Phenolic compounds in coffee

Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers.…

• VU
  Vanderbilt University
• CD
  Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
• FC
  Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro