Coffee: biochemistry and potential impact on health (original) (raw)
* Corresponding authors
a Plant Products and Human Nutrition Group, North Laboratory, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Joseph Black Building, Glasgow G12 8QQ, UK
E-mail: alan.crozier@glasgow.ac.uk
Tel: +44 (0)141-330-4613
b School of Biosciences and Medicine, University of Surrey, Guildford GU2 5XH, UK
c University of Glasgow College of Medical, Veterinary and Life Sciences, New Lister Building, Glasgow G31 2ER, UK
d Department of Biological Sciences, Ochanomizu University, Bunkyo-ku, Tokyo 112-8610, Japan
Abstract
This review provides details on the phytochemicals in green coffee beans and the changes that occur during roasting. Key compounds in the coffee beverage, produced from the ground, roasted beans, are volatile constituents responsible for the unique aroma, the alkaloids caffeine and trigonelline, chlorogenic acids, the diterpenes cafestol and kahweol, and melanoidins, which are Maillard reaction products. The fate of these compounds in the body following consumption of coffee is discussed along with evidence of the mechanisms by which they may impact on health. Finally, epidemiological findings linking coffee consumption to potential health benefits including prevention of several chronic and degenerative diseases, such as cancer, cardiovascular disorders, diabetes, and Parkinson's disease, are evaluated.
- This article is part of the themed collection:VI International Conference on Polyphenols and Health
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Article information
DOI
https://doi.org/10.1039/C4FO00042K
Article type
Review Article
Submitted
20 Jan 2014
Accepted
18 Mar 2014
First published
20 Mar 2014
Download Citation
Food Funct., 2014,5, 1695-1717
Author version available
Permissions
Coffee: biochemistry and potential impact on health
I. A. Ludwig, M. N. Clifford, M. E. J. Lean, H. Ashihara and A. Crozier,Food Funct., 2014, 5, 1695DOI: 10.1039/C4FO00042K
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