咖啡中多酚化合物的研究进展
Research Progress on Polyphenolic Compounds in Coffee
DOI: 10.12677/hjfns.2025.145067, PDF,   
作者: 尹小明*：大闽食品(漳州)有限公司，福建 漳州；上海交通大学药学院，上海；上海吉罗恩生物科技有限公司，上海；张 玺, 高艺航, 阮文浩：大闽食品(漳州)有限公司，福建 漳州；上海吉罗恩生物科技有限公司，上海；福建省饮料用植物提取技术企业重点实验室，福建 漳州；黄清坤：大闽食品(漳州)有限公司，福建 漳州；福建省饮料用植物提取技术企业重点实验室，福建 漳州
关键词: 咖啡；咖啡多酚；绿咖啡豆；绿原酸；咖啡功能；Coffee； Coffee Polyphenols； Green Coffee Beans； Chlorogenic Acid； Functions of Coffee
摘要: 咖啡是全球最受欢迎的饮品之一，富含多酚类化合物，这些成分在赋予咖啡独特风味的同时，也在其潜在的健康效益中发挥关键作用。近年来，随着公众对咖啡健康价值关注的提升，关于咖啡多酚及其功能的研究日益增多。本文综述了咖啡中主要多酚化合物的种类、含量及其生物活性，重点探讨其在抗氧化、抗炎、抗癌、心血管保护和神经保护等方面的研究进展及潜在机制。
Abstract: Coffee is one of the most widely consumed beverages worldwide and contains abundant polyphenolic compounds that not only impart its characteristic flavor but also underlie its potential health benefits. In recent years, driven by growing public interest in coffee’s health‐promoting properties, a wealth of studies has explored the types and functions of coffee polyphenols. This review summarizes the major polyphenolic constituents of coffee, their concentrations, and biological activities, with a particular focus on recent advances in their antioxidant, anti‑inflammatory, anticancer, cardioprotective, and neuroprotective effects and the potential mechanisms involved.
文章引用：尹小明, 张玺, 高艺航, 阮文浩, 黄清坤. 咖啡中多酚化合物的研究进展[J]. 食品与营养科学, 2025, 14(5): 613-621. https://doi.org/10.12677/hjfns.2025.145067

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