The sources and mechanisms of bioactive ingredients in coffee

Hu, Guilin; Wang, X.; Zhang, L.; Qiu, Ming‐Hua

doi:10.1039/c9fo00288j

Cited by 119 publications

(100 citation statements)

References 102 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although studies on coffee ingredients such as chlorogenic acids and caffeine have found their bene cial effects on the health (57), such bene cial effects may be neutralized by other substances added to instant coffee. Third, our MR results re ect the effect of lifetime exposure to coffee intake on cardiometabolic traits (diseases), while experimental studies focus on the effect of short-term exposure, which may be different.…”

Section: Discussionmentioning

confidence: 99%

Genetic and Causal Relationship Between Coffee Intake and Cardiometabolic Risks: Cross-Phenotype Association And Mendelian Randomization Analysis

Wang¹,

Jia²,

Huang³

2020

Preprint

View full text Add to dashboard Cite

Background: Many epidemiological studies have shown that there is a significant association between coffee intake and cardiometabolic diseases, which may be due to the common genetic structure or causal relationship. Methods: We used linkage disequilibrium score regression analysis to calculate the genetic correlation between coffee intake and 23 cardiometabolic traits (diseases), and then used cross-phenotype association analysis to identify the shared genetic loci for the trait pairs with significant genetic correlation. Besides, a bi-directional Mendelian Randomization analysis was used to explore the causal relationship between coffee intake and 23 cardiometabolic traits (diseases).Results: Coffee intake has a significant genetic correlation (after Bonferroni correction) with body mass index (BMI) (Rg = 0.3713, P-value = 4.13ⅹ10-64), body fat percentage (BF%) (Rg = 0.2810, P-value = 1.81ⅹ10-13), type 2 diabetes (T2D) (unadjusted for BMI) (Rg = 0.1189, P-value = 8.80ⅹ10-6), heart failure (HF) (Rg = 0.2626, P-value = 6.00ⅹ10-9), atrial fibrillation (AF) (Rg = 0.1007, P-value = 4.30ⅹ10-5). There are 203, 18, 86, 13, 38 independent shared loci between coffee intake and BMI, BF%, T2D, HF, AF, respectively, among which 22, 2, 23, 4,13 loci do not achieve genome-wide significance in single trait GWAS. Coffee intake has significant causal effect on BMI (b = 0.0717, P-value = 2.33ⅹ10-5), T2D (unadjusted for BMI, OR = 1.27, P-value = 1.46ⅹ10-7), and intracerebral haemorrhage (ICH) (all types ICH: OR = 1.86, P-value = 3.37ⅹ10-4; deep ICH: OR = 2.12, P-value = 2.93ⅹ10-4 ). And BMI (b = 0.3694, P-value=3.64ⅹ10-154), BF% (b = 0.5500, P-value = 1.68ⅹ10-4), T2D (adjusted for BMI, b = -0.0252, P-value = 4.83ⅹ10-6) and triglycerides (TG) (b = -0.1209, P-value = 4.56ⅹ10-15) have significant causal effect on coffee intake.Conclusions: Our study identified the shared genetic structure and causal relationship between coffee intake and several cardiometabolic traits (diseases), providing a new insight into the mechanism of coffee intake and cardiometabolic traits (diseases).

show abstract

Section: Discussionmentioning

confidence: 99%

Genetic and Causal Relationship Between Coffee Intake and Cardiometabolic Risks: Cross-Phenotype Association And Mendelian Randomization Analysis

Wang¹,

Jia²,

Huang³

2020

Preprint

View full text Add to dashboard Cite

show abstract

“…2 Comparisons are to male controls only. 3 Comparisons are to female controls only. 4 Unknown subjects were excluded from calculations.…”

Section: Discussionmentioning

confidence: 99%

Coffee consumption and cancer risk in African Americans from the Southern Community Cohort Study

Schmit

Nwogu

Matejcic

et al. 2020

Sci Rep

View full text Add to dashboard Cite

Coffee consumption has been associated with the risk of cancer at several anatomical sites, but the findings, mostly from studies of non-Hispanic whites and Asians, are inconsistent. The association between coffee consumption and the incidence of cancer has not been thoroughly examined in African Americans. We conducted a nested case–control study including 1801 cancer cases and 3337 controls among African Americans from the Southern Community Cohort Study (SCCS) to examine the association between coffee drinking, as assessed by a semi-quantitative food frequency questionnaire, and the risk of four common cancers (lung, prostate, breast, colorectal). We used logistic regression adjusted for age, sex and cancer-specific risk factors. Overall, only ≤ 9.5% of African American cases and controls from the SCCS drank regular or decaffeinated coffee ≥ 2 times/day. After adjustment for major cancer-specific risk factors, coffee consumption was not statistically significantly associated with the risk of lung, breast, colorectal, or prostate cancers (OR range 0.78–1.10; P ≥ 0.27 for ≥ 2 versus < 1 times/day) or overall cancer risk (OR 0.93; 95% CI 0.75–1.16; P = 0.52 for ≥ 2 versus < 1 times/day). Coffee consumption was not associated with the risk of cancer among African Americans in our study.

show abstract

“…All of these have many physiological effects, some overlapping with others. When coffee undergoes roasting, amino acids and carbohydrates react through a process called Maillard reactions that produce additional compounds like melanoidins and acrylamide [4,6]. Although little is known, caffeine and polyphenols currently have great neuroprotective properties [14].…”

Section: Review Bioactive Compounds Of Coffee and Their Propertiesmentioning

confidence: 99%

“…Coffee contains more than a thousand compounds, many of which have yet to be found [ 3 ]. Its bioactive components include the most widely known caffeine and others, like chlorogenic acids (CGAs), diterpenes, trigonelline, tryptophan alkaloids, and secondary metabolites that are a product of Maillard reactions called melanoidins [ 4 ]. These have anti-inflammatory, antioxidant, antifibrotic, antimicrobial, and anti-cancer properties that lead to its beneficial role in lowering all-cause mortality and improving endocrine, liver, gastrointestinal, cardiovascular diseases, cancers, and, to which our paper focuses on, neurocognitive function and neurodegenerative diseases [ 5 - 7 ].…”

Section: Introductionmentioning

confidence: 99%

Neuroprotective and Neurodegenerative Aspects of Coffee and Its Active Ingredients in View of Scientific Literature

Wasim

Kukkar

Awad

et al. 2020

Cureus

View full text Add to dashboard Cite

Coffee and its components have several neuroprotective properties that lower the risk of cognitive decline and other neurodegenerative diseases. This study reviews the mechanisms by which coffee and its respective compounds affect the brain and its pathologies. Many epidemiological studies in this literature review have shown coffee to reduce the risk of developing dementia, stroke, and Alzheimer's disease. It may also have a positive impact on the disease course of amyotrophic lateral sclerosis, Parkinson's disease, and depression. The optimal benefits achieved from coffee in these pathologies rely on higher daily doses. Most of its effects are attributed to caffeine by the antagonism of adenosine receptors in the central nervous system; however, other coffee constituents like chlorogenic acids have also shown much promise in therapeutic value. Existing research considers coffee to have great potential, but additional studies are still needed to clarify the mechanisms and actual causal relationships in certain neuropathologies.

show abstract

The sources and mechanisms of bioactive ingredients in coffee

Abstract: The sources and mechanism of action of coffee active ingredients are detailed and their joint roles in the prevention of common human diseases are summarized.

Cited by 119 publications

References 102 publications

Genetic and Causal Relationship Between Coffee Intake and Cardiometabolic Risks: Cross-Phenotype Association And Mendelian Randomization Analysis

Genetic and Causal Relationship Between Coffee Intake and Cardiometabolic Risks: Cross-Phenotype Association And Mendelian Randomization Analysis

Coffee consumption and cancer risk in African Americans from the Southern Community Cohort Study

Neuroprotective and Neurodegenerative Aspects of Coffee and Its Active Ingredients in View of Scientific Literature

Contact Info

Product

Resources

About