Coffee biochemistry and potential impact on health pdf
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- Coffee: biochemistry and potential impact on health.
- The effect of coffee beans roasting on its chemical composition
- Effect of Caffeine on Some Selected Biochemical Parameters Using Rat Model
- Coffee Consumption and Risk of Type 2 Diabetes Mellitus Among Middle-aged Finnish Men and Women
Coffee: biochemistry and potential impact on health.
Yeison F. Nelson G. Joel G. Hernandez 1. The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. Physicochemical determinations pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification in green coffee and roasted coffee beans were performed; the sensory analysis was performed by a panel of trained tasters.
Phenolic compounds in coffee 1. Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p -coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting also produce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins.
The effect of coffee beans roasting on its chemical composition
Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Green raw coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times 3. The amount of phenolic substances also increased during roasting up to
Cafestol is a diterpenoid molecule present in coffee beans. It is one of the compounds that may be responsible for proposed biological and pharmacological effects of coffee. A typical bean of Coffea arabica contains about 0. In filtered coffee drinks such as drip brewed coffee, it is present in only negligible amounts, as the paper filter in drip filtered coffee retains the diterpenes. Coffee consumption has been associated with a number of effects on health and cafestol has been proposed to produce these through a number of biological actions. Thus cafestol can increase cholesterol synthesis. Cafestol has also shown anticarcinogenic properties in rats.
Caffeine improves the performance of the dopaminergic system by blocking the A2 adenosine receptors and thereby stimulating the release of.
Effect of Caffeine on Some Selected Biochemical Parameters Using Rat Model
Effect of caffeine on some selected biochemical parameters using rat model was investigated. Standard methods of analysis were used for the study. A total of sixty 60 rats divided equally into five groups of which one group served as the control, and the rest as test groups were used.
Coffee Consumption and Risk of Type 2 Diabetes Mellitus Among Middle-aged Finnish Men and Women
This review provides details on the phytochemicals in green coffee beans and the changes that occur during roasting. Key compounds in the coffee beverage, produced from the ground, roasted beans, are volatile constituents responsible for the unique aroma, the alkaloids caffeine and trigonelline, chlorogenic acids, the diterpenes cafestol and kahweol, and melanoidins, which are Maillard reaction products. The fate of these compounds in the body following consumption of coffee is discussed along with evidence of the mechanisms by which they may impact on health. Finally, epidemiological findings linking coffee consumption to potential health benefits including prevention of several chronic and degenerative diseases, such as cancer, cardiovascular disorders, diabetes, and Parkinson's disease, are evaluated.
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