A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior
The incorporation of OP into coffee enhances its total phenol content and antioxidant capacity. The C-OP 10% brew showed optimal bioactivity, suggesting its potential as a functional beverage for metabolic health.
Authors
- Feliznando Isidro Cárdenas-Torres (ORCID: https://orcid.org/0000-0002-4434-0459)
- Selina C. Wang (ORCID: https://orcid.org/0000-0002-9030-837X)
- Analy Aispuro-Pérez (ORCID: https://orcid.org/0000-0002-4688-2964)
- Ulises Osuna‐Martínez (ORCID: https://orcid.org/0000-0002-7824-6639)
- Elí Terán-Cabanillas (ORCID: https://orcid.org/0000-0002-6915-3852)
- Miguel Ángel Martínez‐Téllez (ORCID: https://orcid.org/0000-0003-2667-5455)
- Bianca A. Amézquita-López (ORCID: https://orcid.org/0000-0003-0490-4392)
- Emiliano Terán (ORCID: https://orcid.org/0000-0002-3510-9749)
- Roberto J. Avena‐Bustillos (ORCID: https://orcid.org/0000-0003-2484-8957)
- Mayra Arias‐Gastélum
- Emmanuel Aispuro‐Hernández (ORCID: https://orcid.org/0000-0001-8610-748X)
- Alicia Ochoa‐Acosta
- Fernando Javier Pedraza-Leyva
Institutions
- Agricultural Research Service (US)
- Universidad Autónoma de Sinaloa (MX)
- Centro de Investigación en Alimentación y Desarrollo (MX)
- Western Regional Research Center (US)
- University of California, Davis (US)
Publication Details
- Journal
- Foods
- Published
- 2025-04-11
- DOI
- https://doi.org/10.3390/foods14081331
- Citations
- 6
- Primary Topic
- Coffee research and impacts
- Type
- article
- Field-Weighted Citation Impact
- 8.37
Funders
- Universidad Autónoma de Sinaloa