The Beneficial Effects of Coffee in Human Nutrition
- *Corresponding Author:
- Marcellino Monda
Full professor of Physiology
Director of Clinic Unit of Dietetics Dept of Experimental Medicine
Second University of Naples, Italy via Costantinopoli, no 104, m 80138-Napoli Italy
E-mail: [email protected]
Received date May 06, 2015; Accepted date June 22, 2015; Published date July 29, 2015
Citation: Messina G, Zannella C, Monda V, Dato A, Liccardo D, et al. (2015) The Beneficial Effects of Coffee in Human Nutrition. Biol Med (Aligarh) 7:240. doi: 10.4172/0974-8369.1000240
Copyright: © 2015 Messina G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Coffee is a complex combination of chemicals such as phenolic chlorogenic acid, di terpenes and caffeine, which is a natural alkaloid that can be found in large amounts more in coffee than in any other dietary products. Coffee is also composed of many other constituents such as potassium, niacin, magnesium, and antioxidant substances, like tocopherols, that may play a role in its biological activity. Coffee is a beverage that can have different caffeine concentrations, depending on the methodology of beverage preparation and type of coffee. The annual amount of coffee consumed per person is about 4 kg in USA and about 3 kg in United Kingdom. In the last few years several studies have pointed out that the consumption of coffee can bring health benefits by influencing on many biological systems; for instance it has been shown that people who drink coffee regularly have lower risks of developing type 2 diabetes, colon cancer, liver cirrhosis and gallstones. Because the benefits of coffee on health seem to exceed the negative effects, coffee can be regarded as a functional food.