Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-08-13 DOI:10.1111/1541-4337.13414

Mustafa Fevzi Karagöz, Emine Koçyiğit, Tevfik Koçak, Ayçıl Özturan Şirin, Mehmet Arif Icer, Duygu Ağagündüz, Filipe Coreta-Gomes

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Abstract

Coffee is one of the most consumed beverages worldwide, recognized for its unique taste and aroma and for its social and health impacts. Coffee contains a plethora of nutritional and bioactive components, whose content can vary depending on their origin, processing, and extraction methods. Gathered evidence in literature shows that the regular coffee consumption containing functional compounds (e.g., polysaccharides, phenolic compounds, and melanoidins) can have potential beneficial effects on cardiometabolic risk factors such as abdominal adiposity, hyperglycemia, and lipogenesis. On the other hand, coffee compounds, such as caffeine, diterpenes, and advanced glycation end products, may be considered a risk for cardiometabolic health. The present comprehensive review provides up-to-date knowledge on the structure–function relationships between different chemical compounds present in coffee, one of the most prevalent beverages present in human diet, and cardiometabolic health.

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解码咖啡的心脏代谢潜力：化学成分、营养和健康关系。

咖啡是全球消费量最大的饮料之一，因其独特的口感和香气以及对社会和健康的影响而广受认可。咖啡含有大量营养和生物活性成分，其含量会因产地、加工和提取方法的不同而变化。文献收集的证据表明，经常饮用含有功能性化合物（如多糖、酚类化合物和类黑色素）的咖啡，对腹部脂肪、高血糖和脂肪生成等心脏代谢风险因素有潜在的有益影响。另一方面，咖啡化合物，如咖啡因、二萜和高级糖化终产物，则可能被认为是心脏代谢健康的风险因素。咖啡是人类饮食中最常见的饮料之一，本综述提供了咖啡中不同化学物质与心脏代谢健康之间结构-功能关系的最新知识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.