Food & Function

Linking the chemistry and physics of food with health and nutrition

Review Article

Molecular mechanisms of the anti-obesity effect of bioactive compounds in tea and coffee

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Corresponding authors
a
Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang Normal University, Huanggang, China
b
Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan
E-mail: mhpan@ntu.edu.tw, emjine@gmail.com
Fax: +(886)-2-33661771
Tel: +(886)-2-33664133
c
Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 40402, Taiwan
d
Department of Health and Nutrition Biotechnology, Asia University, Taichung, Taiwan
e
Department of Food Science, Rutgers University, New Brunswick, USA
Food Funct., 2016,7, 4481-4491

DOI: 10.1039/C6FO01168C
Received 05 Aug 2016, Accepted 23 Sep 2016
First published online 26 Sep 2016
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