Format

Send to

Choose Destination
Int J Food Sci Nutr. 2014 Dec;65(8):925-36. doi: 10.3109/09637486.2014.940287. Epub 2014 Jul 21.

Coffee components and cardiovascular risk: beneficial and detrimental effects.

Author information

1
Faculty of Biochemistry, Biophysics, and Biotechnology, Jagiellonian University , Krakow , Poland .

Abstract

Coffee consists of several biological active compounds, such as caffeine, diterpenes, chlorogenic acids, and melanoidins, which may affect human health. The intake of each compound depends on the variety of coffee species, roasting degree, type of brewing method and serving size. The bioavailability and the distribution of each compound and its metabolites also contribute to coffee mechanisms of action. The health benefits of coffee consumption regarding cardiovascular system and metabolism mostly depend on its antioxidant compounds. In contrast, diterpenes and caffeine may produce harmful effects by raising lipid fraction and affecting endothelial function, respectively. Studying the mechanism of action of coffee components may help understanding weather coffee's impact on health is beneficial or hazardous. In this article, we reviewed the available information about coffee compounds and their mechanism of action. Furthermore, benefits and risks for cardiovascular system associated with coffee consumption will be discussed.

KEYWORDS:

Antioxidant; caffeine; cardiovascular disease; nutrients; polyphenols

PMID:
25046596
DOI:
10.3109/09637486.2014.940287
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Taylor & Francis
Loading ...
Support Center