Literature Review
Volume 16 Issue 3 - 2021
Coffee as a Potential Nutraceutical
Zhi Jue Kuan, Nabil Amir-Hamzah and Maurice HT Ling*
School of Applied Sciences, Temasek Polytechnic, Singapore
*Corresponding Author: Maurice HT Ling, School of Applied Sciences, Temasek Polytechnic, Singapore.
Received: February 02, 2021; Publised: February 27, 2021




Abstract

Global coffee production nearly doubled over the last decade, making coffee one of the most popular beverage in current society. However, recent consumer studies suggest concerns of potential health detriments from regular coffee consumption. Given its popularity, any health benefits or detriment can have substantial public health impact. Here, we examined several potential benefits and risks with regards to coffee drinking. Evidence is non-conclusive in several cases and warrants further studies. Despite so, there is likely more health benefits than harm, especially when moderation is applied. Hence, we are in the view that coffee is a potential nutraceutical when consumed in moderation and with adequate hydration.

 

Keywords: Coffee; Nutraceutical; Health Complications

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Citation: Maurice HT Ling., et al. “Coffee as a Potential Nutraceutical”. EC Nutrition 16.3 (2021): 57-65.

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