The Journal of Nutritional Biochemistry
Volume 21, Issue 8 , Pages 757-763, August 2010

The role of epoxidation and electrophile-responsive element-regulated gene transcription in the potentially beneficial and harmful effects of the coffee components cafestol and kahweol☆

  • Saskia T.J. van Cruchten

      Affiliations

    • Department of Human Nutrition, Wageningen University, 6700 EV, Wageningen, The Netherlands
    • Top Institute of Food and Nutrition, 6709 PA, Wageningen, The Netherlands
    • Corresponding Author InformationCorresponding author. Division of Human Nutrition, 6703 HD Wageningen, The Netherlands. Tel.: +31 0 317 480403; fax: +31 0 317 483342.
    • ,
  • Laura H.J. de Haan

      Affiliations

    • Department of Toxicology, Wageningen University, Wageningen, The Netherlands
    • ,
  • Patrick P.J. Mulder

      Affiliations

    • RIKILT, - Institute of Food Safety, 6700 EA, Wageningen, The Netherlands
    • ,
  • Cindy Kunne

      Affiliations

    • Liver Center, Academic Medical Center, 1105 BK, Amsterdam, The Netherlands
    • ,
  • Mark V. Boekschoten

      Affiliations

    • Department of Human Nutrition, Wageningen University, 6700 EV, Wageningen, The Netherlands
    • Top Institute of Food and Nutrition, 6709 PA, Wageningen, The Netherlands
    • ,
  • Martijn B. Katan

      Affiliations

    • Institute of Health Sciences, VU University Amsterdam, 1081 HV, Amsterdam, The Netherlands
    • ,
  • Jac M.M.J.G. Aarts

      Affiliations

    • Department of Toxicology, Wageningen University, Wageningen, The Netherlands
    • ,
  • Renger F. Witkamp

      Affiliations

    • Department of Human Nutrition, Wageningen University, 6700 EV, Wageningen, The Netherlands

Received 19 January 2009; received in revised form 4 May 2009; accepted 8 May 2009. published online 21 July 2009.

To access this article, please choose from the options below

Login to an existing account or Register a new account.

  • Purchase this article for 31.50 USD (You must login/register to purchase this article)

    Online access for 24 hours. The PDF version can be downloaded as your permanent record.

  • Subscribe to this title

    Get unlimited online access to this article and all other articles in this title 24/7 for one year.

  • Claim access now

    For current subscribers with Society Membership or Account Number.

  • Visit SciVerse ScienceDirect to see if you have access via your institution.

☆ This work was supported by a grant of the TI Food & Nutrition.

PII: S0955-2863(09)00104-1

doi:10.1016/j.jnutbio.2009.05.001

The Journal of Nutritional Biochemistry
Volume 21, Issue 8 , Pages 757-763, August 2010

Article Tools

* Image Usage & Resolution