Coffee component 3-caffeoylquinic acid increases antioxidant capacity but not polyphenol content in experimental cerebral infarction

  1. Ruiz-Crespo, S.
  2. Trejo-Gabriel-Galan, J.M.
  3. Cavia-Saiz, M.
  4. Muñiz, P.
Journal:
Neurochemical Research

ISSN: 0364-3190,  1573-6903

Year of publication: 2012

Volume: 37

Issue: 5

Pages: 1085-1090

Type: Article

DOI: 10.1007/S11064-012-0711-7 GOOGLE SCHOLAR
Data source: Scopus