Impact of coffee components on inflammatory markers: A review

Precision Nutrition and Cardiovascular Disease Risk Reduction: the Promise of High-Density Lipoproteins

PURPOSE OF REVIEW

Emerging evidence supports the promise of precision nutritional approaches for cardiovascular disease (CVD) prevention. Here, we discuss current findings from precision nutrition trials and studies reporting substantial inter-individual variability in responses to diets and dietary components relevant to CVD outcomes. We highlight examples where early precision nutrition research already points to actionable intervention targets tailored to an individual's biology and lifestyle. Finally, we make the case for high-density lipoproteins (HDL) as a compelling next generation target for precision nutrition aimed at CVD prevention. HDL possesses complex structural features including diverse protein components, lipids, size distribution, extensive glycosylation, and interacts with the gut microbiome, all of which influence HDL's anti-inflammatory, antioxidant, and cholesterol efflux properties. Elucidating the nuances of HDL structure and function at an individual level may unlock personalized dietary and lifestyle strategies to optimize HDL-mediated atheroprotection and reduce CVD risk.

RECENT FINDINGS

Recent human studies have demonstrated that HDL particles are key players in the reduction of CVD risk. Our review highlights the role of HDL and the importance of personalized therapeutic approaches to improve their potential for reducing CVD risk. Factors such as diet, genetics, glycosylation, and gut microbiome interactions can modulate HDL structure and function at the individual level. We emphasize that fractionating HDL into size-based subclasses and measuring particle concentration are necessary to understand HDL biology and for developing the next generation of diagnostics and biomarkers. These discoveries underscore the need to move beyond a one-size-fits-all approach to HDL management. Precision nutrition strategies that account for personalized metabolic, genetic, and lifestyle data hold promise for optimizing HDL therapies and function to mitigate CVD risk more potently. While human studies show HDL play a key role in reducing CVD risk, recent findings indicate that factors such as diet, genetics, glycosylation, and gut microbes modulate HDL function at the individual level, underscoring the need for precision nutrition strategies that account for personalized variability to optimize HDL's potential for mitigating CVD risk.

Sarcopenic obesity is associated with coffee intake in elderly Koreans

This study assessed the association between sarcopenic obesity (S+O+) and coffee intake inelderly Koreans. This study obtained data from the Korea National Health and Nutrition Examination Survey (KNHANES, 2008-2011), a cross-sectional and nationally representative survey conducted by the Korean Centers for Disease Control and Prevention. Of the 2,661 participants included in this study, there was a significant difference between 5.861 (95% CI 2.024-16.971) in less than one cup of coffee, and 6.245 (95% CI 2.136-18.260) in one cup of coffee, and 4.323 (95% CI 1.457-12.824) in two cups of coffee compared to three or more than cups of coffee. In contrast, in the case of sarcopenia or obesity only (S+O- or S-O+), no significant difference was found in any model. The results suggest that the elderly who consume less than one cup of coffee per day had a greater risk of S+O+ than those who consume more than three cups per day. Furthermore, there was an association between coffee intake and sarcopenia but not with obesity. Therefore, coffee intake may have prevented musculoskeletal loss in these patients.

The Relationship Between Caffeine Intake and Dry Eye Disease

PURPOSE

The aim of this study was to determine the association between caffeine intake and dry eye disease (DED) in the large, population-based LifeLines cohort in the Netherlands.

METHODS

DED was cross-sectionally assessed in 85,302 participants (59% female participants) using the Women's Health Study dry eye questionnaire. Dietary caffeine was calculated from the intake of coffee, tea, cola, and energy drinks. Logistic regression was used to investigate the relationship between DED and caffeine, correcting for demographic variables, smoking status, alcohol intake, and 48 comorbidities of DED.

RESULTS

The mean (SD; range) age of participants was 50.7 years (12.4; 18-96), and 50,339 (59%) were female. The mean (SD) caffeine intake was 285 (182) mg/d. After correcting for demographics, body mass index, smoking status, and alcohol intake, higher caffeine intake was associated with a decreased risk of Women's Health Study-defined DED [odds ratio (OR) 0.971 per 100 mg/d, 95% CI, 0.956-0.986, P < 0.0005]. When additionally adjusting for medical comorbidities, no significant effect was observed (OR 0.985, 95% CI, 0.969-1.001, P = 0.06). Caffeine's effect on DED was similar in male and female participants and independent of sleep quality and stress at work. Decaffeinated coffee intake was significantly associated with an increased risk of DED, when adjusted for caffeinated coffee, demographics, alcohol intake, smoking status, and comorbidities (OR 1.046 per cup/d, 95% CI, 1.010-1.084, P = 0.01). None of the beverages were significantly associated with the risk of DED, when correcting for intake of the other caffeinated beverages, demographics, smoking status, alcohol intake, and all comorbidities.

CONCLUSIONS

Dietary caffeine intake does not seem to be a risk factor for DED in the general population.

Coffee or tea: Anti-inflammatory properties in the context of atherosclerotic cardiovascular disease prevention

Atherosclerotic cardiovascular disease (ASCVD) is the leading cause of premature death worldwide. Inflammation and its biomarkers, like C-reactive protein (CRP), among the risk factors, such as hypertension, lipid disorders, and diabetes, may be also responsible for the residual cardiovascular disease (CVD) risk. Modern lipid-lowering treatment with statins, ezetimibe, PCSK9 inhibitors, or bempedoic acid does not fully protect against inflammation. The recommendations of the International Lipid Expert Panel (ILEP) indicate selected nutraceuticals with anti-inflammatory properties. Diet may have a significant impact on inflammation. Especially interesting in the context of inflammation is the consumption of coffee and tea. These drinks in many observational studies significantly reduced cardiovascular risk and mortality. The question is whether the anti-inflammatory effects of these drinks contribute significantly to the observed clinical effects. Thus, in this narrative review, we primarily discuss the anti-inflammatory properties of consuming tea and coffee. Based on a comprehensive analysis of the studies and their meta-analyses, inconsistent results were obtained, which makes it impossible to conclusively state how clinically significant the potential anti-inflammatory properties of black and green tea and coffee are. A number of confounding factors can cause the inconsistency of the available results. Consumption of tea and coffee appears to increase adiponectin concentrations, decrease reactive oxygen species, decrease low density lipoprotein (LDL) cholesterol concentrations (effect of green tea, etc.). Despite the still uncertain anti-inflammatory effect of tea and coffee, we recommend their consumption as a part of the healthy diet.

Cumulative Coffee Consumption as a Protective Factor for Head and Neck Cancer in Brazil

There is still no consensus in the literature regarding the role of coffee in head and neck cancer. Thus, we sought to analyze the cumulative consumption of coffee as a protective factor in the genesis of head and neck cancer in Brazil, one of the main coffee producing countries, from January 2011 to February 2017. We carried out a case-control study in 5 referral centers for head and neck cancer with 839 cases and 842 non-cancer hospital controls matched by sex, data collection center and age group. The results of logistic regression analysis showed that the cumulative consumption of >2 cups of coffee per day is an important protective factor (OR: 0.73, 95% CI: 0.5-0.9) against head and neck cancer. Smoking increased the risk by 22 times (OR: 22.19; 95% CI: 13.7-35.8) in individuals who smoke more than 50 packs per year, and the habit of ingesting more than 155 ml of alcohol per day represented approximately twice as high risk (OR: 2.20; 95% CI: 1.4-3.4). In summary, this study suggests that coffee consumption is associated with a lower chance of head and neck cancer.

Using metabolomics to discover the immunomodulator activity of food plants

Many edible plants exhibit immunomodulator activities that have beneficial effects on human health. These activities include the ability to activate, multiply, or suppress elements of the immune response. Some of these plants promote health by strengthening host defences against different diseases. In this article, we provide a comprehensive review of the constituents of several edible plants, their immunomodulatory activity, and mechanism of actions for Carica papaya, Coffea sp, Asparagus cochinchinensis, Dioscorea alata, beans, mushrooms, herbs, spices, and several vegetables. The studies reported here are pre-clinical (in vitro and in vivo) and clinical studies (limited in number). The bioactive compounds responsible for the immunomodulator activity of these plants were yet to be identified. This is because the plant is naturally a complex mixture, whilst the immune system is also an intricate system involving many cells and cytokines/chemokines. Metabolomics is a key tool for conducting global profiling of metabolites in a complex system. Therefore, it offers the ability to identify the presence of compounds in plant extracts associated with their immunomodulation effects. Likewise, metabolomics can also be used to detect any changes to metabolites in the cell as a response to treatment. Therefore, affected metabolic pathways that lead to the activation of certain immune responses can be determined from one single experiment. However, we found in this review that the use of a metabolomics approach is not yet fully developed for an immunomodulator study of food plants. This is important for the direction of future research in this field because unlike medicinal plants, food plants are consumed on a regular basis in small amounts with more obvious effects on the immune system. Information about possible bioactive compounds, their interactions (synergism, antagonism), and how the human body responds to them should be studied in a more holistic way.

Molecular Mechanisms of Coffee on Prostate Cancer Prevention

Prostate cancer (PCa) is one of the most common types of cancer among men, and coffee is associated with a reduced risk of developing PCa. Therefore, we aim to review possible coffee molecular mechanisms that contribute to PCa prevention. Coffee has an important antioxidant capacity that reduces oxidative stress, leading to a reduced mutation in cells. Beyond direct antioxidant activity, coffee stimulates phase II enzymatic activity, which is related to the detoxification of reactive metabolites. The anti-inflammatory effects of coffee reduce tissue damage related to PCa development. Coffee induces autophagy, regulates the NF-κB pathway, and reduces the expression of iNOS and inflammatory mediators, such as TNF-α, IL-6, IL-8, and CRP. Also, coffee modulates transcriptional factors and pathways. It has been shown that coffee increases testosterone and reduces sex hormone-binding globulin, estrogen, and prostate-specific antigen. Coffee also enhances insulin resistance and glucose metabolism. All these effects may contribute to protection against PCa development.

Association of Markers of Inflammation, the Kynurenine Pathway and B Vitamins with Age and Mortality, and a Signature of Inflammaging

BACKGROUND

Inflammation is a key feature of aging. We aimed to (i) investigate the association of 34 blood markers potentially involved in inflammatory processes with age and mortality and (ii) develop a signature of "inflammaging."

METHODS

Thirty-four blood markers relating to inflammation, B vitamin status, and the kynurenine pathway were measured in 976 participants in the Melbourne Collaborative Cohort Study at baseline (median age = 59 years) and follow-up (median age = 70 years). Associations with age and mortality were assessed using linear and Cox regression, respectively. A parsimonious signature of inflammaging was developed and its association with mortality was compared with 2 marker scores calculated across all markers associated with age and mortality, respectively.

RESULTS

The majority of markers (30/34) were associated with age, with stronger associations observed for neopterin, cystatin C, interleukin (IL)-6, tumor necrosis factor alpha (TNF-α), several markers of the kynurenine pathway and derived indices KTR (kynurenine/tryptophan ratio), PAr index (ratio of 4-pyridoxic acid and the sum of pyridoxal 5'-phosphate and pyridoxal), and HK:XA (3-hydroxykynurenine/xanthurenic acid ratio). Many markers (17/34) showed an association with mortality, in particular IL-6, neopterin, C-reactive protein, quinolinic acid, PAr index, and KTR. The inflammaging signature included 10 markers and was strongly associated with mortality (hazard ratio [HR] per SD = 1.40, 95% CI: 1.24-1.57, p = 2 × 10-8), similar to scores based on all age-associated (HR = 1.38, 95% CI: 1.23-1.55, p = 4 × 10-8) and mortality-associated markers (HR = 1.43, 95% CI: 1.28-1.60, p = 1 × 10-10), respectively. Strong evidence of replication of the inflammaging signature association with mortality was found in the Hordaland Health Study.

CONCLUSION

Our study highlights the key role of the kynurenine pathway and vitamin B6 catabolism in aging, along with other well-established inflammation-related markers. A signature of inflammaging based on 10 markers was strongly associated with mortality.

Caffeine, Coffee, Tea and Risk of Rheumatoid Arthritis: Systematic Review and Dose-Response Meta-analysis of Prospective Cohort Studies

Objective

Prospective cohort studies on coffee, tea and caffeine in relation to the risk of rheumatoid arthritis (RA) have shown conflicting results. The aim of this study was to conduct a dose–response meta-analysis of cohort studies on the association between dietary caffeine, different types of coffee and tea consumption and the risk of RA.

Methods

PubMed/Medline, Scopus and EMBASE were searched up to July 2021 to identify relevant studies that had considered different types of coffee (caffeinated or decaffeinated), tea or caffeine exposure with RA as the main, or one of the, outcome(s). Two authors independently screened 742 publications. Finally, five prospective cohort studies were included in our meta-analysis. Pooled relative risks (RRs) were calculated by using a fixed-effects model. We also performed linear and non-linear dose-response analyses to examine the dose-response relations.

Results

Comparing extreme categories, we found a positive, significant association between coffee (RR: 1.30; 95% CI: 1.04–1.62; I² = 0%, n = 5) and decaffeinated coffee (RR: 1.89; 95% CI: 1.35–2.65; I² = 38.1%, n =3) consumption and risk of RA. One additional cup of coffee consumed per day was associated with an increased risk of RA by 6% (95% CI: 1.02–1.10; I² = 0%). This increase in the risk of RA for one cup/d of decaffeinated coffee was 11% (95% CI: 1.05–1.18; I² = 38). No significant association was observed between caffeinated coffee, tea or caffeine intake and the risk of RA.

Conclusion

We found that a higher intake of coffee and decaffeinated coffee was associated with increased risk of RA. No significant association between caffeinated coffee, tea or caffeine intake and the risk of RA was observed.

Systematic Review Registration

https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=227665, identifier: CRD42021227665.

Benefits of coffee consumption for human health: an overview

Background:

Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties.

Aim:

Based on published articles, the aims of this review are i) study the association between coffee consumption and benefits to human health; ii) the effects of coffee consumption on some pathologies; and iii) provide a description of coffee’s bioactive compounds.

Discussion:

Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and kahweol. These compounds are related to the beneficial effects for human health, including high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects.

Conclusion:

The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.

Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification

In this research, a supercritical CO₂-ethanol extraction was optimized to obtain a green coffee oil rich in bioactive compounds. A face-centered central composite design was used to evaluate the effect of temperature (50-70 °C), extraction pressure (15.0-30.0 MPa), and cosolvent content (5-20%) on the extraction yield and total phenolic compound content of green coffee supercritical extract (GCSE). The experimental data were fitted to a second-order polynomial model. According to the statistical analyses, the lack of fit was not significant for either mathematical model. From the response surface plots, the extraction pressure and cosolvent content significantly impacted the extraction yield, while the total phenolic compound content was impacted by temperature and cosolvent content. The optimal conditions were a 20% cosolvent content, a pressure of 30 MPa, and a temperature of 62 °C, which predicted an extraction yield of 7.7% with a total phenol content of 5.4 mg gallic acid equivalent g GCSE^-1. The bioactive compounds included 5-caffeoylquinic acid (11.53-17.91 mg g GCSE^-1), caffeine (44.76-79.51 mg g GCSE^-1), linoleic acid (41.47-41.58%), and palmitic acid (36.07-36.18%). Our results showed that GCSE has the outstanding chemical quality and antioxidant potential, suggesting that GCSE can be used as a functional ingredient.

Neuroprotective effect of green and roasted coffee bean extracts on cerebral ischemia-induced injury in rats

Stroke is a lethal event with a high incidence in Egypt. Quick early intervention can be lifesaving. Transient global ischemia (TGI), a type of ischemic stroke, is mainly instigated by cardiac arrest. Ischemia followed by reperfusion causes further neuronal cell damage. In this study, we aimed to evaluate the potential apoptotic, anti-inflammatory, and neuroprotective effects of green (GCBE) and roasted (RCBE) coffee bean water extract against transient global ischemia-induced via a bilateral common carotid artery occlusion (CAO) in rats. Before CAO, 1.5 ml/kg body weight/day of GCBE or RCBE was administered for 14 days by oral gavage. Ischemia/reperfusion (I/R) and sham groups were treated with a vehicle. Oxidative stress biomarkers and antioxidant enzyme activities, such as MDA, NO, GSH, SOD, CAT, GR, GPx, inflammatory markers TNF-α, IL-1β, and NF-κB, and BDNF were investigated. Quantitative real-time PCR analysis of mitogen-activated protein kinase pathways, in addition to heme oxygenase 1, and nuclear factor erythroid 2-related factor 2 were determined. Apoptotic markers, including Bcl-2, Bax, and caspase 3, in addition to the vascular endothelial growth factor-a, were investigated, followed by an examination of hippocampal histopathology. Pre-administration of GCBE and RCBE improved neurological function and neuronal survival, suppressed the spread of oxidative stress, inflammation, and apoptosis, and reversed most of the pathological changes. However, green coffee bean extract was more effective than roasted coffee bean extract, perhaps due to the roasting process, which may affect active compounds. In conclusion, GCBE and RCBE represent a potential clinical strategy for pre-ischemic conditioning.

Association between habitual coffee consumption and skeletal muscle mass in middle-aged and older Japanese people

AIMS

Coffee consumption has been suggested, in animal studies, to inhibit the progression of sarcopenia, possibly through its anti-inflammatory effects; however, few studies have been carried out in humans. We aimed to examine whether coffee consumption was related to indicators of sarcopenia in a Japanese population, and whether the association was mediated by reduced inflammation.

METHODS

This study was a cross-sectional design. Participants were community residents (n = 6369) aged 45-74 years. We measured skeletal muscle mass index (SMI; kg/m² ) by a bioelectrical impedance method, and grip strength with a Smedley-type dynamometer. Habitual coffee consumption was assessed by a self-administered questionnaire. Serum high-sensitivity C-reactive protein was measured as an inflammatory marker. The association between habitual coffee consumption and SMI or grip strength was analyzed with a linear regression model adjusted for covariates.

RESULTS

A significant positive association was found between coffee consumption and SMI (men: β = 0.023; P_trend  = 0.004, women: β = 0.011; P_trend  = 0.012). Further adjustment for high-sensitivity C-reactive protein did not materially alter the results (men: β = 0.023; P_trend  = 0.005, women: β = 0.009; P_trend  = 0.024). The relationship between coffee consumption and grip strength did not reach statistical significance; however, a positive trend was observed (men: β = 0.208; P_trend  = 0.085, women: β = 0.092; P_trend  = 0.167).

CONCLUSIONS

We found that coffee consumption was positively associated with SMI independently of inflammation in middle-aged and older Japanese people. Reduced inflammation by coffee does not seem to be an important mediator, and further investigations are required to explore the mechanisms of this association. Geriatr Gerontol Int 2021; 21: 950-958.

Coffee and type 2 diabetes risk: Is the association mediated by adiponectin, leptin, c-reactive protein or Interleukin-6? A systematic review and meta-analysis

AIM

Coffee and diabetes risk association has been demonstrated in numerous studies; however, the exact mechanism has not been clarified yet. The present meta-analysis was conducted to cover the current knowledge regarding the effect of coffee on Type 2 Diabetes (T2D), in addition to the evaluation of adiponectin, leptin, C-reactive protein (CRP) and Interleukin-6 (IL-6) levels among coffee consumers as relatively possible mediators of this effect.

METHOD

A comprehensive search of the literature was carried out using search engines up to March 2020. The effect sizes were investigated using the standardised mean difference (SMD) and odds ratios (OR) or relative risk (RR) with its 95% confidence interval (CI). A total of 69 cross-sectional and cohort studies were included and divided as follows: 31 articles for T2D risk, 15 studies for adiponectin, 6 studies for leptin, 12 studies for CRP and 5 studies for IL-6.

RESULTS

Overall, coffee consumption was inversely associated with T2D risk with an estimated pooled RR of 0.73 (95% confidence interval [0.68, 0.80] for the highest vs lowest coffee consumption categories. The combined SMD between the different coffee intake categories, showed that coffee consumption was associated with higher adiponectin levels (P = .002), and lower level of leptin (P = .04) and CRP (P = .2), with apparently no change in IL-6 levels (P = .91).

CONCLUSION

The present meta-analysis showed strong epidemiological evidence that coffee consumption is inversely associated with the risk of T2D. Also, adiponectin, leptin concentrations appeared to be potential mediators of the coffee effect on diabetes, while IL-6 levels did not.

Consumer Choices and Habits Related to Coffee Consumption by Poles

Coffee is one of the most popular drinks consumed in the world, also in Poland. In the literature, much attention is paid to the influence of coffee on human health, especially daily intake of caffeine, and also purchasing consumer behavior. There is a lack of research devoted to consumer choices and habits in relation to coffee consumption and brewing method. Therefore, the aim of this study is to describe the characteristics of coffee consumers and present their segmentation based on consumer choices and habits towards coffee consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1500 adults respondents in Poland reporting the consumption of coffee. We collected information about consumer choices and habits related to coffee consumption, including brewing method, place of consuming coffee, and factors determining coffee choices. Using cluster analysis, we identified three main groups of coffee consumers. There are “Neutral coffee drinkers”, “Ad hoc coffee drinkers”, and “Non-specific coffee drinkers”. The respondents in the study are not coffee gourmets; they like and consume coffee, but these are often changing choices. To conclude, it can be stated that the Polish coffee consumer prefers conventional methods of brewing coffee (like a “traditionalist”) but is open to novelties and new sensory experiences. Based on study results it is possible to know the coffee drinking habits in Poland.

Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects

Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.

The calming effect of roasted coffee aroma in patients undergoing dental procedures

Coffee beverage consumption is well-known to exert various health benefits; however, the effects of coffee aroma are rarely explored. This study aimed to investigate the calming effect of inhaling coffee aroma while the patients underwent dental procedures (probing and scaling). Salivary α-amylase (sAA) and cortisol (sCort) levels were measured as proxies of sympathetic nervous system and hypothalamic–pituitary–adrenal axis responses to stress respectively. Blood pressures and pulse rates were recorded. The results showed that undergoing dental procedures could increase sAA and sCort levels of the patients inhaling sham aroma while those inhaling coffee aroma had significantly decreased sAA and sCort levels (40% and 25% differences, respectively). The pulse rates of those inhaling coffee aroma were also lower. Subjective assessment using visual analog scale was in line with objective measures as well. The preference for coffee aroma or the frequency of coffee drinking had no effect on the sAA and sCort responses. This is the first study to provide evidence on the effect of coffee aroma on sAA and sCort levels in patients undergoing dental procedures.

Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides

Protein extracts from green and roasted coffee beans and from spent coffee grounds (SCG) were evaluated as bioactive peptides sources. The in silico approach revealed a high frequency of the occurrence (A) of dipeptidyl peptidase-IV (DPP-IV) (0.62) and angiotensin I-converting enzyme (ACE) inhibitor peptides (0.44) in the 11S coffee globulin, which could be released after digestion. After in vitro digestion of the protein, the green bean and SCG proteins were more susceptible to proteolysis, releasing smaller polypeptides (3.4 kDa), which showed higher anti-hypertensive potentials (IC₅₀ = 0.30 and 0.27 mg soluble protein/mL). However, the antioxidant capacity only increased for the roasted coffee and SCG extracts due to antioxidant groups formed during roasting. The heat treatment applied during coffee brewing increased the sensitivity of the SCG extract to proteolysis, leading to their high anti-hypertensive and antioxidant potentials. Therefore, the 11S coffee globulin is a precursor of a series of bioactive peptides.

Geographical origin differentiation of Chinese Angelica by specific metal element fingerprinting and risk assessment

Traceability offers significant information about the quality and safety of Chinese Angelica, a medicine and food homologous substance. In this study, a systematic four-step strategy, including sample collection, specific metal element fingerprinting, multivariate statistical analysis, and benefit-risk assessment, was developed for the first time to identify Chinese Angelica based on geographical origins. Fifteen metals in fifty-six Chinese Angelica samples originated from three provinces were analyzed. The multivariate statistical analysis model established, involving hierarchical cluster analysis (HCA), principal component analysis (PCA), and self-organizing map clustering analysis was able to identify the origins of samples. Furthermore, benefit-risk assessment models were created by combinational calculation of chemical daily intake (CDI), hazard index (HI), and cancer risk (CR) levels to evaluate the potential risks of Chinese Angelica using as traditional Chinese medicine (TCM) and food, respectively. Our systematic strategy was well convinced to accurately and effectively differentiate Chinese Angelica based on geographical origins.

Coffee Consumption and C-Reactive Protein Levels: A Systematic Review and Meta-Analysis

Coffee contains bioactive compounds with anti-inflammatory properties, and its consumption may reduce c-reactive protein (CRP) levels, a biomarker of chronic inflammation. A previous meta-analysis reported no overall association between blood CRP level and coffee consumption by modeling the coffee consumption in categories, with substantial heterogeneity. However, the coffee cup volume was not considered. We conducted a systematic review and dose–response meta-analysis investigating the association between coffee consumption and CRP levels reported in previous observational studies. A dose–response meta-analysis was conducted by mixed-effects meta-regression models using the volume of coffee consumed as metric. Eleven studies from three continents were identified using the PubMed database, totaling 61,047 participants. Three studies with the largest sample sizes observed a statistically significant association between coffee and CRP levels, which was inverse among European and United States (US) women and Japanese men (1.3–5.5% decrease in CRP per 100 mL of coffee consumed) and positive among European men (2.2% increase). Other studies showed no statistically significant associations. When all studies were combined in the dose–response meta-analysis, no statistically significant associations were observed among all participants or when stratified by gender or geographic location, reflecting the conflicting associations reported in the included studies. Further studies are warranted to explore these inconsistent associations.

Acute and subacute (28 days) toxicity of green coffee oil enriched with diterpenes cafestol and kahweol in rats

Green coffee oil enriched with cafestol and kahweol was obtained by supercritical fluid extraction using carbon dioxide while its safety and possible effects from acute and subacute treatment were evaluated in rats. For acute toxicity study, single dose of green coffee oil (2000 mg/kg) was administered by gavage in female rats. For subacute study (28 days), 32 male rats received different doses of green coffee oil extract (25, 50, and 75 mg/kg/day). In the acute toxicity study, main findings of this treatment indicated no mortality, body weight decrease, no changes in hematological and biochemical parameters, and relative weight increase in heart and thymus, without histopathological alterations in all assessed organs. All these findings suggest that LD₅₀ is higher than aforesaid dose. In the subacute toxicity, main findings showed body weight decrease mainly at the highest dose without food consumption change, serum glucose and tryglicerides levels decrease, and relative weight increase in liver. As evidenced in histopathological pictures, no changes were observed at all treated doses. Our study suggest that green coffee oil can be explored to clinically develop new hypocholesteromic and hypoglycemic agents. However, further studies evaluating long-term effects are needed in order to have sufficient safety evidence for its use in humans.

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is the main natural source of the alkaloid which is quite soluble and well extracted during the brew’s preparation. After consumption, caffeine is almost completely absorbed and extensively metabolized in the liver by phase I (cytochrome P450) enzymes, mainly CYP1A2, which appears to be polymorphically distributed in human populations. Paraxanthine is the major caffeine metabolite in plasma, while methylated xanthines and methyluric acids are the main metabolites excreted in urine. In addition to stimulating the central nervous system, caffeine exerts positive effects in the body, often in association with other substances, contributing to prevention of several chronic diseases. The potential adverse effects of caffeine have also been extensively studied in animal species and in humans. These aspects will be approached in the present review.

Reduction of βN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing

Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to ^βN-alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage.

Long-term Treatment with Low-Dose Caffeine Worsens BPSD-Like Profile in 3xTg-AD Mice Model of Alzheimer's Disease and Affects Mice with Normal Aging

Coffee or caffeine has recently been suggested as prophylaxis for dementia. Although memory problems are hallmarks of Alzheimer's disease, this dementia is also characterized by neuropsychiatric symptoms called Behavioral and Psychological Symptoms of Dementia (BPSD). The impact of preventive/therapeutic strategies on both cognitive and non-cognitive symptoms can be addressed in the 3xTg-AD mice, since they exhibit cognitive but also BPSD-like profiles. Here, we studied the long-term effects of a low dose of caffeine in male 3xTg-AD mice and as compared to age-matched non-transgenic (NTg) counterparts with normal aging. Animals were treated (water or caffeine in drinking water) from adulthood (6 months of age) until middle-aged (13 months of age), that in 3xTg-AD mice correspond to onset of cognitive impairment and advanced stages, respectively. The low caffeine dosing used (0.3 mg/ml) was previously found to give a plasma concentration profile in mice roughly equivalent to that of a human coffee drinker. There were significant effects of caffeine on most behavioral variables, especially those related to neophobia and other anxiety-like behaviors, emotionality, and cognitive flexibility. The 3xTg-AD and NTg mice were differently influenced by caffeine. Overall, the increase of neophobia and other anxiety-related behaviors resulted in an exacerbation of BPSD-like profile in 3xTg-AD mice. Learning and memory, strongly influenced by anxiety in 3xTg-AD mice, got little benefit from caffeine, only shown after a detailed analysis of navigation strategies. The worsened pattern in NTg mice and the use of search strategies in 3xTg-AD mice make both groups more similar. Circadian motor activity showed genotype differences, which were found to be enhanced by caffeine. Selective effects of caffeine on NTg were found in the modulation of behaviors related to emotional profile and risk assessment. Caffeine normalized splenomegaly of 3xTg-AD mice, a physical indicator of their impaired peripheral immune system, and trended to increase their corticosterone levels. Our observations of adverse caffeine effects in an Alzheimer's disease model together with previous clinical observations suggest that an exacerbation of BPSD-like symptoms may partly interfere with the beneficial cognitive effects of caffeine. These results are relevant when coffee-derived new potential treatments for dementia are to be devised and tested.

Targeted proteomic analysis of habitual coffee consumption

BACKGROUND

Coffee drinking has been implicated in mortality and a variety of diseases but potential mechanisms underlying these associations are unclear. Large-scale systems epidemiological approaches may offer novel insights to mechanisms underlying associations of coffee with health.

OBJECTIVE

We performed an analysis of known and novel protein markers linked to cardiovascular disease and their association with habitual coffee intake in the Prospective Study of the Vasculature in Uppsala Seniors (PIVUS, n = 816) and followed up top proteins in the Uppsala Longitudinal Study of Adult Men (ULSAM, n = 635) and EpiHealth (n = 2418).

METHODS

In PIVUS and ULSAM, coffee intake was measured by 7-day dietary records whilst a computer-based food frequency questionnaire was used in EpiHealth. Levels of up to 80 proteins were assessed in plasma by a proximity extension assay.

RESULTS

Four protein-coffee associations adjusted for age, sex, smoking and BMI, met statistical significance in PIVUS (FDR < 5%, P < 2.31 × 10^-3 ): leptin (LEP), chitinase-3-like protein 1 (CHI3L), tumour necrosis factor (TNF) receptor 6 and TNF-related apoptosis-inducing ligand. The inverse association between coffee intake and LEP replicated in ULSAM (β, -0.042 SD per cup of coffee, P = 0.028) and EpiHealth (β, -0.025 SD per time of coffee, P = 0.004). The negative coffee-CHI3L association replicated in EpiHealth (β, -0.07, P = 1.15 × 10^-7 ), but not in ULSAM (β, -0.034, P = 0.16).

CONCLUSIONS

The current study supports an inverse association between coffee intake and plasma LEP and CHI3L1 levels. The coffee-CHI3L1 association is novel and warrants further investigation given links between CHI3L1 and health conditions that are also potentially influenced by coffee.

Bio-refinery approach for spent coffee grounds valorization

Although normally seen as a problem, current policies and strategic plans concur that if adequately managed, waste can be a source of the most interesting and valuable products, among which metals, oils and fats, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, pigments, flavonoids, through recycling, compound recovery or energy valorization, following the waste hierarchy. Besides contributing to more sustainable and circular economies, those products also have high commercial value when compared to the ones obtained by currently used waste treatment methods. In this paper, it is shown how the bio-refinery framework can be used to obtain high value products from organic waste. With spent coffee grounds as a case study, a sequential process is used to obtain first the most valuable, and then other products, allowing proper valorization of residues and increased sustainability of the whole process. Challenges facing full development and implementation of waste based bio-refineries are highlighted.

Elemental profiling and geographical differentiation of Ethiopian coffee samples through inductively coupled plasma-optical emission spectroscopy (ICP-OES), ICP-mass spectrometry (ICP-MS) and direct mercury analyzer (DMA)

This study was aimed to establish the elemental profiling and provenance of coffee samples collected from eleven major coffee producing regions of Ethiopia. A total of 129 samples were analyzed for forty-five elements using inductively coupled plasma (ICP)-optical emission spectroscopy (OES), ICP-mass spectrometry (MS) and direct mercury analyzer (DMA). Among the macro elements, K showed the highest levels whereas Fe was found to have the lowest concentration values. In all the samples, Ca, K, Mg, P and S contents were statistically significant (p<0.05). Micro elements showed the concentrations order of: Mn>Cu>Sr>Zn>Rb>Ni>B. Contents of the trace elements were lower than the permissible standard values. Inter-regions differentiation by cluster analysis (CA), linear discriminant analysis (LDA) and principal component analysis (PCA) showed that micro and trace elements are the best chemical descriptors of the analyzed coffee samples.

A randomised placebo-controlled trial to differentiate the acute cognitive and mood effects of chlorogenic acid from decaffeinated coffee

In the current study, sixty healthy older adults aged 50 years or older, and who were light to moderate coffee drinkers, were administered 6g of a decaffeinated green coffee blend (NESCAFÉ Green Blend coffee; GB) or 540mg pure chlorogenic acids (CGA) or placebo in a double-blind acute cross-over design, with cognitive and mood assessments pre-dose, 40-mins and 120-mins post-dose. The primary outcome measure was accuracy in Rapid Visual Information Processing (RVIP). Secondary cognitive outcome measures included RVIP reaction time as well as Inspection time (IT), Jensen Box decision/reaction times, serial subtraction and N-Back working memory. Secondary mood measures included Bond-Lader and caffeine Research visual analogue scales (VAS). No significant treatment effects were found for the primary outcome measure, although significant effects were found amongst secondary measures. Overall, CGA in isolation was not found to significantly improve cognitive function relative to placebo whereas the GB was found to improve sustained attention as measured by the N-Back task in comparison to placebo overall (t=2.45,p=.05), as well as decision time on a 2-choice reaction time task (Jensen box) in comparison to placebo at 40 minutes post-dose (t=2.45,p=.05). Similarly, GB was found to improve alertness on both the Bond-Lader at 120 minutes relative to CGA (t=2.86, p=0.02) and the caffeine Research VAS relative to CGA (t=3.09, p=0.009) and placebo (t=2.75,p=0.02) at 120 minutes post-dose. Both the GB and CGA were also found to significantly improve symptoms of headache at 120 minutes relative to placebo (t=2.51,p=0.03 and t=2.43,p=.04 respectively), whilst there was a trend towards a reduction in jitteriness with GB and CGA in comparison to placebo at 40 minutes post-dose (t=2.24,p=0.06 and t=2.20,p=0.06 respectively). These findings suggest that the improvements in mood observed with GB, but not the improvements in cognitive function, are likely to some extent to be attributable to CGAs.

Trial Registration: Australia New Zealand Clinical Trials Registry ACTRN12611000067976 www.anzctr.org.au

Nutritional strategies to modulate inflammation and oxidative stress pathways via activation of the master antioxidant switch Nrf2

The nuclear factor E2-related factor 2 (Nrf2) plays an important role in cellular protection against cancer, renal, pulmonary, cardiovascular and neurodegenerative diseases where oxidative stress and inflammation are common conditions. The Nrf2 regulates the expression of detoxifying enzymes by recognizing the human Antioxidant Response Element (ARE) binding site and it can regulate antioxidant and anti-inflammatory cellular responses, playing an important protective role on the development of the diseases. Studies designed to investigate how effective Nrf2 activators or modulators are need to be initiated. Several recent studies have shown that nutritional compounds can modulate the activation of Nrf2-Keap1 system. This review aims to discuss some of the key nutritional compounds that promote the activation of Nrf2, which may have impact on the human health.

Chemometric discrimination of genetically modified Coffea arabica cultivars using spectroscopic and chromatographic fingerprints

Multivariate statistical design and principal component analysis (PCA) applied to RP-HPLC-DAD and FTIR spectroscopic data were performed to investigate the fingerprints of four coffee cultivars, traditional red bourbon and three genetically modified cultivars. The design and response surface results showed that extraction dependence on solvent composition of one of the genetically modified cultivars, IAPAR 59, was very similar to that found for the red bourbon standard. PCA of the FTIR spectra obtained from all the simplex centroid design mixtures indicated that the 1:1 binary ethanol-dichloromethane solution resulted in the best separation of the four cultivars. The IPR 108 cultivar has more intense vibrational bands in the 3200-3,600 cm(-1) and 1100-1,600 cm(-1) regions indicating higher acid and fat levels than those of the other cultivars. The UV absorptions close to 275 nm of the RP-HPLC-DAD spectra are correlated with the strengths of the infrared absorptions between 3400 and 3,460 cm(-1) and can be explained by varying caffeine concentrations in the four cultivars.