ArticleFood chemistry: X2025
Bioactive and neoformed compounds in coffee: Dietary intake and population exposure in Neiva, Colombia.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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Authors and funding
8 authors.
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Abstract
This study explored coffee consumption patterns and intake of beneficial and potentially harmful compounds among 725 residents of Neiva, Colombia, through a face-to-face survey. The investigation focused on bioactive compounds such as chlorogenic acids (CGAs), caffeine, as well as neoformed compounds (NFCs) created after roasting, including hydroxymethylfurfural (HMF), furfuryl alcohol (FFA), and acrylamide (AA). Concentrations of these compounds were measured in coffee beans and brewed coffee by liquid chromatography. The highest coffee intake was observed among individuals aged 50-62, (∼491.5 mL day
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