Machado Fernanda, Coimbra Manuel A, Castillo Maria Dolores Del, Coreta-Gomes Filipe
LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal.
Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Madrid, Spain.
Crit Rev Food Sci Nutr. 2024;64(28):10164-10186. doi: 10.1080/10408398.2023.2221734. Epub 2023 Jun 20.
The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional food. Coffee intake has been related with several health-promoting properties such as neuroprotective (caffeine, chlorogenic acids and melanoidins), anti-inflammatory (caffeine, chlorogenic acids, melanoidins, diterpenes), microbiota modulation (polysaccharides, melanoidins, chlorogenic acids), immunostimulatory (polysaccharides), antidiabetic (trigonelline, chlorogenic acids), antihypertensive (chlorogenic acids) and hypocholesterolemic (polysaccharides, chlorogenic acids, lipids). Nevertheless, caffeine and diterpenes are coffee components with ambivalent effects on health. Additionally, a large range of potentially harmful compounds, including acrylamide, hydroxymethylfurfural, furan, and advanced glycation end products, are formed during the roasting of coffee and are present in the beverages. However, coffee beverages are part of the daily human dietary healthy habits, configuring a coffee paradox.
了解食品成分的化学结构与其作用机制之间的关系对于理解饮食对健康的益处至关重要。本综述将咖啡饮品中存在的化学变异性与关键生理事件所涉及的机制联系起来，支持咖啡作为一种多功能功能性食品。咖啡摄入与多种促进健康的特性相关，如神经保护作用（咖啡因、绿原酸和类黑素）、抗炎作用（咖啡因、绿原酸、类黑素、二萜）、微生物群调节（多糖、类黑素、绿原酸）、免疫刺激作用（多糖）、抗糖尿病作用（胡芦巴碱、绿原酸）、抗高血压作用（绿原酸）和降胆固醇作用（多糖、绿原酸、脂质）。然而，咖啡因和二萜是对健康有矛盾作用的咖啡成分。此外，在咖啡烘焙过程中会形成一系列潜在有害化合物，包括丙烯酰胺、羟甲基糠醛、呋喃和晚期糖基化终产物，并且这些化合物存在于饮品中。然而，咖啡饮品是人类日常健康饮食习惯的一部分，构成了一个咖啡悖论。
