A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior

A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior

Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often di...

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Bibliographic Details
Main Authors: Analy Aispuro-Pérez, Fernando Javier Pedraza-Leyva, Alicia Ochoa-Acosta, Mayra Arias-Gastélum, Feliznando Isidro Cárdenas-Torres, Bianca Anabel Amezquita-López, Emiliano Terán, Emmanuel Aispuro-Hernández, Miguel Ángel Martínez-Téllez, Roberto J. Avena-Bustillos, Selina C. Wang, Eli Terán-Cabanillas, Ulises Osuna-Martínez
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
amylase
antioxidant
biological activity
coffee
olive pomace
flavonoid
Online Access:https://www.mdpi.com/2304-8158/14/8/1331
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