Coffee by-products (pulp/husks, silverskin, and spent coffee grounds) exhibit similar phytochemistry and health benefits to coffee. They are also rich in dietary fiber, carbohydrates, phenolic compounds, and caffeine, which vary depending on the beverage processing, roasting, and preparation methods. This review article, led by the University of Illinois Urbana-Champaign, explains the bioactive compounds of coffee and its by-products and suggests their unique applicability as functional food bev
Do Industrial Byproducts of Coffee Have Health Benefits? New Review Article Counts the Ways
