Herbert Stiebitz

Antioxidant‐rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study

Tamara Bakuradze, Nadine Boehm, C. Janzowski et al. · Molecular Nutrition & Food Research · 2011 · 102 citations

Life Sciences, Nutrition, Nutritional Sciences +17

Antioxidant effectiveness of coffee extracts and selected constituents in cell‐free systems and human colon cell lines

Tamara Bakuradze, Roman Lang, Thomas Hofmann et al. · Molecular Nutrition & Food Research · 2010 · 87 citations

Life Sciences, Biochemistry, Nutritional Sciences +17

Coffees rich in chlorogenic acid or <i>N</i>‐methylpyridinium induce chemopreventive phase II‐enzymes via the Nrf2/ARE pathway in vitro and in vivo

Ute Boettler, Nadine Volz, Gudrun Pahlke et al. · Molecular Nutrition & Food Research · 2011 · 74 citations

Life Sciences, Biochemistry, Food Science +17

Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers

Christine Kotyczka, Ute Boettler, Roman Lang et al. · Molecular Nutrition & Food Research · 2011 · 61 citations

Life Sciences, Nutrition, Nutritional Sciences +17

Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity

Tamara Bakuradze, Gina Alejandra Montoya Parra, A Riedel et al. · Food Research International · 2014 · 52 citations

Life Sciences, Nutritional Sciences, Physiology +11