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Neuroprotective Effects of Coffee Bioactive Compounds: A Review

Department of Animal Physiology and Pharmacology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
Laboratory of Preclinical Testing, Chair and Department of Applied and Social Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2021, 22(1), 107;
Received: 10 November 2020 / Revised: 18 December 2020 / Accepted: 22 December 2020 / Published: 24 December 2020
(This article belongs to the Special Issue Natural Products and Neuroprotection 2.0)
Coffee is one of the most widely consumed beverages worldwide. It is usually identified as a stimulant because of a high content of caffeine. However, caffeine is not the only coffee bioactive component. The coffee beverage is in fact a mixture of a number of bioactive compounds such as polyphenols, especially chlorogenic acids (in green beans) and caffeic acid (in roasted coffee beans), alkaloids (caffeine and trigonelline), and the diterpenes (cafestol and kahweol). Extensive research shows that coffee consumption appears to have beneficial effects on human health. Regular coffee intake may protect from many chronic disorders, including cardiovascular disease, type 2 diabetes, obesity, and some types of cancer. Importantly, coffee consumption seems to be also correlated with a decreased risk of developing some neurodegenerative conditions such as Alzheimer’s disease, Parkinson’s disease, and dementia. Regular coffee intake may also reduce the risk of stroke. The mechanism underlying these effects is, however, still poorly understood. This review summarizes the current knowledge on the neuroprotective potential of the main bioactive coffee components, i.e., caffeine, chlorogenic acid, caffeic acid, trigonelline, kahweol, and cafestol. Data from both in vitro and in vivo preclinical experiments, including their potential therapeutic applications, are reviewed and discussed. Epidemiological studies and clinical reports on this matter are also described. Moreover, potential molecular mechanism(s) by which coffee bioactive components may provide neuroprotection are reviewed. View Full-Text
Keywords: coffee consumption; caffeine; chlorogenic acid; caffeic acid; trigonelline; neuroprotection; Alzheimer’s disease; Parkinson’s disease; stroke coffee consumption; caffeine; chlorogenic acid; caffeic acid; trigonelline; neuroprotection; Alzheimer’s disease; Parkinson’s disease; stroke
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MDPI and ACS Style

Socała, K.; Szopa, A.; Serefko, A.; Poleszak, E.; Wlaź, P. Neuroprotective Effects of Coffee Bioactive Compounds: A Review. Int. J. Mol. Sci. 2021, 22, 107.

AMA Style

Socała K, Szopa A, Serefko A, Poleszak E, Wlaź P. Neuroprotective Effects of Coffee Bioactive Compounds: A Review. International Journal of Molecular Sciences. 2021; 22(1):107.

Chicago/Turabian Style

Socała, Katarzyna, Aleksandra Szopa, Anna Serefko, Ewa Poleszak, and Piotr Wlaź. 2021. "Neuroprotective Effects of Coffee Bioactive Compounds: A Review" International Journal of Molecular Sciences 22, no. 1: 107.

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