A Perception on Health Benefits of Coffee

George, Sunitha Elizabeth; Ramalakshmi, K.; Rao, L. Jagan Mohan

doi:10.1080/10408390701522445

Cited by 147 publications

(115 citation statements)

References 160 publications

Supporting

Mentioning

102

Contrasting

Unclassified

Order By: Relevance

“…Chlorogenic acid (CGA), which is a phenolic compound and a main component of coffee, and (-)-epigallocatechin gallate (EGCG), which is a polyphenolic compound and a primary constituent of green tea, are considered to have beneficial properties for human health, including anti-oxidative, anti-inflammatory and anti-cancer properties (8)(9)(10). CGA has been documented to increase mineralization in rat tibia and improve mechanical properties of the femoral diaphysis (11).…”

Section: Introductionmentioning

confidence: 99%

(−)-Epigallocatechin gallate but not chlorogenic acid upregulates osteoprotegerin synthesis through regulation of bone morphogenetic protein-4 in osteoblasts

Fujita

Otsuka

Yamamoto

et al. 2017

Experimental and Therapeutic Medicine

View full text Add to dashboard Cite

Abstract. Chlorogenic acid (CGA) is a primary phenolic component of coffee and (-)-epigallocatechin gallate (EGCG) is a primary flavonoid component of green tea, both of which have been documented to possess beneficial health properties. A previous study by the present authors demonstrated that p38 mitogen-activated protein kinase (MAPK) may be associated with osteoprotegerin synthesis stimulated by bone morphogenetic protein-4 (BMP-4) in osteoblast-like MC3T3-E1 cells. In the present study, the effects of CGA and EGCG on BMP-4-stimulated osteoprotegerin synthesis in MC3T3-E1 cells were investigated. It was observed that CGA had no effect on osteoprotegerin release stimulated by BMP-4, whereas EGCG significantly enhanced BMP-4-stimulated osteoprotegerin release (P=0.003). Levels of osteoprotegerin mRNA expression induced by BMP-4 were also significantly increased by EGCG (P=0.03). By contrast, EGCG had no significant effect on phosphorylation of Smad1 or p38 MAPK induced by BMP-4. In addition, EGCG had little effect on BMP-induced phosphorylation of p70 S6 kinase; however rapamycin, as an inhibitor of p70 S6 kinase, significantly suppressed osteoprotegerin release (P=0.007). These data suggest that EGCG but not CGA may upregulate the synthesis of osteoprotegerin induced by BMP-4 in osteoblasts.

show abstract

Section: Introductionmentioning

confidence: 99%

(−)-Epigallocatechin gallate but not chlorogenic acid upregulates osteoprotegerin synthesis through regulation of bone morphogenetic protein-4 in osteoblasts

Fujita

Otsuka

Yamamoto

et al. 2017

Experimental and Therapeutic Medicine

View full text Add to dashboard Cite

show abstract

“…Coffee is the most popular beverage in the world after water (George et al, 2008). It is obtained from the processing of the fruits of coffee tree, whole plant of the genus Coffea, Rubiaceae family (Davies et al, 2006;Castilla, 2012).…”

Section: Introductionmentioning

confidence: 99%

Anti-diabetic effect of Coffea arabica, in alloxan-induced diabetic rats

Florián

Bardales-Valdivia

Caruajulca-Guevara

et al. 2013

Emir. J. Food Agric

View full text Add to dashboard Cite

The coffee bean could provide benefits in cardiovascular and metabolic diseases. The anti-diabetic effect of extracts of Coffea arabica was evaluated in diabetic rats. The aqueous extract of coffee green grain (63 and 93mg/kg) was administered once daily for fifteen days to alloxan-induced diabetic rats. The effect of aqueous extract on fasting blood glucose levels was measured. After 8 and 15 day of treatment, aqueous extract of coffee green grain administration showed significantly lower blood glucose levels compared to the diabetic control group. The findings from this study suggest that extract of coffee can alleviate hyperglycemia of diabetes.

show abstract

“…O caveol (PubChem CID: 114778) e cafestol (PubChem CID: 108052) (Figura 1), principais representantes dos diterpenos no café, correspondem a 20% dos lipídios no grão e podem ser encontrados na forma livre ou esterificados com diferentes ácidos graxos, sendo a segunda forma a majoritária. [5][6][7] O interesse por estes compostos é reportado em diferentes estudos que investigam desde a contribuição à saúde pelo consumo de bebidas de café até a aplicação como parâmetro de qualidade, para identificação de espécies de café em blends comerciais. 8 Bioativos de importância pela reconhecida capacidade antioxidante e as propriedades anticarcinogênicas e anti-inflamatórias, tem sido ainda citada a aplicação de diterpenos em produtos cosméticos.…”

Section: Introductionunclassified

Saponificação Assistida Por Micro-Ondas Na Extração De Diterpenos Em Café Arábica Torrado

2017

View full text Add to dashboard Cite

MICROWAVE ASSISTED SAPONIFICATION FOR DITERPENES EXTRACTION IN ROASTED ARABICA COFFEE. The extraction of kahweol and cafestol involves saponification reaction. This step is important for the efficiency of the extraction as the diterpenes are susceptible to structural changes during hydrolysis. The microwave-assisted saponification has been successfully used in different matrices, but there is no previous report of the use of this technique in the saponification of diterpenes. Therefore, the effect of microwave-assisted saponification on the extraction of kahweol and cafestol in roasted coffee was evaluated. A 3 2 factorial experimental design was used in order to evaluate the effect of temperature (70, 80, and 90 ºC) and reaction time (4, 8, and 12 min). The quantification of diterpenes was performed by high-performance liquid chromatography and the results were compared to with those obtained by a method, which uses thermostatic bath for saponification. Temperature and time had a significant effect (p < 0.05) on diterpenes levels. For simultaneous saponification of kahweol and cafestol, the optimal reaction conditions were 80 ºC / 12 min. The use of microwave-assisted procedure lead to lower yields of kahweol (24%) and cafestol (35%) compared to reference method. However a significant reduction of reaction time (80%) was achieved, and the procedure also has the advantage of controlled process conditions and the possibility of extended scale.Keywords: kahweol; cafestol; microwave assisted saponification; Coffea arabica. INTRODUÇÃOO café é uma das bebidas mais populares do mundo e a produção e comercialização do grão representa uma atividade econômica importante para muitos países, incluindo o Brasil, que é o maior produtor mundial de café e o segundo maior consumidor. Os lipídios constituem uma das classes de compostos mais importantes no café e estão relacionados com a qualidade e as propriedades funcionais da bebida.3 Benefícios à saúde decorrentes do consumo moderado de café, como a redução da incidência de doenças crônico-degenerativas, têm sido reportados, assim como a correlação do consumo da bebida com a redução da taxa de mortalidade. 4 A fração lipídica do café é composta principalmente por triacilgliceróis, esteróis e quantidades significativas de diterpenos com esqueleto do tipo caurano. O caveol (PubChem CID: 114778) e cafestol (PubChem CID: 108052) (Figura 1), principais representantes dos diterpenos no café, correspondem a 20% dos lipídios no grão e podem ser encontrados na forma livre ou esterificados com diferentes ácidos graxos, sendo a segunda forma a majoritária.5-7 O interesse por estes compostos é reportado em diferentes estudos que investigam desde a contribuição à saúde pelo consumo de bebidas de café até a aplicação como parâmetro de qualidade, para identificação de espécies de café em blends comerciais.8 Bioativos de importância pela reconhecida capacidade antioxidante e as propriedades anticarcinogênicas e anti-inflamatórias, tem sido ainda citada a aplicação de diterpenos em produtos c...

show abstract

A Perception on Health Benefits of Coffee

Cited by 147 publications

References 160 publications

(−)-Epigallocatechin gallate but not chlorogenic acid upregulates osteoprotegerin synthesis through regulation of bone morphogenetic protein-4 in osteoblasts

(−)-Epigallocatechin gallate but not chlorogenic acid upregulates osteoprotegerin synthesis through regulation of bone morphogenetic protein-4 in osteoblasts

Anti-diabetic effect of Coffea arabica, in alloxan-induced diabetic rats

Saponificação Assistida Por Micro-Ondas Na Extração De Diterpenos Em Café Arábica Torrado

Contact Info

Product

Resources

About