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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Pereira, Jéssica Petrine Castro | - |
dc.creator | Pereira, Fernanda Aparecida Castro | - |
dc.creator | Pimenta, Carlos José | - |
dc.date.accessioned | 2022-07-13T21:12:58Z | - |
dc.date.available | 2022-07-13T21:12:58Z | - |
dc.date.issued | 2022-01 | - |
dc.identifier.citation | PEREIRA, 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.uri | https://dx.doi.org/10.2174/1573401318666220111151531 | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/50587 | - |
dc.description.abstract | Background: 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.language | en | pt_BR |
dc.publisher | Bentham Science Publisher | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | Current Nutrition & Food Science | pt_BR |
dc.subject | Bioactive compounds | pt_BR |
dc.subject | Antioxidant activity | pt_BR |
dc.subject | Anti-inflammatory activity | pt_BR |
dc.subject | Antimutagenic activity | pt_BR |
dc.subject | Type 2 diabetes mellitus | pt_BR |
dc.subject | Cardiovascular disease | pt_BR |
dc.subject | Café - Consumo | pt_BR |
dc.subject | Compostos bioativos | pt_BR |
dc.subject | Atividade antioxidante | pt_BR |
dc.subject | Atividade anti-inflamatória | pt_BR |
dc.subject | Atividade antimutagênica | pt_BR |
dc.subject | Diabetes mellitus tipo 2 | pt_BR |
dc.subject | Doença cardiovascular | pt_BR |
dc.title | Benefits of Coffee Consumption for Human Health: An Overview | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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