In this brief systematic review, we will discuss the key components in coffee that have a significant role in prevention of various liver diseases. The main components are chlorogenic acid (CGA), trigonelline, diterpenes kahweol, cafestol, 16-O-methylcafestol , melanoidins and caffeine. There are very few retrospective or prospective studies done to evaluate the association between coffee and liver. Most of the studies have been done on mice and rats at molecular level. These studies give us very extensive and in depth reviews of the mechanism by which coffee and its components help prevent liver diseases.
Paper No:
3818
