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邱明华, 张枝润, 李忠荣, 周琳, 储瑞, 刘接卿, 王卫华. 咖啡化学成分与健康[J]. 植物科学学报, 2014, 32(5): 540-550. DOI: 10.11913/PSJ.2095-0837.2014.50540
引用本文: 邱明华, 张枝润, 李忠荣, 周琳, 储瑞, 刘接卿, 王卫华. 咖啡化学成分与健康[J]. 植物科学学报, 2014, 32(5): 540-550. DOI: 10.11913/PSJ.2095-0837.2014.50540
QIU Ming-Hua, ZHANG Zhi-Run, LI Zhong-Rong, ZHOU Lin, CHU Rui, LIU Jie-Qing, WANG Wei-Hua. Review of Research on the Chemical Constituents and Bioactivities of Coffee[J]. Plant Science Journal, 2014, 32(5): 540-550. DOI: 10.11913/PSJ.2095-0837.2014.50540
Citation: QIU Ming-Hua, ZHANG Zhi-Run, LI Zhong-Rong, ZHOU Lin, CHU Rui, LIU Jie-Qing, WANG Wei-Hua. Review of Research on the Chemical Constituents and Bioactivities of Coffee[J]. Plant Science Journal, 2014, 32(5): 540-550. DOI: 10.11913/PSJ.2095-0837.2014.50540

咖啡化学成分与健康

Review of Research on the Chemical Constituents and Bioactivities of Coffee

  • 摘要: 咖啡数百年来一直作为功能饮料因而被称作第一饮品。咖啡的化学成分及其生物活性备受人们关注,本文仅对咖啡化学成分的特点及其一些主要成分的结构类型和生物活性、咖啡化学成分研究的新方法等进行了简要评论。

     

    Abstract: Coffee has been used as a functional drink for hundreds of years, and is considered as the first beverage. Due to its various chemical constituents and biological activities, coffee has attracted increasing scientific attention. In this paper, we review the latest research progress on the chemical structures of coffee and their bioactivities, as well as the technological methods used in the coffee research of chemical constituents.

     

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