Format

Send to:

Choose Destination
See comment in PubMed Commons below
Crit Rev Food Sci Nutr. 2008 May;48(5):464-86. doi: 10.1080/10408390701522445.

A perception on health benefits of coffee.

Author information

  • 1Department of Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute, Mysore, India.

Abstract

Coffee, consumed for its refreshing and stimulating effect, belongs to the tribe Coffea of the subfamily Cinchonoidea of Rubiaceae family. Coffee is a complex chemical mixture composed of several chemicals. It is responsible for a number of bioactivities and a number of compounds accounting for these effects. Few of the significant bioactivities documented are antioxidant activity, anticarcinogenic activity, antimutagenic activity etc. Various compounds responsible for the chemoprotective effects of coffee are mainly polyphenols including chlorogenic acids and their degradation products. Others include caffeine, kahweol, cafestol, and other phenolics. Coffee also shows protective or adverse effects on various systems like the skeletal (bone) system, the reproductive system, the nervous system, the cardiovascular system, the homocysteine levels, the cholesterol levels etc. Harmful effects of coffee are associated with people who are sensitive to stimulants. Overall, with the available information, it can be concluded that the moderate consumption, corresponding to 3 to 4 cups/day with average strength is safer to human health.

PMID:
18464035
[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Taylor & Francis
    Loading ...
    Write to the Help Desk