咖啡及咖啡副产品的化学成分与健康特性

Chemical composition and health properties of coffee and coffee by-products.

作者信息

de Melo Pereira Gilberto V, de Carvalho Neto Dão Pedro, Magalhães Júnior Antonio I, do Prado Fernanda Guilherme, Pagnoncelli Maria Giovana B, Karp Susan Grace, Soccol Carlos Ricardo

机构信息

Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil.

Department of Chemistry and Biology, Federal University of Technology-Paraná (UTFPR), Curitiba, Paraná, Brazil.

出版信息

Adv Food Nutr Res. 2020;91:65-96. doi: 10.1016/bs.afnr.2019.10.002. Epub 2020 Jan 11.

DOI:10.1016/bs.afnr.2019.10.002

PMID:32035601

Abstract

Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.

摘要

咖啡可以成为对抗多种疾病的有力帮手，如2型糖尿病、癌症、肝损伤、肝硬化、抑郁症、自杀行为以及神经和心血管疾病。咖啡的特性也有利于胃肠道和肠道微生物群的形成。咖啡的生物活性成分包括酚类化合物（绿原酸、咖啡醇和咖啡豆醇）、生物碱（咖啡因和葫芦巴碱）、二萜类（咖啡醇和咖啡豆醇）以及其他次生代谢产物。咖啡作为超级功能性食品的形象有助于在全球范围内增加咖啡的消费量。本章阐述了与饮用咖啡相关的主要健康促进机制。还探讨了咖啡生产链、全球消费量以及咖啡副产品在生产具有潜在食品工业应用价值的高附加值分子中的再利用等相关主题。