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Impact of coffee components on inflammatory markers: A review
Abstract
This review evaluates coffee constituents in order to determine their influence on the inflammation process. Coffee is a common beverage that contains multiple substances that impact inflammatory markers. The caffeine, chlorogenic acid (CGA), cafestol, trigonelline, and kahweol found in coffee are thought to have significant potential as antioxidants and free radical scavengers. Experimental animal studies indicated reduction of tumour necrosis factor alpha (TNF-α), interleukin-1B (IL-1B), and monocyte chemoattractant protein-1 (MCP-1) with coffee consumption. Human studies presented mixed results. At this point, coffee shows some promise against the inflammatory response. More research with controlled, double-blinded studies in humans must be conducted before practitioners advise patients to utilize the beverage as a prophylaxis against inflammation.
... Coffee compounds can decrease chronic inflammation and, therefore, protect against DNA degradation, consequently decreasing the risk of disease [46]. The Wistar rats A medium roast of Coffea arabica (+) SOD, CAT, and GPx [36] Wistar rats Green Coffea arabica (-) Lipid peroxidation (+) GSH, SOD, CAT, and GR [35] Wistar rats Green Coffea canephora and caffeine (-) Carrageenan-induced paw oedema (Pergolizzi et al. 2018) Wistar rats Green Coffea arabica (-) IL-1β, TNF-α, and Nos2 (-) Interstitial inflammation index [47] Humanized SHBG transgenic mice Caffeine (+) Hepatic SHBG production (-) Akt phosphorylation [77] Cross-sectional clinical trial Caffeinated beverages Coffee consumption positively associated with SHBG concentration [78] Prospective clinical trial Caffeinated and decaffeinated coffee (-) CRP, IL-6, and TNFR-2 (+) Adiponectin and SHBG (-) Estrone (+) Testosterone (-) C-peptide and IGFBP-3 [50] Prospective clinical trial Coffee intake (-) Urinary 8-OHdG (-) Ferritin [61] Prospective clinical trial Coffee intake (+) AhR (+) CYP1A1/A2 [65] Intervention clinical trial Green and roasted Coffea arabica blend (-) Spontaneous DNA strand breaks ( [57]; 2014; 2011) ...
... As a result, COX is suppressed, causing a reduction of IL-6 and IL-8 and TNF-α release [28,34]. Great CGA concentration represses IL-1B mRNA, provoking considerably less cell adhesion and inflammation [46]. ...
... Kahweol also decreases iNOS in rats' carrageenan paw oedema. During roasting, trigonelline is fractionated in nicotinic acid, which is a promising anti-inflammatory agent, as it diminishes MCP-1 and enhances adiponectin in adipocytes infused with TNF-α [46]. ...
Prostate cancer (PCa) is one of the most common types of cancer among men, and coffee is associated with a reduced risk of developing PCa. Therefore, we aim to review possible coffee molecular mechanisms that contribute to PCa prevention. Coffee has an important antioxidant capacity that reduces oxidative stress, leading to a reduced mutation in cells. Beyond direct antioxidant activity, coffee stimulates phase II enzymatic activity, which is related to the detoxification of reactive metabolites. The anti-inflammatory effects of coffee reduce tissue damage related to PCa development. Coffee induces autophagy, regulates the NF-κB pathway, and reduces the expression of iNOS and inflammatory mediators, such as TNF-α, IL-6, IL-8, and CRP. Also, coffee modulates transcriptional factors and pathways. It has been shown that coffee increases testosterone and reduces sex hormone-binding globulin, estrogen, and prostate-specific antigen. Coffee also enhances insulin resistance and glucose metabolism. All these effects may contribute to protection against PCa development.
... Its consumption in Europe has been increasing, and currently it averages around 4.1 kg/person/year. The highest intake of coffee per capita has been observed in Finland (12 kg/year) [1]. Coffee contains many substances that affect the human body, which include polyphenols, among them caffeine, caffeic acid, trigonelline, chlorogenic acid, and diterpenes such as cafestol and kahweol [1]. ...
... The highest intake of coffee per capita has been observed in Finland (12 kg/year) [1]. Coffee contains many substances that affect the human body, which include polyphenols, among them caffeine, caffeic acid, trigonelline, chlorogenic acid, and diterpenes such as cafestol and kahweol [1]. Several research teams have demonstrated the anti-inflammatory and anticarcinogenic potential of these components [1]. ...
... Coffee contains many substances that affect the human body, which include polyphenols, among them caffeine, caffeic acid, trigonelline, chlorogenic acid, and diterpenes such as cafestol and kahweol [1]. Several research teams have demonstrated the anti-inflammatory and anticarcinogenic potential of these components [1]. Additionally, in many observational studies, coffee consumption has been associated with a reduced risk of several types of cancer [2], diabetes mellitus type 2, ischemic stroke, Alzheimer's disease, and Parkinson's disease [3]. ...
Coffee is one of the most popular beverages worldwide. Coffee contains bioactive compounds that affect the human body such as caffeine, caffeic acid, chlorogenic acids, trigonelline, diterpenes, and melanoidins. Some of them have demonstrated potential anticarcinogenic effects in animal models and in human cell cultures, and may play a protective role against colorectal cancer. Colorectal cancer (CRC) is the third leading cause of cancer-related mortality in the USA and other countries. Dietary patterns, as well as the consumption of beverages, may reduce the risk of CRC incidence. In this review, we focus on published epidemiological studies concerning the association of coffee consumption and the risk of development of colorectal cancer, and provide a description of selected biologically active compounds in coffee that have been investigated as potential cancer-combating compounds: Caffeine, caffeic acid (CA), chlorogenic acids (CGAs), and kahweol in relation to colorectal cancer progression in in vitro settings. We review the impact of these substances on proliferation, viability, invasiveness, and metastasis, as well as on susceptibility to chemo- and radiotherapy of colorectal cancer cell lines cultured in vitro.
... Coffee, one of the most consumed beverages in the world, has more than 1000 bioactive compounds (26) with beneficial health effects. Among the compounds found in coffee, chlorogenic acids, caffeine, trigonelline, cafestol and kahweol stand out (27,28), which are substances that directly affect the human body, giving coffee an anti-inflammatory, anticancer and anti-inflammatory potential (29) powerful antioxidant responsible for scavenging free radicals (28). ...
... Coffee, one of the most consumed beverages in the world, has more than 1000 bioactive compounds (26) with beneficial health effects. Among the compounds found in coffee, chlorogenic acids, caffeine, trigonelline, cafestol and kahweol stand out (27,28), which are substances that directly affect the human body, giving coffee an anti-inflammatory, anticancer and anti-inflammatory potential (29) powerful antioxidant responsible for scavenging free radicals (28). ...
There is still no consensus in the literature regarding the role of coffee in head and neck cancer. Thus, we sought to analyze the cumulative consumption of coffee as a protective factor in the genesis of head and neck cancer in Brazil, one of the main coffee producing countries, from January 2011 to February 2017. We carried out a case-control study in 5 referral centers for head and neck cancer with 839 cases and 842 non-cancer hospital controls matched by sex, data collection center and age group. The results of logistic regression analysis showed that the cumulative consumption of >2 cups of coffee per day is an important protective factor (OR: 0.73, 95% CI: 0.5-0.9) against head and neck cancer. Smoking increased the risk by 22 times (OR: 22.19; 95% CI: 13.7-35.8) in individuals who smoke more than 50 packs per year, and the habit of ingesting more than 155 ml of alcohol per day represented approximately twice as high risk (OR: 2.20; 95% CI: 1.4-3.4). In summary, this study suggests that coffee consumption is associated with a lower chance of head and neck cancer.
... One theme of great importance on coffee consumption is its relation to the inflammation process as coffee contains multiple substances that individually are known to impact inflammatory markers [10]. On one hand, caffeine and chlorogenic acids (CGA, the most representative source of phenolic compounds in coffee) have reported anti-inflammatory properties [11][12][13]. On the other hand, the immunostimulatory potential of coffee has been attributed to polysaccharides, more specifically a pro-inflammatory potential associated to coffee infusion galactomannans [14] and instant coffee arabinogalactans [15,16]. ...
... However, Permeate 1 sample, from both espresso and instant coffee, showed a significant decrease in the LPS induced nitrite production, respectively, 36 and 31% decrease in relation to the control. Nevertheless, this anti-inflammatory activity of Permeate 1 was not observed in Permeate 2, although it is expected that both Permeates contain caffeine and CGA, whose anti-inflammatory activity has been reported [11][12][13]. ...
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.
... Green coffee beans are good sources of proteins, lipids, and bioactive compounds, such as polyphenols, diterpenes, and caffeine (De Oliveira et al. 2014;Bitencourt et al. 2018;Efthymiopoulos et al. 2019;Granados-Vallejo et al. 2019). Coffea arabica contains approximately 15% lipids, composed mainly of triacylglycerols, sterols, and tocopherols (Frost-Meyer and Logomarsino 2012). Palmitic, oleic, linoleic, stearic, arachidic, and behenic acids are the most prevalent fatty acids in green coffee beans (Andrade et al. 2012;Frost-Meyer and Logomarsino 2012;Hurtado-Benavides et al. 2016). ...
... Coffea arabica contains approximately 15% lipids, composed mainly of triacylglycerols, sterols, and tocopherols (Frost-Meyer and Logomarsino 2012). Palmitic, oleic, linoleic, stearic, arachidic, and behenic acids are the most prevalent fatty acids in green coffee beans (Andrade et al. 2012;Frost-Meyer and Logomarsino 2012;Hurtado-Benavides et al. 2016). The antioxidant activity of green coffee beans is attributed to phenolic compounds such as chlorogenic acids, caffeic acid, anthocyanins, tannins, and lignans (Farah and Donangelo 2006). ...
In this research, a supercritical CO2-ethanol extraction was optimized to obtain a green coffee oil rich in bioactive compounds. A face-centered central composite design was used to evaluate the effect of temperature (50–70 °C), extraction pressure (15.0–30.0 MPa), and cosolvent content (5–20%) on the extraction yield and total phenolic compound content of green coffee supercritical extract (GCSE). The experimental data were fitted to a second-order polynomial model. According to the statistical analyses, the lack of fit was not significant for either mathematical model. From the response surface plots, the extraction pressure and cosolvent content significantly impacted the extraction yield, while the total phenolic compound content was impacted by temperature and cosolvent content. The optimal conditions were a 20% cosolvent content, a pressure of 30 MPa, and a temperature of 62 °C, which predicted an extraction yield of 7.7% with a total phenol content of 5.4 mg gallic acid equivalent g GCSE−1. The bioactive compounds included 5-caffeoylquinic acid (11.53–17.91 mg g GCSE−1), caffeine (44.76–79.51 mg g GCSE−1), linoleic acid (41.47–41.58%), and palmitic acid (36.07–36.18%). Our results showed that GCSE has the outstanding chemical quality and antioxidant potential, suggesting that GCSE can be used as a functional ingredient.
... A study of the traits of decaffeinated coffee consumers in the US found that decaffeinated coffee consumption could be related to a history of illness in some people but to a healthy lifestyle in others [11]. Another study found that concerns associated with regular coffee could be voided almost entirely with a transition from regular to decaffeinated coffee [12]. Studies have reported that decaffeinated coffee consumption reduces the risk of type 2 diabetes [13,14,15], improve the insulin sensitivity [16] and improve the intestinal barrier integrity [17]. ...
... Despite the worldwide consumption of coffee and evidence of its anti-inflammatory properties [12,20], little is known about the anti-inflammatory and nociceptive activity of its bioactive compounds. Thus, the present study investigated decaffeinated coffee extracts and utilized inflammation assays, nociception animal models and a chemical analysis of the bioactive compounds in decaffeinated coffee. ...
... Bioactive compounds in coffee inhibit pro-inflammatory pathways, including nuclear factor-kappa B and cytokine production. [20,21] These effects may help attenuate liver inflammation and fibrosis. Moreover, coffee consumption influences gut microbiota composition, promoting beneficial bacterial populations and reducing gut permeability. ...
... In a review earlier regarding active constituents implicated in the immunomodulatory action displayed in multiple assessments, caffeinated as well as non caffeinated coffee had akin actions on some cytokines in addition to immunomodulator pointers however variable actions have been revealed in other studies. Other constituents observed in coffee (for instance cafestol, kahweol, chlorogenic acid along with trigonellic acid were associated with antioxidant as well as anti-inflammatory characteristics of coffee [20]. Despite Safriani N., et al. [21] did not isolate the active constituents they posited that the implicated active compounds were not essentially phenolic compounds in view of1H-NMR spectra of the 4 maximum active samples differed. ...
The eatable plants illustrate immunomodulatory actions which are advantageous on human health. These actions are inclusive of capacity to activate,multiply or repress immune reactions. Certain of these plants facilitate health by escalating host defenses against variable diseases.Here subsequent to reviewing advantageous action of different plant constituents inclusive of flavonoids polyphenols ,terpenes and epigenetic drugs in diabetes we have attempted to extensively review the components of different eatable plants,their immunomodulatory actions along withmodes behind Caricapapaya ,Coffea spp., Asparagus cochinchinens Dioscoreaalata, beans , herbs ,spices, mushrooms, vegetables, and herbal medicinal plants. The studies revealed have been preclinical (in vitro, and in vivo) along with clinical studies ( restricted).The bioactive substances implicated in immunomodulatory actions in these plants still have to be isolated .This is In view of the complicated nature of immune system (where multiple cells ,cytokines and chemokines )are involved along with that of chemistry of plant extracts is further very complicated. Metabolomics, portrays a crucial gadget for performing global profiling of metabolites existing ina complicated system . Thereby it provides a great opportunity for isolating the components present in plant extracts correlated with immunomodulatory actions .In the same manner utilization of metabolomics is feasible for determination of alterations in metabolites in the cells as reactions to treatment . Thereby impacted metabolic pathways which result in activation of some immune reactions might be estimated by just a single experimental study. Nevertheless,the observations here are that metabolomics strategy is not totally generated regarding immunomodulator study of food plants.This is significant for guidinga path for future research on this topic as apart from medicinal plants, food plants get ingested on daily basis in small quantities with greater clear actions on the immune system. Knowledge with regards to probable bioactive substances,their crosstalk(synergism, antagonism)and the way body reacts needs to be assessed in a holistic manner
Key Words; eatable plants; immunomodulatory actions; immune system; metabolomics
... The CYP1A2 enzyme that metabolizes caffeine also metabolizes many additional substrates, including diet-derived molecules from foods and spices such as turmeric, peppermint, grapefruit, and chamomile as well as medications including certain antibiotics which decrease enzyme activity, and conversely components in broccoli, cabbage, and chargrilled meat which increase enzyme activity [65,67]. Coffee also contains additional bioactive molecules besides caffeine, which may also contribute to modifying CVD risk [68]. ...
Purpose of Review
Emerging evidence supports the promise of precision nutritional approaches for cardiovascular disease (CVD) prevention. Here, we discuss current findings from precision nutrition trials and studies reporting substantial inter-individual variability in responses to diets and dietary components relevant to CVD outcomes. We highlight examples where early precision nutrition research already points to actionable intervention targets tailored to an individual’s biology and lifestyle. Finally, we make the case for high-density lipoproteins (HDL) as a compelling next generation target for precision nutrition aimed at CVD prevention. HDL possesses complex structural features including diverse protein components, lipids, size distribution, extensive glycosylation, and interacts with the gut microbiome, all of which influence HDL’s anti-inflammatory, antioxidant, and cholesterol efflux properties. Elucidating the nuances of HDL structure and function at an individual level may unlock personalized dietary and lifestyle strategies to optimize HDL-mediated atheroprotection and reduce CVD risk.
Recent Findings
Recent human studies have demonstrated that HDL particles are key players in the reduction of CVD risk. Our review highlights the role of HDL and the importance of personalized therapeutic approaches to improve their potential for reducing CVD risk. Factors such as diet, genetics, glycosylation, and gut microbiome interactions can modulate HDL structure and function at the individual level. We emphasize that fractionating HDL into size-based subclasses and measuring particle concentration are necessary to understand HDL biology and for developing the next generation of diagnostics and biomarkers. These discoveries underscore the need to move beyond a one-size-fits-all approach to HDL management. Precision nutrition strategies that account for personalized metabolic, genetic, and lifestyle data hold promise for optimizing HDL therapies and function to mitigate CVD risk more potently.
Summary
While human studies show HDL play a key role in reducing CVD risk, recent findings indicate that factors such as diet, genetics, glycosylation, and gut microbes modulate HDL function at the individual level, underscoring the need for precision nutrition strategies that account for personalized variability to optimize HDL’s potential for mitigating CVD risk.
... Coffee beans are potentially beneficial substances because they contain compounds which all have anti-inflammatory effect leading to reduction of most inflammatory markers. Amonge those anti-inflammatory compounds flavonoids as CGAs and their metabolites together with the extracts of green coffee showed strong antiinflammatory effect in various animal models [94]. Green coffee promotes a lower risk of chronic inflammatory conditions through reducing pro-inflammatory cytokines, and increasing serum levels of anti-inflammatory factors like adiponectin and interleukins [95]. ...
Green coffee beans are coffee seeds (beans) of Coffee fruits that have not yet been roasted. The roasting process of coffee beans reduces the amounts of the chemical chlorogenic acid. Therefore, green coffee beans have a higher level of chlorogenic acid compared to roasted coffee beans. Chlorogenic acid together with caffeine in green coffee are thought to have many health benefits including anti-obesity,anti-tumour, antidiabetic, anti-hypertensive, anti-inflammatory and anti-microbial effects.Also green coffee and its active ingradients may provide a non-pharmacological and non-invasive approach for treatment and prevention of some chronic abnormalities as Alzheimer's and Parkinson's diseases. In this review, the health benefits of green coffee and its main components eg. chlorogenic acids will be detailed.
... A published review on coffee immunomodulator active components revealed that in numerous investigations, both caffeinated and noncaffeinated coffee had a similar effect on certain cytokines and other immunomodulator indicators, but different effects have been reported in other studies. Other components found in coffee, such as cafestol, kahweol, chlorogenic acid, and trigonelline were associated with antioxidants and the anti-inflammatory properties of coffee [31]. ...
Many edible plants exhibit immunomodulator activities that have beneficial effects on human health. These activities include the ability to activate, multiply, or suppress elements of the immune response. Some of these plants promote health by strengthening host defences against different diseases. In this article, we provide a comprehensive review of the constituents of several edible plants, their immunomodulatory activity, and mechanism of actions for Carica papaya, Coffea sp, Asparagus cochinchinensis, Dioscorea alata, beans, mushrooms, herbs, spices, and several vegetables. The studies reported here are pre-clinical (in vitro and in vivo) and clinical studies (limited in number). The bioactive compounds responsible for the immunomodulator activity of these plants were yet to be identified. This is because the plant is naturally a complex mixture, whilst the immune system is also an intricate system involving many cells and cytokines/chemokines. Metabolomics is a key tool for conducting global profiling of metabolites in a complex system. Therefore, it offers the ability to identify the presence of compounds in plant extracts associated with their immunomodulation effects. Likewise, metabolomics can also be used to detect any changes to metabolites in the cell as a response to treatment. Therefore, affected metabolic pathways that lead to the activation of certain immune responses can be determined from one single experiment. However, we found in this review that the use of a metabolomics approach is not yet fully developed for an immunomodulator study of food plants. This is important for the direction of future research in this field because unlike medicinal plants, food plants are consumed on a regular basis in small amounts with more obvious effects on the immune system. Information about possible bioactive compounds, their interactions (synergism, antagonism), and how the human body responds to them should be studied in a more holistic way.
... 5 The concentration of caffeine in coffee depends on the bean, brewing strength, roasting, and extraction process. [6][7][8][9] The steps involved in the coffee extraction, such as roasting, brewing, and the aqueous solubility of compounds, influence the composition of the final beverage. 10,11 The brewing methods include decoction, infusion, and pressure methods by which coffee is extracted and have been extensively reviewed elsewhere. ...
Background
The consumption of cold brew is relatively new, and guidelines with conditions and parameters to produce cold brew are still lacking. In this study, the parameters to obtain cold brew coffee from Coffea arabica were optimized to obtain a coffee extract rich in caffeine and soluble solids. The effects of extraction time, particle size of ground coffee, extraction temperature, coffee‐to‐water ratio, stirring on caffeine yield, and soluble solids on caffeine concentrations were studied.
Results
Optimized parameters showed 45 min sufficed to perform a cold extraction at 4°C and 24°C. The parameters selected for validation were 24°C, 30% coffee‐to‐water ratio, a stirring of 400 rpm resulting in 3.98 mg/ml of extracted caffeine, 11.20 °Brix, and 93.9% of caffeine yield. The smaller particle size (595 μm) displayed the higher caffeine extraction of about 4 mg/ml.
Conclusion
This study reveals the high efficiency of cold brew extraction and its potential at the industrial scale, decreasing costs with energy and extraction time, and producing a coffee rich in caffeine and soluble solids.
... However, there are studies that report conflicting results. Some studies have shown that coffee can exert antiinflammatory and antioxidant effects due to compounds such as caffeine, cafestol, chlorogenic acid and trigonelline (43). This theory has been supported in some observational studies. ...
Objective
Prospective cohort studies on coffee, tea and caffeine in relation to the risk of rheumatoid arthritis (RA) have shown conflicting results. The aim of this study was to conduct a dose–response meta-analysis of cohort studies on the association between dietary caffeine, different types of coffee and tea consumption and the risk of RA.
Methods
PubMed/Medline, Scopus and EMBASE were searched up to July 2021 to identify relevant studies that had considered different types of coffee (caffeinated or decaffeinated), tea or caffeine exposure with RA as the main, or one of the, outcome(s). Two authors independently screened 742 publications. Finally, five prospective cohort studies were included in our meta-analysis. Pooled relative risks (RRs) were calculated by using a fixed-effects model. We also performed linear and non-linear dose-response analyses to examine the dose-response relations.
Results
Comparing extreme categories, we found a positive, significant association between coffee (RR: 1.30; 95% CI: 1.04–1.62; I² = 0%, n = 5) and decaffeinated coffee (RR: 1.89; 95% CI: 1.35–2.65; I² = 38.1%, n =3) consumption and risk of RA. One additional cup of coffee consumed per day was associated with an increased risk of RA by 6% (95% CI: 1.02–1.10; I² = 0%). This increase in the risk of RA for one cup/d of decaffeinated coffee was 11% (95% CI: 1.05–1.18; I² = 38). No significant association was observed between caffeinated coffee, tea or caffeine intake and the risk of RA.
Conclusion
We found that a higher intake of coffee and decaffeinated coffee was associated with increased risk of RA. No significant association between caffeinated coffee, tea or caffeine intake and the risk of RA was observed.
Systematic Review Registration
https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=227665, identifier: CRD42021227665.
... Subsequently, the intake of caffeinated and decaffeinated coffee was analyzed in a separate multivariate model. This was performed because coffee and tea contain several other bioactive substances, including chlorogenic acid in coffee 39 and catechins in tea. 40 Multicollinearity between independent variables was checked. ...
Purpose:
The aim of this study was to determine the association between caffeine intake and dry eye disease (DED) in the large, population-based LifeLines cohort in the Netherlands.
Methods:
DED was cross-sectionally assessed in 85,302 participants (59% female participants) using the Women's Health Study dry eye questionnaire. Dietary caffeine was calculated from the intake of coffee, tea, cola, and energy drinks. Logistic regression was used to investigate the relationship between DED and caffeine, correcting for demographic variables, smoking status, alcohol intake, and 48 comorbidities of DED.
Results:
The mean (SD; range) age of participants was 50.7 years (12.4; 18-96), and 50,339 (59%) were female. The mean (SD) caffeine intake was 285 (182) mg/d. After correcting for demographics, body mass index, smoking status, and alcohol intake, higher caffeine intake was associated with a decreased risk of Women's Health Study-defined DED [odds ratio (OR) 0.971 per 100 mg/d, 95% CI, 0.956-0.986, P < 0.0005]. When additionally adjusting for medical comorbidities, no significant effect was observed (OR 0.985, 95% CI, 0.969-1.001, P = 0.06). Caffeine's effect on DED was similar in male and female participants and independent of sleep quality and stress at work. Decaffeinated coffee intake was significantly associated with an increased risk of DED, when adjusted for caffeinated coffee, demographics, alcohol intake, smoking status, and comorbidities (OR 1.046 per cup/d, 95% CI, 1.010-1.084, P = 0.01). None of the beverages were significantly associated with the risk of DED, when correcting for intake of the other caffeinated beverages, demographics, smoking status, alcohol intake, and all comorbidities.
Conclusions:
Dietary caffeine intake does not seem to be a risk factor for DED in the general population.
... It's also been suggested that caffeine appears to exert most of its biological effects through the antagonism of the A1 and A2A subtypes of the adenosine receptor [89]. Caffeine is also known to stimulate the human nervous system (central), to increase the blood flow by the dilation of peripheral vessels, to enhance the breathing rate, and it is also known to aid the digestion of the food in the stomach [90]. Studies also report the enhancing effect of caffeine [91] is generating a very keen exchange of views between researchers [47]. ...
Coffee is known to be one of the popular beverages today on the globe. Due to its easy availability and preparation, it is consumed by the population of almost all countries. This wonder crop was discovered in the 6th century in Ethiopia. Since then, people have also used various brewing methods to extract hundreds of the bioactive compounds present in these aromatic seeds. No doubt, excessive consumption of the same can be harmful too. As a functional food, coffee is known to have multiple health benefits. Coffee beans contain vitamins, minerals, caffeine, chlorogenic acid, and various other biologically active ingredients. This review briefly describes the major biologically active compounds present in these seeds – caffeine, trigonelline, diterpenes, and chlorogenic acid (CGA). It also aims to describe various bioactive activities such as antioxidant, antiproliferative, antibacterial, antiviral, etc., against variable hallmarks. Thus, explaining different pharmacological effects for the welfare of the human population.
... However, there are studies that report con icting results. Some studies have shown that coffee can exert anti-in ammatory and antioxidant effects due to compounds such as caffeine, cafestol, chlorogenic acid and trigonelline 37 . This theory has been supported in some observational studies. ...
Objective: Prospective cohort studies on coffee, tea and caffeine in relation to the risk of rheumatoid arthritis (RA) have shown conflicting results. The aim of this study was to conduct a dose–response meta-analysis of cohort studies on the association between dietary caffeine, different types of coffee and tea consumption and the risk of RA.
Methods: PubMed/Medline, Scopus and EMBASE were searched up to July 2021 to identify relevant studies that had considered different types of coffee (caffeinated or decaffeinated), tea or caffeine exposure with RA as the main, or one of the, outcome(s). Two authors independently screened 742 publications. Finally, 5 prospective cohort studies were included in our meta-analysis. Pooled relative risks (RRs) were calculated by using a fixed-effects model. We also performed linear and non-linear dose-response analyses to examine the dose-response relations.
Results: Comparing extreme categories, we found a positive, significant association between coffee (RR: 1.30; 95% CI: 1.04-1.62; I² = 0%, n = 5) and decaffeinated coffee (RR: 1.89; 95% CI: 1.35-2.65; I² =38.1%, n =3) consumption and risk of RA. One additional cup of coffee consumed per day was associated with an increased risk of RA by 6% (95% CI: 1.02-1.10; I² = 0%;). This increase in the risk of RA for one cup/d of decaffeinated coffee was 11% 95% CI: 1.05-1.18; I² = 38). No significant association was observed between caffeinated coffee, tea or caffeine intake and the risk of RA.
Conclusion: We found that a higher intake of coffee and decaffeinated coffee was associated with increased risk of RA. No significant association between caffeinated coffee, tea or caffeine intake and the risk of RA was observed.
... Caffeine, chlorogenic acid and diterpenes in coffee have antiinflammatory and anti-oxidant potential, 11 and are considered to be the primary mechanisms that explain the health benefits of habitual coffee consumption. 12 Previous studies have suggested that the inverse association between habitual coffee consumption and the risk of developing liver cancer and diabetes is mediated by reduced inflammation. ...
Aims
Coffee consumption has been suggested, in animal studies, to inhibit the progression of sarcopenia, possibly through its anti-inflammatory effects; however, few studies have been carried out in humans. We aimed to examine whether coffee consumption was related to indicators of sarcopenia in a Japanese population, and whether the association was mediated by reduced inflammation.
Methods
This study was a cross-sectional design. Participants were community residents (n = 6369) aged 45–74 years. We measured skeletal muscle mass index (SMI; kg/m²) by a bioelectrical impedance method, and grip strength with a Smedley-type dynamometer. Habitual coffee consumption was assessed by a self-administered questionnaire. Serum high-sensitivity C-reactive protein was measured as an inflammatory marker. The association between habitual coffee consumption and SMI or grip strength was analyzed with a linear regression model adjusted for covariates.
Results
A significant positive association was found between coffee consumption and SMI (men: β = 0.023; Ptrend = 0.004, women: β = 0.011; Ptrend = 0.012). Further adjustment for high-sensitivity C-reactive protein did not materially alter the results (men: β = 0.023; Ptrend = 0.005, women: β = 0.009; Ptrend = 0.024). The relationship between coffee consumption and grip strength did not reach statistical significance; however, a positive trend was observed (men: β = 0.208; Ptrend = 0.085, women: β = 0.092; Ptrend = 0.167).
Conclusions
We found that coffee consumption was positively associated with SMI independently of inflammation in middle-aged and older Japanese people. Reduced inflammation by coffee does not seem to be an important mediator, and further investigations are required to explore the mechanisms of this association. Geriatr Gerontol Int 2021; ••: ••–••.
... The current data showed that GCBE reduced tissue concentrations of TNF-α and IL-1β in I/R rats, which suggests that GCBE could confer a neuroprotective effect by inhibiting the inflammatory response. Frost-Meyer and Logomarsino (2012) and other studies have hypothesized that GCBE administration could reduce the concentration of TNF-α and IL-1β in rats. We can deduce that the neuroprotective effects of GCBE may be attributed to the suppression of neuroinflammation and oxidative stress by inhibiting NF-κB activation. ...
Stroke is a lethal event with a high incidence in Egypt. Quick early intervention can be lifesaving. Transient global ischemia (TGI), a type of ischemic stroke, is mainly instigated by cardiac arrest. Ischemia followed by reperfusion causes further neuronal cell damage. In this study, we aimed to evaluate the potential apoptotic, anti-inflammatory, and neuroprotective effects of green (GCBE) and roasted (RCBE) coffee bean water extract against transient global ischemia-induced via a bilateral common carotid artery occlusion (CAO) in rats. Before CAO, 1.5 ml/kg body weight/day of GCBE or RCBE was administered for 14 days by oral gavage. Ischemia/reperfusion (I/R) and sham groups were treated with a vehicle. Oxidative stress biomarkers and antioxidant enzyme activities, such as MDA, NO, GSH, SOD, CAT, GR, GPx, inflammatory markers TNF-α, IL-1β, and NF-κB, and BDNF were investigated. Quantitative real-time PCR analysis of mitogen-activated protein kinase pathways, in addition to heme oxygenase 1, and nuclear factor erythroid 2–related factor 2 were determined. Apoptotic markers, including Bcl-2, Bax, and caspase 3, in addition to the vascular endothelial growth factor-a, were investigated, followed by an examination of hippocampal histopathology. Pre-administration of GCBE and RCBE improved neurological function and neuronal survival, suppressed the spread of oxidative stress, inflammation, and apoptosis, and reversed most of the pathological changes. However, green coffee bean extract was more effective than roasted coffee bean extract, perhaps due to the roasting process, which may affect active compounds. In conclusion, GCBE and RCBE represent a potential clinical strategy for pre-ischemic conditioning.
... Cystatin C is a marker of kidney function that is indirectly involved in inflammatory processes and showed strong association with age and mortality in our study. Trigonelline is a plant alkaloid found in coffee and fenugreek seeds that is used in traditional medicine, and has possible anti-inflammatory properties (47); circulating concentration of trigonelline was found to be an accurate objective marker of coffee consumption (48). Our study also included components of the 1-carbon metabolism pathway (vitamins B2 and B6), several of which were associated with age and mortality in our data. ...
Background
Inflammation is a key feature of aging. We aimed to i) investigate the association of 34 blood markers potentially involved in inflammatory processes with age and mortality, ii) develop a signature of ‘inflammaging’.
Methods
Thirty-four blood markers relating to inflammation, B vitamin status and the kynurenine pathway were measured in 976 participants in the Melbourne Collaborative Cohort Study at baseline (median age=59 years) and follow-up (median age=70 years). Associations with age and mortality were assessed using linear and Cox regression, respectively. A parsimonious signature of inflammaging was developed and its association with mortality was compared with two marker scores calculated across all markers associated with age and mortality, respectively.
Results
The majority of markers (30/34) were associated with age, with stronger associations observed for neopterin, cystatin C, IL-6, TNF-α, several markers of the kynurenine pathway and derived indices KTR (kynurenine/tryptophan ratio), PAr index (ratio of 4-pyridoxic acid and the sum of pyridoxal 5´-phosphate and pyridoxal), and HK:XA (3-hydroxykynurenine/xanthurenic acid ratio). Many markers (17/34) showed an association with mortality, in particular IL-6, neopterin, CRP, quinolinic acid, PAr index, and KTR. The inflammaging signature included ten markers and was strongly associated of mortality (HR per SD=1.40, 95%CI:1.24-1.57, P=2x10 -8), similar to scores based on all age-associated (HR=1.38, 95%CI:1.23-1.55, P=4x10 -8) and mortality-associated markers (HR=1.43, 95%CI:1.28-1.60, P=1x10 -10), respectively. Strong evidence of replication of the inflammaging signature association with mortality was found in the Hordaland Health Study.
Conclusion
Our study highlights the key role of the kynurenine pathway and vitamin B6 catabolism in aging, along with other well-established inflammation-related markers. A signature of inflammaging based on ten markers was strongly associated with mortality.
... Coffee is one of the most valuable traded commercial foods, and the second largest commodity exported by emerging countries (International Coffee Organization (ICO), 2019). The importance given to the consumption of the beverage has been attributed not only to the stimulating effect of caffeine, but also to the bioactivity of several other compounds such as chlorogenic acids, trigonelline, kahweol, and cafestol, which can protect against the activation of pathological processes at the cellular level (Frost-Meyer & Logomarsino, 2012). ...
Protein extracts from green and roasted coffee beans and from spent coffee grounds (SCG) were evaluated as bioactive peptides sources. The in silico approach revealed a high frequency of the occurrence (A) of dipeptidyl peptidase-IV (DPP-IV) (0.62) and angiotensin I-converting enzyme (ACE) inhibitor peptides (0.44) in the 11S coffee globulin, which could be released after digestion. After in vitro digestion of the protein, the green bean and SCG proteins were more susceptible to proteolysis, releasing smaller polypeptides (3.4 kDa), which showed higher anti-hypertensive potentials (IC50 = 0.30 and 0.27 mg soluble protein/mL). However, the antioxidant capacity only increased for the roasted coffee and SCG extracts due to antioxidant groups formed during roasting. The heat treatment applied during coffee brewing increased the sensitivity of the SCG extract to proteolysis, leading to their high anti-hypertensive and antioxidant potentials. Therefore, the 11S coffee globulin is a precursor of a series of bioactive peptides.
... For coffee as a beverage, there are many studies investigating the beneficial effects of the compounds present in the drink. Among the most studied compounds include chlorogenic acid, caffeine, cafestol, kahweol, and trigonelline which have been found to exert anti-inflammatory and antioxidant properties 45 . However, the volatile compounds inhaled from coffee aroma could have different profiles from what are present in coffee bean oil and coffee beverages. ...
Coffee beverage consumption is well-known to exert various health benefits; however, the effects of coffee aroma are rarely explored. This study aimed to investigate the calming effect of inhaling coffee aroma while the patients underwent dental procedures (probing and scaling). Salivary α-amylase (sAA) and cortisol (sCort) levels were measured as proxies of sympathetic nervous system and hypothalamic–pituitary–adrenal axis responses to stress respectively. Blood pressures and pulse rates were recorded. The results showed that undergoing dental procedures could increase sAA and sCort levels of the patients inhaling sham aroma while those inhaling coffee aroma had significantly decreased sAA and sCort levels (40% and 25% differences, respectively). The pulse rates of those inhaling coffee aroma were also lower. Subjective assessment using visual analog scale was in line with objective measures as well. The preference for coffee aroma or the frequency of coffee drinking had no effect on the sAA and sCort responses. This is the first study to provide evidence on the effect of coffee aroma on sAA and sCort levels in patients undergoing dental procedures.
... Thus, the prevalence of diabetes can be determined by reduction of chronic inflammation. Coffee bioactive constituents may minimise chronic inflammation and, hence, protect against diabetes and many other chronic diseases with some degree of F I G U R E 5 Forest plot of meta-analysis: SMD of the serum CRP level between the highest and the lowest coffee intake category inflammatory reactions in their pathogenesis such as arthritis and cardiovascular diseases.81 In the current meta-analysis, there were 31 studies that examined coffee consumption association with diabetes risk. ...
Aim
Coffee and diabetes risk association has been demonstrated in numerous studies; however, the exact mechanism hasn't been clarified yet. The present meta‐analysis was conducted to cover the current knowledge regarding the effect of coffee on Type 2 Diabetes (T2D), in addition to the evaluation of adiponectin, leptin, C‐reactive protein (CRP) and Interleukin‐6 (IL‐6) levels among coffee consumers as relatively possible mediators of this effect.
Method
A comprehensive search of the literature was carried out using search engines up to March 2020. The effect sizes were investigated using the standardized mean difference (SMD) and odds ratios (OR) or relative risk (RR) with its 95% confidence interval (CI). A total of 69 cross‐sectional and cohort studies were included and divided as follows: 31 articles for T2D risk, 15 studies for adiponectin, 6 studies for leptin, 12 studies for CRP and 5 studies for IL‐6.
Results
Overall, coffee consumption was inversely associated with T2D risk with an estimated pooled RR of 0.73 (95% confidence interval [0.68,0.80] for the highest versus lowest coffee consumption categories. The combined SMD between the different coffee intake categories, showed that coffee consumption was associated with higher adiponectin levels (P=0.002), and lower level of leptin (P=0.04) and CRP (P=0.2), with apparently no change in IL‐6 levels (P=0.91).
Conclusion
The present meta‐analysis showed strong epidemiological evidence that coffee consumption is inversely associated with the risk of T2D. Also, adiponectin, leptin concentrations appeared to be potential mediators of the coffee effect on diabetes, while IL‐6 levels did not.
... Coffee is a well-known beverage around the world and the most popular caffeinated drink choice [1,2]. A recent meta-analysis of 31 cohort studies reported that coffee consumption is associated with decreased risk of total mortality and cause-specific mortality from cardiovascular disease (CVD) and cancer [3]. ...
Coffee contains bioactive compounds with anti-inflammatory properties, and its consumption may reduce c-reactive protein (CRP) levels, a biomarker of chronic inflammation. A previous meta-analysis reported no overall association between blood CRP level and coffee consumption by modeling the coffee consumption in categories, with substantial heterogeneity. However, the coffee cup volume was not considered. We conducted a systematic review and dose–response meta-analysis investigating the association between coffee consumption and CRP levels reported in previous observational studies. A dose–response meta-analysis was conducted by mixed-effects meta-regression models using the volume of coffee consumed as metric. Eleven studies from three continents were identified using the PubMed database, totaling 61,047 participants. Three studies with the largest sample sizes observed a statistically significant association between coffee and CRP levels, which was inverse among European and United States (US) women and Japanese men (1.3%–5.5% decrease in CRP per 100 mL of coffee consumed) and positive among European men (2.2% increase). Other studies showed no statistically significant associations. When all studies were combined in the dose–response meta-analysis, no statistically significant associations were observed among all participants or when stratified by gender or geographic location, reflecting the conflicting associations reported in the included studies. Further studies are warranted to explore these inconsistent associations.
... Coffee constituents may reduce chronic inflammation, protect against deoxyribonucleic acid degradation (Cárdenas et al., 2011;Kim et al., 2006;Mullen et al., 2011;Ranheim and Halvorsen, 2005). Cells treated with the diterpenes have much less DNA damage, showed free radicals were scavenged by cafestol and kahweol, which would mean possible protection from oxidative stress, central nervous system, lipid metabolism, glucose metabolism, and inflammation (Butt and Sultan, 2011;Frost-Meyer and Logomarsino, 2012;Fukushima et al., 2009;Kempf et al., 2010;Larsson and Orsini, 2011;Lee et al., 2007;Lopez-Garcia et al., 2006;Sofi et al., 2007;Vitaglione et al., 2010;Yamauchi et al., 2010). Chemical analysis of the diterpenes in different coffee brews has shown that Scandinavian boiled coffee and Turkish coffee contain the maximum amounts of cafestol and kahweol, while instant and filtered coffee contain negligible amounts (Cavin et al., 2002;Urgert and Katan, 1997). ...
Medicinal plants have been used since the existence of mankind. Herbal medicines based on traditional medicine endure as primary health care delivery worldwide up today. In addition, natural compounds have been used as either conventional drugs or inspiration model for synthetic drugs. Plants are still good sources for discovering new compounds with therapeutic potential. Diterpenoids, comprising a varied group of secondary metabolites, are isoprene derived compounds consisting of four isoprene units. Diterpenes are classified mainly according to their chemical structure, in terms of the ring number they contain as: acyclic (phytane), monocyclic (retinol—vitamin A), bicyclic (labdane, halimane, clerodane), tricyclic (abietane, pimarane, cassane, rosane, podocarpane, chinane, vouacapane), tetracyclic (kaurane, trachylobane, aphidicolane, stemodane, stemarane, beyerane, atisane, scopadulane, gibberellane), and macrocyclic (polycyclic—cembrane, taxane, daphnane, tigliane, ingenane, jatrophane), and other miscellaneous structures. Diterpenes are mainly analyzed by liquid chromatography coupled with high-resolution mass spectrometry; tandem mass spectrometry; diode array detection depending to the structure. Ultra-high-performance liquid chromatography tandem mass spectrometry method and gas chromatography-mass spectrometry also can be applied. Natural foods may contain terpenoids, diterpenes, and tetraterpenes as secondary metabolites. Diterpenes have been used in traditional medicine for anticancer, antidiabetic and various other ailments. In this chapter, properties and classification of diterpenes, importance of chromatography in diterpenes analysis, effects of processing in the phytochemicals have been discussed.
... Since inflammation is correlated with and influenced by various cytokines and chemokines, reduction of these markers should decrease the degree of overall inflammation [257]. The anti-inflammatory action of caffeine is thought to be related to phosphodiesterase inhibition and/or with adenosine receptor antagonism mechanisms [244,258]. ...
Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is the main natural source of the alkaloid which is quite soluble and well extracted during the brew’s preparation. After consumption, caffeine is almost completely absorbed and extensively metabolized in the liver by phase I (cytochrome P450) enzymes, mainly CYP1A2, which appears to be polymorphically distributed in human populations. Paraxanthine is the major caffeine metabolite in plasma, while methylated xanthines and methyluric acids are the main metabolites excreted in urine. In addition to stimulating the central nervous system, caffeine exerts positive effects in the body, often in association with other substances, contributing to prevention of several chronic diseases. The potential adverse effects of caffeine have also been extensively studied in animal species and in humans. These aspects will be approached in the present review.
... For example, a garlic extract inhibited IL-6 and monocyte chemoattractant protein-1(MCP-1) mRNA and protein expression in LPS-induced 3 T3-L1 adipocytes (Quintero-Fabian, Ortuno-Sahagun, Vazquez-Carrera, & Lopez-Roa, 2013), and upregulated IL-10 expression in murine macrophages that were infected with Leishmania (Hodge, Hodge, & Han, 2002). Although, very limited research is available on the anti-inflammatory activities of coffee leaves, similar phytochemicals present in coffee beans can interfere with underlying causes of inflammation (Frost-Meyer & Logomarsino, 2012). An aqueous extract of roasted and green Coffea arabica L. beans produced antiinflammatory activity that was shown to reduce carrageenan-induced paw edema and formalin-induced pain in rats, and LPS-induced leukocyte migration in mice (Moreira et al., 2013). ...
Our previous study reported that different tea processing methods along with the age of coffee leaves affected antioxidant and anti-inflammatory bioactivities; however, identification of phytochemical components or associated mixtures that contribute to the anti-/pro-inflammatory activities was not determined. Herein, we report results of additional experiments designed to characterize the phytochemical composition of fractionated coffee leaf extract, derived from Japanese-style-green-tea-process-young (JGTP-Y) and black-tea-process-mature (BTP-M) leaves and related these data to anti-/pro-inflammatory activities. The aqueous fraction of BTP-M coffee leaves induced nitric oxide (NO), iNOS, COX-2, IL-6 and IL-10 production in Raw 264.7 cells. A 40% methanol fraction possessed greatest anti-inflammatory activities in IFN-γ and LPS treated Raw 264.7 cells (P < 0.05). The anti-inflammatory activities of coffee leaf fractions could not only be attributed to chlorogenic acids, mangiferin, rutin, and caffeine content, but possibly subtle interactions of mixtures of bioactive molecules.
... Stress-like patterns of increased corticosterone secretion and decreased thyrotropin are described among the neuroendocrine effects of caffeine, while chronic treatment is known to induce tolerance to these effects ( Spindel et al., 1983). Immunomodulatory effects of caffeine by the decrease of cytokines (Frost Meyer and Logomarsino, 2012) have also been proposed to contribute to neuroprotection, e.g., in Alzheimer's disease ( Horrigan et al., 2006). A better balance between pro-and anti-inflammatory cytokines in favor of anti-inflammation is also posed as the main hypothesis to explain the effects of caffeine reducing the inflammatory processes in severe life-threatening conditions ( Bessler et al., 2012). ...
Coffee or caffeine has recently been suggested as prophylaxis for dementia. Although memory problems are hallmarks of Alzheimer’s disease, this dementia is also characterized by neuropsychiatric symptoms called Behavioral and Psychological Symptoms of Dementia (BPSD). The impact of preventive/therapeutic strategies on both cognitive and non-cognitive symptoms can be addressed in the 3xTg-AD mice, since they exhibit cognitive but also BPSD-like profiles. Here, we studied the long-term effects of a low dose of caffeine in male 3xTg-AD mice and as compared to age-matched non-transgenic (NTg) counterparts with normal aging. Animals were treated (water or caffeine in drinking water) from adulthood (6 months of age) until middle-aged (13 months of age), that in 3xTg-AD mice correspond to onset of cognitive impairment and advanced stages, respectively. The low caffeine dosing used (0.3 mg/ml) was previously found to give a plasma concentration profile in mice roughly equivalent to that of a human coffee drinker. There were significant effects of caffeine on most behavioral variables, especially those related to neophobia and other anxiety-like behaviors, emotionality, and cognitive flexibility. The 3xTg-AD and NTg mice were differently influenced by caffeine. Overall, the increase of neophobia and other anxiety-related behaviors resulted in an exacerbation of BPSD-like profile in 3xTg-AD mice. Learning and memory, strongly influenced by anxiety in 3xTg-AD mice, got little benefit from caffeine, only shown after a detailed analysis of navigation strategies. The worsened pattern in NTg mice and the use of search strategies in 3xTg-AD mice make both groups more similar. Circadian motor activity showed genotype differences, which were found to be enhanced by caffeine. Selective effects of caffeine on NTg were found in the modulation of behaviors related to emotional profile and risk assessment. Caffeine normalized splenomegaly of 3xTg-AD mice, a physical indicator of their impaired peripheral immune system, and trended to increase their corticosterone levels. Our observations of adverse caffeine effects in an Alzheimer’s disease model together with previous clinical observations suggest that an exacerbation of BPSD-like symptoms may partly interfere with the beneficial cognitive effects of caffeine. These results are relevant when coffee-derived new potential treatments for dementia are to be devised and tested.
... Green tea and coffee have garnered much research attention in recent years due to their possible role in lowering the risk of cardiovascular disease, type 2 diabetes and some cancers, [1][2][3][4][5][6][7] which has been attributed to the antioxidant, anti-inflammatory, anti-atherogenic, and anticarcinogenic bioactivity of polyphenols contained in these two beverages. [8][9][10][11][12][13][14] However, the results have not been consistent between studies regarding the beneficial effects of green tea and coffee. One possible reason is the inherent imprecision in the measurement of green tea and coffee intake by using self-reported food frequency questionnaires (FFQ) and food records (FR). ...
Background and objectives:
Despite the demonstrated protective effects of green tea and coffee intake against several chronic diseases, finding between studies have not been consistent. One potential reason of this discrepancy is the imprecision in the measurement of tea or coffee consumption using food frequency questionnaire (FFQ) and food record (FR) in epidemiological studies.
Methods and study design:
In a sample of 57 healthy Japanese women, intake of green tea and coffee was estimated by a validated FFQ and a 3-day FR, while their plasma and urine concentrations of polyphenol biomarkers were measured by HPLC. The polyphenols assessed included (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC) and (-)- epicatechin (EC), caffeic acid (CA) and chlorogenic acid (CGA).
Results:
Green tea consumption estimated by FFQ and FR showed moderate association, while strong association was detected for coffee consumption. Urinary green tea polyphenol concentrations were moderately-strongly associated with FR-estimated intake, while the associations were weak with FFQ. Similarly, coffee polyphenols in urine were moderately associated with FR-estimated coffee intake, whereas FFQ showed poor correlation. The associations between urinary and plasma polyphenols ranged from moderate to high.
Conclusions:
The results indicated that firstly, the FFQ tends to overestimate green tea intake. Secondly, the urinary polyphenols are preferred over plasma polyphenols as a potential surrogate marker of the short-term green tea and coffee intake, while their use as an indicator of long-term consumption is not reliable.
... Many beneficial health effects are attributed to the ingestion of GGAs, such as antimutagenic action, decrease in bloodstream glucose levels, cardiovascular benefits, and neuroprotective, antiinflammatory and antioxidant activities (Tresserra-Rimbau, Medina-Rem on, Estruch, & Lamuela-Rabent os, 2015; Han, Omri, Sasaki, & Isoda, 2015;Ludwig, Clifford, Lean, Ashihara, & Crozier, 2014;Frost-Meyer & Logomarsino, 2012;Johnston, Clifford, & Morgan, 2003;Lee & Zhu, 2006). The presence of phenolic compounds directly affects the characteristics of a coffee brew, contributing to changes in color, flavor and aroma during the roasting process (Farah & Donangelo, 2006;Farah, Monteiro, Calado, Franca, & Trugo, 2006). ...
Purpose
Dietary habit significantly contributes to the initiation and progression of rheumatoid arthritis (RA). Dietary choices intersect with a range of clinical and societal factors. The utilization of cross-sectional methodologies in numerous studies poses a challenge in establishing definitive causality for the noted associations. Moreover, within identical food categories, specific items may elicit diverse effects on the pathogenesis of RA, and the correlation between several prevalent food items or beverages and RA remains inadequately explored.
Methods
We performed a two-sample Mendelian Randomization (MR) study to evaluate the causal impact of 27 distinct dietary habits and RA susceptibility. These dietary-related phenotypes encompass both the relative intake of the four macronutrients (fat, protein, carbohydrates, and sugar) and 23 specific single food intake. Several filtering steps were employed to select eligible genetic instruments strongly associated with each of the traits. The random-effects inverse-variance weighted, weighted median, and MR-Egger methods were employed for MR estimations. Sensitivity analyses and power calculations were executed to ensure the robustness of our study.
Results
After rigorous single-nucleotide polymorphism (SNP) filtering procedures, 611 SNPs were included in our ongoing investigations. The consumption of dried fruit, bread, and alcohol emerged as protective factors, while beef, processed meat, and coffee intake were identified as risk factors. The robustness of our study was confirmed through the outcomes of sensitivity analysis and power calculation.
Conclusion
The ongoing investigations furnish evidence that accentuates the influence of diet on RA disease activity, underscoring the importance of delineating the optimal nutritional lifestyle for RA patients.
Coffea canephora beans are used for various industrial purposes, among which the use as soluble coffees stands out for producing beverages in blends with Coffea arabica. Due to the increase in demand, EMBRAPA launched ten monoclonal C. canephora cultivars, named Amazonian Robustas, adapted to the growing conditions of the Brazilian Amazon. However, the chemical composition of the beans of these cultivars is still little known. The present study aimed to estimate genetic parameters for the evaluated characteristics and determine the levels of bioactive compounds and organic acids in ten C. canephora cultivars. The experiment was set in Manaus, Amazonas, consisting of plants from the cultivars BRS 1216, BRS 2299, BRS 2314, BRS 2336, BRS 2357, BRS 3137, BRS 3193, BRS3210, BRS 3213, and BRS 3220. The cultivars were characterized according to the profile of bioactive compounds and organic acids. Analysis of variance, mean test, and genetic caracterizadas quanto ao perfil de bioativos e ácidos orgânicos. Foi parameters (genetic, environmental, and phenotypic variance and realizada análise de variância, teste de médias e estimados heritability) were conducted. The heritability of characters was parâmetros genéticos como variância genética, ambiental, fenotípica considered from intermediate 63.76% (trigonelline) to high 88.44% e herdabilidade. A herdabilidade dos caracteres foi considerada de (caffeine). Of the compounds studied, trigonelline contents ranged mediana, 63,76%, para trigonelina, a alta, 88,44%, para cafeína. Dos from 0.54 to 0.78 g.100g⁻¹, chlorogenic acids from 3.77 to 5.31 compostos estudados, os teores de trigonelina variaram de 0,54 a g.100g⁻¹, caffeine from 2.31 to 4.13 g.100g⁻¹, and citric acid from 0.76 to 1.28 g.100g⁻¹. It was observed that there is genetic variability among the cultivars for the compounds studied, and the cultivars can be used in breeding programs for the development of new cultivars.
Keywords
Coffea canephora ; Caffeine; Trigonelline; Chlorogenic acids; Plant genetics
Coffee is one of the most popular beverages in the world, with potential health benefits and anti-diabetic qualities. Numerous bioactive substances found in coffee have been studied for their possible therapeutic benefits in controlling blood glucose. Given the ubiquitous use of coffee, this article aims to review the anti-diabetic characteristics of various coffee bioactive compounds such as chlorogenic acids, caffeic acid, quinic acid, ferulic acid, and caffeine. The modulation of glucose homeostasis, improvement of insulin sensitivity, suppression of gluconeogenesis, anti-inflammatory properties, and antioxidant activity are only a few of the several mechanisms of action that have been suggested. These qualities allow coffee polyphenols to potentially have anti-- diabetic effects, opening the door to prospective medicinal uses. The molecular mechanisms underpinning the effects of coffee polyphenols on insulin signaling pathways and glucose metabolism have been clarified by in vitro investigations. In animal studies, coffee polyphenols have positively affected pancreatic function, insulin resistance, and glucose regulation. Human studies have linked drinking coffee to a lower incidence of type 2 diabetes, better glycaemic management, and increased insulin sensitivity.
This study assessed the association between sarcopenic obesity (S+O+) and coffee
intake in elderly Koreans. This study obtained data from the Korea National Health and Nutrition Examination Survey (KNHANES, 2008–2011), a cross-sectional and nationally representative survey conducted by the Korean Centers for Disease Control and Prevention. Of the 2,661 participants included in this study, there was a significant difference between 5.861 (95% CI 2.024–16.971) in less than one cup of coffee, and 6.245 (95% CI 2.136–18.260) in one cup of coffee, and 4.323 (95% CI 1.457–12.824) in two cups of coffee compared to three or more than cups of coffee. In contrast, in the case of sarcopenia or obesity only (S+O- or S-O+), no significant difference was found in any model. The results suggest that the elderly who consume less than one cup of coffee per day had a greater risk of S+O+ than those who consume more than three cups per day. Furthermore, there was an association between coffee intake and sarcopenia but not with obesity. Therefore, coffee intake may have prevented musculoskeletal loss in these patients.
Coffee and tea are the most consumed beverages among the globe after water regarding their desirable organoleptic characteristics and well-demonstrated health benefits. A great number of the minor compounds present in coffee and tea have shown considerable bioactive potential; they can reduce inflammation by influencing metabolic processes and prevent cardiovascular diseases (CVD). These compounds regarding the coffee beans are the phenolic compounds (mainly chlorogenic acid and its derivatives), methylxanthines (mainly caffeine but also theophylline and theobromine), diterpenes (cafestol and kahweol), and trigonelline (the precursor of nicotinic acid). The concentration of them can differ significantly depending on the type of the bean and the processing they undergo. Regarding the bioactive compounds that can be found in tea leaves, the polyphenols (catechins in green tea, oxidized polyphenols such as theaflavins in black tea), l-theanine, and caffeine are the most abundant. Although there is only one type of tea leaves from which all types of tea are produced (e.g., black tea, green tea, and oolong tea), the production process for each tea type differs to a great extent providing every tea type with unique bioactive composition and therefore unique health benefits. This book chapter will define the differences in the chemical composition of different coffee and tea types, and it will summarize the findings of literature regarding their bioactive potential. According to these findings, moderate consumption of coffee (up to three cups per day) and tea (three to six cups per day) can maximize their effect on the prevention of inflammatory conditions and CVD.
Atherosclerotic cardiovascular disease (ASCVD) is the leading cause of premature death worldwide. Inflammation and its biomarkers, like C-reactive protein (CRP), among the risk factors, such as hypertension, lipid disorders, and diabetes, may be also responsible for the residual cardiovascular disease (CVD) risk. Modern lipid-lowering treatment with statins, ezetimibe, PCSK9 inhibitors, or bempedoic acid does not fully protect against inflammation. The recommendations of the International Lipid Expert Panel (ILEP) indicate selected nutraceuticals with anti-inflammatory properties. Diet may have a significant impact on inflammation. Especially interesting in the context of inflammation is the consumption of coffee and tea. These drinks in many observational studies significantly reduced cardiovascular risk and mortality. The question is whether the anti-inflammatory effects of these drinks contribute significantly to the observed clinical effects. Thus, in this narrative review, we primarily discuss the anti-inflammatory properties of consuming tea and coffee. Based on a comprehensive analysis of the studies and their meta-analyses, inconsistent results were obtained, which makes it impossible to conclusively state how clinically significant the potential anti-inflammatory properties of black and green tea and coffee are. A number of confounding factors can cause the inconsistency of the available results. Consumption of tea and coffee appears to increase adiponectin concentrations, decrease reactive oxygen species, decrease low density lipoprotein (LDL) cholesterol concentrations (effect of green tea, etc.). Despite the still uncertain anti-inflammatory effect of tea and coffee, we recommend their consumption as a part of the healthy diet.
The world generates a large amount of used coffee grounds every day. These spent coffee grounds could potentially be used to cultivate microorganisms for fine chemical productions. Here, the effect of spent coffee grounds extract (SCGE) on astaxanthin-producing yeast, Xanthophyllomyces dendrorhous was explored. The SCGE addition to the culture medium notably increased growth of cell and decreased intracellular astaxanthin (ASX) content. The caffeine contained in SCGE was found to activate ASX biosynthesis, not to effect on cell growth. In X. dendrorhous, the addition of SCGE resulted in significant cell growth, and the addition of caffeine contained therein suppressed the decrease in ASX biosynthesis, resulting in an overall increase in ASX production.
Background
Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties.
Aim
Based on published articles, the aims of this review are i) study the association between coffee consumption and benefits to human health; ii) the effects of coffee consumption on some pathologies; and iii) provide a description of coffee’s bioactive compounds.
Discussion
Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and kahweol. These compounds are related to the beneficial effects for human health, including high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects.
Conclusion
The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.
Coffee is one of the most popular drinks consumed in the world, also in Poland. In the literature, much attention is paid to the influence of coffee on human health, especially daily intake of caffeine, and also purchasing consumer behavior. There is a lack of research devoted to consumer choices and habits in relation to coffee consumption and brewing method. Therefore, the aim of this study is to describe the characteristics of coffee consumers and present their segmentation based on consumer choices and habits towards coffee consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1500 adults respondents in Poland reporting the consumption of coffee. We collected information about consumer choices and habits related to coffee consumption, including brewing method, place of consuming coffee, and factors determining coffee choices. Using cluster analysis, we identified three main groups of coffee consumers. There are “Neutral coffee drinkers”, “Ad hoc coffee drinkers”, and “Non-specific coffee drinkers”. The respondents in the study are not coffee gourmets; they like and consume coffee, but these are often changing choices. To conclude, it can be stated that the Polish coffee consumer prefers conventional methods of brewing coffee (like a “traditionalist”) but is open to novelties and new sensory experiences. Based on study results it is possible to know the coffee drinking habits in Poland.
Background: Obesity is a chronic metabolic disease associated with having excess body fat that could be influenced by many factors. Our study aimed to assess the powerful effect of Lactobacillus acidophilus alone or combined (symbiotic) with Prebiotics such as Ginger, Pineapple and Green Coffee as anti-obesity agents. Methodology: Using 8 groups (10 rats each) of Sprague-Dawley rats, Group 1 was kept as a negative control, Group 2 positive control, while other groups were orally given Lactobacillus acidophilus, Ginger, Pineapple and Green Coffee individually and in combination with Probiotics, for 45 days till the end of the experiment while the body weight of rats was recorded.Blood samples were collected for biochemical parameters analysis and organs were dissected and homogenized to analyze obesity-related biomarkers, Results: Our results revealed that either individual or mixed administration of this pro and prebiotics decreased the body and organs, specifically those treated with the mixture or probiotic and prebiotic, also serum (HDL), CAT), and (SOD) was decreased (P <0.05), while other biochemical parameters (T.G), (CHOL), (U.A), (Creat), Urea, (GOT),(GPT) and (ALP); (significantly (P<0.05) was decreased when compared with the positive control group, Nevertheless, the histopathological examination showed the reduction of adipose tissue in kidney, liver, and Pancreas showed overestimate reductions in the percentage of body fat. Conclusions: This study showed a promising effect of Lactobacillus acidophilus when it combined with these plants as natural feed additives on obesity.
Supercritical CO2 (SC‐CO2) extraction is commonly used to eliminate caffeine from coffee beans. In this work, the feasibility of tryptamine elimination is considered as a further objective of the process. SC‐CO2 extraction process parameters (eg, pressure, CO2 flow rate, water content) were studied to obtain tryptamine reduction, starting from those used in supercritical decaffeination. A good compromise, in terms of tryptamine residue in coffee beans, and process feasibility and selectivity, was found operating at 280 bar and 0.8 kg/h CO2, at a starting H2O content in coffee beans of 20% w/w. Using these process conditions, a tryptamine residue of 218 ppm (ppm) was measured in coffee beans after 18 hours of processing. A negligible effect on process selectivity and tryptamine yield was obtained by changing the CO2 flow rate and the initial water content. However, working at an initial water content of 30% w/w and using wet CO2 (CO2 plus 3% w/w water), a tryptamine residue of 107 ppm in coffee beans was obtained, but industrial complexity and costs increased.
Traceability offers significant information about the quality and safety of Chinese Angelica, a medicine and food homologous substance. In this study, a systematic four-step strategy, including sample collection, specific metal element fingerprinting, multivariate statistical analysis, and benefit-risk assessment, was developed for the first time to identify Chinese Angelica based on geographical origins. Fifteen metals in fifty-six Chinese Angelica samples originated from three provinces were analyzed. The multivariate statistical analysis model established, involving hierarchical cluster analysis (HCA), principal component analysis (PCA), and self-organizing map clustering analysis was able to identify the origins of samples. Furthermore, benefit-risk assessment models were created by combinational calculation of chemical daily intake (CDI), hazard index (HI), and cancer risk (CR) levels to evaluate the potential risks of Chinese Angelica using as traditional Chinese medicine (TCM) and food, respectively. Our systematic strategy was well convinced to accurately and effectively differentiate Chinese Angelica based on geographical origins.
Based on some studies, moderate caffeine consumption provides several benefits to human health. However, there are few reports on the anti-degranulation activity of caffeine. Allergy is a global healthcare problem that is drastically increasing in both developed and developing countries. Meanwhile, allergic reactions are triggered by the presence of chemical mediators released from the granules in mast cells, which are called the degranulation process. In this study, caffeine was evaluated for anti-degranulation activity using basophilic cell line RBL-2H3 cells as the in vitro model and the passive cutaneous anaphylaxis (PCA) model mice in vivo. As a result, caffeine effectively suppressed antigen-induced degranulation by RBL-2H3 cells in a dose-dependent manner without cytotoxicity. Besides, caffeine also inhibited FcεRI-mediated intracellular signaling pathways, such as phosphorylation of Syk, Btk, PLCγ1, PI3K, and Akt in antigen-stimulated RBL-2H3 cells. Caffeine also suppressed PCA response in mice.
Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited antiinflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor α, interleukin 1β, interleukin 6, and interferon γ. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.
Leaves from Coffea arabica L. have been considered an agricultural residue of little value; however, these leaves are a potentially sustainable source of phenolic compounds. Investigation of the properties of these leaves is a crucial strategy for identifying agents that may be beneficial to the health. This study evaluates the antioxidant and anti-inflammatory activity of extracts of C. arabica leaves and 5-caffeoylquinic acid (5-CQA) in a mouse model. Hexane (HFCAL), dichloromethane (DFCAL), ethyl acetate (EFCAL), and butanol (BFCAL) fractions were obtained by partition of the methanol extract (MECAL). High performance liquid chromatography with UV-diode array detection (HPLC-UV-DAD) and spectrophotometric methods were used to identify and quantify the chemical constituents. The antioxidant activity of the extracts were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and β-carotene/linoleic acid assays. Ear edema was induced in Swiss mice by the topical application of Croton oil, phenol, or histamine. Tissues were analyzed histopathologically, and myeloperoxidase and N-acetyl-β-D-glucosaminidase activities were assessed. 5-CQA and mangiferin were identified in MECAL, EFCAL, and BFCAL. The total phenolic and flavonoid contents ranged from 1.65 to 20.60 g gallic acid equivalents/100 g of extract and 0.26 to 14.96 g of rutin equivalents/100 g of extract, respectively. The content of 5-CQA ranged from 2.29 to 5.50 g/100 g of extract, while that of mangiferin was 1.46–4.00 g/100 g of extract. The IC50 values ranged from 7.47 ± 0.12 to 122.76 ± 1.38 μg/mL as determined by DPPH assay and from 4.67 ± 0.02 to 71.90 ± 0.22 μg/mL as determined by FRAP. The greatest inhibitor of lipid peroxidation was HFCAL (49.19 ± 1.10%). The MECAL and 5-CQA (0.1, 0.5, and 1.0 mg/ear) reduced the edema thickness and weight induced by croton oil and phenol. After histamine application, the edema thickness and weight were inhibited by MECAL but not by 5-CQA. Treatment with either MECAL or 5-CQA decreased inflammatory parameters and the activity of myeloperoxidase and N-acetyl-β-D-glucosaminidase. The results suggest that 5-CQA and extracts from coffee leaves (C. arabica) possess antioxidant and anti-inflammatory properties, indicating new possibilities for the treatment of disorders involving oxidative and cutaneous damage.
Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to βN-alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage.
Background:
Coffee drinking has been implicated in mortality and a variety of diseases but potential mechanisms underlying these associations are unclear. Large-scale systems epidemiological approaches may offer novel insights to mechanisms underlying associations of coffee with health.
Objective:
We performed an analysis of known and novel protein markers linked to cardiovascular disease and their association with habitual coffee intake in the Prospective Study of the Vasculature in Uppsala Seniors (PIVUS, n=816) and followed-up top proteins in the Uppsala Longitudinal Study of Adult Men (ULSAM, n=635) and EpiHealth (n=2418).
Methods:
In PIVUS and ULSAM, coffee intake was measured by 7-day dietary records while a computer-based food frequency questionnaire was used in EpiHealth. Levels of up to 80 proteins were assessed in plasma by a proximity extension assay.
Results:
Four protein-coffee associations adjusted for age, sex, smoking and BMI, met statistical significance in PIVUS (FDR<5%, P<2.31×10(-3) ): leptin (LEP), chitinase-3-like protein 1 (CHI3L), Tumor necrosis factor (TNF) receptor 6 and TNF-related apoptosis-inducing ligand. The inverse association between coffee intake and LEP replicated in ULSAM (β, -0.042 SD per cup of coffee, P=0.028) and EpiHealth (β, -0.025 SD per time of coffee, P=0.004). The negative coffee-CHI3L association replicated in EpiHealth (β, -0.07, P=1.15×10(-7) ), but not in ULSAM (β, -0.034, P=0.16).
Conclusions:
The current study supports an inverse association between coffee intake and plasma LEP and CHI3L1 levels. The coffee-CHI3L1 association is novel and warrants further investigation given links between CHI3L1 and health conditions that are also potentially influenced by coffee. This article is protected by copyright. All rights reserved.
Although normally seen as a problem, current policies and strategic plans concur that if adequately managed, waste can be a source of the most interesting and valuable products, among which metals, oils and fats, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, pigments, flavonoids, through recycling, compound recovery or energy valorization, following the waste hierarchy. Besides contributing to more sustainable and circular economies, those products also have high commercial value when compared to the ones obtained by currently used waste treatment methods. In this paper, it is shown how the bio-refinery framework can be used to obtain high value products from organic waste. With spent coffee grounds as a case study, a sequential process is used to obtain first the most valuable, and then other products, allowing proper valorization of residues and increased sustainability of the whole process. Challenges facing full development and implementation of waste based bio-refineries are highlighted.
Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting also produce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins. This review focuses on the chemical characteristics, biosynthesis, and distribution of CGA and related compounds in coffee. The influence of genetic, physiological and environmental factors as well as processing on the chemical composition of coffee beans is discussed. The impact of CGA composition of green coffee on cup quality is also approached. Despite the existence of substantial published information on the total levels of CGA in coffee, more research is needed on the composition of minor phenolic compounds and specific CGA isomers (and related substances) in green and roasted coffee beans, as well as their impact on coffee quality.
The total antioxidant activity of coffee beverages was measured with stabilized radical EPR spectroscopy. Depending on which stabilized radical is used, Fremy's salt (potassium nitrosodisulphonate) or 2,2,6,6-tetramethyl-1-piperidin-1-oxyl (TEMPO) values can differ significantly. For the determination of antioxidant activity of Maillard reaction products in coffee, TEMPO appears to be the better radical marker. Thus the contribution of both main antioxidant active compounds (polyphenols, melanoidins) whose ratio varies with roasting conditions could be estimated. During storage experiments of coffees brews changes in antioxidant action are found to be time dependent. The content of chlorogenic acids increased significantly at higher storage temperatures, probably caused by a release from polymer structures. Additional antioxidant capacity of coffee melanoidins seems to be strongly influenced by atmospheric oxygen. The higher roasted sample is less vulnerable than medium or light roasted coffee. Investigations with model systems showed that among all coffee constituents the carbohydrates are mainly responsible for the formation of oxygen scavenging substances.
There is accumulating evidence that coffee consumption may reduce risk for type 2 diabetes, a known risk factor for Alzheimer's and other neurological diseases. Coffee consumption is also associated with reduced risk for Alzheimer's disease and non-Alzheimer's dementias. However, preventive and therapeutic development of coffee is complicated by the cardiovascular side effects of caffeine intake. As coffee is also a rich source of chlorogenic acids and many bioactive compounds other than caffeine, we hypothesized that decaffeinated coffee drinks may exert beneficial effects on the brain.
We have investigated whether dietary supplementation with a standardized decaffeinated green coffee preparation, Svetol®, might modulate diet-induced insulin resistance and brain energy metabolism dysfunction in a high-fat diet mouse model.
As expected, dietary supplementation with Svetol® significantly attenuated the development of high-fat diet-induced deficits in glucose-tolerance response. We have also found that Svetol®) treatment improved brain mitochondrial energy metabolism as determined by oxygen consumption rate. Consistent with this evidence, follow-up gene expression profiling with Agilent whole-genome microarray revealed that the decaffeinated coffee treatment modulated a number of genes in the brain that are implicated in cellular energy metabolism.
Our evidence is the first demonstration that dietary supplementation with a decaffeinated green coffee preparation may beneficially influence the brain, in particular promoting brain energy metabolic processes.
Background
Adult weight gain and obesity have become worldwide problems. Issues of cost and potential side effects of prescription weight loss drugs have led overweight and obese adults to try nutraceuticals that may aid weight loss. One promising nutraceutical is green coffee extract, which contains high concentrations of chlorogenic acids that are known to have health benefits and to influence glucose and fat metabolism. A 22-week crossover study was conducted to examine the efficacy and safety of a commercial green coffee extract product GCA™ at reducing weight and body mass in 16 overweight adults.
Methods
Subjects received high-dose GCA (1050 mg), low-dose GCA (700 mg), or placebo in separate six-week treatment periods followed by two-week washout periods to reduce any influence of preceding treatment. Treatments were counterbalanced between subjects. Primary measurements were body weight, body mass index, and percent body fat. Heart rate and blood pressure were also measured.
Results
Significant reductions were observed in body weight (−8.04 ± 2.31 kg), body mass index (−2.92 ± 0.85 kg/m²), and percent body fat (−4.44% ± 2.00%), as well as a small decrease in heart rate (−2.56 ± 2.85 beats per minute), but with no significant changes to diet over the course of the study. Importantly, the decreases occurred when subjects were taking GCA. Body mass index for six subjects shifted from preobesity to the normal weight range (<25.00 kg/m²).
Conclusion
The results are consistent with human and animal studies and a meta-analysis of the efficacy of green coffee extract in weight loss. The results suggest that GCA may be an effective nutraceutical in reducing weight in preobese adults, and may be an inexpensive means of preventing obesity in overweight adults.
Epidemiological studies have shown that unfiltered coffee consumption is associated with a low incidence of cancer. This study aims to identify the effects of kahweol, an antioxidant diterpene contained in unfiltered coffee, on angiogenesis and key inflammatory molecules.
The experimental procedures included in vivo angiogenesis assays (both the chicken and quail choriallantoic membrane assay and the angiogenesis assay with fluorescent zebrafish), the ex vivo mouse aortic ring assay and the in vitro analysis of the effects of treatment of human endothelial cells with kahweol in cell growth, cell viability, cell migration and zymographic assays, as well as the tube formation assay on Matrigel. Additionally, two inflammation markers were determined, namely, the expression levels of cyclooxygenase 2 and the levels of secreted monocyte chemoattractant protein-1. We show for the first time that kahweol is an anti-angiogenic compound with inhibitory effects in two in vivo and one ex vivo angiogenesis models, with effects on specific steps of the angiogenic process: endothelial cell proliferation, migration, invasion and tube formation on Matrigel. We also demonstrate the inhibitory effect of kahweol on the endothelial cell potential to remodel extracellular matrix by targeting two key molecules involved in the process, MMP-2 and uPA. Finally, the anti-inflammatory potential of this compound is demonstrated by its inhibition of both COX-2 expression and MCP-1 secretion in endothelial cells.
Taken together, our data indicate that, indeed, kahweol behaves as an anti-inflammatory and anti-angiogenic compound with potential use in antitumoral therapies. These data may contribute to the explanation of the reported antitumoral effects of kahweol, including the recent epidemiological meta-analysis showing that drinking coffee could decrease the risk of certain cancers.
The association between coffee intake and circulating levels of C-reactive protein (CRP) may be modified by oxidative stress. The authors examined the relation of coffee consumption to serum CRP considering potential inter-actions of serum γ-glutamyltransferase (GGT) and bilirubin.
The subjects included 4455 men and 5942 women aged 49-76 years who participated in the baseline survey of a cohort study on lifestyle-related diseases in Fukuoka, Japan. Geometric means of serum CRP and 95% confidence intervals across the category of coffee intake stratified by serum GGT and bilirubin were estimated using multiple linear regression.
Serum CRP concentrations were progressively lower with higher intake of coffee in men with high serum GGT (p for trend=0.009), but not in those with low serum GGT (p for trend=0.73) and GGT modified the association (p for interaction=0.03). Women showed no association between coffee intake and CRP whether serum GGT was low or high. There was no effect modification of serum bilirubin on the association between coffee intake and CRP in either men or women.
These results support a protective effect of coffee intake against systematic inflammation in middle-aged and elderly Japanese men and imply that such an effect may be stronger in elevated oxidative stress.
Higher coffee consumption has been associated with a lower risk of type 2 diabetes in cohort studies, but the physiological pathways through which coffee affects glucose metabolism are not fully understood. The aim of this study was to evaluate the associations between habitual coffee and tea consumption and glucose metabolism in a multi-ethnic Asian population and possible mediation by inflammation.
We cross-sectionally examined the association between coffee, green tea, black tea and Oolong tea consumption and glycemic (fasting plasma glucose, HOMA-IR, HOMA-beta, plasma HbA1c) and inflammatory (plasma adiponectin and C-reactive protein) markers in a multi-ethnic Asian population (N = 4139).
After adjusting for multiple confounders, we observed inverse associations between coffee and HOMA-IR (percent difference: - 8.8% for ≥ 3 cups/day versus rarely or never; Ptrend = 0.007), but no significant associations between coffee and inflammatory markers. Tea consumption was not associated with glycemic markers, but green tea was inversely associated with plasma C-reactive protein concentrations (percent difference: - 12.2% for ≥ 1 cup/day versus < 1 cup/week; Ptrend = 0.042).
These data provide additional evidence for a beneficial effect of habitual caffeinated coffee consumption on insulin sensitivity, and suggest that this effect is unlikely to be mediated by anti-inflammatory mechanisms.
Parkinson's disease (PD) is a neurodegenerative movement disorder of unknown etiology. PD is characterized by the progressive loss of dopaminergic neurons in the substantia nigra, depletion of dopamine in the striatum, abnormal mitochondrial and proteasomal functions, and accumulation of α-synuclein that may be closely associated with pathological and clinical abnormalities. Increasing evidence indicates that both oxidative stress and inflammation may play a fundamental role in the pathogenesis of PD. Oxidative stress is characterized by increase in reactive oxygen species (ROS) and depletion of glutathione. Lipid mediators for oxidative stress include 4-hydroxynonenal, isoprostanes, isofurans, isoketals, neuroprostanes, and neurofurans. Neuroinflammation is characterized by activated microglial cells that generate proinflammatory cytokines, such as TNF-α and IL-1β. Proinflammatory lipid mediators include prostaglandins and platelet activating factor, together with cytokines may play a prominent role in mediating the progressive neurodegeneration in PD.
Our aim in this crossover study was to investigate the acute effects of caffeinated and decaffeinated coffee consumption on appetite feelings, energy intake, and appetite-, inflammation-, stress-, and glucose metabolism-related markers. Sixteen healthy men (age range, 21-39 y; BMI range, 19.7-28.6 kg/m(2)) received in a random order on 3 separate occasions a standard breakfast snack with 200 mL of either caffeinated coffee (3 mg caffeine/kg body weight), decaffeinated coffee, or water (control). Before intervention (-15 min) and at standard time points following breakfast consumption (0, 15, 30, 60, 90, 120, 150, and 180 min), participants recorded their appetite feelings and we collected blood samples for measurements of circulating glucose, insulin, cortisol, and appetite- and inflammation-related markers. At 180 min, participants consumed a meal ad libitum. The appetite-related ratings, the appetite plasma hormonal responses as well as the plasma glucose, serum insulin, and plasma and serum inflammatory marker responses did not show an overall intervention effect or a time x intervention interaction. Ad libitum energy intake did not differ among the 3 interventions. However, a significant intervention effect (P = 0.04) and a time x intervention interaction (P-interaction = 0.02) were found for serum cortisol; cortisol concentrations were significantly higher following the caffeinated coffee intervention, compared to control, at 60 min and thereafter. In conclusion, the usually consumed amount of caffeinated coffee does not have short-term effects on appetite, energy intake, glucose metabolism, and inflammatory markers, but it increases circulating cortisol concentrations in healthy men.
Parkinson's disease (PD) is a progressive neurodegenerative disorder typified by the loss of dopaminergic (DA) neurons in the substantia nigra pars compacta (SNpc). Recent evidence indicates that neuroinflammation may play a critical role in the pathogenesis of PD, particularly tumor necrosis factor (TNF). We have previously shown that soluble TNF (solTNF) is required to mediate robust degeneration induced by 6-hydroxydopamine (6-OHDA) or lipopolysaccharide. What remains unknown is whether TNF inhibition can attenuate the delayed and progressive phase of neurodegeneration. To test this, rats were injected in the SNpc with lentivirus encoding dominant-negative TNF (lenti-DN-TNF) 2 weeks after receiving a 6-OHDA lesion. Remarkably, when examined 5 weeks after the initial 6-OHDA lesion, no further loss of nigral DA neurons was observed. Lenti-DN-TNF also attenuated microglial activation. Together, these data suggest that TNF is likely a critical mediator of nigral DA neuron death during the delayed and progressive phase of neurodegeneration, and that microglia may be the principal cell type involved. These promising findings provide compelling reasons to perform DN-TNF gene transfer studies in nonhuman primates with the long-term goal of using it in the clinic to prevent the delayed and progressive degeneration of DA neurons that gives rise to motor symptoms in PD.
Several studies conducted worldwide report an inverse association between caffeine/coffee consumption and the risk of developing Parkinson's disease (PD). However, heterogeneity and conflicting results between studies preclude a correct estimation of the strength of this association. We conducted a systematic review and meta-analysis of published epidemiological studies to better estimate the effect of caffeine exposure on the incidence of PD. Data sources searched included Medline, LILACS, Scopus, Web of Science and reference lists, up to September 2009. Cohort, case-control and cross-sectional studies were included. Three independent reviewers selected the studies and extracted the data on to standardized forms. Twenty-six studies were included: 7 cohort, 2 nested case-control, 16 case-control, and 1 cross-sectional study. Quantitative data synthesis of the most precise estimates from each study was accomplished through random effects meta-analysis. Heterogeneity was quantified using the I² statistic. The summary RR for the association between caffeine intake and PD was 0.75 [[95% Confidence Interval (95%CI): 0.68–0.82], with low to moderate heterogeneity (I²= 28.8%). Publication bias for case-control/cross-sectional studies may exist (Egger's test, p=0.053). When considering only the cohort studies, the RR was 0.80 (95%CI: 0.71–90; I²=8.1%). The negative association was weaker when only women were considered (RR=0.86, 95%CI: 0.73—1.02; I²=12.9%). A linear relation was observed between levels of exposure to caffeine and the RR estimates: RR of 0.76 (95%CI: 0.72–0.80; I²= 35.1%) per 300 mg increase in caffeine intake. This study confirm an inverse association between caffeine intake and the risk of PD, which can hardly by explained by bias or uncontrolled confounding.
Coffee consumption is associated with a decreased risk of type 2 diabetes. Suggested mechanisms underlying the association have included attenuation of subclinical inflammation and a reduction in oxidative stress.
The aim was to investigate the effects of daily coffee consumption on biomarkers of coffee intake, subclinical inflammation, oxidative stress, glucose, and lipid metabolism.
Habitual coffee drinkers (n = 47) refrained for 1 mo from coffee drinking; in the second month they consumed 4 cups of filtered coffee/d and in the third month 8 cups of filtered coffee/d (150 mL/cup). Blood samples were analyzed by gas chromatography-mass spectrometry, bead-based multiplex technology, enzyme-linked immunosorbent assay, or immunonephelometry.
Coffee consumption led to an increase in coffee-derived compounds, mainly serum caffeine, chlorogenic acid, and caffeic acid metabolites. Significant changes were also observed for serum concentrations of interleukin-18, 8-isoprostane, and adiponectin (medians: -8%, -16%, and 6%, respectively; consumption of 8 compared with 0 cups coffee/d). Serum concentrations of total cholesterol, HDL cholesterol, and apolipoprotein A-I increased significantly by 12%, 7%, and 4%, respectively, whereas the ratios of LDL to HDL cholesterol and of apolipoprotein B to apolipoprotein A-I decreased significantly by 8% and 9%, respectively (8 compared with 0 cups coffee/d). No changes were seen for markers of glucose metabolism in an oral-glucose-tolerance test.
Coffee consumption appears to have beneficial effects on subclinical inflammation and HDL cholesterol, whereas no changes in glucose metabolism were found in our study. Furthermore, many coffee-derived methylxanthines and caffeic acid metabolites appear to be useful as biomarkers of coffee intake.
Coffee consumption has been reported to be inversely associated with risk of type 2 diabetes mellitus. Similar associations have also been reported for decaffeinated coffee and tea. We report herein the findings of meta-analyses for the association between coffee, decaffeinated coffee, and tea consumption with risk of diabetes.
Relevant studies were identified through search engines using a combined text word and MeSH (Medical Subject Headings) search strategy. Prospective studies that reported an estimate of the association between coffee, decaffeinated coffee, or tea with incident diabetes between 1966 and July 2009.
Data from 18 studies with information on 457 922 participants reported on the association between coffee consumption and diabetes. Six (N = 225 516) and 7 studies (N = 286 701) also reported estimates of the association between decaffeinated coffee and tea with diabetes, respectively. We found an inverse log-linear relationship between coffee consumption and subsequent risk of diabetes such that every additional cup of coffee consumed in a day was associated with a 7% reduction in the excess risk of diabetes relative risk, 0.93 [95% confidence interval, 0.91-0.95]) after adjustment for potential confounders.
Owing to the presence of small-study bias, our results may represent an overestimate of the true magnitude of the association. Similar significant and inverse associations were observed with decaffeinated coffee and tea and risk of incident diabetes. High intakes of coffee, decaffeinated coffee, and tea are associated with reduced risk of diabetes. The putative protective effects of these beverages warrant further investigation in randomized trials.
Onset of Type 2 diabetes occurs when the pancreatic beta-cell fails to adapt to the increased insulin demand caused by insulin resistance. Morphological and therapeutic intervention studies have uncovered an inflammatory process in islets of patients with Type 2 diabetes characterized by the presence of cytokines, immune cells, beta-cell apoptosis, amyloid deposits, and fibrosis. This insulitis is due to a pathological activation of the innate immune system by metabolic stress and governed by IL-1 signaling. We propose that this insulitis contributes to the decrease in beta-cell mass and the impaired insulin secretion observed in patients with Type 2 diabetes.
This review reports the evidence for a relation between long-term coffee intake and risk of type 2 diabetes mellitus. Numerous epidemiological studies have evaluated this association and, at this moment, at least fourteen out of eighteen cohort studies revealed a substantially lower risk of type 2 diabetes mellitus with frequent coffee intake. Moderate coffee intake (>/=4 cups of coffee/d of 150 mL or >/=400 mg of caffeine/d) has generally been associated with a decrease in the risk of type 2 diabetes mellitus. Besides, results of most studies suggest a dose-response relation, with greater reductions in type 2 diabetes mellitus risk with higher levels of coffee consumption. Several mechanisms underlying this protective effect, as well as the coffee components responsible for this association are suggested. Despite positive findings, it is still premature to recommend an increase in coffee consumption as a public health strategy to prevent type 2 diabetes mellitus. More population-based surveys are necessary to clarify the long-term effects of decaffeinated and caffeinated coffee intake on the risk of type 2 diabetes mellitus.
A major site of action for the atheroprotective drug nicotinic acid (NA) is adipose tissue, via the G-protein-coupled receptor, GPR109A. Since, adipose tissue is an active secretory organ that contributes both positively and negatively to systemic inflammatory processes associated with cardiovascular disease, we hypothesized that NA would act directly upon adipocytes to alter the expression of pro-inflammatory chemokines, and the anti-inflammatory adipokine adiponectin.
TNF-alpha treatment (1.0ng/mL) of 3T3-L1 adipocytes resulted in an increase in gene expression of fractalkine (9+/-3.3-fold, P<0.01); monocyte chemoattractant protein-1 (MCP-1) (24+/-1.2-fold, P<0.001), 'regulated upon activation, normal T cell expressed and secreted' (RANTES) (500+/-55-fold, P<0.001) and inducible nitric oxide synthase (iNOS) (200+/-70-fold, P<0.05). The addition of NA (10(-4)M) to TNF-alpha-treated adipocytes attenuated expression of fractalkine (50+/-12%, P<0.01); MCP-1 (50+/-6%, P<0.01), RANTES (70+/-3%, P<0.01) and iNOS (60+/-16%). This pattern was mirrored in protein released from the adipocytes into the surrounding media. The effect on gene expression was neutralised by pre-treatment with pertussis toxin. NA attenuated macrophage chemotaxis (by 27+/-3.5%, P<0.001) towards adipocyte conditioned media. By contrast, NA, (10(-6)-10(-3)M) increased, in a dose-dependent manner, mRNA of the atheroprotective hormone adiponectin (3-5-fold n=6, P<0.01).
NA suppresses pro-atherogenic chemokines and upregulates the atheroprotective adiponectin through a G-protein-coupled pathway. Since adipose tissue has the potential to contribute to both systemic and local (perivascular) inflammation associated with atherosclerosis our results suggest a new "pleiotropic" role for NA.
Evidence in support of the concept of local pancreatic islet inflammation as a mechanism of beta cell failure in type 2 diabetes is accumulating. Observations in human islets from type 2 diabetic patients and rodent models of the disease indicate the increased presence of IL-1 driven cytokines and chemokines in pancreatic islets, concomitant with immune cell infiltration. Inflammation is the body's protective response to harmful stimuli and tissue damage. However, under chronic stress (e.g. metabolic stress in obesity and type 2 diabetes) the body's own defensive response may become deleterious to tissue function. Here, we summarize the current evidence that islet inflammation is a feature of type 2 diabetes, and discuss its role with respect to alpha and beta cell compensation and eventual beta cell failure.
This paper summarizes the current epidemiological evidence on coffee consumption in relation to blood pressure (BP) and risk of hypertension. Data from cross-sectional studies suggest an inverse linear or U-shaped association of habitual coffee use with BP in different populations. Prospective studies suggest a protective effect of high coffee intake (4 or more cups per day) against hypertension, mainly in women. Furthermore, the risk of hypertension may be lower in coffee abstainers. Randomized controlled trials, which are mostly of short duration (1-12 weeks), have shown that coffee intake around 5 cups per day causes a small elevation in BP (approximately 2/1 mmHg) when compared to abstinence or use of decaffeinated coffee. With regard to underlying biological mechanisms, most research has been devoted to BP-raising effects of caffeine. However, there are many other substances in coffee, such as polyphenols, soluble fibre and potassium, which could exert a beneficial effect in the cardiovascular system. Although the precise nature of the relation between coffee and BP is still unclear, most evidence suggests that regular intake of caffeinated coffee does not increase the risk of hypertension.
Epidemiological studies show coffee consumption to be correlated to large risk reductions in the prevalence of type 2 diabetes (T2D). Such correlations are seen with decaffeinated and caffeinated coffee, and occur regardless of gender, method of brewing, or geography. They also exist despite clear evidence showing that caffeine causes acute postprandial hyperglycemia and lower whole-body insulin sensitivity. As the beneficial effects of coffee consumption exist for both decaffeinated and caffeinated coffee, a component of coffee other than caffeine must be responsible. This review examines the specific coffee compounds responsible for coffees effects on T2D, and their potential physiological mechanisms of action. Being plant-derived, coffee contains many beneficial compounds found in fruits and vegetables, including antioxidants. In fact, coffee is the largest source of dietary antioxidants in industrialized nations. When green coffee is roasted at high temperatures, Maillard reactions create a number of unique compounds. Roasting causes a portion of the antioxidant, chlorogenic acid, to be transformed into quinides, compounds known to alter blood glucose levels. Coffee consumption may also mediate levels of gut peptides (glucose-dependent insulinotropic polypeptide and glucagon-like peptide-1), hormones intimately involved in the regulation of satiety and insulin secretion. Finally, coffee may have prebiotic-like properties, altering gut flora and ultimately digestion. In summary, it is evident that a better understanding of the role of coffee in the development and prevention of T2D has the potential to uncover novel therapeutic targets and nutraceutical formulations for the disease.
Chlorogenic acids (CGA) are cinnamic acid derivatives with biological effects mostly related to their antioxidant and antiinflammatory activities. Caffeoylquinic acids (CQA) and dicaffeoylquinic acids (diCQA) are the main CGA found in nature. Because green coffee is a major source of CGA, it has been used for production of nutraceuticals. However, data on the bioavailability of CGA from green coffee in humans are inexistent. The present study evaluated the pharmacokinetic profile and apparent bioavailability of CGA in plasma and urine of 10 healthy adults for 8 h after the consumption of a decaffeinated green coffee extract containing 170 mg of CGA. Three CQA, 3 diCQA, and caffeic, ferulic, isoferulic, and p-coumaric acids were identified in plasma by HPLC-Diode Array Detector-MS after treatment. Over 30% (33.1 +/- 23.1%) of the ingested cinnamic acid moieties were recovered in plasma, including metabolites, with peak levels from 0.5 to 8 h after treatment. CGA and metabolites identified in urine after treatment were 4-CQA, 5-CQA, and sinapic, p-hydroxybenzoic, gallic, vanillic, dihydrocaffeic, caffeic, ferulic, isoferulic, and p-coumaric acids, totaling 5.5 +/- 10.6% urinary recovery of the ingested cinnamic and quinic acid moiteties. This study shows that the major CGA compounds present in green coffee are highly absorbed and metabolized in humans.
Coffee drinking has been associated with increased serum cholesterol levels in some, but not all, studies. A Medline search of the English-language literature published prior to December 1998, a bibliography review, and consultations with experts were performed to identify 14 published trials of coffee consumption. Information was abstracted independently by two reviewers using a standardized protocol. With a random-effects model, treatment effects were estimated by pooling results from individual trials after weighting the results by the inverse of total variance. A dose-response relation between coffee consumption and both total cholesterol and LDL cholesterol was identified (p < 0.01). Increases in serum lipids were greater in studies of patients with hyperlipidemia and in trials of caffeinated or boiled coffee. Trials using filtered coffee demonstrated very little increase in serum cholesterol. Consumption of unfiltered, but not filtered, coffee increases serum levels of total and LDL cholesterol.
Coffee drinking has been associated with increased serum cholesterol levels in some, but not all, studies. A Medline search of the English-language literature published prior to December 1998, a bibliography review, and consultations with experts were performed to identify 14 published trials of coffee consumption. Information was ed independently by two reviewers using a standardized protocol. With a random-effects model, treatment effects were estimated by pooling results from individual trials after weighting the results by the inverse of total variance. A dose-response relation between coffee consumption and both total cholesterol and LDL cholesterol was identified (p < 0.01). Increases in serum lipids were greater in studies of patients with hyperlipidemia and in trials of caffeinated or boiled coffee. Trials using filtered coffee demonstrated very little increase in serum cholesterol. Consumption of unfiltered, but not filtered, coffee increases serum levels of total and LDL cholesterol.
Caffeine is the most widely consumed psychostimulant drug in the world that mostly is consumed in the form of coffee. Whether caffeine and/or coffee consumption contribute to the development of cardiovascular disease (CVD), the single leading cause of death in the US, is unclear.
This article examines the effects of caffeine intake, both alone and via coffee consumption, on key blood markers of CVD risk: lipoproteins (cholesterol, triglycerides), fibrinogen (a biomarker of blood clotting) and C-reactive protein (CRP; a biomarker of inflammation). These blood markers and their role in the development of CVD are reviewed first. Studies examining caffeine and coffee effects on each of these blood markers are then presented. Next, biobehavioural moderators of the relationship between caffeine and/or coffee consumption and CVD are discussed, including genetics, sex and tobacco smoking.
The literature indicates a strong relationship between boiled, unfiltered coffee consumption and elevated cholesterol levels; however, there is a critical gap in the literature regarding the effects of coffee or caffeine consumption on fibrinogen or CRP, which is an independent predictor of CVD risk. Available studies are limited by small samples sizes, inclusion of only men (or few women) and unrepresented age or ethnic groups. Thiere is a critical need for controlled laboratory and epidemiological studies that include fibrinogen and CRP markers of CVD risk before conclusions can be drawn regarding the health effects of caffeine and/or coffee in a normal, healthy population of men and women.
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee. The antioxidant capacity of coffee is based mainly on the phenols, but during the roasting phenols are degraded and new products with antioxidant capacity are formed. A major contributor to the antioxidant activity was identified as N-methylpyridinium, which is formed during the roasting by degradation of trigonelline, the degradation is about 50% of trigonelline content and the concentration of N-methylpyridinium in roasted coffee is up to 0.25% on a dry weight basis. These literature data were verified within the processing plant experiment, during the usual roasting procedure of Robusta coffee the fol - lowing parameters were analysed: humidity, water activity, total antioxidant capacity, total phenols, chlorogenic acid and trigonelline content, and colour ( L*, a*, b*). The changes of the evaluated parameters were correlated to each other. During the roasting the total antioxidant capacity (TAC) decreased to about one half of original level in the beginning stages of roasting, another decrease continued during the storage of roasted coffee at about 10% within the year. The degradation of trigonelline, neither the content of chlorogenic acid or total phenols did not correlate with TAC in samples during the roasting and storage.
The ORACFL assay was used in non-automated mode to evaluate the specific peroxyl radical scavenging properties of the aqueous soluble components of green and roasted Arabica and Robusta coffee samples. A relationship between ORACFL and the concentration of CQAs (caffeoyl quinic acids) was found for the extracts from green coffee beans. Aqueous extracts from roasted coffee beans possessed equal or stronger scavenging power than that obtained for the green coffee beans extracts and the scavenging activity depended on the variety of coffee and the roasting conditions. Brews from Robusta coffee beans showed the highest ORACFL. The best scavenging properties for the brews from Arabica coffee beans were detected in samples prepared from coffee beans roasted under light conditions. The data indicate that, during roasting, a complex network of reactions takes place leading to the formation of a wide number of compounds possessing specific scavenging properties. Under mild roasting conditions, caffeoyl quinic acids appear to be the main components responsible for the free radical scavenging power of coffee brews. In contrast, Maillard reaction products may be the principal components with free radical scavenging activity in more severely (medium and dark) roasted coffees.
Coffee consumption has been associated with a lower risk of type 2 diabetes. This association does not depend on race, gender, geographic distribution of the study populations, or the type of coffee consumed (i.e., caffeinated or decaffeinated). This review discusses the strength of this relationship, examines the possibility that the pattern of coffee consumption could influence the association, and evaluates the possible relationship between coffee consumption and other risk factors associated with diabetes. Particular attention is paid to the identification, on the basis of the scientific evidence, of the possible mechanisms by which coffee components might affect diabetes development, especially in light of the paradoxical effect of caffeine on glucose metabolism. In addition to the role of coffee in reducing the risk of developing type 2 diabetes, the possible role of coffee in the course of the illness is explored. Finally, the possibility that coffee can also affect the risk of other forms of diabetes (e.g., type 1 diabetes and gestational diabetes) is examined.
Antioxidant properties of commercially-available ground and instant coffees were investigated by means of electron paramagnetic resonance (EPR) using as oxidants 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), 4-hydroxy-2,2,6,6-tetramethylpiperidine N-oxyl (TEMPOL) and thermally decomposed K2S2O8. Only moderate differences were found in the antioxidant capacities of individual samples (expressed as trolox equivalent antioxidant capacity TEAC) with TEACABTS = 0.22 ± 0.02 mmol g−1 for ground and TEACABTS = 0.71 ± 0.07 mmol g−1 for instant coffees. Two coffee components (caffeic acid and caffeine) were investigated using moderate hydrogen/electron scavengers ABTS+ and DPPH, and a powerful oxidant OH radical (photochemically generated from H2O2). Caffeine is inert to ABTS+ and DPPH oxidants, but effective in the scavenging of OH radicals, with a bimolecular rate constant k = 2.6 × 109 M−1 s−1. Caffeic acid is a very effective antioxidant in all oxidant systems, with k = 9.4 × 109 M−1 s−1 in the bimolecular reaction with OH radicals. From the evaluated correlation matrix, a good linear relationship was found for the ground coffees between TEACABTS and TEACDPPH values () and also between the phenolics content expressed in gallic acid equivalents (GAE) and TEAC antioxidant capacities ().
The antioxidant capacity of coffees (Arabica and Robusta) from 12 different points of origin (Uganda, Papua, Jamaica, Ethiopia, Kenya, Puerto Rico, “Caracolillo” Puerto Rico, Nicaragua, Colombia, Vietnam, Brazil and Guatemala) and two decaffeinated coffees from Colombia and Brazil prepared by three commonly used procedures (espresso, filter and Italian) were evaluated and compared with antioxidant standards and other phenolic compounds which have been described in coffee. All the coffees studied were very effective as scavengers of lipoperoxyl and OH radicals. The results also showed that there are no significant differences (p < 0.05) between the three ways of brewing (espresso, filter and Italian). The H2O2 scavenging capacity was analysed in freshly made coffee and 6 h later, the antioxidant activity slightly increasing with time. The filtered coffee showed a greater capacity to react with H2O2 (p < 0.05) than the Italian and espresso coffees. All the coffee samples improved the oxidative stability of butter (Rancimat test), espresso and Italian coffee providing greater protection (p < 0.05) than the filtered beverages.
Chemical characteristics related to the antioxidant activity of roasted coffee (RC) were evaluated, using non-roasted coffee beans (NRC) and model Maillard reaction products (MRPs) as controls. The formation of MRPs and the degradation of phenolics in RC were characterized by employing a battery of fluorescence, UV–vis spectra and tri-stimulus color parameters measured on NRC, RC and the model MRPs. Total chlorogenic acid (CGA) and caffeine contents in NRC and RC extracts were also quantified using HPLC. Both RC and controls showed high antioxidant activity in three chemical based assays irrespective of caffeine content. Data from this study suggested that natural phenolics present in NRC had higher antioxidant activity compared to MRPs derived from coffee and model MR systems. However, MRPs were the prevailing antioxidants in RC as free CGA was lost (> 90%). The mechanisms of the antioxidant action associated with coffee MRPs involved hydrogen atom transfer and single electron transfer mechanisms.
Coffee and caffeine are known to affect the limbic system, but data on the influence of coffee and coffee constituents on neurotransmitter release is limited. We investigated dopamine release and Ca(2+)-mobilization in pheochromocytoma cells (PC-12 cells) after stimulation with two lyophilized coffee beverages prepared from either Coffea arabica (AR) or Coffea canephora var. robusta (RB) beans and constituents thereof. Both coffee lyophilizates showed effects in dilutions between 1:100 and 1:10,000. To identify the active coffee compound, coffee constituents were tested in beverage and plasma representative concentrations. Caffeine, trigonelline, N-methylpyridinium, chlorogenic acid, catechol, pyrogallol and 5-hydroxytryptamides increased calcium signaling and dopamine release, although with different efficacies. While N-methylpyridinium stimulated the Ca(2+)-mobilization most potently (EC(200): 0.14±0.29μM), treatment of the cells with pyrogallol (EC(200): 48±14nM) or 5-hydroxytryptamides (EC(200): 10±3nM) lead to the most pronounced effect on dopamine release. In contrast, no effect was seen for the reconstituted biomimetic mixture. We therefore conclude that each of the coffee constituents tested stimulated the dopamine release in PC-12 cells. Since no effect was found for their biomimetic mixture, we hypothesize other coffee constituents being responsible for the dopamine release demonstrated for AR and RB coffee brews.
The supercritical CO2-decaffeination process causes unroasted coffee beans to turn brown. Therefore, we suspected that the decaffeinated beans contained melanoidins. Decaffeinated unroasted coffee extract absorbed light at 405 nm with a specific extinction coefficient, Kmix 405 nm, of 0.02. Membrane dialysis (molecular weight cut-off, 12 to 14 kDa) increased the Kmix 405 nm value 15 fold. Gel filtration chromatography showed that the high-MW fraction (MW > 12 kDa) had an elution profile closer to that of melanoidins of medium-roast coffee than to the corresponding fraction of unroasted coffee, indicating the presence of melanoidins in decaffeinated unroasted beans. Using murine myoblast C2C12 cells with a stably transfected nuclear factor-κB (NF-κB) luciferase reporter gene, we found that the high-MW fraction of decaffeinated unroasted beans had an NF-κB inhibitory activity of IC50= 499 μg/mL, more potent than that of regular-roast coffee (IC50= 766 μg/mL). Our results indicate that melanoidins form during the supercritical CO2-decaffeination process and possess biological properties distinct from those formed during the regular roasting process.
Practical Application: We discovered the roasting effect of decaffeination process, reporting the discovery of melanoidins in green (unroasted) decaf coffee beans. Our results indicated that melanoidins form during the supercritical CO2-decaffeination process and possess biological properties distinct from those formed during the regular roasting process. Our results offer new insights into the formation of bioactive coffee components during coffee decaffeination process.
Many studies have examined the association between coffee consumption and risk of cardiovascular disease, but the results remain controversial. Caffeine is one of the main biologically active compounds of coffee. The aim of this study was to investigate the potential role of caffeine on myocardial ischemia/reperfusion (I/R) injury in the rats. We administered caffeine (25 mg/kg per day) or saline in rats for 4 weeks before myocardial ischemia/reperfusion operation. Compared with the sham group, caffeine treatment decreased ischemia-associated infarct size, serum creatine kinase, and lactate dehydrogenase 3-h reperfusion after 30-min ischemia. Myocardial neutrophil infiltration (assessed by myeloperoxidase activity) was significantly decreased compared with the control group. Meanwhile, caffeine reduced the myocardial apoptosis and suppressed the activation of caspase 3 during myocardial I/R. Importantly, we observed a strong poly(ADP-ribose) polymerase (PARP) activation during myocardial I/R, and caffeine administration inhibited PARP activation and attenuated the expression of PARP-related proinflammatory mediators such as inducible nitric oxide synthetase, IL-6, and TNF-α, all of which may be correlated with downregulated nuclear factor κB activity. We concluded that caffeine protected against myocardial I/R injury by inhibiting inflammation and apoptosis.
Epidemiological and experimental evidence increasingly suggests coffee consumption to be correlated to prevention or delay of degenerative diseases connected with oxidative cellular stress. In an intervention study comprising 33 healthy volunteers, we examined DNA-protective and antioxidative effects exerted in vivo by daily ingestion of 750 mL of freshly brewed coffee rich in both green coffee bean constituents as well as roast products. The study design encompassed an initial 4 wk of wash-out, followed by 4 wk of coffee intake and 4 wk of second wash-out. At the start and after each study phase blood samples were taken to monitor biomarkers of oxidative stress response. In addition, body weight/composition and intake of energy/nutrients were recorded. In the coffee ingestion period, the primary endpoint, oxidative DNA damage as measured by the Comet assay (± FPG), was markedly reduced (p<0.001). Glutathione level (p<0.05) and GSR-activity (p<0.01) were elevated. Body weight (p<0.01)/body fat (p<0.05) and energy (p<0.001)/nutrient (p<0.001-0.05) intake were reduced. Our results allow to conclude that daily consumption of 3-4 cups of brew from a special Arabica coffee exerts health beneficial effects, as evidenced by reduced oxidative damage, body fat mass and energy/nutrient uptake.
Coffee is the leading worldwide beverage after water and its trade exceeds US $10 billion worldwide. Controversies regarding its benefits and risks still exist as reliable evidence is becoming available supporting its health promoting potential; however, some researchers have argued about the association of coffee consumption with cardiovascular complications and cancer insurgence. The health-promoting properties of coffee are often attributed to its rich phytochemistry, including caffeine, chlorogenic acid, caffeic acid, hydroxyhydroquinone (HHQ), etc. Many research investigations, epidemiological studies, and meta-analyses regarding coffee consumption revealed its inverse correlation with that of diabetes mellitus, various cancer lines, Parkinsonism, and Alzheimer's disease. Moreover, it ameliorates oxidative stress because of its ability to induce mRNA and protein expression, and mediates Nrf2-ARE pathway stimulation. Furthermore, caffeine and its metabolites help in proper cognitive functionality. Coffee lipid fraction containing cafestol and kahweol act as a safeguard against some malignant cells by modulating the detoxifying enzymes. On the other hand, their higher levels raise serum cholesterol, posing a possible threat to coronary health, for example, myocardial and cerebral infarction, insomnia, and cardiovascular complications. Caffeine also affects adenosine receptors and its withdrawal is accompanied with muscle fatigue and allied problems in those addicted to coffee. An array of evidence showed that pregnant women or those with postmenopausal problems should avoid excessive consumption of coffee because of its interference with oral contraceptives or postmenopausal hormones. This review article is an attempt to disseminate general information, health claims, and obviously the risk factors associated with coffee consumption to scientists, allied stakeholders, and certainly readers.
Commercial whole coffee fruit extracts and powder samples were analyzed for chlorogenic acids (CGA), caffeine and antioxidant activities. CGA and caffeine were characterized by LC-MS(n) and HPLC accordingly, and quantified by UV absorbance. ORAC, HORAC, NORAC, SORAC and SOAC (antioxidant capacities) were assessed. Three caffeoylquinic acids, three feruloylquinic acids, three dicaffeoylquinic acids, one p-coumaroylquinic acid, two caffeoylferuloylquinic acids and three putative chlorogenic lactones were quantified, along with a methyl ester of 5-caffeoylquinic acid (detected in one sample, the first such report in any coffee material). Multistep whole coffee fruit extracts displayed higher CGA content than single-step extracts, freeze-dried, or air-dried whole raw fruits. Caffeine in multistep extracts was lower than in the single-step extracts and powders. Antioxidant activity in whole coffee fruit extracts was up to 25-fold higher than in powders dependent upon the radical. Total antioxidant activity of samples displayed strong correlation to CGA content.
Obesity and type 2 diabetes (T2D) are global problems affecting all age groups and have been characterized as lifestyle disorders. Though no study has clearly proved a direct correlation between obesity and T2D, a number of factors are associated with obesity causing insulin resistance and T2D. The factors such as adipokines and various transcription factors help to maintain a proper metabolic state in the body. Deregulation in any of these signalling balances due to obesity may trigger an inflammatory cascade which could lead to the aforesaid problems of insulin resistance and T2D. In this review, we have discussed the factors that probably link inflammation to obesity-induced insulin resistance and subsequently T2D and the possible therapeutic opportunities to decrease health risk of T2D in future.
Unlabelled:
Epidemiological data associate coffee consumption with a lower prevalence of chronic liver disease and a reduced risk of elevated liver enzyme levels (γ glutamyl transpeptidase and alanine aminotransferase), advanced liver disease and its complications, and hepatocellular carcinoma. Knowledge of the mechanisms underlying these effects and the coffee components responsible for these properties is still lacking. In this study, 1.5 mL/day of decaffeinated coffee or its polyphenols or melanoidins (corresponding to approximately 2 cups of filtered coffee or 6 cups of espresso coffee for a 70-kg person) were added for 8 weeks to the drinking water of rats who were being fed a high-fat, high-calorie solid diet (HFD) for the previous 4 weeks. At week 12, HFD + water rats showed a clinical picture typical of advanced nonalcoholic steatohepatitis compared with control rats (normal diet + water). In comparison, HFD + coffee rats showed: (1) reduced hepatic fat and collagen, as well as reduced serum alanine aminotransferase and triglycerides; (2) a two-fold reduced/oxidized glutathione ratio in both serum and liver; (3) reduced serum malondialdehyde (lipid peroxidation) and increased ferric reducing antioxidant power (reducing activity); (4) reduced expression of tumor necrosis factor α (TNF-α), tissue transglutaminase, and transforming growth factor β and increased expression of adiponectin receptor and peroxisome proliferator-activated receptor α in liver tissue; and (5) reduced hepatic concentrations of proinflammatory TNF-α and interferon-γ and increased anti-inflammatory interleukin-4 and interleukin-10.
Conclusion:
Our data demonstrate that coffee consumption protects the liver from damage caused by a high-fat diet. This effect was mediated by a reduction in hepatic fat accumulation (through increased fatty acid β-oxidation); systemic and liver oxidative stress (through the glutathione system); liver inflammation (through modulation of genes); and expression and concentrations of proteins and cytokines related to inflammation.
Prevention of diabetes is crucial to lowering disease incidence, and thus minimizing the individual, familial, and public health burden. The purpose of this review is to gather current information from meta-analyses on dietary and lifestyle practices concerning reduction of risk to develop type 2 diabetes. Low glycemic index dietary patterns reduce both fasting blood glucose and glycated proteins independent of carbohydrate consumption. Diets rich in whole-grain, cereal high fiber products, and non-oil-seed pulses are beneficial. Whereas, frequent meat consumption has been shown to increase risk. Regarding non-alcoholic beverages, 4 cups/day of filtered coffee or tea are associated with a reduced diabetes risk. In contrast, the consumption of alcoholic beverages should not exceed 1-3 drinks/day. Intake of vitamin E, carotenoids, and magnesium can be increased to counteract diabetes risk. Obesity is the most important factor accounting for more than half of new diabetes' cases; even modest weight loss has a favorable effect in preventing the appearance of diabetes. Also, physical exercise with or without diet contributes to a healthier lifestyle, and is important for lowering risk. Finally, there is a positive association between smoking and risk to develop type 2 diabetes. As far as secondary and tertiary prevention is concerned, for persons already diagnosed with diabetes, there is limited evidence of the effectiveness of diet or lifestyle modification on glycemic control, but further studies are necessary.
Coffee is among the most frequently consumed beverages. Its consumption is inversely associated to the incidence of diseases related to reactive oxygen species; the phenomenon may be due to its antioxidant properties. Our primary objective was to investigate the impact of consumption of a coffee containing high levels of chlorogenic acids on the oxidation of proteins, DNA and membrane lipids; additionally, other redox biomarkers were monitored in an intervention trial.
The treatment group (n=36) consumed instant coffee co-extracted from green and roasted beans, whereas the control consumed water (800 mL/P/day, 5 days). A global statistical analysis of four main biomarkers selected as primary outcomes showed that the overall changes are significant. 8-Isoprostaglandin F2α in urine declined by 15.3%, 3-nitrotyrosine was decreased by 16.1%, DNA migration due to oxidized purines and pyrimidines was (not significantly) reduced in lymphocytes by 12.5 and 14.1%. Other markers such as the total antioxidant capacity were moderately increased; e.g. LDL and malondialdehyde were shifted towards a non-significant reduction.
The oxidation of DNA, lipids and proteins associated with the incidence of various diseases and the protection against their oxidative damage may be indicative for beneficial health effects of coffee.
Epidemiological surveys have demonstrated that habitual coffee consumption reduces the risk of type 2 diabetes. The aim of this work was to study the antidiabetic effect of coffee and caffeine in spontaneously diabetic KK-A(y) mice. KK-A(y) mice were given regular drinking water (controls) or 2-fold diluted coffee for 5 weeks. Coffee ingestion ameliorated the development of hyperglycemia and improved insulin sensitivity. White adipose tissue mRNA levels of inflammatory cytokines (MCP-1, IL-6, and TNFalpha), adipose tissue MCP-1 concentration, and serum IL-6 concentration in the coffee group were lower than the control group. Moreover, coffee ingestion improved the fatty liver. Caffeine ingestion as drinking water also caused an amelioration of hyperglycemia and an improvement of fatty liver. These results suggest that coffee exerts a suppressive effect on hyperglycemia by improving insulin sensitivity, partly due to reducing inflammatory cytokine expression and improving fatty liver. Moreover, caffeine may be one of the effective antidiabetic compounds in coffee.
In some individuals, the consumption of coffee beverages is related to symptoms of gastric irritation. Hot water steam-treatment of raw coffee beans is hypothesized to reduce the contents of stomach irritating compounds, and products to which this technology is applied are launched as stomach-friendly coffee. However, data on the effect of steam-treated coffee on gastric acid secretion are conflicting and it has not been proven yet as to which coffee components act as pro- or antisecretory stimulants. The work presented here aimed at the characterization of a coffee beverage that effectively down-regulates mechanisms of proton secretion in human gastric cells (HGT-1). At first, a regular coffee beverage was fractionated by using solvents of different polarity: water, ethylacetate, dichloromethane, and pentane. Functional assays on the proton secretory activity (PSA) of these solvent fractions revealed the least pronounced effect for the water fraction, for which quantitative analyses demonstrated the highest distribution of chlorogenic acid (95%), (beta)N-alkanoyl-5-hydroxytryptamides (55%), and N-methylpyridinium (N-MP, >99%) among all fractions. Following experiments demonstrated that HGT-1 cells treated with regular coffee fortified with N-MP at a concentration of about 20 mg/mL N-MP showed a significantly decreased PSA as compared to cells which were exposed to coffee beverages containing higher (32-34 mg/L) or lower (5 mg/L) N-MP concentrations. Results from cellular pathway analyses of transcription (ATF-1 and Akt1) and signaling (cAMP and EGFr) factors and kinases (ERK1/2), and experiments on the gene expression of pro (histamine-HRH2 and acetylcholine-CHRM3)- and anti (somatostatin-SSTR1)-secretory receptors and H(+),K(+)-ATPase verified this antisecretory activity of N-MP in coffee beverages.
Expression of cell adhesion molecules (CAM) on the endothelium and the attachment of monocytes to endothelium may play a major role in the early atherogenic process. Chlorogenic acid is a phenolic compound present in coffee, apples, pears, berries, almonds, artichokes, and aubergines. Previous studies have indicated that CA possesses antioxidant activity in vitro.
We investigated the effects of chlorogenic acid and probucol on monocyte-like adhesion, adhesion molecule expression, NF-kappaB translocation and ROS production in IL-1beta-induced human umbilical vein endothelial cells (HUVECs).
According to the results of the MTT assay, we chose 25 and 50 mumol/L to perform the experiments. Chlorogenic acid dose-dependently suppressed IL-1beta-induced mRNA expression of vascular cell adhesion molecule-1, intercellular cell adhesion molecule-1 and endothelial cell selectin. Chlorogenic acid also suppressed the IL-1beta-induced production of ROS. We also observed that chlorogenic acid attenuated or blocked IL-1beta-induced nuclear translocation of nuclear factor-kappaB subunits p50 and p65, which in turn attenuated CAM expression at the transcription level. Furthermore, chlorogenic acid significantly reduced the adhesion of human monocyte cells (U937) to IL-1beta-treated HUVECs in a dose-response manner. These results are similar to that of probucol.
We conclude that chlorogenic acid exhibit anti-inflammatory effects in HUVECs by inhibition of U937 monocyte-like adhesion, adhesion molecule expression, NF-kappaB translocation, and ROS production. The anti-inflammatory activity of chlorogenic acid in HUVECs suggests that chlorogenic acid could be useful in the prevention of atherosclerosis.
In order to investigate the risk-reducing effects of coffee in metabolic syndrome, we performed a study in mice fed a high-fat diet with added coffee and analyzed gene expression in liver and adipose tissues using cDNA microarray. Male C57BL/6J mice were raised for 8 weeks on either a normal diet (N group), a high-fat diet (HF group), or a high-fat diet with 1.1% decaffeinated (HF+DC group) or 1.1% caffeine-containing instant coffee (HF+CC group). The body weights of mice in the HF+DC and HF+CC groups were mostly intermediate between the N and HF groups, even if there were no difference in the amount of diet consumption in each group. Mesenteric fat weight was lower in the HF+DC group than in the HF group (p < 0.05) and tended to become lower in the HF+CC group than in the HF group. Serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels were significantly lower in the HF+DC and HF+CC groups than in the HF group (p < 0.05). Inflammatory cytokine interleukin (IL)-1beta gene expression in liver was up-regulated in the HF group and significantly down-regulated in the HF+DC and HF+CC groups (p < 0.01), while MCP-1 gene expression in white adipose tissue was also significantly suppressed in the HF+DC group (p < 0.01). The induction of these anti-inflammatory responses by coffee consumption may contribute to reducing the risks of metabolic syndrome.
Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation.
Data on the association between coffee consumption and risk of stroke are sparse. We assessed the association between coffee consumption and the risk of stroke over 24 years of follow-up in women.
We analyzed data from a prospective cohort of 83,076 women in the Nurses' Health Study without history of stroke, coronary heart disease, diabetes, or cancer at baseline. Coffee consumption was assessed first in 1980 and then repeatedly every 2 to 4 years, with follow-up through 2004. We documented 2280 strokes, of which 426 were hemorrhagic, 1224 were ischemic, and 630 were undetermined. In multivariable Cox regression models with adjustment for age, smoking status, body mass index, physical activity, alcohol intake, menopausal status, hormone replacement therapy, aspirin use, and dietary factors, the relative risks (RRs) of stroke across categories of coffee consumption (<1 cup per month, 1 per month to 4 per week, 5 to 7 per week, 2 to 3 per day, and >or=4 per day) were 1, 0.98 (95% CI, 0.84 to 1.15), 0.88 (95% CI, 0.77 to 1.02), 0.81 (95% CI, 0.70 to 0.95), and 0.80 (95% CI, 0.64 to 0.98) (P for trend=0.003). After further adjustment for high blood pressure, hypercholesterolemia, and type 2 diabetes, the inverse association remained significant. The association was stronger among never and past smokers (RR for >or=4 cups a day versus <1 cup a month, 0.57; 95% CI, 0.39 to 0.84) than among current smokers (RR for >or=4 cups a day versus <1 cup a month, 0.97; 95% CI, 0.63 to 1.48). Other drinks containing caffeine such as tea and caffeinated soft drinks were not associated with stroke. Decaffeinated coffee was associated with a trend toward lower risk of stroke after adjustment for caffeinated coffee consumption (RR for >or=2 cups a day versus <1 cup a month, 0.89; 95% CI, 0.73 to 1.08; P for trend=0.05).
Long-term coffee consumption was not associated with an increased risk of stroke in women. In contrast, our data suggest that coffee consumption may modestly reduce risk of stroke.
Atherosclerosis is characterized by a prominent inflammatory component and C-reactive protein (CRP) has been implicated to modulate the complement activity in atherosclerotic arteries via complement factor H (CFH) binding. In this study, we examined whether the gene-gene interactions between CRP haplotypes and CFH Tyr402His functional polymorphism exerted an effect on early atherosclerosis. Single nucleotide polymorphisms (SNPs) in CFH (Tyr402His) and CRP (-717A>G, -286C >T>A, +1059G>C, +1444C>T and +1846G>A) were genotyped in the participants of the Cardiovascular Risk in Young Finns Study (n=1698, aged 24-39 years). The CRP SNPs were further constructed into haplotypes and their interactive effects with the CFH Tyr402His polymorphism on the early atherogenic vascular changes [i.e. carotid artery compliance (CAC) and intima-media thickness (IMT)] were examined. After risk factor adjustment, a significant gene-gene interaction (P=0.007) on CAC was observed between CRP haplotype ATGTG and CFH Tyr402His polymorphism in males. Furthermore, logistic regression analysis verified the risk-modifying interactive effect on CAC between these loci (OR 3.70, 95% CI 1.37-10.02, P=0.010). No effects on CAC were observed in females and no effects on IMT were detected in either sex. We conclude that the combined presence of CRP haplotype ATGTG and CFH 402His allele may be disadvantageous to carotid artery elasticity in males.
Usual coffee consumption may decrease insulin resistance and type 2 diabetes incidence, and reduce cardiovascular disease risk. As a mechanism, coffee-induced lower levels of C-reactive protein (CRP), a marker for the development of these diseases, can be considered. The associations between coffee consumption and CRP should be established by studies on various populations, yet studies in Japanese people, who do not necessarily consume as much coffee daily, are limited.
In total, 459 community-living Japanese women, aged 23-83 years, were investigated. Clinical data including age, body mass index, blood pressure, HbA(1c), serum high sensitive CRP (hsCRP) and lifestyle habits, such as coffee consumption, were included in the analyses. All analyses were performed in two groups of the population, i.e., age < 60 and > or = 60 years.
Significantly lower levels of hsCRP were observed in the group of > or = 1 cup/day than in that of < 1 cup/day in the respective groups of < 60 years (p = 0.001) and > or = 60 years (p < 0.0001). In multiple regression analysis, coffee consumption was significantly, independently and inversely correlated to log-hsCRP in the respective groups of < 60 years (p = 0.017) and > or = 60 years (p < 0.0001).
It was noteworthy that the benefits of coffee consumption, even if > or = 1 cup/day, on serum hsCRP levels were confirmed in Japanese women, following similarly to other ethnic data.
The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated. These properties were evaluated by determining the reducing substances (RS) of coffee and its antioxidant activity (AA) in vitro (model system beta-carotene-linoleic acid) and ex vivo as protective activity (PA) against rat liver cell microsome lipid peroxidation measured as TBA-reacting substances. RS of C. robustasamples were found to be significantly higher when compared to those of C. arabica samples (p < 0.001). AA for green coffee samples were slightly higher than for the corresponding roasted samples while PA was significantly lower in green coffee compared to that of all roasted samples (p < 0.001). Extraction with three different organic solvents (ethyl acetate, ethyl ether, and dichloromethane) showed that the most protective compounds are extracted from acidified dark roasted coffee solutions with ethyl acetate. The analysis of acidic extract by gel filtration chromatography (GFC) gave five fractions. Higher molecular mass fractions were found to possess antioxidant activity while the lower molecular mass fractions showed protective activity. The small amounts of these acidic, low molecular mass protective fractions isolated indicate that they contain very strong protective agents.
Recent model studies on trigonelline decomposition have identified nonvolatile alkylpyridiniums as major reaction products under certain physicochemical conditions. The quaternary base 1-methylpyridinium was isolated from roasted and ground coffee and purified by ion exchange and thin-layer chromatography. The compound was characterized by nuclear magnetic resonance spectroscopy ((1)H, (13)C) and mass spectrometry techniques. A liquid chromatography-electrospray ionization tandem mass spectrometry method was developed to quantify the alkaloid in coffee by isotope dilution mass spectrometry. The formation of alkylpyridiniums is positively correlated to the roasting degree in arabica coffee, and highest levels of 1-methylpyridinium, reaching up to 0.25% on a per weight basis, were found in dark roasted coffee beans. Analyses of coffee extracts also showed the presence of dimethylpyridinium, at concentrations ranging from 5 to 25 mg/kg. This is the first report on the isolation and quantification of alkylpyridiniums in coffee. These compounds, described here in detail for the first time, may have an impact on the flavor/aroma profile of coffee directly (e.g., bitterness), or indirectly as precursors, and potentially open new avenues in the flavor/aroma modulation of coffee.