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CHAPTER 21

Potential Effects of Coffee Melanoidins on Health

Coffee roasting influences the taste of the coffee brew by means of physical and chemical changes. One of the largest species found in roasted coffee are melanoidins, brownish nitrogen-containing high molecular weight compound polymers produced in the last steps of the Maillard reaction. There is a plethora of fractions with different chemical composition and structure, giving rise to varied biological activities behind the term “coffee melanoidins”. Among these in vivo activities, coffee melanoidins have a strong antimicrobial, antioxidant, chelating or detoxifying activity. However, due to solubility and absorption constraints, the effects on human health could be limited to the gastrointestinal tract. This is discussed in the present chapter.

Publication details


Print publication date
31 Jan 2019
Copyright year
2019
Print ISBN
978-1-78801-497-7
PDF eISBN
978-1-78801-502-8