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Area of Science:

  • Food Science
  • Nutritional Science
  • Environmental Science

Background:

  • Coffee consumption is linked to reduced risks of cardiovascular disease, cancers, and liver disease.
  • Spent coffee grounds (SCG) are a major byproduct of coffee production, with limited research on their health effects.
  • SCG contain bioactive compounds like caffeine, polyphenols, and melanoidins, similar to brewed coffee.

Purpose of the Study:

  • To explore the health effects and potential applications of spent coffee grounds (SCG).
  • To investigate the bioactive compounds in SCG and their impact on chronic diseases.
  • To assess the economic and environmental impacts of SCG utilization.

Main Methods:

  • Review of existing epidemiological and experimental studies on SCG.
  • Analysis of bioactive compounds present in hot- and cold-brew SCG.
  • Exploration of potential health and non-health applications of SCG.

Main Results:

  • SCG from hot-brew coffee improved metabolic parameters and gut microbiome in rats and humans.
  • SCG consumption was associated with reduced energy intake in humans.
  • SCG contains bioactive compounds with potential benefits for cardiovascular disease, cancer, liver disease, and metabolic disorders.

Conclusions:

  • SCG possess bioactive compounds with potential health benefits, including disease moderation.
  • Incorporating SCG into foods may offer health advantages and reduce environmental waste.
  • Further research into SCG applications can lead to economic and environmental benefits.