1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Ciência dos Alimentos - DCA
  4. DCA - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/50587
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Campo DCValorIdioma
dc.creatorPereira, Jéssica Petrine Castro-
dc.creatorPereira, Fernanda Aparecida Castro-
dc.creatorPimenta, Carlos José-
dc.date.accessioned2022-07-13T21:12:58Z-
dc.date.available2022-07-13T21:12:58Z-
dc.date.issued2022-01-
dc.identifier.citationPEREIRA, J. P. C.; PEREIRA, F. A. C.; PIMENTA, C. J. Benefits of Coffee Consumption for Human Health: An Overview. Current Nutrition & Food Science, [S.I.], v. 18, n. 4, p. 387-397, 2022. DOI: 10.2174/1573401318666220111151531.pt_BR
dc.identifier.urihttps://dx.doi.org/10.2174/1573401318666220111151531pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50587-
dc.description.abstractBackground: Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties. Aim: Based on published articles, the aims of this review are i) study the association between coffee consumption and benefits to human health; ii) the effects of coffee consumption on some pathologies; and iii) provide a description of coffee’s bioactive compounds. Discussion: Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and kahweol. These compounds are related to the beneficial effects for human health, including high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects. Conclusion: The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.pt_BR
dc.languageenpt_BR
dc.publisherBentham Science Publisherpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceCurrent Nutrition & Food Sciencept_BR
dc.subjectBioactive compoundspt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectAnti-inflammatory activitypt_BR
dc.subjectAntimutagenic activitypt_BR
dc.subjectType 2 diabetes mellituspt_BR
dc.subjectCardiovascular diseasept_BR
dc.subjectCafé - Consumopt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectAtividade antioxidantept_BR
dc.subjectAtividade anti-inflamatóriapt_BR
dc.subjectAtividade antimutagênicapt_BR
dc.subjectDiabetes mellitus tipo 2pt_BR
dc.subjectDoença cardiovascularpt_BR
dc.titleBenefits of Coffee Consumption for Human Health: An Overviewpt_BR
dc.typeArtigopt_BR
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