Chapter 21 - Derivatives of atractyligenin in coffee

Roman Lang

doi:10.1016/B978-0-443-13868-3.00061-2

Chapter 21 - Derivatives of atractyligenin in coffee

Roman Lang^* (First Author)

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Glycosides of the diterpenoid carboxyatractyligenin are naturally occurring constituents of raw Arabica coffee. During coffee roasting, heat-induced decarboxylation forms the respective atractyligenin derivatives, which are extracted during coffee brewing and ingested with the brew. We here review the structures reported in raw and roasted coffee, respectively, and discuss published analytical data, bioactivity, and metabolite formation.

Original language	Undefined/Unknown
Title of host publication	Coffee in Health and Disease Prevention (Second Edition)
Editors	Victor R. Preedy, Vinood B. Patel
Publisher	Academic Press Inc.
Chapter	21
Pages	231-237
Number of pages	7
Edition	Second Edition
ISBN (Print)	978-0-443-13868-3
DOIs	https://doi.org/10.1016/B978-0-443-13868-3.00061-2
State	Published - 2025

Keywords

Bioactivity
Diterpene glycosides
Formation of metabolites
Quantitative analysis
Structure elucidation

Access to Document

10.1016/B978-0-443-13868-3.00061-2

https://www.sciencedirect.com/science/article/pii/B9780443138683000612

7 Article

Pharmacokinetics of primary atractyligenin metabolites after coffee consumption
Lang, R. (First Author), Haas, M. (Co-Author), Danzer, B. (Co-Author), Somoza, V. (Co-Author) & Skurk, T., May 2025, In: Journal of Nutritional Biochemistry. 139, 109869.
Research output: Contribution to journal › Article › peer-review

Open Access
2 Scopus citations
UHPLC-MS/MS quantification of atractyligenin glycosides in Arabica coffee and coffee brew
Bichlmaier, C. (Shared First Author), Firus, F. N. (Shared First Author), Fröhlich, S. M. (Co-Author), Graßl, A. (Co-Author) & Lang, R. (Last Author), Jun 2025, In: Journal of Food Composition and Analysis. 142, 107432.
Research output: Contribution to journal › Article › peer-review

Open Access
Consumption of Roasted Coffee Leads to Conjugated Metabolites of Atractyligenin in Human Plasma
Lang, R. (First Author), Czech, C. (Co-Author), Haas, M. (Co-Author) & Skurk, T. (Co-Author), 13 Dec 2023, In: Journal of Agricultural and Food Chemistry. 71, 49, p. 19516-19522 7 p.
Research output: Contribution to journal › Article › peer-review

Open Access
3 Scopus citations

Cite this

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title = "Chapter 21 - Derivatives of atractyligenin in coffee",

abstract = "Glycosides of the diterpenoid carboxyatractyligenin are naturally occurring constituents of raw Arabica coffee. During coffee roasting, heat-induced decarboxylation forms the respective atractyligenin derivatives, which are extracted during coffee brewing and ingested with the brew. We here review the structures reported in raw and roasted coffee, respectively, and discuss published analytical data, bioactivity, and metabolite formation.",

keywords = "Bioactivity, Diterpene glycosides, Formation of metabolites, Quantitative analysis, Structure elucidation",

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year = "2025",

doi = "10.1016/B978-0-443-13868-3.00061-2",

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AB - Glycosides of the diterpenoid carboxyatractyligenin are naturally occurring constituents of raw Arabica coffee. During coffee roasting, heat-induced decarboxylation forms the respective atractyligenin derivatives, which are extracted during coffee brewing and ingested with the brew. We here review the structures reported in raw and roasted coffee, respectively, and discuss published analytical data, bioactivity, and metabolite formation.

KW - Bioactivity

KW - Diterpene glycosides

KW - Formation of metabolites

KW - Quantitative analysis

KW - Structure elucidation

U2 - 10.1016/B978-0-443-13868-3.00061-2

DO - 10.1016/B978-0-443-13868-3.00061-2

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BT - Coffee in Health and Disease Prevention (Second Edition)

A2 - Preedy, Victor R.

A2 - Patel, Vinood B.

PB - Academic Press Inc.

ER -

Chapter 21 - Derivatives of atractyligenin in coffee

Abstract

Keywords

Access to Document

Research output

Pharmacokinetics of primary atractyligenin metabolites after coffee consumption

UHPLC-MS/MS quantification of atractyligenin glycosides in Arabica coffee and coffee brew

Consumption of Roasted Coffee Leads to Conjugated Metabolites of Atractyligenin in Human Plasma

Cite this