ArticleAntioxidants (Basel, Switzerland)2019
Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 57 citations in OpenAlex.
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- Exploring the Dermatological Benefits of Coffee Extracts and Their Derivatives.Antioxidants (Basel, Switzerland) · 2026Review
- Traditional preparation and cultural significance of chemo, an indigenous coffee-leaf beverage in Southwestern Ethiopia.Journal of ethnobiology and ethnomedicine · 2026Article
- Effect of long soaking in Kawa Daun beverage on discoloration of nanofilled composite resin.Biomaterial investigations in dentistry · 2026Article
- Major Bioactive Compounds in Seeds, Husks, and Leaves of Selected Genotypes ofPlants (Basel, Switzerland) · 2025Article
- Major Bioactive Compounds, Volatile and Sensory Profiles ofFoods (Basel, Switzerland) · 2025Article
- Review
- Exploring the anti-inflammatory effects of phytochemicals in attenuating interstitial cystitis-a literature review.Frontiers in pharmacology · 2025Review
- Comparative Analysis of Phytochemical and Functional Profiles of Arabica Coffee Leaves and Green Beans Across Different Cultivars.Foods (Basel, Switzerland) · 2024Article
- Suppressive Effect of Coffee Leaves on Lipid Digestion and Absorption In Vitro.Foods (Basel, Switzerland) · 2024Article
- Metabolic Pathway Reconstruction Indicates the Presence of Important Medicinal Compounds inInternational journal of molecular sciences · 2023Article
- Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products.Molecules (Basel, Switzerland) · 2023Review
- Risk Assessment of Trigonelline in Coffee and Coffee By-Products.Molecules (Basel, Switzerland) · 2023Review
- Interactive deciphering electron-shuttling characteristics ofIndustrial crops and products · 2023Article
- Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition.Foods (Basel, Switzerland) · 2022Article
- Characterization of Extracts of Coffee Leaves (Foods (Basel, Switzerland) · 2022Article
- Review
- Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea.Foods (Basel, Switzerland) · 2022Review
- Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
Natural polyphenols are important dietary antioxidants that significantly benefit human health. Coffee and tea have been shown to largely contribute to the dietary intake of these antioxidants in several populations. More recently, the use of coffee leaves to produce tea has become a potential commercial target, therefore prompting studies on the quantification of polyphenols in coffee leaves. In this study a variety of coffee leaf species, at different development stages, were analyzed using ultra-high pressure liquid chromatography. The results demonstrate that both the botanical origin of the samples and their maturity influence significantly the concentration of the antioxidants; for total chlorogenic acids a two-fold difference was found between different species and up to a three-fold variation was observed between young and mature leaves. Furthermore, the range of concentrations of chlorogenic acids in young leaves (35.7-80.8 mg/g of dry matter) were found to be comparable to the one reported for green coffee beans. The results provide important data from which potential new commercial products can be developed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.