Relationship between the Chemical Composition and the Biological Functions of Coffee

被引:60
作者
Saud, Shah [1 ]
Salamatullah, Ahmad Mohammad [2 ]
机构
[1] Linyi Univ, Coll Life Sci, Linyi 276012, Shandong, Peoples R China
[2] King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, Riyadh 11451, Saudi Arabia
来源
MOLECULES | 2021年 / 26卷 / 24期
关键词
coffee; chemical constituents; biological activities; phenolic acids; flavonoids; BIOACTIVE SUBSTANCE; CHLOROGENIC ACID; ARABICA; CAFFEINE; CAFESTOL; IDENTIFICATION; TRIGONELLINE; ANTIOXIDANT; BEANS; CELLS;
D O I
10.3390/molecules26247634
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry.
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页数:14
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