Segheto, L., Santos, B. C. S., Werneck, A. F. L., Vilela, F. M. P., de Sousa, O. V., & Rodarte, M. P. (2018). Antioxidant extracts of coffee leaves and its active ingredient 5-caffeoylquinic acid reduce chemically-induced inflammation in mice. Industrial Crops and Products, 126, 48-57.
Trevisan, M. T., Farias de Almeida, R., Soto, G., De Melo Virginio Filho, E., Ulrich, C. M., & Owen, R. W. (2016). Quantitation by HPLC-UV of mangiferin and isomangiferin in coffee (Coffea arabica) leaves from Brazil and Costa Rica after solvent extraction and infusion. Food Analytical Methods, 9(9), 2649-2655.
Patil, S., Vedashree, M., & Murthy, P. S. (2022). Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective. Planta, 255(3), 1-17.
Theobromine:
mangiferin, isomangiferin, epicatechin, procyanidin B1 chlorogenic acid (4 isomers), isorhamnetin glucoside, rutin glucoside, quercetin glucoside, and a rutin isomer.
