Título:	Effect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145).
Autor:	GUIMARAES, D. de A. B. SILVA, N. J. de A. BOQUIMPANI, B. FREITAS-SILVA, O. TEODORO, A. J.
Afiliación:	Deborah de Almeida Bauer Guimarães; Nathállia Jordão de Araújo Silva; B. Boquimpani; OTNIEL FREITAS SILVA, CTAA; Anderson Junger Teodoro.
Año:	2017
Referencia:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017.
Descripción:	Coffee 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®).
Thesagro:	Câncer
Palabras clave:	Coffee Rosting
Notas:	SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71838.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)