Цель исследования – обзор современных знаний о химическом составе кофе, его пищевой ценности и влиянии на здоровье потребителей. В обзор включены статьи на английском и русском языке, опубликованные в 2010–2024 годы. Поиск научной литературы на английском языке по данной теме проводили по ключевым словам в библиографических базах Scopus, PubMed и Web of science. Для отбора научных статей на русском языке провели поиск по ключевым словам в Научной электронной библиотеке eLIBRARY.RU. При выполнении работы использованы научные методы поиск и анализ научной литературы, извлечение данных, их анализ, систематизация и обобщение. Среди статей, соответствующих критериям включения, для составления данного обзора было выбрано 49 исследований. Результаты многочисленных научных исследований подтверждают, что кофе является одним из самых потребляемых напитков в мире, признанным за свой уникальный вкус и аромат, а также за его социальное и оздоровительное воздействие. Кофе содержит множество питательных и биологически активных веществ, количественный состав которых может варьировать в зависимости от места происхождения кофе, обработки и методов экстракции. Собранные в литературе доказательства показывают, что регулярное употребление кофе, содержащего функциональные вещества, такие как полисахариды, фенольные соединения и меланоидины, может оказывать потенциальное благотворное влияние на кардиометаболические факторы риска, такие как абдоминальное ожирение, гипергликемия и липогенез. Однако соединения кофе, такие как кофеин, дитерпены и конечные продукты гликирования, могут быть факторами риска для кардиометаболического здоровья. Следует отметить, что синергия между этими соединениями и их влияние на биоактивность полностью не раскрыты. Представленные в данном обзоре материалы могут представлять интерес как для научных исследований, так и для потребителей.
The aim of the study is to review current knowledge about the chemical composition of coffee, its nutritional value and impact on consumer health. The review includes articles published in English and Russian in 2010–2024. A search for scientific literature in English on this topic was conducted using keywords in the bibliographic databases Scopus, PubMed and Web of science. To select scientific articles in Russian, a search was conducted using keywords in the Scientific Electronic Library eLIBRARY.RU. The work used scientific methods: searching and screening of scientific literature, data extraction, analysis, systematization and generalization. Among the articles that met the inclusion criteria, 49 studies were selected to compile this review. The results of numerous scientific studies confirm that coffee is one of the most consumed drinks in the world, recognized for its unique taste and aroma, as well as its social and health effects. Coffee contains many nutrients and biologically active substances, the quantitative composition of which may vary depending on their origin, processing and extraction methods. The collected evidence in the literature shows that regular consumption of coffee containing functional substances such as polysaccharides, phenolic compounds and melanoidins may have potential beneficial effects on cardiometabolic risk factors such as abdominal obesity, hyperglycemia and lipogenesis. On the other hand, coffee compounds such as caffeine, diterpenes and advanced glycation end products may be risk factors for cardiometabolic health. It should be noted that the synergy between these compounds and their effects on bioactivity have not been fully elucidated. The materials presented in this review may be of interest to both scientific research and consumers.
1. Barrea L., Pugliese, G., Frias-Toral E., El Ghoch M., Castellucci B., Chapela S. P., Carignano M. D. L. A., Laudisio D., Savastano S., Colao A., & Muscogiuri G. Coffee consumption, health benefits and side effects: A narrative review and update for dietitians and nutritionists // Critical Reviews in Food Science and Nutrition. 2023. V. 63. No. 2. P. 1238–1261. DOI: 10.1080/10408398.2021.1963207.
2. Лашманова Л.А., Ибрагимова Р.Ю., Борисова А.В. Влияние способов заваривания кофе на органолептические и физико-химические свойства // Вестник КрасГАУ. 2023. № 3(192). С. 181-187. DOI: 10.36718/1819-4036-2023-3-181-187.
3. Cordoba N., Fernandez-Alduenda M., Moreno F.L., Ruiz Y. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews // Trends in Food Science & Technology. 2020. V. 96. P. 45–60. DOI: 10.1016/j.tifs.2019.12.004.
4. Tverdal A., Selmer R., Cohen J.M., Thelle D.S. Coffee consumption and mortality from cardiovascular diseases and total mortality: Does the brewing method matter? // European Journal of Preventive Cardiology. 2020. V. 27. No. 18. P. 1986–1993 DOI: 10.1177/2047487320914443.
5. Park Y., Cho H., Myung S.-K. Effect of coffee consumption on risk of coronary heart disease in a systematic review and meta-analysis of prospective cohort studies // The American Journal of Cardiology. 2023. V. 186. Р. 17–29. DOI: 10.1016/j.amjcard.2022.10.010.
6. Dippong T., Dan M., Kovacs M.H., Kovacs E.D., Levei E.A., Cadar O. Analysis of volatile compounds, composition, and thermal behavior of coffee beans according to variety and roasting intensity // Foods. 2022. V. 11(19). Р. 3146. DOI: 10.3390/foods11193146.
7. Saud S., Salamatullah A.M. Relationship between the chemical composition and the biological functions of coffee // Molecules (Basel, Switzerland). 2021. V. 26. Р. 7634. DOI: 10.3390/molecules26247634.
8. Pires C.L., Silva I.M.V., Coimbra M.A., Moreno M.J., Coreta-Gomes F. Effect of coffee on the bioavailability of sterols // Foods. 2022. V. 11(19). Р. 119. DOI: 10.3390/foods11192935.
9. Shaheen S., Shorbagi M., Lorenzo J.M., Farag M.A. Dissecting dietary melanoidins: Formation mechanisms, gut interactions and functional properties // Critical Reviews in Food Science and Nutrition. 2022. V. 62. Р. 8954–8971. DOI: 10.1080/10408398.2021.1937509.
10. Ye X., Li J., Gao Z., Wang D., Wang H., Wu J. Chlorogenic acid inhibits lipid deposition by regulating the enterohepatic FXR-FGF15 pathway // BioMed Research International. 2022. V. 2022. Р. 4919153. DOI: 10.1155/2022/4919153.
11. Machado F., Coimbra M.A., Castillo M.D.D., Coreta-Gomes F. Mechanisms of action of coffee bioactive compounds – A key to unveil the coffee paradox // Critical Reviews in Food Science and Nutrition. 2023. V. 3. Р. 1–23. DOI: 10.1080/10408398.2023.2221734.
12. Bansal S., Burman A., Tripathi A.K. Advanced glycation end products: Key mediator and therapeutic target of cardiovascular complications in diabetes // World Journal ofDiabetes. 2023. V. 14. Р. 1146. DOI: 10.4239/wjd.v14.i8.1146.
13. Nerurkar P.V., Yokoyama J., Ichimura K., Kutscher S., Wong J., Bittenbender H.C., Deng, Y. Medium roasting and brewing methods differentially modulate global metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of Hawai’i-grown coffee (Coffea arabica) // Metabolites. 2023. V. 13. Р. 412. DOI: 10.3390/metabo13030412.
14. Yildirim S., Demir E., Gok I., Aboul-Enein H.Y. Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage // Journal of Food Scienceand Technology. 2023. V. 60. No. 7. Р. 1933–1943. DOI: 10.1007/s13197-022-05460-x.
15. D’Amelio N., De Angelis E., Navarini L., Schievano E., Mammi S.J.T. Green coffee oil analysis by high-resolution nuclear magnetic resonance spectroscopy // Talanta. 2013. V. 110. Р. 118–127. DOI: 10.1016/j.talanta.2013.02.024.
16. Dziki D., Gawlik-Dziki U., Pecio ?., R??y?o R., ?wieca M., Krzykowski A. Ground green coffee beans as a functional food supplement–Preliminary study // Technology. 2015. V. 63(1). Р. 691–699. DOI: 10.1016/j.lwt.2015.03.076.
17. Dong W., Tan L., Zhao J., Hu R., Lu M.J.M. Characterization of fatty acid, amino acid and volatile compound compositions and bioactive components of seven coffee (Coffea robusta) cultivars grown in Hainan Province, China // Molecules (Basel, Switzerland). 2015.V. 20(9). Р. 16687–16708. DOI: 10.3390/molecules200916687.
18. Hong S.J., Boo C.G., Yoon S., Jeong H., Jo S.M., Youn M.Y., Shin E.-C. Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L.(cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach // Food Chemistry. 2024. V. 21. Р. 101119. DOI: 10.1016/j.fochx.2024.101119.
19. Liao Y.-C., Kim T., Silva J.L., Hu W.-Y., Chen B.-Y. Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins // Lwt. 2022. V. 168. P. 113965. DOI: 10.1016/j.lwt.2022.113965.
20. Тищенко Е.А., Цюпко Т.Г.,Милевская В.В., Темердашев А.В. Идентификация и хроматографическое определение биоактивных компонентов в образцах растворимого кофе // Аналитика и контроль. 2017. Т. 21, № 3. С. 251-261.
21. Wei F., Furihata K., Koda M., Hu F., Miyakawa T., Tanokura M. Roasting process of coffee beans as studied by nuclear magnetic resonance: Time course of changes in composition // Journal of Agricultural and Food Chemistry. 2012. V. 60(4). Р. 1005–1012. DOI: 10.1021/jf205315r.
22. Derossi A., Ricci I., Caporizzi R., Fiore A., Severini C. How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup // Journal of the Science of Food and Agriculture.2018. V. 98. Р. 3198–3207. DOI: 10.1002/jsfa.8826.
23. von Blittersdorff M., Klatt C. The grind – Particles and particularities. In The craft and science of coffee // Elsevier. 2017. Р. 311-328. DOI: 10.1016/B978-0-12-803520-7.00013-X.
24. Lopes G.R., Ferreira A.S., Pinto M., Passos C.P., Coelho E., Rodrigues C., Figueira C., Rocha S.M., Nunes F.M., Coimbra M.A. Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules // Food ResearchInternational,. 2016. V. 89. Р. 989–996. DOI: 10.1016/j.foodres.2016.01.018.
25. Lopes G.R., Passos C.P., Rodrigues C., Teixeira J.A., Coimbra M.A. Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds // Food Research International. 2020. V. 129. Р. 108864. DOI: 10.1016/j.foodres.2019.108864.
26. Lopes G.R., Passos C.P., Petronilho S., Rodrigues C., Teixeira J.A., Coimbra M.A. Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach // Food Chemistry. 2021. V. 344. Р. 128613. DOI: 10.1016/j.foodchem.2020.128613.
27. Angeloni G., Guerrini L., Masella P., Bellumori M., Daluiso S., Parenti A., Innocenti M. What kind of coffee do you drink? An investigation on effects of eight different extraction methods // Food Research International. 2019. V. 116. Р. 1327–1335. DOI: 10.1016/j.foodres.2018.10.022.
28. Olechno E., Pu?cion-Jakubik A., Zujko M.E., Socha K. Influence of various factors on caffeine content in coffee brews // Foods. 2021. V. 10. Р. 1208. DOI: 10.3390/foods10061208.
29. Le?n D., Medina S., Londo?o-Londo?o J., Jim?nez-Cartagena C., Ferreres F., Gil-Izquierdo A. Anti-inflammatory activity of coffee. In A. Farah & A. Farah (Eds.), Coffee: Consumption and health implications // The Royal Society of Chemistry. 2019. Р. 54-57. DOI: 10.1039/9781788015028-00057.
30. Lim L.-T., Zwicker M., Wang X. Coffee: One of the most consumed beverages in the world. In Comprehensive biotechnology // Elsevier. Р. 275-285. DOI: 10.1016/B978-0-444-64046-8.00462-6.
31. Scheijen J.L., Clevers E., Engelen L., Dagnelie P.C., Brouns F., Stehouwer C.D., Schalkwijk C.G. Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database // Food Chemistry. 2016. V. 190. Р. 1145–1150. DOI: 10.1016/j.foodchem.2015.06.049.
32. Stoikidou T., Koidis A. Coffee and tea bioactive compounds. In Functional foods and their implications for health promotion // Academic Press. 2023. Р. 29-53. DOI: 10.1016/B978-0-12-823811-0.00006-7.
33. Febrianto N.A., Zhu F. Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties // Food Chemistry. 2023. V. 412. P. 135489. DOI: 10.1016/j.foodchem.2023.135489.
34. Ribeiro M., Alvarenga L., Cardozo L.F.M.F., Kemp J.A., Lima L.S., Almeida J.S.D., Leal V.D.O., Stenvinkel P., Shiels P.G., Mafra D. The magical smell and taste: Can coffee be good to patients with cardiometabolic disease? // Critical Reviews in Food Science and Nutrition. 2024. V. 64. Р. 562–583. DOI: 10.1080/10408398.2022.2106938.
35. Daneschvar H.L., Smetana G.W., Brindamour L., Bain P.A., Mukamal K.J. Impact of coffee consumption on physiological markers of cardiovascular risk: A systematic review // The American Journal of Medicin. 2021. V. 134. Р. 626–636.e2. DOI: 10.1016/j.amjmed.2020.09.036.
36. Henn M., Babio N., Romaguera D., V?zquez-Ruiz Z., Konieczna J., Vioque J., Torres-Collado L., Razquin C., Buil-Cosiales P., Fit? M. Increase from low to moderate, but not high, caffeinated coffee consumption is associated with favorable changes in body fat // Clinical Nutrition.2023. V. 42. Р. 477–485. DOI: 10.1016/j.clnu.2023.02.004.
37. Okati-Aliabad H., Ansari-Moghaddam A., Kargar S., Jabbari N. Prevalence of obesity and overweight among adults in the middle east countries from 2000 to 2020: A systematic review and meta-analysis // Journal of Obesity. 2022. V. 2022. Р. 8074837. DOI: 10.1155/2022/8074837.
38. Li H., Wang C., Li L., Li L. Skeletal muscle non-shivering thermogenesis as an attractive strategy to combat obesity // Life Sciences. 2021. V. 269. Р. 119024. DOI: 10.1016/j.lfs.2021.119024.
39. Martins B.C., Soares A.C., Martins F.F., Resende A.d.C., Inada K.O.P., Souza-Mello V., Nunes N.M., Daleprane J.B. Coffee consumption prevents obesity-related comorbidities and attenuates brown adipose tissue whitening in high-fat diet-fed mice // The Journal of Nutritional Biochemistry. 2023. V. 117. P. 109336. DOI: 10.1016/J.JNUTBIO.2023.109336.
40. Costa-Machado L.F., Garcia-Dominguez E., McIntyr R.L., Lopez-Aceituno J.L., Ballesteros-Gonzalez A., Tapia-Gonzalez A. Peripheral modulation of antidepressant targets MAO-B and GABAAR by harmol induces mitohormesis and delays aging in preclinical models // Nature Communications. 2023. V. 14. Р. 2779. DOI: 10.1038/s41467-023-38410-y.
41. Moslehi A., Komeili-Movahhed T., Ahmadian M., Ghoddoosi M., Heidari F. Chlorogenic acid attenuates liver apoptosis and inflammation in endoplasmic reticulum stress-induced mice // Iranian Journal of Basic Medical Sciences. 2023. V. 26. Р. 478485. DOI: 10.22038/IJBMS.2023.66827.14659.
42. Cavalcanti M.H., Roseira J.P.S., Leandro E.d.S., Arruda S.F. Effect of a freeze-dried coffee solution in a high-fat diet-induced obesity model in rats: Impact on inflammatory response, lipid profile, and gut microbiota // PLoS ONE. 2022. V. 17. Р. e0262270. DOI: 10.1371/journal.pone.0262270.
43. Bhandarkar N.S., Mouatt P., Majzoub M.E., Thomas T., Brown L., Panchal S.K. Coffee pulp, a by-product of coffee production, modulates gut microbiota and improves metabolic syndrome in high-carbohydrate, high-fat diet-fed rats // Pathogens. 2021. V. 10. Р. 1369. DOI: 10.3390/pathogens10111369.
44. Wang S., Han Y., Zhao H., Han X., Yin Y., Wu J., Zhang Y., Zeng X. Association between coffee consumption, caffeine intake, and metabolic syndrome severity in patients with self-reported rheumatoid arthritis: National Health and Nutrition Examination Survey 2003–2018 // Nutrients. 2022. V. 15. Р. 107. DOI: 10.3390/nu15010107.
45. Lee D.-Y., Shin S. Sarcopenic obesity is associated with coffee intake in elderly Koreans // Frontiers in Public Health. 2023. V. 11. Р. 990029. DOI: 10.3389/fpubh.2023.990029.
46. Terentes-Printzios D., Vlachopoulos C. Coffee and cardiovascular health: Looking through the steaming cup // Oxford University Press. 2022. V. 118. No. 7. Р. e51-e53. DOI: 10.1093/cvr/cvac045.
47. di Maso M., Boffetta P., Negri E., La Vecchia C., Bravi F. Caffeinated coffee consumption and health outcomes in the US population: A dose–response meta-analysis and estimation of disease cases and deaths avoided // Advances in Nutrition. 2021. V. 12. No. 4. P. 1160–1176. DOI: 10.1093/advances/nmaa177.
48. Ramli N.N.S., Alkhaldy A.A., Jalil A.M.M. Effects of caffeinated and decaffeinated coffee consumption on metabolic syndrome parameters: A systematic review and meta-analysis of data from randomised controlled trials // Medicina (Kaunas, Lithuania). 2021. V. 57(9). Р. 957. DOI: 10.3390/MEDICINA57090957.
49. Senftinger J., Nikorowitsch J., Borof K., Ojeda F., Aarabi G., Beikler T., Mayer C., Behrendt C.A., Walther C., Zyriax B.C., Twerenbold R., Blankenberg S., Wenzel J.P. Coffee consumption and associations with blood pressure, LDL-cholesterol and echocardiographic measures in the general population // Scientific Reports. 2023. V. 13. No. 1. P. 4668. DOI: 10.1038/s41598-023-31857-5