Anti-Platelet Aggregation and Anti-Cyclooxygenase Activities for a Range of Coffee Extracts (Coffea arabica)

Abstract

Coffee is rich in caffeine (CF), chlorogenic acid (CGA) and phenolics. Differing types of coffee beverages and brewing procedures may result in differences in total phenolic contents (TPC) and biological activities. Inflammation and increases of platelet activation and aggregation can lead to thrombosis. We focused on determining the chemical composition, antioxidant activity and inhibitory effects on agonist-induced platelet aggregation and cyclooxygenase (COX) of coffee beverages in relation to their preparation method. We prepared instant coffee and brewed coffee beverages using drip, espresso, and boiling techniques. Coffee extracts were assayed for their CF and CGA contents using HPLC, TPC using colorimetry, platelet aggregation with an aggregometer, and COX activity using ELISA. The findings have shown all coffee extracts, except the decaffeinated types, contained nearly equal amounts of CF, CGA, and TPC. Inhibitory effects of coffee extracts on platelet aggregation differed depending on the activation pathways induced by different agonists. All espresso, drip and boiled coffee extracts caused dose dependent inhibition of platelet aggregation induced by ADP, collagen, epinephrine, and arachidonic acid (ARA). The most marked inhibition was seen at low doses of collagen or ARA. Espresso and drip extracts inhibited collagen-induced platelet aggregation more than purified caffeine or CGA. Espresso, boiled and drip coffee extracts were also a more potent inhibitors of COX-1 and COX-2 than purified caffeine or CGA. We conclude that inhibition of platelet aggregation and COX-1 and COX-2 may contribute to anti-platelet and anti-inflammatory effects of espresso and drip coffee extracts.

Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects

“…This value corresponds to 1.4 g of caffeine per 100 g of espresso powder, considering that 1.2 g of brew soluble solids are obtained when using 6 g of coffee powder [32]. This value is within the range of values reported for caffeine in literature for single-dose coffee capsules (1.1 to 1.8 g/100 g of coffee powder [36,37]) but also comparable to espresso brew [9]. The 52 mg of caffeine per g of brew soluble solids obtained for the instant coffee 1 were also in the accordance with the 49-52 mg of caffeine per g of brew soluble solids described in literature for instant coffee [38][39][40].…”

“…As one of the most popular and consumed beverage in the world, coffee is constantly a subject of scientific study, namely for the identification of the compounds responsible for coffee consumption associated health effects [1][2][3][4][5][6][7][8][9]. 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].…”

Dietary Behaviors and Incident COVID-19 in the UK Biobank

“…Among many populations, coffee is the major contributor to total polyphenol intake, phenolic acids in particular [36,37]. Coffee, caffeine, and polyphenols have antioxidant and anti-inflammatory properties [38][39][40][41][42][43][44]. Coffee consumption favorably correlates with inflammatory biomarkers such as CRP, interleukin-6 (IL-6), and tumor necrosis factor α (TNF-α) [38,[45][46][47][48][49][50][51], which are also associated with COVID-19 severity and mortality [52,53].…”

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts

“…Through the use of HPLC-DAD analysis, we have detected the presence of CF and CGA, but not CA, in the roasted Arabica coffee extracts that were prepared by boiling and with the use of coffee makers (drip and espresso) [ 65 ]. A recent HPLC/DAD analysis of five commercial coffee samples has reported the presence of 8.35 ± 6.13 mg CF/g methanol extract [ 48 ].…”

“…Whole beans were roasted and ground (known as milling) with the use of a coffee-grinding machine in a Coffee Factory of the Royal Project Foundation, Chiang Mai, Thailand. Extracts of ground green and roasted coffee were prepared using the boiled water, drip and espresso coffee maker methods, as has been previously described by Hutachok and colleagues [ 65 ]. Boiled coffee extract was manually prepared by placing ground roasted coffee (10 g) into hot water (90 °C) (100 mL), allowing the coffee to dissolve for 10 min and then allowing it to cool down.…”