咖啡生物活性物质及其健康功效研究进展  

Progress in the Study of Bioactive Substances in Coffee and Health Effects

作　　者：段仪 刘秦明 卢开华[1,2] 刘丽静[1] 杨芳[3] 代佳和 李宏 胡永金 DUAN Yi;LIU Qinming;LU Kaihua;LIU Lijing;YANG Fang;DAI Jiahe;LI Hong;HU Yongjin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;QuJing Normal University,Qujing 655011,China;Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]曲靖师范学院,云南曲靖655011 [3]云南省农科院加工研究所,云南昆明650201

出　　处：《食品工业科技》2025年第7期11-21,共11页Science and Technology of Food Industry

基　　金：咖啡产业云南省高校协同创新中心(云教发[2023]7号);云南省高校微生物资源与利用重点实验室(云教发[2018]135号)。

摘　　要：咖啡富含咖啡因、葫芦巴碱、绿原酸、多糖、黄酮等生物活性物质,具有多种生理活性与潜在的应用价值。广泛研究表明,咖啡对人类健康有益。经常喝咖啡可以预防包括心血管疾病、2型糖尿病等慢性病。其次,喝咖啡也与一些神经退行性疾病(如阿尔茨海默病、帕金森病和痴呆)的发病风险降低相关。然而,对这些效应的潜在机制仍知之甚少。本文从生物碱、酚酸化合物、萜类化合物三类着手,从免疫调节,菌群调节、抑制炎症等多方面着手阐述咖啡中的主要生物活性物质及其健康效应,为咖啡生物活性物质的开发利用提供参考,助力咖啡的高值化利用。Coffee is rich in various bioactive substances such as caffeine,trigonelline,chlorogenic acid,polysaccharides,and flavonoids,which exhibit diverse physiological activities and potential application values.Extensive research has shown that coffee is beneficial to human health.Regular coffee consumption can prevent chronic diseases including cardiovascular disease and type 2 diabetes.Secondly,coffee consumption is also associated with a reduced risk of developing some neurodegenerative diseases such as Alzheimer's disease,Parkinson's disease and dementia.However,the underlying mechanisms of these effects are still poorly understood.This article delves into three major categories of these substances:alkaloids,phenolic acid compounds,and terpenoid compounds.This article expounds on the health effects of the principal bioactive components in coffee from multiple angles,including immune regulation,microbiome modulation,and inflammation inhibition.This comprehensive review aims to provide a reference for the development and utilization of coffee's bioactive components,thereby contributing to the high-value utilization of coffee.

关 键 词：咖啡 生物活性 健康功效 咖啡因 绿原酸 

分 类 号：TS201.6[轻工技术与工程—食品科学]