Coffee Intake and Obesity

Pimentel, Gustavo D.; Micheletti, Thayana O.; Nehlig, Astrid

doi:10.1016/b978-0-12-407869-7.00024-6

Cited by 6 publications

(4 citation statements)

References 134 publications

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“…Bioactive compounds in coffee are responsible for many biological actions, such as chemo-protective effects, antioxidant and anti-inflammatory properties, and anticancer activity [11][12][13][14]. Regular brewed coffee consumption protects the human body against many chronic diseases, including cardiovascular disease, obesity, some types of cancer, and type 2 diabetes [15][16][17]. Organic coffee production is based on…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Górecki

Hallmann

2020

Antioxidants

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Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes.

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Section: Introductionmentioning

confidence: 99%

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Górecki

Hallmann

2020

Antioxidants

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“…Thus, it can be suggested that, depending on the proportion of CGA and caffeine present in the extract, as well as on the corresponding amounts of caffeine, this compound may act synergistically or antagonistically with CGA for the inhibition of intestinal glucose transporters activity and/or expression. In this context, it is noteworthy that some studies have tried to find a relationship between caffeine and CGA content in coffee and its effects on glucose metabolism, but, as far as we know, no consensus has yet been reached [ 32 , 44 , 45 , 46 ].…”

Section: Resultsmentioning

confidence: 99%

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

Peixoto

Andrade

Machado

et al. 2022

Foods

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Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound-assisted extraction and characterized by a reversed-phase high-performance liquid chromatography-photodiode array detector (RP-HPLC-DAD). The effects on the uptake of glucose and fructose by human intestinal epithelial (Caco-2) cells and the influence on the expression of sugar transporter genes (by RT-qPCR) were investigated and compared. The uptake of 3H-deoxy-D-glucose and 14C-fructose by Caco-2 cells was significantly reduced by all the extracts, with green coffee (which also contained higher amounts of CGA) achieving the highest efficiency. Although silverskin presented the lowest amounts of CGA and caffeine, it promoted an inhibitory effect similar to the effects of green/roasted beans. In the case of glucose uptake, the effect was even higher than for roasted coffee. This activity is explained by the ability of the extracts to markedly decrease GLUT2, but not GLUT5 gene expression. In addition, a decrease in SGLT1 gene expression was also found for all extracts, although not at a statistically significant rate for silverskin. This study also revealed a synergistic inhibitory effect of caffeine and 5-CQA on the uptake of sugars. Thus, silverskin appears as an interesting alternative to coffee, since the valorization of this by-product also contributes to the sustainability of the coffee chain.

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“…The epidemiological research conducted in 1960 and 1970 demonstrated that consuming more than or equal to three cups of coffee every day may help reduce various causative factors of overweight and obesity. Other phenolic compounds present in coffee (apart from caffeine) contribute to the effects like these [21]. Unroasted green coffee is rich in phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Alleviation of Malathion Toxicity Effect by Coffea arabica L. Oil and Olea europaea L. Oil on Lipid Profile: Physiological and In Silico Study

Al-Asmari

Zeid

Altayb

et al. 2021

Plants

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The community health plans commonly use malathion (MAL), an organophosphate pesticide (OP), to eliminate pathogenic insects. The objective of the present research is to evaluate the consequences of Coffea arabica L. oil and Olea europaea L. oil on MAL-intoxicated male rats. Six equal groups of animals were used for conducting this study (n = 10). Animals in group one were designated as control, animals belonging to group two were exposed to MAL in the measure of hundred mg per kg BW (body weight) for forty-nine days (seven weeks), rats in the third and fourth groups were administered with 400 mg/kg BW of Coffea arabica L. and Olea europaea L. oils, respectively, and the same amount of MAL as given to the second group. Groups five and six were administered with the same amount of Coffea arabica L. oil and Olea europaea L. oil as given to group three. Exposure of rats to 100 mg/kg body weight of MAL resulted in statistical alteration of the serum lipid profile. A marked decline was noticed in the severe changes of these blood parameters when MAL-intoxicated rats were treated with Coffea arabica L. oil and Olea europaea L. oil. Two compounds from Coffea arabica L. oil (Chlorogenic acid) and Olea europaea L. oil (Oleuropein) demonstrated good interaction with xanthine oxidase (XO) and 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGR) enzymes that are associated with cholesterol production. The present study indicated that Coffea arabica L. oil and Olea europaea L. oil could be considered prospective and potential healing agents against metabolic conditions induced by MAL.

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Coffee Intake and Obesity

Cited by 6 publications

References 134 publications

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

Alleviation of Malathion Toxicity Effect by Coffea arabica L. Oil and Olea europaea L. Oil on Lipid Profile: Physiological and In Silico Study

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