Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review

Abstract

This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti‐inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti‐inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases.

The Association between Cafestol and Cardiovascular Diseases: A Comprehensive Review

“…Though the effects of cafestol alone on cardiovascular disease prevention and management are still unclear, epidemiological studies on coffee consumption and cardiovascular diseases reveal conflicting findings, indicating the complex relationship between coffee intake and heart health [ 27 ]. Methodological challenges, including variations in study design, population characteristics, and coffee consumption assessment methods, contribute to these inconsistencies.…”

On the Cholesterol Raising Effect of Coffee Diterpenes Cafestol and 16-O-Methylcafestol: Interaction with Farnesoid X Receptor

“…Most of the studies regard caffeine [ 2 ], which is present in different amounts in the two main commercial coffee species, Coffea arabica (commonly known as Arabica) and Coffea canephora (commonly known as Robusta), with a concentration of 0.9–1.3% w / w in Arabica and 1.5–2.5% w / w in Robusta. Apart from caffeine, more than 1000 different compounds have been identified in coffee beans, and among them, chlorogenic acids (CGAs) and diterpenes received great attention due to their different physiological effects on human health [ 3 , 4 , 5 ].…”