Coffee – between story and clinical studies. About coffee, cancer and gastrointestinal diseases

Daniela-Ligia Moşneagă
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Abstract

Coffee has a long way from cultivation to use, and a history of thousands of years. Its qualities were initially attributed to caffeine, but research has identified multiple bioactive compounds with health effects. Clinical studies seek answers to questions related to the effects on longevity, me­­ta­­bo­lism, cardiovascular, gastrointestinal, neuropsy­cho­­­lo­­­gi­cal and cancer diseases. Future research is needed to recommend consumption and optimal quantity for pre­­ven­­tive or curative purposes. This article reviews issues re­la­ted to the history of coffee, its processing, chemical com­po­si­tion, relationship with gastrointestinal diseases and an­ti­car­cinogenic effects.
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咖啡——介于故事和临床研究之间。关于咖啡,癌症和胃肠道疾病
咖啡从种植到使用经历了漫长的历程,有几千年的历史。它的品质最初被归因于咖啡因,但研究已经发现了多种具有健康作用的生物活性化合物。临床研究寻求与长寿、心血管疾病、胃肠道、神经心理疾病和癌症疾病有关的问题的答案。需要进一步的研究来推荐用于预防或治疗目的的消费和最佳量。本文综述了与咖啡的历史、加工、化学成分、与胃肠道疾病的关系以及抗癌作用有关的问题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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