Benefits of coffee consumption for human health: an overview

IF 0.8 Q4 NUTRITION & DIETETICS

Current Nutrition & Food Science Pub Date : 2022-01-11 DOI:10.2174/1573401318666220111151531

Jéssica Petrine Castro Pereira, F. A. C. Pereira, C. Pimenta

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引用次数: 1

Abstract

Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties. 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. 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. The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.

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喝咖啡对人体健康的好处:综述

咖啡是世界上消费量最大的饮料之一，以其独特的风味和丰富的感官特性而广受欢迎。基于已发表的文章，本综述的目的是:1)研究咖啡消费与人体健康益处之间的关系;Ii)咖啡消费对某些疾病的影响;iii)提供咖啡生物活性化合物的描述。咖啡含有生物活性化合物，包括酚类化合物，尤其是绿原酸(咖啡酰奎宁酸)、葫芦巴碱和二萜，如咖啡醇和咖啡豆醇。这些化合物对人体健康有益，包括高抗氧化活性、抗诱变活性、肝保护作用、降低2型糖尿病的发病率、降低心血管疾病的风险、降低炎症性疾病的发病率、减轻更年期症状等。咖啡的生物活性成分是咖啡因、绿原酸、葫芦巴碱、咖啡醇和咖啡豆醇，它们与咖啡的有益作用密切相关。目前的研究表明，适量饮用咖啡的好处大于相关的风险。

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

Current Nutrition & Food Science NUTRITION & DIETETICS-

CiteScore

2.00

自引率

0.00%

发文量

144

期刊介绍： Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.

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