Publications by authors named "Ingo Lantz"

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Cardiometabolic effects of two coffee blends differing in content for major constituents in overweight adults: a randomized controlled trial.
Kerstin Kempf, Hubert Kolb, Babette Gärtner, Gerhard Bytof, Herbert Stiebitz, Ingo Lantz

Eur J Nutr· August 2015

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Potential antioxidant response to coffee - A matter of genotype?
Ute Hassmann, Larisa M Haupt, Robert A Smith, Swantje Winkler, Gerhard Bytof, Ingo Lantz

Meta Gene· December 2014

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A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend.
Malte Rubach, Roman Lang, Gerhard Bytof, Herbert Stiebitz, Ingo Lantz

Mol Nutr Food Res· June 2014

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N-methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells.
Annett Riedel, Christina Maria Hochkogler, Roman Lang, Gerhard Bytof, Ingo Lantz

Food Funct· March 2014

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Quantitative studies on roast kinetics for bioactives in coffee.
Roman Lang, Erkan Firat Yagar, Anika Wahl, Anja Beusch, Andreas Dunkel, Ingo Lantz

J Agric Food Chem· December 2013

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Caffeine dose-dependently induces thermogenesis but restores ATP in HepG2 cells in culture.
Annett Riedel, Marc Pignitter, Christina M Hochkogler, Barbara Rohm, Jessica Walker, Ingo Lantz

Food Funct· September 2012

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Effect of coffee combining green coffee bean constituents with typical roasting products on the Nrf2/ARE pathway in vitro and in vivo.
Nadine Volz, Ute Boettler, Swantje Winkler, Nicole Teller, Christoph Schwarz, Ingo Lantz

J Agric Food Chem· September 2012

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Induction of antioxidative Nrf2 gene transcription by coffee in humans: depending on genotype?
Ute Boettler, Nadine Volz, Nicole Teller, Larisa M Haupt, Tamara Bakuradze, Ingo Lantz

Mol Biol Rep· June 2012

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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, Herbert Stiebitz, Gerhard Bytof, Ingo Lantz

Mol Nutr Food Res· October 2011

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Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo.
Ute Boettler, Nadine Volz, Gudrun Pahlke, Nicole Teller, Christine Kotyczka, Ingo Lantz

Mol Nutr Food Res· May 2011

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Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: results from an intervention study.
Tamara Bakuradze, Nadine Boehm, Christine Janzowski, Roman Lang, Thomas Hofmann, Ingo Lantz

Mol Nutr Food Res· May 2011

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Antioxidant effectiveness of coffee extracts and selected constituents in cell-free systems and human colon cell lines.
Tamara Bakuradze, Roman Lang, Thomas Hofmann, Herbert Stiebitz, Gerhard Bytof, Ingo Lantz

Mol Nutr Food Res· December 2010

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Fate of 14C-acrylamide in roasted and ground coffee during storage.
Matthias Baum, Nadine Böhm, Jessica Görlitz, Ingo Lantz, Karl Heinz Merz

Mol Nutr Food Res· May 2008

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Studies on acrylamide levels in roasting, storage and brewing of coffee.
Ingo Lantz, Ruediger Ternité, Jochen Wilkens, Katrin Hoenicke, Helmut Guenther

Mol Nutr Food Res· November 2006

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