| Literature DB >> 32035601 |
Gilberto V de Melo Pereira1, Dão Pedro de Carvalho Neto1, Antonio I Magalhães Júnior1, Fernanda Guilherme do Prado1, Maria Giovana B Pagnoncelli2, Susan Grace Karp1, Carlos Ricardo Soccol3.
Abstract
Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.Entities:
Keywords: Anti-cancer activity; Antioxidant activity; Coffee beverage; Coffee by-products; Functional food; Type 2 diabetes
Year: 2020 PMID： 32035601 DOI： 10.1016/bs.afnr.2019.10.002
Source DB: PubMed Journal: Adv Food Nutr Res ISSN： 1043-4526