期刊
JOURNAL OF FUNCTIONAL FOODS
卷 4, 期 4, 页码 819-830出版社
ELSEVIER
DOI: 10.1016/j.jff.2012.05.010
关键词
Coffee; Caffeine; Inflammation; Coffee chemistry
This review evaluates coffee constituents in order to determine their influence on the inflammation process. Coffee is a common beverage that contains multiple substances that impact inflammatory markers. The caffeine, chlorogenic acid (CGA), cafestol, trigonelline, and kahweol found in coffee are thought to have significant potential as antioxidants and free radical scavengers. Experimental animal studies indicated reduction of tumour necrosis factor alpha (TNF-alpha), interleukin-1B (IL-1B), and monocyte chemoattractant protein-1 (MCP-1) with coffee consumption. Human studies presented mixed results. At this point, coffee shows some promise against the inflammatory response. More research with controlled, double-blinded studies in humans must be conducted before practitioners advise patients to utilize the beverage as a prophylaxis against inflammation. (c) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据