The sources and mechanisms of bioactive ingredients in coffee
Hu, G. L.1,2; Wang, X.1,2; Zhang, L.1; Qiu, M. H.1,2
Corresponding AuthorQiu, M. H.(mhchiu@mail.kib.ac.cn)
2019-06-01
Source PublicationFOOD & FUNCTION
ISSN2042-6496
Volume10Issue:6Pages:3113-3126
AbstractCoffee bioactive components include caffeine, chlorogenic acids (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 listed as a second class carcinogen. Green and roasted coffee ingredients have good biological activities for the prevention of cardiovascular disease, and antibacterial, anti-diabetic, neuroprotection, and anti-cancer activities. 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 of the sources of coffee active ingredients and the mechanisms of action in vivo or in vitro, and their combined effects on common human diseases.
DOI10.1039/c9fo00288j
Indexed BySCI
Language英语
WOS Research AreaBiochemistry & Molecular Biology ; Food Science & Technology
WOS SubjectBiochemistry & Molecular Biology ; Food Science & Technology
WOS IDWOS:000476531200006
Citation statistics
Cited Times:12[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/68191
Collection植物化学与西部植物资源持续利用国家重点实验室
Corresponding AuthorQiu, M. H.
Affiliation1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China
2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
Recommended Citation
GB/T 7714
Hu, G. L.,Wang, X.,Zhang, L.,et al. The sources and mechanisms of bioactive ingredients in coffee[J]. FOOD & FUNCTION,2019,10(6):3113-3126.
APA Hu, G. L.,Wang, X.,Zhang, L.,&Qiu, M. H..(2019).The sources and mechanisms of bioactive ingredients in coffee.FOOD & FUNCTION,10(6),3113-3126.
MLA Hu, G. L.,et al."The sources and mechanisms of bioactive ingredients in coffee".FOOD & FUNCTION 10.6(2019):3113-3126.
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