Progress in the Study of Bioactive Substances in Coffee and Health Effects

DUAN Yi; LIU Qinming; LU Kaihua; LIU Lijing; YANG Fang; DAI Jiahe; LI Hong; HU Yongjin

doi:10.13386/j.issn1002-0306.2024060149

Volume 46 Issue 7

Mar. 2025

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Science and Technology of Food Industry > 2025 > 46(7): 11-21. > DOI: 10.13386/j.issn1002-0306.2024060149

DUAN Yi, LIU Qinming, LU Kaihua, et al. Progress in the Study of Bioactive Substances in Coffee and Health Effects[J]. Science and Technology of Food Industry, 2025, 46(7): 11−21. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060149.

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Progress in the Study of Bioactive Substances in Coffee and Health Effects

DUAN Yi^1,,
LIU Qinming¹,
LU Kaihua^{1, 2},
LIU Lijing¹,
YANG Fang³,
DAI Jiahe¹,
LI Hong^1, ,,
HU Yongjin^1, ,

1.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2.
QuJing Normal University, Qujing 655011, China
3.
Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650201, China

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Received Date: June 11, 2024
Available Online: January 24, 2025

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Abstract

Abstract

Coffee is rich in various bioactive substances such as caffeine, trigonelline, chlorogenic acid, polysaccharides, and flavonoids, which exhibit diverse physiological activities and potential application values. Extensive research has shown that coffee is beneficial to human health. Regular coffee consumption can prevent chronic diseases including cardiovascular disease and type 2 diabetes. Secondly, coffee consumption is also associated with a reduced risk of developing some neurodegenerative diseases such as Alzheimer's disease, Parkinson's disease and dementia. However, the underlying mechanisms of these effects are still poorly understood. This article delves into three major categories of these substances: alkaloids, phenolic acid compounds, and terpenoid compounds. This article expounds on the health effects of the principal bioactive components in coffee from multiple angles, including immune regulation, microbiome modulation, and inflammation inhibition. This comprehensive review aims to provide a reference for the development and utilization of coffee's bioactive components, thereby contributing to the high-value utilization of coffee.
- coffee,
- bioactivity,
- health benefits,
- caffeine,
- chlorogenic acid

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References (124)

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