Coffee: biochemistry and potential impact on health

Area of Science:

• Phytochemistry
• Food Science
• Nutritional Science
• Pharmacology

Background:

• Green coffee beans contain diverse phytochemicals, including alkaloids, chlorogenic acids, and diterpenes.
• Roasting significantly alters the chemical composition of coffee beans, influencing the final beverage's properties.
• Key compounds in coffee include volatile aroma compounds, caffeine, trigonelline, chlorogenic acids, cafestol, kahweol, and melanoidins.

Purpose of the Study:

• To detail the phytochemicals present in green coffee beans and their changes during the roasting process.
• To discuss the metabolic fate and potential health impacts of coffee's key compounds in the human body.
• To evaluate epidemiological evidence linking coffee consumption to the prevention of chronic and degenerative diseases.

Main Methods:

• Literature review of phytochemicals in green coffee beans and roasting transformations.
• Analysis of the chemical constituents of the coffee beverage.
• Review of studies on the pharmacokinetics and pharmacodynamics of coffee compounds.
• Evaluation of epidemiological data on coffee consumption and disease prevention.

Main Results:

• Identified key compounds in roasted coffee: volatile aroma compounds, caffeine, trigonelline, chlorogenic acids, cafestol, kahweol, and melanoidins.
• Discussed the metabolic pathways and biological activities of these compounds.
• Summarized epidemiological findings suggesting potential health benefits associated with coffee consumption.

Conclusions:

• Coffee consumption is associated with potential health benefits, including the prevention of chronic diseases like cancer, cardiovascular disorders, diabetes, and Parkinson's disease.
• The phytochemical profile of coffee, influenced by roasting, plays a crucial role in its biological effects.
• Further research is warranted to elucidate the precise mechanisms underlying coffee's health-promoting properties.