Keywords
Agricultural prices
Coffee
Nutrition
Phytochemistry
How to Cite
Abstract
Introduction. Polyphenols are plant-based compounds that are present in coffee. Traditionally, the beneficial effects of coffee have been attributed solely to its most intriguing and researched ingredient, caffeine, but it is now known that other bioactive compounds such as polyphenols and antioxidants also exist, which contribute to the valuable properties of this beverage, the role of coffee consumption in the prevention of some serious and prevalent diseases justifies its classification as a beverage. Methods. To conduct this study, information was collected from search engines and databases such as Google Scholar. Results. It is currently known that the coffee bean contains around 1000 phytochemicals, which act according to its chemical structure, eliminating free radicals. Many of these bioactive molecules present antioxidant, anti-cancer and anti-mutagenic activity. Regarding coffee quality, the presence of phenolic compounds is directly related to the characteristics of the quality in the cup, contributing to changes in color, flavor and aroma during coffee processing. Conclusion. Polyphenols play a fundamental role in coffee both for the development of its sensory attributes, as well as for the benefit of human health when consuming it.
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