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Hydroxyhydroquinone, a by-product of coffee bean roasting, increases intracellular Ca2+ concentration in rat thymic

Risa Kamae1, Shoko Nojima2, Kenji Akiyoshi3

  • 1Faculty of Integrated Arts and Sciences, Tokushima University, Tokushima 770-8502, Japan.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|February 4, 2017
PubMed

Keywords:
By-productCalciumCoffeeCytotoxicityHydroxyhydroquinoneLymphocyteshydroxyhydroquinone effectsintracellular calcium signalingcoffee bean roasting by-productslymphocyte membrane potential

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