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Káva jako funkční potravina
 Rokosová, Kateřina
The bachelor's thesis "Coffee as Functional Food" deals with characteristics of coffee as the most consumed drink in the world. It describes the technological process of coffee beans from the harvest to the final product. The next part of the thesis explains the chemical structure of the beans and the biologically active substances that are found in coffee, such as chlorogenic acid, flavonoids, caffeic acid, ferulic acid, trigonelline and most importantly caffeine. Due to its antioxidant properties and other substances beneficial for our bodies, we classify these compounds into those that have positive effect on the human organism. In the last part, I follow up on the influence of these substances on serious diseases that they could protect humans from. Thanks to many biologically active substances, coffee could belong to a potential candidate for the status of functional food.
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