Student Research Committee, Fasa University of Medical Sciences, Fasa, Iran.
Student Research Committee, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e70041. doi: 10.1111/1541-4337.70041.
Despite being one of the most frequently consumed beverages worldwide, there are concerns that excessive consumption of coffee can have adverse effects, especially concerning the addictive and stimulating effects of the alkaloid caffeine, which contributes to coffee's popularity. It is known to increase the risk of hypertension and heart rate among predisposed individuals, adversely affecting the nervous system. Even though they differ in nature from those found in coffee, coffee substitutes can be considered economically and health-wise as a favorable alternative to natural coffee brews. This review summarizes the state-of-the-art varieties of plants used as coffee substitutes and discusses their production technology, chemical composition, nutritional properties, health benefits, economic challenges, and rationale for choosing the plant as a substitute for coffee. Various instant products and coffee substitute blends are also available on the market especially based on different kinds of plants and herbs like ginger, rye, date pits, quinoa, lupine, chicory, barley, rye, oak, and so on. These coffee substitutes have several advantages especially having no caffeine and containing different beneficial phytochemicals, although the results of the difference between the levels of harmful compounds in coffee and coffee substitutes were contradictory. Therefore, it is no wonder that the development of coffee substitutes, which are beverages that are able to mimic the taste and aroma of coffee, is on the rise at present.
尽管咖啡是全球消费最频繁的饮料之一，但人们担心过量饮用咖啡可能会产生不良影响，尤其是其生物碱咖啡因的成瘾性和刺激性，这也是咖啡广受欢迎的原因。咖啡因已知会增加易感人群患高血压和心率不齐的风险，对神经系统产生不利影响。尽管咖啡替代品中的成分与咖啡中的成分在性质上有所不同，但从经济和健康角度考虑，它们可以被认为是天然咖啡饮品的一种有利替代品。本文综述了用作咖啡替代品的各种植物的最新品种，并讨论了它们的生产技术、化学组成、营养特性、健康益处、经济挑战以及选择这些植物作为咖啡替代品的原理。目前市场上还提供各种速溶产品和咖啡替代品混合物，特别是基于不同种类的植物和草药，如生姜、黑麦、枣核、藜麦、羽扇豆、菊苣、大麦、黑麦、橡木等。这些咖啡替代品有几个优点，特别是不含咖啡因且含有不同有益的植物化学物质，尽管咖啡和咖啡替代品中有害化合物含量差异的结果相互矛盾。因此，目前咖啡替代品（即能够模拟咖啡味道和香气的饮料）的开发呈上升趋势也就不足为奇了。
