ReviewFrontiers in nutrition2021
Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients.
Review in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed, 59 citations in OpenAlex.
- Visible Spectral, CIELAB and Putative Chromophore-Class Screening of Plant and Agro-Food Residue Extracts.Plants (Basel, Switzerland) · 2026Article
- Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.Food science & nutrition · 2026Article
- Spent Coffee Ground Extracts: A Sustainable Source of Antioxidant and Immunomodulatory Bioactives for Managing Lifestyle-Related Chronic Diseases.International journal of molecular sciences · 2026Review
- Effects of chlorogenic acid and total phenolic content of coffees on the color stability, surface roughness, and microhardness of resin composites.BMC oral health · 2026Article
- Phenome-wide associations of coffee intake in the human phenotype project.Metabolism: clinical and experimental · 2026Article
- Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption.International journal of molecular sciences · 2025Article
- Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Article
- An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds.Molecules (Basel, Switzerland) · 2025Article
- Spent Coffee Grounds as a Source of Chlorogenic Acid.Molecules (Basel, Switzerland) · 2025Review
- Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health.Frontiers in nutrition · 2025Review
- The Other Side of the Perfect Cup: Coffee-Derived Non-Polyphenols and Their Roles in Mitigating Factors Affecting the Pathogenesis of Type 2 Diabetes.International journal of molecular sciences · 2024Review
- Effect of Different Levels of Extruded Coffee (Animals : an open access journal from MDPI · 2024Article
- Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review.Food science & nutrition · 2024Review
- Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates.Antioxidants (Basel, Switzerland) · 2023Article
- Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity.Foods (Basel, Switzerland) · 2023Article
- Cytoprotection of ProbioticPolymers · 2023Article
- Review
- Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients.Foods (Basel, Switzerland) · 2022Article
- Modulatory Effect of Chlorogenic Acid and Coffee Extracts on Wnt/β-Catenin Pathway in Colorectal Cancer Cells.Nutrients · 2022Article
- Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet.Antioxidants (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.