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Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
Cafestol is a diterpenoid found in coffee beans and is considered responsible for some of the alleged pharmacological properties of coffee. Coffea arabica beans contain on average 0.4–0.7% cafestol by weight, with unfiltered coffee drinks such as French press and Turkish or Greek coffee containing the highest concentrations, in comparison to filtered coffee drinks such as drip brewed coffee where cafestol is present in negligible amounts. The inverse (i.e., protective) relationship between the amount of coffee consumed and the risk of certain cancers has been widely investigated and documented, but the significance of the effect and the possible mechanisms behind them remains uncertain.
Nutraceuticals and Functional Foods
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Most plants contain so-called essential oils, which contain a mixture of volatile monterpenes and sesquiterpenes. Limonene is found in the essential oils of citrus peels, whereas menthol is the chief monoterpene in peppermint essential oil (Figure 1.5). Two potentially nutraceutical diterpenes in coffee beans are kahweol and cafestol.18 Both of these diterpenes contain a furan ring. As discussed by Miller and colleagues, the furan-ring component might be very important in yielding some of the potential antineoplastic activity of these compounds.19
The Multifactorial Model of Cardiovascular Pathology: Is Caffeine Pathogenic in Coronary Heart Disease?
Published in Barry D. Smith, Uma Gupta, B.S. Gupta, Caffeine and Activation Theory, 2006
Barry D. Smith, Radha Gholkar, Mark Mann, Nancy Toward
Considerable evidence suggests that consuming coffee can increase levels of LDL cholesterol and that caffeine per se may not be responsible of this elevation. Instead, two diterpene lipids found in chemical analyses of coffee—cafestol and kahweol— appear to be the culprits. With ongoing coffee consumption, these lipids may raise LDL levels, thus contributing to the development of CHD and eventually to the occurrence of MIs.
Associations of Coffee Consumption with the Circulating Level of Alanine Aminotransferase and Aspartate Aminotransferase. A Meta-Analysis of Observational Studies
Published in Journal of the American College of Nutrition, 2021
Dietary factors are closely associated with metabolic disorders (10–12). As an important diet, coffee is a kind of soft beverage consumed worldwide. For example, nearly 50% of the Japanese drink coffee on a daily basis, and over 50% of Americans have an average coffee intake around 1–2 cups/day (13). Coffee, which is a mixture of many bioactive compounds, such as caffeine, diterpens (kaweol, cafestol), polyphenols, chlorogenic acid and melanoidins (created during roasting process) (14), was shown to be related to metabolic features in humans. Moreover, an umbrella review further demonstrated that coffee consumption was associated with a lower risk of chronic-generative diseases (15). With respect to the ALT and AST level, several researchers have demonstrated that coffee intake could decrease the level of ALT and AST in murine liver injury model (16–18). Thus, a similar biological effect might exist in human.
Coffee, but Neither Decaffeinated Coffee nor Caffeine, Elicits Chemoprotection Against a Direct Carcinogen in the Colon of Wistar Rats
Published in Nutrition and Cancer, 2019
Paulo Victoria Soares, Vinicius Kannen, Alceu Afonso Jordão Junior, Sergio Britto Garcia
Coffee is the most consumed drink in the globe, following water (5). Caffeine has a remarkable stimulating effect that may be responsible for the high global consumption of coffee (6). Caffeine has been suggested to reduce the cancer risk by altering the carcinogen metabolism. It has also been found to block the mutagenic activity of DNA-damaging compounds (7). This compound has anti-inflammatory and antioxidant effects, providing further evidence of its anticancer effects (8). Also, it has been suggested to inhibit the effects of reactive oxygen species (ROS) blocking lipid peroxidation (9). Furthermore, caffeine was suggested to promote DNA damage repair by preventing the progression of cell cycle following DNA damage (10). Carter et al. (11) found that caffeine treatment for 11 weeks inhibited the development of colon preneoplastic lesions that had been induced by the carcinogen 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP). However, Wang et al. (12) observed that caffeine treatment increased not only the incidence of colon tumors but also proliferation and mutations in the β-catenin gene sequence in rats exposed to PhIP. Other coffee compounds, such as kahweol, cafestol, caffeic acid, and chlorogenic acid have further been observed to elicit antioxidant effects reducing the mutation intensity together with the development of tumors in experimental models (13). Then, we should notice that the effects of decaffeinated coffee on cancer are mostly unknown (14).
Effect of Green Coffee Consumption on Resting Energy Expenditure, Blood Pressure, and Body Temperature in Healthy Women: A Pilot Study
Published in Journal of the American College of Nutrition, 2018
Nilüfer Acar-Tek, Duygu Aǧagündüz, Büşra Ayhan
Coffee is one of the most consumed beverages due to its aroma, and it draws the attention of many researchers due to its health effects (20). The green coffee bean has a complex matrix of carbohydrate (∼ 60% in dry substance), lipid (8%–18% in dry substance), protein, peptide and free amino acid (9%–16% in dry substance), caffeine and trigonelline, theobromine, theophylline. It also contains 6% to 10% polyphenols in the dry matter, and the main components are chlorogenic acids (CGAs)—among which the caffeoylquinic acids (CQAs), especially 5-CQA, dominate—along with lower amounts of feruloylquinic acids and dicaffeoylquinic acids (2). However, roasting coffee beans (180–250°C) decreases the content of the components such as carbohydrate, protein, CGA, and free amino acid. Caffeine values remain more stable than chlorogenic acid in the roasting application. The authentic aroma of the coffee comes from caffeine and trigonelline alkaloid, chlorogenic acid, kahweol, cafestol, and melanoidin, which is a Maillard reaction product. These components also have health effects besides their aromatic features (2,21). Several studies in the literature have proved that moderate coffee consumption has positive effects on cardiovascular disease, diabetes, some cancer types, neurological disease, sports performance, and hydration level (21). This study examines the effect of green coffee consumption, which has become very popular recently, on energy metabolism and metabolic parameters.