Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review
Markos Urugo Makiso,
Yetenayet Bekele Tola,
Onwuchekwa Ogah
et al.
Abstract:This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the ons… Show more
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