Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review.

This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities.

Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees.

, originated in Ethiopia, is considered a quality bean for its high sensory qualities, and has a special price in the world coffee market. The country is a pool of genetic diversity for Arabica coffee, and coffee from different regions has a distinct flavor profile. Their exceptional quality is attributed to their genetic diversity, favorable environmental conditions, and agroforestry-based production system.

Phenolic compounds in Rosaceae fruit and nut crops.

The demand for new fruit cultivars with high levels of phytochemicals, in particular phenolic compounds, has received increasing attention from biochemists, pharmaceutical companies, plant breeders, and the general public due to their health benefits. This review focuses on the economically important Rosaceae, which contains varying proportions and concentrations of these compounds. The paper discusses the common phenolics in the Rosaceae including phenolic acids, flavonols, flavanols, anthocyanins, and dihydrochalcones.