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dc.contributor.authorHall, Susan
dc.contributor.authorYuen, John W
dc.contributor.authorGrant, Gary D
dc.date.accessioned2019-10-10T02:10:01Z
dc.date.available2019-10-10T02:10:01Z
dc.date.issued2018
dc.identifier.issn2306-5710en_US
dc.identifier.doi10.3390/beverages4040079en_US
dc.identifier.urihttp://hdl.handle.net/10072/388235
dc.description.abstractCoffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaffeinated coffee or caffeine alone and one of many hypotheses attributes this to the loss of key constituents during the decaffeination process. The aim of this study was to investigate whether any of the key bioactive coffee constituents with known anti-oxidant and anti-inflammatory effects are lost during the decaffeination process. The analysis of nine caffeinated and nine decaffeinated samples of various brands and batches of commonly consumed coffee in Australia using HPLC analysis found that, with the exception of caffeine, there were no significant differences in the quantity of other key bioactive coffee constituents in caffeinated and decaffeinated coffee. These results suggest that there may be an alternative explanation for the observed inverse correlation between caffeinated coffee consumption and the risk of developing depression.en_US
dc.description.peerreviewedYesen_US
dc.languageEnglishen_US
dc.publisherMDPIen_US
dc.relation.ispartofpagefrom79:1en_US
dc.relation.ispartofpageto79:8en_US
dc.relation.ispartofissue4en_US
dc.relation.ispartofjournalBeveragesen_US
dc.relation.ispartofvolume4en_US
dc.subject.keywordsScience & Technologyen_US
dc.subject.keywordsLife Sciences & Biomedicineen_US
dc.subject.keywordsFood Science & Technologyen_US
dc.subject.keywordscoffeeen_US
dc.subject.keywordscaffeineen_US
dc.titleBioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Studyen_US
dc.typeJournal articleen_US
dc.type.descriptionC1 - Articlesen_US
dcterms.bibliographicCitationHall, S; Yuen, JW; Grant, GD, Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study, Beverages, 2018, 4 (4), pp. 79:1-79:8en_US
dcterms.licensehttp://creativecommons.org/licenses/by/4.0/en_US
dc.date.updated2019-10-10T02:06:27Z
dc.description.versionPublisheden_US
gro.rights.copyright© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly citeden_US
gro.hasfulltextFull Text
gro.griffith.authorGrant, Gary D.
gro.griffith.authorHall, Susan


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