Coffee melanoidins: structures, mechanisms of formation and potential health impacts

作者: Ana S. P. Moreira , Fernando M. Nunes , M. Rosário Domingues , Manuel A. Coimbra

DOI: 10.1039/C2FO30048F

关键词:

摘要: During the roasting process, coffee bean components undergo structural changes leading to formation of melanoidins, which are defined as high molecular weight nitrogenous and brown-colored compounds. As brew is one main sources melanoidins in human diet, their health implications great interest. In fact, several biological activities, such antioxidant, antimicrobial, anticariogenic, anti-inflammatory, antihypertensive, antiglycative have been attributed melanoidins. To understand potential melanoidin benefits, it essential know chemical structures. The studies undertaken date dealing with characterization shown that polysaccharides, proteins, chlorogenic acids involved formation. However, exact structures mechanisms far be elucidated. This paper systematizes available information provides a critical overview knowledge obtained so about structure formation, implications.

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