To evaluate the associations between coffee and caffeine consumption and various health
outcomes, we performed an umbrella review of the evidence from meta-analyses of …

Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a
complex mixture of thousands of bioactive compounds, and some of them have numerous …

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 reaction of reducing carbohydrates with amino compounds described in 1912 by Louis‐
Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed …

Polyphenols are secondary metabolites of plants. They comprise several antioxidant
compounds and they are generally considered to be involved in the defense against human …

Atherosclerotic cardiovascular disease (ASCVD) is the leading cause of premature death
worldwide. Inflammation and its biomarkers, like C-reactive protein (CRP), among the risk …

ABSTRACT The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results
in the linkage between the amino group of amino acids and the carbonyl group of reduced …

Previous studies indicated that chlorogenic acid, a compound present in many fruits and
vegetables, has anti-cancer activities. We report that chlorogenic acid regulates the …

Cold brewing coffee has gained increasing popularity as a novel brewing method. A
completely different flavour profile during cold brewing extraction (smooth and mild) is a …

Background/Aims: Caffeic acid (CA) is known to possess multiple biological activities
including anti-cancer activities. However, the molecular mechanisms underlying these …