A Decade of Research on Coffee as an Anticarcinogenic Beverage

Table 1

Compounds that increase or decrease during the coffee bean roasting process. The left column shows the most abundant compounds in green coffee that are lost during the roasting process, while the right column shows those that appear during the roasting process. The known bioactive compounds are marked in bold.

Coffee bean roasting process
Polysaccharide sugars and sugar metabolites	Sucrose [3, 19, 63–66], fructose [4, 19, 66], arabinos, galactose, glucose [4, 66], mannose, manitol, xylose, ribose [4]	Hydroxymethyl-furfural [3, 63, 64]
Proteins and amino acids	Asparagine [4, 19, 64], proline, glutamine, histidine, leucine, phenylalanine [19], alanine [4, 64]	Protein [66]
Lipids Fatty acids	Palmitic, stearic [4, 33], arachidic, linolenic, oleic, arachidic [4, 33]	(PUFA) n-6, MUFA+PUFA [33]
Polyphenols Chlorogenic acid (CGA)	1-FQA [66], 4-CoQA [66], 4-FQA [66, 67], 3-CQA, 5-CQA, 4-CQA 4, [64, 66, 67], 5-FQA [66, 67], 4,5-diCQA [67], 3,4-diCQA, 3,5-diCQA [66, 67]	3-CoQA, 3-FQA, 5-CoQA [66], chlorogenic lactones [4]
Organic acids	Citric, GABA, malic [64], quinic [4, 64], phenolic [4, 14, 19]	Gallic [12, 63], caffeic [4, 12, 63], acetic [63], formic, lactic [63, 64], syllo-quinic [64], nicotinic (Niacin and Vitamin B3) [3, 4, 64]
Other compounds	Caffeine [3, 4, 19, 64, 66], trigonelline [3, 4, 64], polyphenolic content [13, 48], choline [3, 64], cafestol, kahweol [68], fluoride [42]	γ-Quinide [4, 64], flavonoids [69], N-methylpyridinium [3], alkyl esters, shikimoyl esters [4], melanoidins [3, 4, 13]