Relationship between the Chemical Composition and the Biological Functions of Coffee

Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoi...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-12, Vol.26 (24), p.7634
Main Authors: Saud, Shah, Salamatullah, Ahmad Mohammad
Format: Article
Language:English
Subjects:
Acids
Alzheimer's disease
Antioxidants
Apoptosis
Aroma
Beverages
biological activities
Caffeine
Carbohydrates
Chemical composition
chemical constituents
Coffea - chemistry
Coffee
Coffee - chemistry
Coffee industry
Diabetes
Flavonoids
Flavonoids - analysis
Gas Chromatography-Mass Spectrometry
Metabolism
Nerves
Odorants - analysis
Parkinson's disease
Phenolic acids
Phenols
Polyphenols
Review
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Summary:Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26247634