USE OF SPENT COFFEE GROUNDS IN THE TECHNOLOGIES OF FUNCTIONAL FOOD PRODUCTS AND ITS EFFECT ON HUMAN HEALTH

Spent coffee grounds (SCG) are generated worldwide annually in an amount of about 6×106 tons. For every 1 g of ground coffee, there are 0.91 g of SCG, which contain a large number of biologically active compounds and have great potential for widespread use in functional food technologies and potential benefits for human health. The purpose of the study is to analyze and summarize information about SCG in functional food technologies and the impact on human health. Research methods: analytical and standard generally accepted: monographic, analysis and synthesis, classification. SCG is an effective food additive in bakery products, cookies, cakes, muesli, barbecue seasonings and desserts. in the production of beverages. Among the main compounds of SCG are chlorogenic acid (CGA) (prevention of chronic metabolic diseases; regulation of blood pressure and cardiovascular system; increase in glucose levels in impaired glucose tolerance; reduction of body weight; reduction of fat accumulation in the liver and reduction of lipid levels in the blood; reduction of visceral fat); caffeine (improvement of cognitive health, improvement of outcomes in age-related cognitive impairment; improvement of memory and cognitive abilities; trigonelline (improvement of specific neuronal function; improvement of memory in patients with Alzheimer's disease; slowing down of oxidative stress and inflammation in the brain); melanoidins (antioxidant activity; antibacterial activity; activation of other genoprotective mechanisms; fermentation of intestinal bacteria, activation of antioxidant pathways and modulation of the population of intestinal bacteria); cafestol and kahweol (ability to inhibit the activity, migration and proliferation of cancer cells) cells). Thus, the use of SCG in food technology allows the production of functional products with certain positive therapeutic effects and contributes to the improvement of human health.