Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Türkiye.
Department of Nutrition and Dietetics, Faculty of Health Sciences, Hitit University, Çorum, Türkiye.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e13414. doi: 10.1111/1541-4337.13414.
Coffee is one of the most consumed beverages worldwide, recognized for its unique taste and aroma and for its social and health impacts. Coffee contains a plethora of nutritional and bioactive components, whose content can vary depending on their origin, processing, and extraction methods. Gathered evidence in literature shows that the regular coffee consumption containing functional compounds (e.g., polysaccharides, phenolic compounds, and melanoidins) can have potential beneficial effects on cardiometabolic risk factors such as abdominal adiposity, hyperglycemia, and lipogenesis. On the other hand, coffee compounds, such as caffeine, diterpenes, and advanced glycation end products, may be considered a risk for cardiometabolic health. The present comprehensive review provides up-to-date knowledge on the structure-function relationships between different chemical compounds present in coffee, one of the most prevalent beverages present in human diet, and cardiometabolic health.
咖啡是全球最受欢迎的饮品之一，其独特的口感和香气，以及对社交和健康的影响，都使其广受欢迎。咖啡含有丰富的营养成分和生物活性物质，其含量可能因来源、加工和提取方法的不同而有所差异。文献中的综合证据表明，含有功能性化合物（如多糖、酚类化合物和类黑素）的常规咖啡消费可能对腹型肥胖、高血糖和脂肪生成等心血管代谢危险因素有潜在的有益影响。另一方面，咖啡化合物，如咖啡因、二萜和糖基化终产物，可能被认为是对心血管代谢健康的一种风险。本综述提供了有关咖啡中不同化学化合物的结构-功能关系的最新知识，咖啡是人类饮食中最常见的饮料之一，与心血管代谢健康有关。
