Displaying items by tag: phenols

Everyday over 2.25 billion cups cups of coffee are consumed globally in both producing and consuming countries. Quite impressive, but have you ever wondered what exactly is in your cup of coffee? 

Last month we briefly discussed the role of chlorogenic acid (CGA) and its decomposition during roasting. This month we’ll focus in a bit more on CGA’s secondary compounds and introduce citric acid in an effort to understand its affect on overall quality.

There are large number of studies both in vitro and in vivo that have demonstrated the beneficial effects of diets rich in fruits, vegetables and beverages. These positive effects are attributed in part to phenolic compounds.