Abstract：
Coffee is one of the most consumed beverages worldwide, recognized for its unique taste and aroma and for its social and health impacts. Coffee contains a plethora of nutritional and bioactive components, whose content can vary depending on their origin, processing, and extraction methods. Gathered evidence in literature shows that the regular coffee consumption containing functional compounds (e.g., polysaccharides, phenolic compounds, and melanoidins) can have potential beneficial effects on cardiometabolic risk factors such as abdominal adiposity, hyperglycemia, and lipogenesis. On the other hand, coffee compounds, such as caffeine, diterpenes, and advanced glycation end products, may be considered a risk for cardiometabolic health. The present comprehensive review provides up-to-date knowledge on the structure-function relationships between different chemical compounds present in coffee, one of the most prevalent beverages present in human diet, and cardiometabolic health.
摘要：
咖啡是全球消费最多的饮料之一，以其独特的味道和香气以及对社会和健康的影响而闻名。咖啡含有过多的营养和生物活性成分，其内容可以根据其来源而有所不同，processing,和提取方法。文献中收集的证据表明，经常食用含有功能性化合物的咖啡(例如，多糖，酚类化合物，和黑素）可以对心脏代谢风险因素（如腹部肥胖）产生潜在的有益影响，高血糖症,和脂肪生成。另一方面,咖啡化合物,比如咖啡因,二萜,和晚期糖基化终产物，可能被认为是心脏代谢健康的风险。本综合综述提供了关于咖啡中存在的不同化合物之间结构-功能关系的最新知识，人类饮食中最常见的饮料之一，和心脏代谢健康。
