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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 94

Biological Effects of Coffee Melanoidins

José A. Rufián-Henares,  and Silvia Pastoriza     Department of Nutrition & Food Sciences, School of Pharmacy, University of Granada, Campus Cartuja S/N, Granada, Spain

Abstract

Coffee melanoidins are brownish high-molecular-weight compounds produced during coffee roasting. There are a plethora of fractions with different chemical composition–structure and probably different biological effects behind the term “coffee melanoidins.” Such biological activities include antioxidant, antimicrobial, antihypertensive, prebiotic, chelating, or even detoxifying activities. These biological properties could even increase the shelf life of foods by decreasing lipid oxidation or avoiding the overgrowth of pathogen ...

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