Gonis J, Hewitt DG, Troup G, Hutton DR, Hunter CR. The chemical origin of free radicals in coffee and other beverages.
Free Radic Res 1995;
23:393-9. [PMID:
7493045 DOI:
10.3109/10715769509065260]
[Citation(s) in RCA: 23] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Sugars or carbohydrates are identified as the source of free radicals in coffees, ersatz coffees, a number of other food flavouring and colouring agents formed by processes involving heating, and in beers and stouts. The radicals are not derived from phenolic constituents, in contrast to those in wine, and are unlikely to be due solely to the occurrence of Maillard reactions.
Collapse