Bioactive compounds in coffee beans with beneficial health properties

Description

In recent years, the health benefits of coffee beverage consumption have received considerable interest. This chapter describes the latest research on the potential health benefits of coffee components including caffeine, phenolics, trigonelline, cafestol and kahweol. The chapter pays particular attention to the antioxidant, anti-inflammatory and antimicrobial properties of these compounds, and evaluates the results of clinical studies on the effects of coffee beverage consumption on human health.

Table of contents

1 Introduction 2 Health benefits of caffeine 3 Health benefits of phenolics 4 Coffee Maillard reaction products 5 Health benefits of trigonelline 6 Health benefits of cafestol and kahweol 7 Clinical studies on effects of coffee consumption on human health 8 Conclusion and future trends 9 References