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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

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

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Corresponding authors
a
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
b
Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, 85354 Freising, Germany
c
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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