%0 Journal Article
%T Chemical composition and health properties of coffee and coffee by-products.
%A de Melo Pereira GV
%A de Carvalho Neto DP
%A Magalhães Júnior AI
%A do Prado FG
%A Pagnoncelli MGB
%A Karp SG
%A Soccol CR
%J Adv Food Nutr Res
%V 91
%N 0
%D 2020
%M 32035601
暂无%R 10.1016/bs.afnr.2019.10.002
%X Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.