Coffee and Coffee By-Products as Multifunctional Foods and Ingredients
Boris Nemzer1,2, Fadwa Al-Taher1, Nebiyu Abshiru1
1VDF FutureCeuticals, Inc., Momence, Illinois, USA.
Annual Review of Food Science and Technology
|December 16, 2025
Summary
Coffee and its by-products offer significant health benefits, including neuroprotection against diseases like Alzheimer's and Parkinson's. These compounds also positively impact gut microbiota and metabolic health, showing potential as functional ingredients.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Pharmacology
Background:
- Coffee possesses bioactive compounds linked to health benefits, including neuroprotection.
- Coffee by-products share similar beneficial phytochemicals and nutritional value.
- These components influence gut microbiota and metabolic health.
Purpose of the Study:
- To review the phytochemical and nutritional profiles of coffee and its by-products.
- To summarize their bioavailability, bioactivity, and health-supporting functions.
- To explore their potential in human wellness, neuroprotection, and metabolic health.
Main Methods:
- Literature review of scientific studies on coffee and its by-products.
- Analysis of phytochemical composition and nutritional content.
- Evaluation of bioavailability and bioactivity data.
Main Results:
- Coffee and by-products are rich in dietary fiber, carbohydrates, phenolic compounds, and caffeine.
- Bioactive compounds vary based on processing, roasting, and preparation.
- These substances demonstrate neuroprotective and gut microbiota-modulating effects.
Conclusions:
- Coffee and its by-products are valuable sources of functional ingredients.
- They hold potential for applications in functional foods, beverages, and health supplements.
- Further research can optimize their use for enhanced human wellness and disease prevention.
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