Coffee: biochemistry and potential impact on health-Reference-Cited by-同舟云学术

Coffee: biochemistry and potential impact on health

Published:2014 Issue:8 Volume:5 Page:1695-1717
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Ludwig Iziar A.¹²³⁴⁵,Clifford Michael N.⁶⁷⁸,Lean Michael E. J.⁹⁵¹⁰,Ashihara Hiroshi¹¹¹²¹³,Crozier Alan¹²³⁴⁵

Affiliation:

1. Plant Products and Human Nutrition Group

2. North Laboratory

3. School of Medicine

4. College of Medical

5. Veterinary and Life Sciences

6. School of Biosciences and Medicine

7. University of Surrey

8. Guildford GU2 5XH, UK

9. University of Glasgow College of Medical

10. Glasgow G31 2ER, UK

11. Department of Biological Sciences

12. Ochanomizu University

13. Tokyo 112-8610, Japan

Abstract

This article reviews the diversity of compounds found in coffee beans, the effect of roasting and the potential impact of coffee beverage on health.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00042K

Reference209 articles.

1. T. J. Bond , in Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health , ed. A. Crozier , H. Ashihara and F. Tomás-Barberán , Wiley-Blackwell , Oxford , 2012 , pp. 1–24

2. Coffee and its Consumption: Benefits and Risks

3. Caffeine metabolism in Coffea arabica and other species of coffee

4. FAS/USDA , Coffee: World Markets and Trade , Office of Global Analysis, Foreign Agricultural Service/United States Department of Agriculture , 2013

5. A. Farah , Coffee constituents , in Coffee: Emerging Health Effects and Disease Prevention , ed. Y. F. Chu , Blackwell Publishing Ltd. , Oxford , 2012 , pp. 21–58

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