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The Sources and Mechanisms of Bioactive Ingredients in Coffee

Abstract

Coffee bioactive components include caffeine, chlorogenic acid (CGAs), trigonelline, tryptophan alkaloids, diterpenes and other secondary metabolites. During roasting, coffee metabolites undergo complex Maillard reactions, producing melanoidins and other degradation products, the most controversial among which is acrylamide, an ingredient widely found in baked food and has been listed as second class carcinogen. Green and roasted coffee ingredients have good biological activities in the prevention of cardiovascular disease, antibacterial, anti-diabetic, neuroprotection, anti-cancer and so on. To better understand the relationship between coffee ingredients and human health, and to effectively use the active ingredients, it is essential to understand the sources of coffee active ingredients and their mechanisms of action in the organism. This paper systematizes the available information and provides a critical overview about the sources of coffee active ingredients and the mechanisms of action in vivo or in vitro, and their combined effects on common human diseases.

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Supplementary files

Publication details

The article was received on 13 Feb 2019, accepted on 15 May 2019 and first published on 17 May 2019


Article type: Review Article
DOI: 10.1039/C9FO00288J
Food Funct., 2019, Accepted Manuscript

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    The Sources and Mechanisms of Bioactive Ingredients in Coffee

    M. Qiu, G. Hu, X. Wang and L. Zhang, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO00288J

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