Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis
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1
Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
2
High Performance Research Group in Physiopathology and Pharmacology of the Digestive System NeuGut-URJC, Department of Basic Health Sciences, Faculty of Health Sciences, Campus de Alcorcón, Universidad Rey Juan Carlos (URJC), Avda. de Atenas s/n, 28022 Madrid, Spain
3
Associated Unit to Institute of Medicinal Chemistry (Unidad Asociada I+D+i del Instituto de Química Médica, IQM), Spanish National Research Council (Consejo Superior de Investigaciones Científicas, CSIC), 28006 Madrid, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2021, 13(1), 88; https://doi.org/10.3390/nu13010088
Received: 9 December 2020 / Revised: 23 December 2020 / Accepted: 25 December 2020 / Published: 29 December 2020
(This article belongs to the Special Issue Coffee and Caffeine Consumption for Human Health)
Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a complex mixture of thousands of bioactive compounds, and some of them have numerous potential health-promoting properties that have been extensively studied in the cardiovascular and central nervous systems, with relatively much less attention given to other body systems, such as the gastrointestinal tract and its particular connection with the brain, known as the brain–gut axis. This narrative review provides an overview of the effect of coffee brew; its by-products; and its components on the gastrointestinal mucosa (mainly involved in permeability, secretion, and proliferation), the neural and non-neural components of the gut wall responsible for its motor function, and the brain–gut axis. Despite in vitro, in vivo, and epidemiological studies having shown that coffee may exert multiple effects on the digestive tract, including antioxidant, anti-inflammatory, and antiproliferative effects on the mucosa, and pro-motility effects on the external muscle layers, much is still surprisingly unknown. Further studies are needed to understand the mechanisms of action of certain health-promoting properties of coffee on the gastrointestinal tract and to transfer this knowledge to the industry to develop functional foods to improve the gastrointestinal and brain–gut axis health.
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Keywords:
brain–gut axis; caffeine; coffee; coffee by-products; dietary fiber; enteric; gastrointestinal; melanoidins; mucosa; myenteric
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Iriondo-DeHond, A.; Uranga, J.A.; del Castillo, M.D.; Abalo, R. Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis. Nutrients 2021, 13, 88. https://doi.org/10.3390/nu13010088
AMA Style
Iriondo-DeHond A, Uranga JA, del Castillo MD, Abalo R. Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis. Nutrients. 2021; 13(1):88. https://doi.org/10.3390/nu13010088
Chicago/Turabian StyleIriondo-DeHond, Amaia; Uranga, José A.; del Castillo, Maria D.; Abalo, Raquel. 2021. "Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis" Nutrients 13, no. 1: 88. https://doi.org/10.3390/nu13010088
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