A Perception on Health Benefits of Coffee

Authors: George, Sunitha Elizabeth; Ramalakshmi, Kulathooran; Mohan Rao, Lingamallu

Source: Critical Reviews in Food Science and Nutrition, Volume 48, Number 5, May 2008 , pp. 464-486(23)

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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.

Keywords: coffee; biological activities; physiological effects; antioxidant; anticarcinogenic; cardiovascular

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408390701522445

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

Publication date: 2008-05-01