Resumen

HERNANDEZ-AYALA, Luis Felipe et al. Molecular Insights on Coffee Components as Chemical Antioxidants. J. Mex. Chem. Soc [online]. 2024, vol.68, n.4, pp.888-969.  Epub 03-Mar-2025. ISSN 1870-249X.  https://doi.org/10.29356/jmcs.v68i4.2238.

Coffee is not only a delicious beverage but also an important dietary source of natural antioxidants. We live in a world where it is impossible to avoid pollution, stress, food additives, radiation, and other sources of oxidants that eventually lead to severe health disorders. Fortunately, there are chemicals in our diet that counteract the hazards posed by the reactive species that trigger oxidative stress. They are usually referred to as antioxidants; some of them can be versatile compounds that exert such a role in many ways. This review summarizes, from a chemical point of view, the antioxidant effects of relevant molecules found in coffee. Their mechanisms of action, trends in activity, and the influence of media and pH in aqueous solutions, are analyzed. Structure-activity relationships are discussed, and the protective roles of these compounds are examined. A particular section is devoted to derivatives of some coffee components, and another one to their bioactivity. The data used in the analysis come from theoretical and computational protocols, which have been proven to be very useful in this context. Hopefully, the information provided here will pro-mote further investigations into the amazing chemistry contained in our morning coffee cup.

Palabras llave : Free radicals; scavengers; reaction mechanisms; kinetics; trends in activity; coffee components.

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