The sources and mechanisms of bioactive ingredients in coffee

doi:10.1039/c9fo00288j

	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
通讯作者	Qiu, M. H.(mhchiu@mail.kib.ac.cn)
	2019-06-01
发表期刊	FOOD & FUNCTION
ISSN	2042-6496
卷号	10 期号:6 页码:3113-3126
摘要	Coffee 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.
DOI	10.1039/c9fo00288j
收录类别	SCI
语种	英语
WOS记录号	WOS:000476531200006
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/68191
专题	植物化学与西部植物资源持续利用国家重点实验室
通讯作者	Qiu, M. H.
作者单位	1.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
推荐引用方式 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.

条目包含的文件		下载所有文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
hu2019.pdf（2231KB）	期刊论文	出版稿	开放获取	CC BY-NC-SA	浏览下载