The sources and mechanisms of bioactive ingredients in coffee

doi:10.1039/c9fo00288j

CORC > 昆明植物研究所 > 中国科学院昆明植物研究所 > 植物化学与西部植物资源持续利用国家重点实验室

	The sources and mechanisms of bioactive ingredients in coffee
	Hu, G. L.1,2; Wang, X.1,2; Zhang, L.1; Qiu, M. H.1,2
刊名	FOOD & FUNCTION
	2019-06-01
卷号	10 期号:6 页码:3113-3126
ISSN号	2042-6496
DOI	10.1039/c9fo00288j
通讯作者	Qiu, M. H.(mhchiu@mail.kib.ac.cn)
英文摘要	Coffee bioactive components include caffeine, chlorogenic acids (CGAs), trigonelline, tryptophan alkaloids, diterpenes and other secondary metabolites. During roasting, coffee metabolites undergo complex Maillard reactions, producing melanoidins and other degradation products, the most controversial among which is acrylamide, an ingredient widely found in baked food and listed as a second class carcinogen. Green and roasted coffee ingredients have good biological activities for the prevention of cardiovascular disease, and antibacterial, anti-diabetic, neuroprotection, and anti-cancer activities. To better understand the relationship between coffee ingredients and human health, and to effectively use the active ingredients, it is essential to understand the sources of coffee active ingredients and their mechanisms of action in the organism. This paper systematizes the available information and provides a critical overview of the sources of coffee active ingredients and the mechanisms of action in vivo or in vitro, and their combined effects on common human diseases.
WOS研究方向	Biochemistry & Molecular Biology ; Food Science & Technology
语种	英语
WOS记录号	WOS:000476531200006
内容类型	期刊论文
源URL	[http://ir.kib.ac.cn/handle/151853/68190]
专题	昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室
通讯作者	Qiu, M. H.
作者单位	1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Hu, G. L.,Wang, X.,Zhang, L.,et al. The sources and mechanisms of bioactive ingredients in coffee[J]. FOOD & FUNCTION,2019,10(6):3113-3126.
APA	Hu, G. L.,Wang, X.,Zhang, L.,&Qiu, M. H..(2019).The sources and mechanisms of bioactive ingredients in coffee.FOOD & FUNCTION,10(6),3113-3126.
MLA	Hu, G. L.,et al."The sources and mechanisms of bioactive ingredients in coffee".FOOD & FUNCTION 10.6(2019):3113-3126.