Contents of key bioactive and detrimental compounds in health performance coffees compared to conventional types of coffees sold in the United States market-Reference-Cited by-同舟云学术

Contents of key bioactive and detrimental compounds in health performance coffees compared to conventional types of coffees sold in the United States market

Published:2020 Issue:9 Volume:11 Page:7561-7575
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

dePaula Juliana¹²³⁴⁵,Cunha Sara C.⁶⁷⁸⁹,Revi Ildi¹⁰,Batista Alessandro M.¹²³⁴⁵,Sá Soraia V. M. D.⁶⁷⁸⁹,Calado Veronica¹¹³⁵,Fernandes José O.⁶⁷⁸⁹,Cruz Adriano¹²¹³⁵,Farah Adriana¹²³⁴⁵^ORCID

Affiliation:

1. Food Chemistry and Bioactivity Laboratory & Coffee Research Core – NUPECAFÉ

2. NutritionInstitute

3. Federal University of Rio de Janeiro

4. Rio de Janeiro

5. Brazil

6. Laboratory of Bromatology and Hydrology LAQV-REQUIMTE–Faculty of Pharmacy

7. University of Porto

8. Porto

9. Portugal

10. Purity Coffee and Ally Coffee – Greenville

11. Chemistry School

12. Federal Institute of Education

13. Science and Technology of Rio de Janeiro (IFRJ)

Abstract

The contents of major bioactive compounds in health performance coffees and conventional coffees sold in the U.S. market were compared. Many health claims on the health performance coffee labels were unjustified.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Fundação para a Ciência e a Tecnologia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01674H

Reference88 articles.

1. A. Farah , Nutritional and health effects of coffee , in Achieving Sustainable Cultivation of Coffee Breeding and quality traits , ed. P. Lashermes , Burleigh Dodds Science Publishing , Cambridge , 2017

2. International Coffee Organization , World Coffee Consumption , 2019 . http://www.ico.org (accessed on 11 March 2020)

3. United States Department of Agriculture , USDA Food Composition Database , 2019 https://ndb.nal.usda.gov/ndb (accessed on 1 February 2019)

4. National Coffee Association , National Coffee Drinking Trends , 2018 . http://www.ncausa.org (accessed 5 February 2019)

5. Specialty Coffee Association of America , U.S Specialty coffees , 2015 . http://scaa.org/?page=resources&d=facts-and-figures (accessed 1 May 2019)

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