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Royal Society of Chemistry, Food and Function

DOI: 10.1039/c9fo01528k

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Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products

Journal article published in 2019 by Mariana Ruesgas-Ramón, Maria Cruz Figueroa-Espinoza ORCID, Erwann Durand ORCID, Mirna L. Suárez-Quiroz ORCID, Oscar González-Ríos ORCID, Amandine Rocher, Guillaume Reversat, Joseph Vercauteren ORCID, Camille Oger, Jean-Marie Galano, Thierry Durand ORCID, Claire Vigor ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans.