Use of Complementary and Alternative Therapies in Hepatic Disorders
Mary J. Marian, Gerard E. Mullin in Integrating Nutrition Into Practice, 2017
Several mechanistic studies have explored possible hepatoprotective effects of candidate coffee compounds. It has been reported that coffee diterpenes, cafestol and kahweol, may offer protective effects against aflatoxin B1-induced damage in rat and in hepatocyte cultures.14 Cafestol and kahweol may also induce the synthesis of glutathione, which has been suggested to have a role in detoxification and prevention of liver damage. However, filtered coffee, the common type consumed in the United States, is thought to have lower levels of cafestol and kahweol when compared with boiled coffee. Other studies have suggested that polyphenols, which are found in coffee and shown to have potent antioxidant activity, may also be partially responsible for the effects on liver enzymes.14 Adenosine, a purine nucleoside, is released in response to toxin exposure that can lead to hepatic fibrosis. Chan et al. and Peng et al. demonstrated that caffeine blocks adenosine and therefore can reduce possible fibrosis.15,16A review article by Cadden et al. on the further speculated on the beneficial effects of coffee beyond on improving abnormal liver biochemistry, and actually delaying cirrhosis development and hepatocellular carcinoma prevention.17 The latter was also suggested in 2007 by Bravi et al. among other investigators.18
Chemopreventive Agents
David E. Thurston, Ilona Pysz in 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
Robert E.C. Wildman, Richard S. Bruno in 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
FXR modulators for enterohepatic and metabolic diseases
Published in Expert Opinion on Therapeutic Patents, 2018
Hong Wang, Qingxian He, Guangji Wang, Xiaowei Xu, Haiping Hao
FXR was originally known as an orphan NR. It was ‘adopted’ since the identification of farnesol and its related metabolites as their ligands. Owing to this successful identification, this NR was then named as farnesoid X-activated receptor [2]. Cafestol is the most potent cholesterol-elevating compound and several genes involved in cholesterol homeostasis, including CYP7A1, have previously been shown to be regulated by cafestol. Further studies demonstrate that cafestol is an agonist of FXR. Interestingly, cafestol does not affect FXR target genes in the liver but does increase expression of IBABP and FGF15 in the intestine, indicating that cafestol is an intestine-restricted FXR agonist like Fex [80]. Forskolin, a sterol bronchodilatory drug, has been proven to be a FXR agonist, which is more powerful than BAs with a 880-fold increase in FXR agonism [81].
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.
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.
Related Knowledge Centers
- Diterpene
- Ligand
- Molecule
- Nuclear Receptor
- Homeostasis
- Coffee
- Cholesterol
- Agonist
- Farnesoid X Receptor
- Pregnane X Receptor