ВИКОРИСТАННЯ КАВОВОЇ ГУЩІ У ТЕХНОЛОГІЯХ ФУНКЦІОНАЛЬНИХ ПРОДУКТІВ ХАРЧУВАННЯ ТА ЇЇ ВПЛИВ НА ЗДОРОВ’Я ЛЮДИНИ
DOI:
https://doi.org/10.31548/humanhealth.3.2025.80Ключові слова:
біологічно активні сполуки, терапевтичні ефекти, лікувально-профілактичний вплив, система життєзабезпечення людини, харчова цінністьАнотація
Відпрацьована кавова гуща (Spent coffee grounds – SCG) у всьому світі утворюються щорічно в обсязі близько 6×106 т. На кожний 1 г меленої кави припадає 0,91 г SCG, які містять велику кількість біологічно активних сполук, та мають великий потенціал для широкого застосування в технологіях продуктів функціонального призначення та потенційну користь для здоров'я людини.
Мета дослідження – аналіз та узагальнення інформації про SCG в технологіях продуктів функціонального призначення та вплив на здоров’я людини. Методи дослідження: аналітичні та стандартні загальноприйняті: монографічний, аналіз та синтез, класифікаційний.
SCG є ефективною харчовою добавкою в хлібобулочних виробах, печиві, тортах, мюслі, приправах для барбекю, десертах та у виробництві напоїв.
Серед основних сполук SCG є хлорогенова кислота (CGA) (профілактики хронічних метаболічних захворювань; регулювання артеріального тиску та серцево-судинної системи; підвищення рівня глюкози при порушенні толерантності до глюкози; зниження маси тіла; зменшення накопичення жиру в печінці та зниження рівня ліпідів у крові; зменшення кількості вісцерального жиру; кофеїн (покращення когнитивного здоров'я, покращення результатів при вікових когнітивних порушеннях; покращення пам'яті і когнітивних здібностей; тригонелін (покращення специфічної функції нейронів; поліпшення пам'яті у пацієнтів із хворобою Альцгеймера; уповільнення окислювального стресу і запалення в головному мозку); меланоїдини (антиоксидантна активність; антибактеріальна активність; активація інших генопротекторних механізмів; ферментація кишкових бактерій, активація антиоксидантних шляхів та модуляція популяції кишкових бактерій); кафестол та кахвеол (здатність пригнічувати активність, міграцію та проліферацію ракових клітин).
Таким чином, використання SCG у технологіях харчових продуктів дозволяє виробляти продукти функціонального призначення з певними позитивними терапевтичними ефектами та сприяє покращенню здоров’я людини.
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