Relationship between the Chemical Composition and the Biological Functions of Coffee
Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/24/7634 |
| _version_ | 1797502112811188224 |
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| author | Shah Saud Ahmad Mohammad Salamatullah |
| author_facet | Shah Saud Ahmad Mohammad Salamatullah |
| author_sort | Shah Saud |
| collection | DOAJ |
| description | Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry. |
| first_indexed | 2024-03-10T03:28:15Z |
| format | Article |
| id | doaj.art-5c997bea7b1445dbbcbcc516e9c88cd5 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:28:15Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5c997bea7b1445dbbcbcc516e9c88cd52023-11-23T09:47:03ZengMDPI AGMolecules1420-30492021-12-012624763410.3390/molecules26247634Relationship between the Chemical Composition and the Biological Functions of CoffeeShah Saud0Ahmad Mohammad Salamatullah1College of Life Sciences, Linyi University, Linyi 276012, ChinaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaCoffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry.https://www.mdpi.com/1420-3049/26/24/7634coffeechemical constituentsbiological activitiesphenolic acidsflavonoids |
| spellingShingle | Shah Saud Ahmad Mohammad Salamatullah Relationship between the Chemical Composition and the Biological Functions of Coffee Molecules coffee chemical constituents biological activities phenolic acids flavonoids |
| title | Relationship between the Chemical Composition and the Biological Functions of Coffee |
| title_full | Relationship between the Chemical Composition and the Biological Functions of Coffee |
| title_fullStr | Relationship between the Chemical Composition and the Biological Functions of Coffee |
| title_full_unstemmed | Relationship between the Chemical Composition and the Biological Functions of Coffee |
| title_short | Relationship between the Chemical Composition and the Biological Functions of Coffee |
| title_sort | relationship between the chemical composition and the biological functions of coffee |
| topic | coffee chemical constituents biological activities phenolic acids flavonoids |
| url | https://www.mdpi.com/1420-3049/26/24/7634 |
| work_keys_str_mv | AT shahsaud relationshipbetweenthechemicalcompositionandthebiologicalfunctionsofcoffee AT ahmadmohammadsalamatullah relationshipbetweenthechemicalcompositionandthebiologicalfunctionsofcoffee |