Quantitative studies on roast kinetics for bioactives in coffee.

Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P < 0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P < 0.001, two tailed).

Bioappearance and pharmacokinetics of bioactives upon coffee consumption.

Habitual consumption of medium amounts of coffee over the whole life-span is hypothesized to reduce the risk to develop diabetes type 2 (DM2) and Alzheimer's disease (AD). To identify putative bioactive coffee-derived metabolites, first, pooled urine from coffee drinkers and non-coffee drinkers were screened by UPLC-HDMS. After statistical data analysis, trigonelline, dimethylxanthines and monomethylxanthines, and ferulic acid conjugates were identified as the major metabolites found after coffee consumption.