Consumption of green coffee and the risk of chronic diseases

Sanlier N., Atik A., Atik I.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.59, sa.16, ss.2573-2585, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 59 Sayı: 16
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1080/10408398.2018.1461061
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2573-2585
  • Anahtar Kelimeler: Green coffee, caffeine, phenolics, chlorogenic acid, antioxidant activity, diseases, PROSTATE-CANCER RISK, CHLOROGENIC ACID, ANTIOXIDANT ACTIVITY, DOSE-RESPONSE, LIVER-CANCER, INSULIN-RESISTANCE, BEAN EXTRACT, FOLLOW-UP, IN-VITRO, HYDROXYCINNAMIC ACIDS
  • Lokman Hekim Üniversitesi Adresli: Evet

Özet

Green coffee contains macro nutrients such as carbohydrates, protein, fat, as well as minor components such as caffeine, trigonelin and chlorogenic acid. Phenolics, chlorogenic acids and brown pigments are sources of natural antixodants. High polypehonic materials found in green coffee and especially chlorogenic acid in it have an important place. It is considered that; green coffee has effects on body mass, blood glucose and lipid levels, blood pressure, prevention from cardiovascular diseases which is based on chlorogenic acid consisting antioxidant activity. However, many topics like toxicological effects, doses, amounts, usage in the body, advantages and disadvantages, etc. of these active molecules need to be examined. For these reasons this article was rewieved to evaluate health effects of green coffee.