publikováno v:
Food Chemistry
The acknowledged marker of Robusta coffee, 16-O-methylcafestol (16-OMC), can be quantified by NMR as a mixture with 16-O-methylkahweol (16-OMK), which accounts for approximately 10% of the mixture. In the present study, we detected and quantified 16-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0971fa889bfd3564ea429362a5100799
http://hdl.handle.net/11577/3368744
http://hdl.handle.net/11577/3368744
Publikováno v:
Tetrahedron: Asymmetry. 27:649-656
A simple laboratory procedure for the isolation of pure cafestol and 16-O-methylcafestol together with β-sitosterol from coffee is disclosed. Cafestol and 16-O-methylcafestol have been exhaustively characterized through 1D and 2D 1H, 13C NMR, CD and
Publikováno v:
Journal of Mass Spectrometry. :e4634
Chlorogenic acids (CGAs) are a large class of esters formed between quinic acid and hydroxycinnamic acids. They are present in coffee as a complex mixture of positional and geometric isomers, where caffeoylquinic acids (CQAs) are the most abundant, f
Publikováno v:
Food chemistry. 199
Cafestol and 16-O-methylcafestol are diterpenes present in coffee, but whilst cafestol is found in both Coffea canephora and Coffea arabica, 16-O-methylcafestol (16-OMC) was reported to be specific of only C. canephora. The interactions of such compo