THE CHEMICAL ORIGIN OF FREE-RADICALS IN COFFEE AND OTHER BEVERAGES

Authors
GONIS J HEWITT DG TROUP G HUTTON DR HUNTER CR
Citation
J. Gonis et al., THE CHEMICAL ORIGIN OF FREE-RADICALS IN COFFEE AND OTHER BEVERAGES, Free radical research, 23(4), 1995, pp. 393-399
Citations number
14
Categorie Soggetti
Biology
Journal title
Free radical research → ACNP
ISSN journal
10715762
Volume
23
Issue
4
Year of publication
1995
Pages
393 - 399
Database
ISI
SICI code
1071-5762(1995)23:4<393:TCOOFI>2.0.ZU;2-H
Abstract
Sugars or carbohydrates are identified as the source of free radicals in coffees, ersatz coffees, a number of other food flavouring and colo uring agents formed by processes involving heating, and in beers and s touts. The radicals are not derived from phenolic constituents, in con trast to those in wine, and are unlikely to be due solely to the occur rence of Maillard reactions.