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Effect of roasting on the formation of chlorogenic acid lactones in coffee. J Agric Food Chem 53: 1505-1513.","DOI":"10.1021\/jf048701t"},{"key":"10","unstructured":"10) Yamaguchi T, Chikama A, Inaba M, Ochiai R, Katsuragi Y, Tokimitsu I, Tsuchida T, Saito I. 2007. Antihypertensive effects of hydroxyhydroquinone-reduced coffee on high-normal blood pressure subjects. Prog Med 26: 683-694 (in Japanese)."},{"key":"11","unstructured":"11) Chikama A, Yamaguchi T, Watanabe T, Mori K, Katsuragi Y, Tokimitsu I, Kajimoto O, Kitakaze M. 2006. Effects of chlorogenic acids in hydroxyhydroquinone-reduced coffee on blood pressure and vascular endothelial function in humans. Prog Med 26: 1723-1736."},{"key":"12","unstructured":"12) Nagao T, Ochiai R, Katsuragi Y, Hayakawa H, Kataoka K, Komikado M, Tokimitsu I, Tsuchida T. 2007. Hydroxyhydroquinone-reduced milk coffee decreases blood pressure in individuals with mild hypertension and high-normal blood pressure. 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