Polyphenols are found in plant‐based foods and beverages, notably apples, berries, citrus
fruit, plums, broccoli, cocoa, tea and coffee and many others. There is substantial …

This review provides details on the phytochemicals in green coffee beans and the changes
that occur during roasting. Key compounds in the coffee beverage, produced from the …

The manuscript reviews beneficial aspects of food processing with main focus on
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …

Coffee consists of several biological active compounds, such as caffeine, diterpenes,
chlorogenic acids, and melanoidins, which may affect human health. The intake of each …

Background: Coffee consumption is associated with a decreased risk of type 2 diabetes.
Suggested mechanisms underlying the association have included attenuation of subclinical …

Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major
commodity that shapes the lives of millions of people;(2) a product with a dramatic history;(3) …

Coffee is a commonly consumed beverage with potential health benefits. This review will
focus on cardiovascular disease. There are three preparations of coffee that are commonly …

Research on the potential protective effects of coffee and its bioactives (caffeine, chlorogenic
acids and diterpenes) against oxidative stress and related chronic disease risk has been …

Dietary fiber (DF) is one of the main dietary factors contributing to consumers' well-being. In
this work the possibility of using the roasted coffee silverskin (CS), a byproduct of roasted …

Melanoidins are the final products of the Maillard reaction. The main dietary sources of
melanoidins are coffee, bread crust, bakery products, black beer and cocoa. Although the …