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The influence of beverage composition on delivery of phenolic compounds from coffee and tea.
Physiol Behav. 2010 Apr 26; 100(1):33-41.PB

Abstract

Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits.

Authors+Show Affiliations

Department of Food Science, and Department of Foods & Nutrition, Ingestive Behavior Research Center, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47906, United States. mferruzz@purdue.edu

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

20138903

Citation

Ferruzzi, Mario G.. "The Influence of Beverage Composition On Delivery of Phenolic Compounds From Coffee and Tea." Physiology & Behavior, vol. 100, no. 1, 2010, pp. 33-41.
Ferruzzi MG. The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiol Behav. 2010;100(1):33-41.
Ferruzzi, M. G. (2010). The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiology & Behavior, 100(1), 33-41. https://doi.org/10.1016/j.physbeh.2010.01.035
Ferruzzi MG. The Influence of Beverage Composition On Delivery of Phenolic Compounds From Coffee and Tea. Physiol Behav. 2010 Apr 26;100(1):33-41. PubMed PMID: 20138903.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The influence of beverage composition on delivery of phenolic compounds from coffee and tea. A1 - Ferruzzi,Mario G, Y1 - 2010/02/06/ PY - 2009/10/21/received PY - 2010/01/26/revised PY - 2010/01/30/accepted PY - 2010/2/9/entrez PY - 2010/2/9/pubmed PY - 2010/7/2/medline SP - 33 EP - 41 JF - Physiology & behavior JO - Physiol Behav VL - 100 IS - 1 N2 - Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits. SN - 1873-507X UR - https://www.unboundmedicine.com/medline/citation/20138903/The_influence_of_beverage_composition_on_delivery_of_phenolic_compounds_from_coffee_and_tea_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0031-9384(10)00058-2 DB - PRIME DP - Unbound Medicine ER -