International journal of food sciences and nutrition
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Int J Food Sci Nutr · Dec 2014
ReviewCoffee components and cardiovascular risk: beneficial and detrimental effects.
Coffee consists of several biological active compounds, such as caffeine, diterpenes, chlorogenic acids, and melanoidins, which may affect human health. The intake of each compound depends on the variety of coffee species, roasting degree, type of brewing method and serving size. The bioavailability and the distribution of each compound and its metabolites also contribute to coffee mechanisms of action. ⋯ Studying the mechanism of action of coffee components may help understanding whether coffee's impact on health is beneficial or hazardous. In this article, we reviewed the available information about coffee compounds and their mechanism of action. Furthermore, benefits and risks for cardiovascular system associated with coffee consumption will be discussed.