Coffee components and cardiovascular risk: Beneficial and detrimental effects

Justyna Godos, Francesca Romana Pluchinotta, Stefano Marventano, Silvio Buscemi, Giovanni Li Volti, Fabio Galvano, Giuseppe Grosso

Research output: Contribution to journalArticle

69 Citations (Scopus)

Abstract

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. The health benefits of coffee consumption regarding cardiovascular system and metabolism mostly depend on its antioxidant compounds. In contrast, diterpenes and caffeine may produce harmful effects by raising lipid fraction and affecting endothelial function, respectively. Studying the mechanism of action of coffee components may help understanding weather 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.

Original languageEnglish
Pages (from-to)925-936
Number of pages12
JournalInternational Journal of Food Sciences and Nutrition
Volume65
Issue number8
DOIs
Publication statusPublished - Dec 1 2014

Fingerprint

Coffee
mechanism of action
cardiovascular system
caffeine
diterpenoids
serving size
melanoidins
roasting
brewing
chlorogenic acid
human health
bioavailability
Diterpenes
weather
Cardiovascular System
Caffeine
metabolites
antioxidants
Serving Size
metabolism

Keywords

  • Antioxidant
  • Caffeine
  • Cardiovascular disease
  • Nutrients
  • Polyphenols

ASJC Scopus subject areas

  • Food Science

Cite this

Coffee components and cardiovascular risk : Beneficial and detrimental effects. / Godos, Justyna; Pluchinotta, Francesca Romana; Marventano, Stefano; Buscemi, Silvio; Volti, Giovanni Li; Galvano, Fabio; Grosso, Giuseppe.

In: International Journal of Food Sciences and Nutrition, Vol. 65, No. 8, 01.12.2014, p. 925-936.

Research output: Contribution to journalArticle

Godos, Justyna ; Pluchinotta, Francesca Romana ; Marventano, Stefano ; Buscemi, Silvio ; Volti, Giovanni Li ; Galvano, Fabio ; Grosso, Giuseppe. / Coffee components and cardiovascular risk : Beneficial and detrimental effects. In: International Journal of Food Sciences and Nutrition. 2014 ; Vol. 65, No. 8. pp. 925-936.
@article{7c62fddee1044948b8ccedd8eef05328,
title = "Coffee components and cardiovascular risk: Beneficial and detrimental effects",
abstract = "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. The health benefits of coffee consumption regarding cardiovascular system and metabolism mostly depend on its antioxidant compounds. In contrast, diterpenes and caffeine may produce harmful effects by raising lipid fraction and affecting endothelial function, respectively. Studying the mechanism of action of coffee components may help understanding weather 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.",
keywords = "Antioxidant, Caffeine, Cardiovascular disease, Nutrients, Polyphenols",
author = "Justyna Godos and Pluchinotta, {Francesca Romana} and Stefano Marventano and Silvio Buscemi and Volti, {Giovanni Li} and Fabio Galvano and Giuseppe Grosso",
year = "2014",
month = "12",
day = "1",
doi = "10.3109/09637486.2014.940287",
language = "English",
volume = "65",
pages = "925--936",
journal = "International Journal of Food Sciences and Nutrition",
issn = "0963-7486",
publisher = "Informa Healthcare",
number = "8",

}

TY - JOUR

T1 - Coffee components and cardiovascular risk

T2 - Beneficial and detrimental effects

AU - Godos, Justyna

AU - Pluchinotta, Francesca Romana

AU - Marventano, Stefano

AU - Buscemi, Silvio

AU - Volti, Giovanni Li

AU - Galvano, Fabio

AU - Grosso, Giuseppe

PY - 2014/12/1

Y1 - 2014/12/1

N2 - 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. The health benefits of coffee consumption regarding cardiovascular system and metabolism mostly depend on its antioxidant compounds. In contrast, diterpenes and caffeine may produce harmful effects by raising lipid fraction and affecting endothelial function, respectively. Studying the mechanism of action of coffee components may help understanding weather 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.

AB - 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. The health benefits of coffee consumption regarding cardiovascular system and metabolism mostly depend on its antioxidant compounds. In contrast, diterpenes and caffeine may produce harmful effects by raising lipid fraction and affecting endothelial function, respectively. Studying the mechanism of action of coffee components may help understanding weather 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.

KW - Antioxidant

KW - Caffeine

KW - Cardiovascular disease

KW - Nutrients

KW - Polyphenols

UR - http://www.scopus.com/inward/record.url?scp=84911370052&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84911370052&partnerID=8YFLogxK

U2 - 10.3109/09637486.2014.940287

DO - 10.3109/09637486.2014.940287

M3 - Article

C2 - 25046596

AN - SCOPUS:84911370052

VL - 65

SP - 925

EP - 936

JO - International Journal of Food Sciences and Nutrition

JF - International Journal of Food Sciences and Nutrition

SN - 0963-7486

IS - 8

ER -