Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/80470
DC FieldValueLanguage
dc.contributorSchool of Nursing-
dc.creatorHall, S-
dc.creatorYuen, JW-
dc.creatorGrant, GD-
dc.date.accessioned2019-03-26T09:17:24Z-
dc.date.available2019-03-26T09:17:24Z-
dc.identifier.urihttp://hdl.handle.net/10397/80470-
dc.language.isoenen_US
dc.publisherMolecular Diversity Preservation International (MDPI)en_US
dc.rights© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en_US
dc.rightsThe following publication Hall, S., Yuen, J. W., & Grant, G. D. (2018). Bioactive constituents in caffeinated and decaffeinated coffee and their effect on the risk of depressiona comparative constituent analysis study. Beverages, 4(4), 79, 1-8 is available at https://dx.doi.org/10.3390/beverages4040079en_US
dc.subjectCoffeeen_US
dc.subjectCaffeineen_US
dc.subjectCaffeic aciden_US
dc.subjectChlorogenic aciden_US
dc.subjectFerulic aciden_US
dc.subjectPyrogallic aciden_US
dc.subjectTrigonellineen_US
dc.subjectDecaffeinationen_US
dc.subjectDepressionen_US
dc.titleBioactive constituents in caffeinated and decaffeinated coffee and their effect on the risk of depressiona comparative constituent analysis studyen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage1-
dc.identifier.epage8-
dc.identifier.volume4-
dc.identifier.issue4-
dc.identifier.doi10.3390/beverages4040079-
dcterms.abstractCoffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaffeinated coffee or caffeine alone and one of many hypotheses attributes this to the loss of key constituents during the decaffeination process. The aim of this study was to investigate whether any of the key bioactive coffee constituents with known anti-oxidant and anti-inflammatory effects are lost during the decaffeination process. The analysis of nine caffeinated and nine decaffeinated samples of various brands and batches of commonly consumed coffee in Australia using HPLC analysis found that, with the exception of caffeine, there were no significant differences in the quantity of other key bioactive coffee constituents in caffeinated and decaffeinated coffee. These results suggest that there may be an alternative explanation for the observed inverse correlation between caffeinated coffee consumption and the risk of developing depression.-
dcterms.bibliographicCitationBeverages, Dec. 2018, v. 4, no. 4, 79, p. 1-8-
dcterms.isPartOfBeverages-
dcterms.issued2018-
dc.identifier.isiWOS:000455154000009-
dc.identifier.eissn2306-5710-
dc.identifier.artn79-
dc.description.validate201903 bcrc-
dc.description.oapublished_final-
Appears in Collections:Journal/Magazine Article
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