Coffee is one of the most widely consumed beverages worldwide. It is usually identified as a
stimulant because of a high content of caffeine. However, caffeine is not the only coffee …

During the roasting process, coffee bean components undergo structural changes leading to
the formation of melanoidins, which are defined as high molecular weight nitrogenous and …

Moderate concentrations of reactive oxygen species (ROS) are produced by diverse sources
under physiological conditions. At such low levels, these molecules may act as upstream …

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 …

Although early studies suggested that coffee consumption might increase risk of some
cancers, more comprehensive epidemiological and experimental data now generally …

Epidemiological data associate coffee consumption with a lower prevalence of chronic liver
disease and a reduced risk of elevated liver enzyme levels (γ glutamyl transpeptidase and …

The nuclear factor E2-related factor 2 (Nrf2) plays an important role in cellular protection
against cancer, renal, pulmonary, cardiovascular and neurodegenerative diseases where …

Quality is a key criteria that can help producers win the global coffee market. Coffee quality
can be expressed by physical, organoleptic as well as biochemical compositions. To …

The association of habitual coffee consumption with a lower risk of diseases, like type 2
diabetes mellitus, chronic liver disease, certain cancer types, or with reduced all-cause …

Coffee silverskin, the major coffee-roasting by-product, is currently used as fuel and for soil
fertilization. However, there are several studies reporting silverskin as a good source of …