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Publication
Potenciais benefícios para a saúde de compostos fenólicos do café
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Advisor(s)
Abstract(s)
Nosso quotidiano é muito comum o consumo de café. Uma bica sem açúcar contém, além de cafeína, teores residuais de amido, proteínas e gordura, vitaminas, nomeadamente niacina, e sais minerais como potássio, fósforo, magnésio, cálcio e sódio.
O café é largamente produzido em países tropicais, nomeadamente nos países de expressão portuguesa Brasil, maior produtor mundial, e Angola.
Os constituintes do café responsáveis pelas suas características são macronutrientes, micronutrientes e compostos fenólicos, entre outros.
Este trabalho monográfico propõe uma revisão do estado de arte sobre os potenciais benefícios para a saúde de compostos fenólicos do café. Foi realizada a pesquisa de artigos científicos na PubMed.
Entre os estudos considerados estão ensaios clínicos randomizados controlados que sugerem a existência de potenciais efeitos benéficos destes polifenóis do café e dos seus metabolitos na saúde humana, incluindo efeitos cardiovasculares, metabólicos e cognitivos.
As evidências disponíveis atribuem os efeitos fisiológicos protetores do café principalmente a ácidos clorogénicos e seus metabolitos. Estas evidências referem-se à ingestão de café com concentrações em ácidos clorogénicos elevadas, nomeadamente resultado de fortificação.
In our daily life it is very common to consume coffee. A sugar-free espresso contains, in addition to caffeine, residual levels of starch, proteins and fat, vitamins, namely niacin, and mineral salts such as potassium, phosphorus, magnesium, calcium and sodium. Coffee is largely produced in tropical countries, namely in Portuguese-speaking countries as Brazil, the world's largest producer, and Angola. The coffee constituents responsible for its characteristics are macronutrients, micronutrients and phenolic compounds, among others. This monographic work proposes a state-of-the-art review of the potential health benefits of phenolic compounds in coffee. Scientific articles were searched at PubMed. Among the studies considered are randomized controlled clinical trials that show the existence of beneficial effects of these coffee polyphenols and their metabolites on human health, including cardiovascular, metabolic and cognitive effects. Available evidence attributes the protective physiological effects of coffee mainly to chlorogenic acids and their metabolites. These evidences refer to the ingestion of coffee with high concentrations of chlorogenic acids, namely as result of fortification.
In our daily life it is very common to consume coffee. A sugar-free espresso contains, in addition to caffeine, residual levels of starch, proteins and fat, vitamins, namely niacin, and mineral salts such as potassium, phosphorus, magnesium, calcium and sodium. Coffee is largely produced in tropical countries, namely in Portuguese-speaking countries as Brazil, the world's largest producer, and Angola. The coffee constituents responsible for its characteristics are macronutrients, micronutrients and phenolic compounds, among others. This monographic work proposes a state-of-the-art review of the potential health benefits of phenolic compounds in coffee. Scientific articles were searched at PubMed. Among the studies considered are randomized controlled clinical trials that show the existence of beneficial effects of these coffee polyphenols and their metabolites on human health, including cardiovascular, metabolic and cognitive effects. Available evidence attributes the protective physiological effects of coffee mainly to chlorogenic acids and their metabolites. These evidences refer to the ingestion of coffee with high concentrations of chlorogenic acids, namely as result of fortification.
Description
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Keywords
Café Compostos fenólicos Efeitos benéficos Riscos de saúde