Both coffee (Reference Ludwig, Clifford and Lean2) and tea (Reference Khan and Mukhtar3) contain several beneficial components including polyphenols such as lignans and chlorogenic acid and epigallocatechin gallate, which are believed to be associated with a lower risk of site-specific cancers, CVD and premature death (Reference Poole, Kennedy and Roderick4,Reference Yi, Wu and Zhuang5)
All right, lets talk about this
doi: 10.3389/fbioe.2023.1287551 Received 01 September 2023 Accepted 30 October 2023 Published 17 November 2023 Volume 11 - 2023 Edited by Michel Eppink, Wageningen University and Research, Netherlands Reviewed by Johannes Stadlmann, University of Natural Resources and Life Sciences Vienna, Austria Martha Pedraza-Escalona, National Council of Science and Technology (CONACYT), Mexico Updates Copyright 2023 Boggiano-Ayo, Palacios-Oliva, Lozada-Chang, Relova-Hernandez, Gomez-Perez, Oliva, Hernandez, Bueno-Soler, Montes de Oca, Mora, Machado-Santisteban, Perez-Martinez, Perez-Masson, Cabrera Infante, Calzadilla-Rosado, Ramirez, Aymed-Garcia, Ruiz-Ramirez, Romero, Gomez, Espinosa, Gonzalez, Cabrales, Guirola, de la Luz, Pi-Estopian, Sanchez-Ramirez, Garcia-Rivera, Valdes-Balbin, Rojas, Leon-Monzon, Ojito-Magaz and Hardy
Both have detectable metabolites, so the stack is incompatible with tested competition
