COLON CANCER TREATMENT BY THE COFFEE
Linda Geevarghese*, Mary Jacob, Mariya Mathew, Jiju V. and Elessy Abraham
For several years the physiological effects of coffee have been focused on its many physiological properties disregarding the hundreds of bioactive coffee components, such as mainly caffeine and many others like polyphenols, melanoidins, carbohydrates, diterpenes, etc. Mainly the antioxidant and anti-inflammatory property of caffeine lowers the risk of colon cancer, the third most common cancer worldwide. In this frame, this paper reviews the roles of coffee lowering the risk of colon cancer development. Taken together all studies indicated that not only the properties of caffeine in coffee lowering cancer risk but also is due to their in vivo metabolism and composition such as polyphenol content like chlorogenic, caffeic, ferulic, cumaric acids and diterpenes, melanoidins and functions where discussed in the article. In fact, with most studies are talking about two or more cup of coffee a day.
Keywords: chlorogenic, caffeic, ferulic, cumaric acids and diterpenes.
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