Affiliation:
1. Department of Food Science, Federal University of Lavras, Lavras, MG 37200-000, Brazil
2. Department of Biology,
Federal University of Lavras, Lavras, MG 37200-000, Brazil
Abstract
Background:
Coffee is one of the most consumed beverages worldwide and is popular
for its characteristic flavor and rich organoleptic properties.
Aim:
Based on published articles, the aims of this review are i) study the association between
coffee consumption and benefits to human health; ii) the effects of coffee consumption on
some pathologies; and iii) provide a description of coffee’s bioactive compounds.
Discussion:
Coffee presents bioactive compounds, which include phenolic compounds, especially
chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and
kahweol. These compounds are related to the beneficial effects for human health, including
high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of
type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory
diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds
are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related
to coffee’s beneficial effects.
Conclusion:
The present review clarified that the benefits of moderate coffee consumption
outweigh the associated risks.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
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