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Review
. 2021 Dec 16;26(24):7634.
doi: 10.3390/molecules26247634.

Relationship between the Chemical Composition and the Biological Functions of Coffee

Shah Saud  1 , Ahmad Mohammad Salamatullah  2
Affiliations
Review

Relationship between the Chemical Composition and the Biological Functions of Coffee

Shah Saud et al. Molecules. .

Abstract

Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry.

Keywords: biological activities; chemical constituents; coffee; flavonoids; phenolic acids.

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Conflict of interest statement

There are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.

Figures

Figure 1
Figure 1
Summary of the neuroprotective effects of coffee [1]. (Socała 2021).
See this image and copyright information in PMC

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