Have you had your coffee? Have you ever tasted scented tea with coffee flowers?

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Coffee flowers can be divided into three main ingredients: pollen, nectar and petals.

Pollen is rich in proteins, amino acids, carbohydrates, saturated and unsaturated fats, flavonoids and carotenoids.

Nectar contains compounds of sugars (glucose, fructose and sucrose), amino acids, proteins, inorganic ions, alkaloids, lipids and organic acids.

In addition, petals and other parts contain large amounts of vitamins, minerals and antioxidants, which may have some value in preventing cardiovascular disease, cancer and diabetes.

And coffee flowers have a special smell, and their use as raw materials for food and beverages may bring unique flavor to the products.

Many scientific studies have focused on the negative biological effects of Maillard reaction. Protein melanin is thought to lead to a decrease in the nutritional value of foods. However, recent studies have shown that they have the properties of anti-free radical, anti-mutagenesis, antioxidation, antibacterial, anti-hypertension, anti-inflammation and anti-sugar, as well as the inhibition of matrix metalloproteinases. So it began to be considered as a functional food ingredient. The researchers suggest developing coffee flowers as a promising source of protein melanin for use in the food and beverage industries, such as instant tea, biological sugars, or other functional foods. Maybe there will be coffee scented tea, coffee flavored drinks and other products on the market in the future.