by INBIO
One of the most popular beverages in the world, coffee has been consumed not only for energizing the body but also for its complex flavor profile (Wilson, 2020). The sensory appeal and stimulation derived from coffee beans are a complex mix of many bioactive compounds of interest to health enthusiasts and scientists alike (Hensrud, 2017). These are under research for potential health benefits: caffeine, chlorogenic acids, diterpenes, and melanoidin-normal quirks of the beverage that change it from a morning ritual to health-related research (Farias-Pereira et al., 2019).
The most common bioactive compounds in coffee include caffeine and chlorogenic acid, among others, whose various biological activities have already been identified (Stefanello, 2019). Of these, the most well-known compound is the stimulant caffeine; however, this compound is also responsible for antioxidant activity in the beverage. On the other hand, chlorogenic acid is said to be involved in weight control and glucose metabolism. These compounds, along with others derived from the coffee bean, may act synergistically to provide a variety of beneficial effects on human health, as seen by Liang and Kits 2014.
Recently, the focus has been directed towards the neuroprotective agents of coffee's bioactive compounds. Certain compounds in coffee may also play physiologically active roles as agents and could be protective against neurodegenerative disorders. This leads to a very interesting line of study in the face of global aging and the increasing quest for dietary modifiers of cognitive health (Socala et al., 2021).
At the Indonesia International Institute for Life Sciences, we have refined some structural bioinformatics methods for natural product-based bioactive compounds from plants (Victoria et al., 2023). By using that pipeline, we annotate some of the bioactive compounds of coffee for stroke remedy and found a few promising lead compounds such as Dehydrokahweol and 4,5-Di-O-Caffeoylquinic acid by Rubani and Parikesit (2024). The pipeline was developed with two major sections: molecular docking and dynamics, according to Wicakson and Parikesit (2023). These two techniques form the basis of structural bioinformatics in curated annotation of bioactive compounds from coffee. While the putative health benefits of the bioactive compounds in coffee sound promising, they form part of a larger, much more complex nutritional picture.
People's health effects are very differential due to genetic background, lifestyle, and even the preparation method of coffee. Hence, though coffee is health-friendly, it should be taken under the parameters of a balanced diet and healthy living. This suggests that the active components in coffee beans could be further explored as a very exciting opportunity for future health supplements (Makiso et al., 2024).
As research furthers the understanding of these compounds' multifaceted role in health and disease prevention, coffee lovers may find other reasons to savor their next cup. However, such findings are best approached with a balanced perspective to realize that, like any food item or beverage, it forms only one piece of the puzzle of nutritional health.
Reference:
Farias-Pereira, R., Park, C. S., & Park, Y. (2019). Mechanisms of action of coffee bioactive components on lipid metabolism. Food Science and Biotechnology, 28(5), 1287. https://doi.org/10.1007/S10068-019-00662-0
Hensrud, D. M. D. (2017). Coffee and health: What does the research say? - Mayo Clinic. Mayo Clinic. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/coffee-and-health/faq-20058339
Liang, N., & Kitts, D. D. (2014). Antioxidant property of coffee components: Assessment of methods that define mechanism of action. In Molecules (Vol. 19, Issue 11). https://doi.org/10.3390/molecules191119180
Makiso, M. U., Tola, Y. B., Ogah, O., & Endale, F. L. (2024). A review of bioactive compounds in coffee and their role in lowering the risk of major public health consequences. In Food Science and Nutrition (Vol. 12, Issue 2). https://doi.org/10.1002/fsn3.3848
Rubani, M., & Parikesit, A. A. (2024). Molecular Simulation of Coffee Beans' Natural Products as Lead Compounds for Stroke Remedy. Engineering Headway, 6, 145–155. https://www.scientific.net/Paper/Preview/601490
Socala, K., Szopa, A., Serefko, A., Poleszak, E., & Wlaz, P. (2021). Neuroprotective Effects of Coffee Bioactive Compounds: A Review. International Journal of Molecular Sciences, 22(1), 1–64. https://doi.org/10.3390/IJMS22010107
Stefanello, N., Spanevello, R. M., Passamonti, S., Porciúncula, L., Bonan, C. D., Olabiyi, A. A., Teixeira da Rocha, J. B., Assmann, C. E., Morsch, V. M., & Schetinger, M. R. C. (2019). Coffee, caffeine, chlorogenic acid, and the purinergic system. Food and Chemical Toxicology, 123, 298–313. https://doi.org/10.1016/J.FCT.2018.10.005
Victoria, S. A., Pramanda, I. T., & Parikesit, A. A. (2023). In Silico Study of Alkaloid Compounds with Computational Approach for Selection of Drug Leads for COVID-19. Coronaviruses, 04. https://doi.org/10.2174/2666796704666230823164137
Wicaksono, A., & Parikesit, A. A. (2023). Molecular Docking and Dynamics of SARS-CoV-2 Programmed Ribosomal Frameshifting RNA and Ligands for RNA-Targeting Alkaloids Prospecting. HAYATI Journal of Biosciences, 30(6), 1025–1035. https://doi.org/10.4308/HJB.30.6.1025-1035
Willson, C. (2020). Comments to the Editor Re: Papukashvili et al. <i>Nutrients</i> 2020, <i>12</i>, 184. Nutrients, 12(7), 1965.
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