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Quantification of cercosporin from coffee leaves infected by Cercospora coffeicola
Australasian Plant Pathology, 2022Cercosporin, a nonspecific toxin produced by Cercospora spp., Pseudocercosporella spp. and Colletotrichum spp., is a photosensitizing compound that rapidly kills plant cells in the presence of light. Although this toxin is a virulence factor, its quantification in coffee leaves has not previously been reported.
Ramos, Juliana Barros +7 more
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A review on coffee leaves: Phytochemicals, bioactivities and applications
Critical Reviews in Food Science and Nutrition, 2018Coffee leaves have a long history for use as ethnomedicine and tea beverage by locals from countries where coffee plants grow. Recently, attentions have been paid to their health benefits to human beings because of abundant bioactive components in coffee leaves.
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Physiological and Molecular Plant Pathology, 1993
Abstract Lipoxygenase activity was followed in cotyledonary leaves of coffee cultivars resistant and susceptible to the coffee leaf rust ( Hemileia vastatrix ). A rise in lipoxygenase activity was observed during the incompatible interaction, whereas the activity of the enzyme remained fairly constant in the compatible coffee—coffee rust combination.
M.L. Rojas +2 more
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Abstract Lipoxygenase activity was followed in cotyledonary leaves of coffee cultivars resistant and susceptible to the coffee leaf rust ( Hemileia vastatrix ). A rise in lipoxygenase activity was observed during the incompatible interaction, whereas the activity of the enzyme remained fairly constant in the compatible coffee—coffee rust combination.
M.L. Rojas +2 more
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Diagrammatic Scale for Assessment of Bacterial Blight in Coffee Leaves
Journal of Phytopathology, 2014AbstractDue to the lack of a standardized visual method for assessing bacterial blight (Pseudomonas syringae pv. garcae) in coffee leaves, a diagrammatic scale was developed and validated to quantify the disease. Leaves were collected in crops and nursery with different intensity of symptoms, and the true severity was determined electronically.
Leônidas L. Belan +5 more
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Chemical Properties of Tea Leaves and Coffee Bean Products
Both coffee and tea have caffeine, but the rest of their chemical makeup is quite different. Green tea has several important natural compounds such as polyphenols, caffeine, amino acids (especially theanine) and some aromatic substances. These compounds are linked to health benefits like fighting cell damage (antioxidant effects), reducing inflammation,Nur Alia Qamarina Mohd Abdul Rashid +1 more
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Agroinfiltration for Enhanced Transgene Expression in Coffee Leaves (Coffea arabica L.)
The Coffea spp. plant is a significant crop in Latin America, Africa, and Asia, and recent advances in genomics and transcriptomics have opened possibilities for studying candidate genes and introducing new desirable traits through genetic engineering. While stable transformation of coffee plants has been reported using various techniques, it is a time-Andrés, Gatica-Arias +1 more
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Inhibition of pancreatic lipase by coffee leaves-derived polyphenols: A mechanistic study
Food ChemistryThe suppression of pancreatic lipase has been employed to mitigate obesity. This study explored the mechanism of coffee leaf extracts to inhibit pancreatic lipase. The ethyl acetate fraction derived from coffee leaves (EAC) exhibited the highest inhibitory capacity with a half-maximal inhibitory concentration (IC50) of 0.469 mg/mL and an inhibitor ...
Qingwei Cao +4 more
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Boron Content in Leaves and Coffee Yield from 1990 to 2000 in a Brazilian Coffee Plantation
2002The information related to micronutrients in soils and plants, in Brazil, concentrates more on crop requirements based on practical observations and foliar diagnosis. Boron and zinc are the micronutrients frequently reported as deficient in many crops in Brazil (Malavolta et al, 1991).
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Association of Coffee Drinking with Total and Cause-Specific Mortality
New England Journal of Medicine, 2012Yikyung Park, ScD +2 more
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