Department of Animal Physiology and Pharmacology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland.
Laboratory of Preclinical Testing, Chair and Department of Applied and Social Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland.
Int J Mol Sci. 2020 Dec 24;22(1):107. doi: 10.3390/ijms22010107.
Coffee is one of the most widely consumed beverages worldwide. It is usually identified as a stimulant because of a high content of caffeine. However, caffeine is not the only coffee bioactive component. The coffee beverage is in fact a mixture of a number of bioactive compounds such as polyphenols, especially chlorogenic acids (in green beans) and caffeic acid (in roasted coffee beans), alkaloids (caffeine and trigonelline), and the diterpenes (cafestol and kahweol). Extensive research shows that coffee consumption appears to have beneficial effects on human health. Regular coffee intake may protect from many chronic disorders, including cardiovascular disease, type 2 diabetes, obesity, and some types of cancer. Importantly, coffee consumption seems to be also correlated with a decreased risk of developing some neurodegenerative conditions such as Alzheimer's disease, Parkinson's disease, and dementia. Regular coffee intake may also reduce the risk of stroke. The mechanism underlying these effects is, however, still poorly understood. This review summarizes the current knowledge on the neuroprotective potential of the main bioactive coffee components, i.e., caffeine, chlorogenic acid, caffeic acid, trigonelline, kahweol, and cafestol. Data from both in vitro and in vivo preclinical experiments, including their potential therapeutic applications, are reviewed and discussed. Epidemiological studies and clinical reports on this matter are also described. Moreover, potential molecular mechanism(s) by which coffee bioactive components may provide neuroprotection are reviewed.
咖啡是全球范围内最广泛消费的饮料之一。由于含有高浓度的咖啡因，它通常被认为是一种兴奋剂。然而，咖啡因并不是咖啡中唯一具有生物活性的成分。事实上，咖啡饮料是多种生物活性化合物的混合物，如多酚，特别是绿原酸（在咖啡豆中）和咖啡酸（在烘焙咖啡豆中）、生物碱（咖啡因和葫芦巴碱）和二萜（咖啡醇和卡瓦醇）。广泛的研究表明，咖啡的消费似乎对人类健康有有益的影响。经常喝咖啡可能有助于预防许多慢性疾病，包括心血管疾病、2 型糖尿病、肥胖症和某些类型的癌症。重要的是，咖啡的消费似乎也与降低某些神经退行性疾病的风险有关，如阿尔茨海默病、帕金森病和痴呆症。经常喝咖啡也可能降低中风的风险。然而，这些影响的机制仍知之甚少。本综述总结了主要生物活性咖啡成分（咖啡因、绿原酸、咖啡酸、葫芦巴碱、卡瓦醇和咖啡醇）的神经保护潜力的最新知识。综述和讨论了来自体外和体内临床前实验的数据，包括它们的潜在治疗应用。还描述了关于这个问题的流行病学研究和临床报告。此外，还综述了咖啡生物活性成分可能提供神经保护的潜在分子机制。
