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Food & Function

Linking the chemistry and physics of food with health and nutrition


N-Methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells

Corresponding authors
Department of Nutritional and Physiological Chemistry, University of Vienna, Althanstrasse 14 (UZAII) Room 2B578, A-1090 Vienna, Austria
E-mail: veronika.somoza@univie.ac.at
Fax: +43 1 4277 9706
Tel: +43 1 4277 70610
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, 85354 Freising, Germany
Tchibo GmbH, Überseering 18, 22297 Hamburg, Germany
Food Funct., 2014,5, 454-462

DOI: 10.1039/C3FO60320B
Received 07 Aug 2013, Accepted 10 Dec 2013
First published online 10 Dec 2013
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