Positive and negative aspects of green coffee consumption – antioxidant activity <i>versus</i> mycotoxins

Jeszka-Skowron, Magdalena; Zgoła‐Grześkowiak, Agnieszka; Waśkiewicz, Agnieszka; Stępień, Łukasz; Stanisz, Ewa

doi:10.1002/jsfa.8269

Cited by 17 publications

(9 citation statements)

References 38 publications

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“…Extractable phenolic content of the beverages was not statistically significant (P >0.05), while the highest value of the bioaccessible phenolics (4042.08±71.26 mg GAE/100 mL) was determined in "the sample D". These results were similar to findings reported by Jeszka-Skowron et al (2017). Total phenolics of green coffe beans was measured as 46.49±0.78 -68.01±0.27 and 14.17±0.52-17.37±1.96 mg GAE/g for Robusta and Arabica respectively in their study.…”

Section: Resultssupporting

confidence: 91%

Kayisi Pulpu İle Zengi̇nleşti̇ri̇lmi̇ş Yeşi̇l Kahve İçeceği̇ Üreti̇mi̇ Üzeri̇ne Bi̇r Araştirma

Tamer

2018

Gıda

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The purpose of this research was to formulate a novel functional beverage possessing acceptable sensorial properties by using green coffee extract and apricot pulp. Green beans of C. arabica and C. caniphora were ground and brewed with drip filter coffee machines as 10 and 15% (w/v) concentrations for 10 min. Apricot pulp (38%) and green coffee extracts (62%), sucralose (0.014 g/L) and lemon flavored emulsion (0.15 g/L) were used in the formulation. Bioaccessible phenolics were determined between 3446.62±12.86 and 4042.08±71.26 mg GAE/100mL. Antioxidant activities of bioaccessible phenolics were ranged between 453±0.41-514±0.30 μmol trolox/100 mL and 729±0.03-794±0.04 μmol trolox/100 mL in DPPH and FRAP methods, respectively. Combination of green coffee extracts with apricot pulp allowed designing of functional cold beverage favored by consumers for their organoleptic features.

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Section: Resultssupporting

confidence: 91%

Kayisi Pulpu İle Zengi̇nleşti̇ri̇lmi̇ş Yeşi̇l Kahve İçeceği̇ Üreti̇mi̇ Üzeri̇ne Bi̇r Araştirma

Tamer

2018

Gıda

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“…Coffee extracts are complex mixtures containing a large number of components, and their quality depends not only on the contents of healthy compounds but also on contamination with toxins from toxigenic fungi [48], which are natural contaminants of coffee that are a public health concern [49]. A thorough physicochemical characterization illustrating the composition and lack of contamination with mycotoxins of our GCE is presented in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Green Coffee Extract Improves Cardiometabolic Parameters and Modulates Gut Microbiota in High-Fat-Diet-Fed ApoE-/- Mice

Caro-Gómez

Sierra²,

Escobar³

et al. 2019

Nutrients

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Chlorogenic acids (CGA) are the most abundant phenolic compounds in green coffee beans and in the human diet and have been suggested to mitigate several cardiometabolic risk factors. Here, we aimed to evaluate the effect of a water-based standardized green coffee extract (GCE) on cardiometabolic parameters in ApoE-/- mice and to explore the potential underlying mechanisms. Mice were fed an atherogenic diet without (vehicle) or with GCE by gavage (equivalent to 220 mg/kg of CGA) for 14 weeks. We assessed several metabolic, pathological, and inflammatory parameters and inferred gut microbiota composition, diversity, and functional potential. Although GCE did not reduce atherosclerotic lesion progression or plasma lipid levels, it induced important favorable changes. Specifically, improved metabolic parameters, including fasting glucose, insulin resistance, serum leptin, urinary catecholamines, and liver triglycerides, were observed. These changes were accompanied by reduced weight gain, decreased adiposity, lower inflammatory infiltrate in adipose tissue, and protection against liver damage. Interestingly, GCE also modulated hepatic IL-6 and total serum IgM and induced shifts in gut microbiota. Altogether, our results reveal the cooccurrence of these beneficial cardiometabolic effects in response to GCE in the same experimental model and suggest potential mediators and pathways involved.

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“…Lycium barbarum in mice [5], olive oil and Nigella sativa oil in male rats [6] and Moringa oleifera in rats [7]. In this context, the flavonoid silymarin is broadly used in cases of hepatic diseases because of its significant antioxidant and hepatoprotective activities [11,12]. Its supplementation attenuated the hepatocyte functional and histopathological alterations in acetaminophen-induced normotensive and hypertensive rats [13].…”

Section: Introductionmentioning

confidence: 99%

Green coffee methanolic extract and silymarin protect against CCl4-induced hepatotoxicity in albino male rats

Rabey

Rezk²,

Sakran

et al. 2021

BMC Complement Med Ther

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Background During the last few decades, patients worldwide have been interested in using alternative medicine in treating diseases to avoid the increased side effects of chemical medications. Green coffee is unroasted coffee seeds that have higher amounts of chlorogenic acid compared to roasted coffee. Green coffee was successfully used to protect against obesity, Alzheimer disease, high blood pressure and bacterial infection. Methods This study aimed to investigate the probable protective activity of the green coffee methanolic extract, silymarin and their combination on CCl4-induced liver toxicity in male rats. Thirty Sprague – Dawley male albino rats were divided into 5 groups; control negative (G1) just got the vehicle (olive oil) and the other four groups received CCl4 dissolved in olive oil through an intraperitoneal injection and were divided into untreated control positive group (G2), the third group (G3) was treated with green coffee methanolic extract, the fourth group (G4) was treated with silymarin, and the fifth group (G5) was treated with a combination of green coffee methanolic extract and silymarin. Results In the positive control group treated with CCl4 (G2), the CCl4-induced toxicity increased lipid peroxidation, IL-6, kidney function parameters, liver function enzymes, total cholesterol, triglycerides and low-density lipoproteins, and decreased irisin, antioxidants, CYP450 and high-density lipoprotein levels. Hepatic tissues were also injured. However, treating the injured rats in G3, G4 and G5 significantly improved the altered parameters and hepatic tissues. Conclusions Green coffee methanolic extract, silymarin, and their combination succeeded in protecting the male rats against CCl4 hepatotoxicity due to their antioxidant activity. Effect of green coffee methanolic extract mixed with silymarin in G5 was more efficient than that of green coffee methanolic extract in G3 or silymarin in G4.

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Positive and negative aspects of green coffee consumption – antioxidant activity versus mycotoxins

Cited by 17 publications

References 38 publications

Kayisi Pulpu İle Zengi̇nleşti̇ri̇lmi̇ş Yeşi̇l Kahve İçeceği̇ Üreti̇mi̇ Üzeri̇ne Bi̇r Araştirma

Kayisi Pulpu İle Zengi̇nleşti̇ri̇lmi̇ş Yeşi̇l Kahve İçeceği̇ Üreti̇mi̇ Üzeri̇ne Bi̇r Araştirma

Green Coffee Extract Improves Cardiometabolic Parameters and Modulates Gut Microbiota in High-Fat-Diet-Fed ApoE-/- Mice

Green coffee methanolic extract and silymarin protect against CCl4-induced hepatotoxicity in albino male rats

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