ArticleMolecules (Basel, Switzerland)2024
Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages.Molecules (Basel, Switzerland) · 2026Article
- An Edible HAdvanced healthcare materials · 2026Article
- Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations.Foods (Basel, Switzerland) · 2025Article
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- The effect of black tea and water temperature on the disintegration of gelatine and HPMC capsules, tested with the paddle device, GastroDuo andInternational journal of pharmaceutics: X · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed "on the go". Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407,
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Registered trials
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