Chemical composition and health properties of coffee and coffee by-products

Coffee beverage reduces ROS production and does not affect the organism s response against Candida albicans

“…Coffee consumption is widespread in many countries and reached 162.12 million bags consumed in 2017/18 (Jeszka-Skowron et al, 2020). Its potential health effects have been widely studied, such as reduced risk of disease (type 2 diabetes mellitus, depression, cancer, hepatic injury, cardiovascular disorders, among others), regulation of blood glucose levels, beneficial action on the gastrointestinal tract and intestinal microbiota, increased mental alertness, high antioxidant activity (Costabile et al, 2018;Melo Pereira et al, 2020;Muñoz et al, 2020). The relationship between the consumption of coffee and human health and disease are complex as its composition, its preparation and the ingested dose may vary.…”

“…Evidences suggest that high consumption of coffee may reduce the risk of diabetes mellitus by affecting glucose metabolism with respect to insulin tolerance and oxidative stress as a consequence of chronic hyperglycemia (Costabile et al, 2018;Mellbye et al, 2015). Despite numerous reports in the literature on the association between coffee consumption and diabetes mellitus, these data are still inconclusive (Melo Pereira et al, 2020;Kalschne et al, 2019;Lee et al, 2015;Stefanello et al, 2019). In this context, the present study aimed to verify the influence of coffee beverage on ROS generation by NOX2 and on the phagocytic function of neutrophils and microbicidal activity toward C. albicans in diabetic rats.…”

Caffeinated instant coffee prevents an increase in exercise-mediated superoxide anion production in rat peritoneal neutrophils

“…Coffee is currently recognized as a super functional food, a fact that adds value to the traditional consumption of the beverage by people of all social classes, including athletes. For this reason it is one of the most consumed beverages worldwide (Dallo, 2009;Kwak et al, 2017;Olas & Bryś, 2019;Pereira et al, 2020).…”

“…Coffee is known to be a stimulant, a property mainly attributed to caffeine, but many components in coffee may be considered bioactive, such as diterpenes (cafestol and kahweol), caffeic acid, phenolic compounds (chlorogenic acids, cafestol, kahweol and polyphenols), alkaloids (caffeine and trigonelin) and other secondary metabolites. Therefore, there is growing interest in the effects of this beverage on health (Parras, et al, 2007;Lattanzio et al, 2009;Frost-Meyer & Logomarsino, 2012;Kwak et al, 2017;Kalschne et al, 2019;Stefanello et al, 2019;Pereira et al, 2020).…”

“…The effects of regular coffee consumption on prevention of diseases or pathological process related to oxidative stress such as inflammation, cardiovascular disorders, diabetes, cancer, hepatic injury and cirrhosis have been demonstrated in several studies to be a functional beverage (Frost-Meyer & Logomarsino, 2012;Moreira et al, 2013;O'Keefe et al, 2013;Kalschne et al, 2019;Stefanello et al, 2019;Pereira et al, 2020).…”