Ludwig Iziar A, Clifford Michael N, Lean Michael E J, Ashihara Hiroshi, Crozier Alan
Plant Products and Human Nutrition Group, North Laboratory, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Joseph Black Building, Glasgow G12 8QQ, UK.
Food Funct. 2014 Aug;5(8):1695-717. doi: 10.1039/c4fo00042k.
This review provides details on the phytochemicals in green coffee beans and the changes that occur during roasting. Key compounds in the coffee beverage, produced from the ground, roasted beans, are volatile constituents responsible for the unique aroma, the alkaloids caffeine and trigonelline, chlorogenic acids, the diterpenes cafestol and kahweol, and melanoidins, which are Maillard reaction products. The fate of these compounds in the body following consumption of coffee is discussed along with evidence of the mechanisms by which they may impact on health. Finally, epidemiological findings linking coffee consumption to potential health benefits including prevention of several chronic and degenerative diseases, such as cancer, cardiovascular disorders, diabetes, and Parkinson's disease, are evaluated.
本综述详细介绍了生咖啡豆中的植物化学物质以及烘焙过程中发生的变化。由研磨后的烘焙咖啡豆制成的咖啡饮品中的关键化合物包括负责独特香气的挥发性成分、生物碱咖啡因和胡芦巴碱、绿原酸、二萜类化合物咖啡醇和咖啡豆醇，以及美拉德反应产物类黑素。文中讨论了饮用咖啡后这些化合物在体内的去向，以及它们可能影响健康的机制的证据。最后，对将咖啡消费与潜在健康益处联系起来的流行病学研究结果进行了评估，这些益处包括预防多种慢性和退行性疾病，如癌症、心血管疾病、糖尿病和帕金森病。
