Due
to its strong
aroma and stimulating effect, coffee is the most
consumed beverage worldwide, following water. Apart from being a luscious
food product, its contents of high phenolic compounds dominated by
chlorogenic acid, caffeic acid, and their derivatives have caused
coffee to be consumed by individuals at higher ratios and have also
encouraged the number of varying research studies for its health-promoting
properties. However, it should be noted that these desirable beneficial
actions of coffee phenolics are in dynamic behaviors, highly dependent
on the roasting process parameters and presence of different types
of phenolic compounds in the media. Interactions between coffee phenolics
and other phenols might end up with induced or reduced biological
activities, which is called synergism or antagonism, respectively.
In this paper, bioactive properties such as antioxidant, enzyme inhibition,
and chelating power are reviewed in terms of synergism and antagonism
of coffee phenolics and other bioactive compounds that are introduced
into the matrix, such as cacao, ginger, cinnamon, willow bark, cardamom,
and chili pepper. Furthermore, how these properties are affected after
in vitro digestion and potential reasons for the outcomes are also
briefly discussed with the aim of providing a better understanding
of these interactions for the food industry. Revealing the synergistic
and antagonistic interactions of the phenolics between coffee and
different ingredients in a food matrix and their effects on bioactivity
mechanisms is not only important for scientific studies but also for
conscious food consumption of individuals.
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