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Chen H, Huang W, Huang X, Liang S, Gecceh E, O Santos H, Khani V, Jiang X. Effects of green coffee bean extract on C-reactive protein levels: A systematic review and meta-analysis of randomized controlled trials. Complement Ther Med 2020; 52:102498. [PMID: 32951749 DOI: 10.1016/j.ctim.2020.102498] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/28/2020] [Accepted: 06/30/2020] [Indexed: 02/03/2023] Open
Abstract
BACKGROUND & OBJECTIVE The effects of green coffee bean extract (GCBE) supplementation on inflammatory biomarkers have been widely spread. The purpose of this article was to assess the impact of GCBE supplementation on C-reactive protein (CRP) levels. METHODS The literature search was performed in four databases (Scopus, PubMed, the Cochrane Library, and Google Scholar) to identify studies that examined the influence of GCBE supplementation on CRP levels up to August 2019. Mean and standard deviation (SD) of the outcomes were used to estimate the weight mean difference (WMD) between intervention and control groups for the follow-up period. RESULTS Five (5) studies, with 6 arms, reported CRP as an outcome. Statistically, the use of GCBE supplements resulted in a significant change in CRP levels (WMD: -0.017 mg/dL, 95 % CI: -0.032, -0.003, p = 0.018), whose overall findings were obtained from random-effects model. In addition, a significantly greater reduction in CRP was noted for studies with doses of GCBE supplements ≥ 1000 mg/d (WMD: -0.015 mg/dL, 95 % CI: -0.020, -0.010, p < 0.000), length of intervention < 4 weeks (WMD: -0.015 mg/dL, 95 % CI: -0.020, -0.010, p < 0.001), and for non-healthy subjects (WMD: -0.019 mg/dL, 95 % CI: -0.027, -0.011, p < 0.001). Dyslipidemia, hypertension and non-alcoholic fatty liver disease were the ailments of the studies that encompassed non-healthy patients. CONCLUSIONS This meta-analysis shows that the use of GCBE supplements resulted in a statistical decrease in CRP levels, mainly for non-healthy subjects. However, due to the limited number of studies, further randomized clinical trials are crucial in this regard.
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Affiliation(s)
- Hao Chen
- Department of Neurology, Shanxi Bethune Hospital Affiliated to Shanxi Medical University, Shanxi Academy of Medical Sciences, Taiyuan, 030012, China
| | - Wenlong Huang
- Department of Endocrinology, Jiangyin Hospital Affiliated to Southeast University, Wuxi, 214400, China
| | - Xin Huang
- Central Laboratory, Maternal and Child Health Care Hospital of Dongchangfu District, Liaocheng, 252000, China
| | - Shi Liang
- Basic Medical School, Shanxi Medical University, Taiyuan, 030001, China
| | - Elsea Gecceh
- Faculty of Biomedicine, Università degli Studidi Teramo, Teramo, Italy
| | - Heitor O Santos
- School of Medicine, Federal University of Uberlandia (UFU), Uberlandia, Minas Gerais, Brazil
| | - Vahid Khani
- Department of Radiology, Taleghani Hospital, Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Xin Jiang
- Department of Internal Medicine, Wuhan University Hospital, Wuhan, 430072, China.
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Ding F, Ma B, Nazary-Vannani A, Kord-Varkaneh H, Fatahi S, Papageorgiou M, Rahmani J, Poursoleiman F, Júnior Borges do Nascimento I, Li H, Han D, Wang D. The effects of green coffee bean extract supplementation on lipid profile in humans: A systematic review and meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis 2020; 30:1-10. [PMID: 31748178 DOI: 10.1016/j.numecd.2019.10.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 02/07/2023]
Abstract
BACKGROUND AND AIM This systematic review and meta-analysis aimed to assess the effects of green coffee bean extract (GCBE) supplementation on lipid profile in adults. METHODS AND RESULTS The PubMed/Medline, Scopus, Web of sciences, and Google Scholar were systematically searched for randomized controlled trials available in English and published before February 2019. The meta-analysis was conducted using fixed effects models, and between-study heterogeneity was assessed by Cochran's Q test and I2. A total of 17 effect sizes were included in the meta-analysis. Combined effect sizes on serum total cholesterol concentrations revealed significant effects of GCBE supplementation on serum total cholesterol [weighted mean difference (WMD): -4.51 mg/dL, 95% confidence interval (CI): -6.89, -2.12, p < 0.001], low density lipoprotein-cholesterol (LDL-C) (WMD: -4.38 mg/dL, 95% CI: -6.44, -2.31, p < 0.001), and high density lipoprotein-cholesterol (HDL-C) (WMD: 2.63 mg/dL, 95% CI: 2.20, 3.07, p < 0.001) compared to controls. Nevertheless, no significant changes were observed in serum triglycerides levels (WMD: -4.34 mg/dL, 95% CI: -9.00, 0.32, p = 0.068). CONCLUSION The evidence from available studies suggests that the GCBE supplementation leads to significant reductions in total cholesterol, HDL-C, and LDL-C levels, and has modest, but, non-significant effects on triglycerides levels.
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Affiliation(s)
- Feng Ding
- Emergency Department, Harbin fifth hospital, Harbin, Heilongjiang, 150040, China
| | - Baoping Ma
- Cardiovascular Medicine Department, Harbin Fifth Hospital, Harbin, Heilongjiang, 150040, China
| | - Ali Nazary-Vannani
- Department of Cellular and Molecular Nutrition, Students' Scientific Research Center (SSRC) School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Iran
| | - Hamed Kord-Varkaneh
- Department of Clinical Nutrition and Dietetics, Student Research Committee, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Somaye Fatahi
- Student Research Committee, Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Maria Papageorgiou
- Division of Bone Diseases, Department of Internal Medicine Specialties, Geneva University Hospitals & Faculty of Medicine, Geneva 14, Switzerland
| | - Jamal Rahmani
- Department of Clinical Nutrition and Dietetics, Student Research Committee, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Faezeh Poursoleiman
- Department of Clinical Nutrition and Dietetics, Student Research Committee, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Hui Li
- Cardiovascular Medicine Department, Harbin Fifth Hospital, Harbin, Heilongjiang, 150040, China
| | - Dongyang Han
- Cardiovascular Medicine Department, Harbin Fifth Hospital, Harbin, Heilongjiang, 150040, China
| | - Dongmei Wang
- Cardiovascular Medicine Department, Harbin Fifth Hospital, Harbin, Heilongjiang, 150040, China.
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Hu GL, Wang X, Zhang L, Qiu MH. The sources and mechanisms of bioactive ingredients in coffee. Food Funct 2019; 10:3113-3126. [PMID: 31166336 DOI: 10.1039/c9fo00288j] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Coffee bioactive components include caffeine, chlorogenic acids (CGAs), trigonelline, tryptophan alkaloids, diterpenes and other secondary metabolites. During roasting, coffee metabolites undergo complex Maillard reactions, producing melanoidins and other degradation products, the most controversial among which is acrylamide, an ingredient widely found in baked food and listed as a second class carcinogen. Green and roasted coffee ingredients have good biological activities for the prevention of cardiovascular disease, and antibacterial, anti-diabetic, neuroprotection, and anti-cancer activities. To better understand the relationship between coffee ingredients and human health, and to effectively use the active ingredients, it is essential to understand the sources of coffee active ingredients and their mechanisms of action in the organism. This paper systematizes the available information and provides a critical overview of the sources of coffee active ingredients and the mechanisms of action in vivo or in vitro, and their combined effects on common human diseases.
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Affiliation(s)
- G L Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, China.
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Gorji Z, Varkaneh HK, Talaei S, Nazary-Vannani A, Clark CCT, Fatahi S, Rahmani J, Salamat S, Zhang Y. The effect of green-coffee extract supplementation on obesity: A systematic review and dose-response meta-analysis of randomized controlled trials. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2019; 63:153018. [PMID: 31398662 DOI: 10.1016/j.phymed.2019.153018] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 07/03/2019] [Accepted: 07/04/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Given that the most recent systematic review investigating Green-Coffee Extract (GCE) as a weight loss facilitator was nearly a decade ago and that the authors reported there no consensus on the effect of GCE/CGA (Chlorogenic acids) on body composition indices, a comprehensive systematic review and dose-response meta-analysis of all available randomized controlled trial (RCTs) was undertaken to examine the effect of GCE and CGA intervention on body weight (BW), body mass index (BMI) and waist circumference (WC) in adults. METHODS We conducted a systematic search of all available randomized controlled trials (RCTs) performed up to June 2019 in the following electronic databases: PubMed, Scopus and Google Scholar. RCTs that investigated the effect GCE/CGA Supplementation on BW, BMI and WC in adults were included for final analysis. The pooled weight mean difference (WMD) of included studies was estimated using a random-effects model. RESULTS A total of 13 articles with 16 RCTs were included in the meta-analysis. Results revealed significant reduction in BMI (WMD: -0.403 kg/m2, 95% CI: -0.800, -0.005, p = 0.047) and no significant change in BW (WMD: -0.585 kg, 95% CI: -1.498, 0.329, p = 0.210) and WC (WMD: -0.847 cm, 95% CI: -1.764, 0.071, p = 0.070). In the subgroup analysis, studies that were conducted on baseline BMI ≥25 kg/m2 revealed a significant greater reduction in body weight and BMI than those performed on baseline BMI <25 kg/m2. Moreover, short supplementation periods of less than 4 weeks had no effect. CONCLUSION The results of current meta-analysis study support the use of GCE supplementation for the improvement of obesity indices, with sub-group analysis highlighting greater improvements in individuals with a starting BMI ≥25 kg/m2.
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Affiliation(s)
- Zahra Gorji
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hamed Kord Varkaneh
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sam Talaei
- School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Nazary-Vannani
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran; Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Cain C T Clark
- Centre for Sport, Exercise and Life Sciences, Coventry University, Coventry, CV15FB, UK
| | - Somaye Fatahi
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran
| | - Jamal Rahmani
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Shekoufeh Salamat
- Nutrition and Metabolic Disease Research Center, Ahvaz Jundishapour University of Medical Sciences, Iran
| | - Yong Zhang
- Department of Nutrition and Food Hygiene, School of Public Health and Health Management, Chongqing Medical University, Chongqing, China.
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Han B, Nazary‐Vannani A, Talaei S, Clark CC, Rahmani J, Rasekhmagham R, Kord‐Varkaneh H. The effect of green coffee extract supplementation on blood pressure: A systematic review and meta‐analysis of randomized controlled trials. Phytother Res 2019; 33:2918-2926. [DOI: 10.1002/ptr.6481] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/15/2019] [Accepted: 08/04/2019] [Indexed: 02/05/2023]
Affiliation(s)
- Baizhi Han
- Department of General MedicineAffiliated Hospital of Weifang Medical University No.2428 Yuhe Road, Kuiwen District Weifang Shandong Province 261031 China
| | - Ali Nazary‐Vannani
- Department of Community Nutrition, Students' Scientific Research Center (SSRC), School of Nutritional Sciences and DieteticsTehran University of Medical Sciences (TUMS) Tehran Iran
| | - Sam Talaei
- School of PharmacyShahid Beheshti University of Medical Sciences Tehran Iran
| | - Cain C.T. Clark
- Centre for Sport, Exercise and Life SciencesCoventry University Coventry CV15FB UK
| | - Jamal Rahmani
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food TechnologyShahid Beheshti University of Medical Sciences Tehran Iran
| | - Reyhaneh Rasekhmagham
- Department of Nutrition, Faculty of Medical Sciences, Science and Research BranchIslamic Azad University Tehran Iran
| | - Hamed Kord‐Varkaneh
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food TechnologyShahid Beheshti University of Medical Sciences Tehran Iran
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Wada H, Oyama K, Kamae R, Masuda T, Kanemaru K, Yokoigawa K, Oyama Y. Zinc-dependent and independent actions of hydroxyhydroquinone on rat thymic lymphocytes. Drug Chem Toxicol 2018; 42:496-501. [PMID: 29421941 DOI: 10.1080/01480545.2018.1429462] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Coffee contains hydroxyhydroquinone (HHQ). HHQ is one of the by-products released during bean roasting. Therefore, it is important to elucidate the bioactivity of HHQ to predict its beneficial or adverse effects on humans. We studied zinc-dependent and independent actions of commercially procured synthetic HHQ in rat thymocytes using flow cytometric techniques with propidium iodide, FluoZin-3-AM, 5-chloromethylfluorescein diacetate, and annexin V-FITC. HHQ at 1050 µM elevated intracellular Zn2+ levels by releasing intracellular Zn2+. HHQ at 10 µM increased cellular thiol content in a zinc-dependent manner. However, HHQ at 30-50 µM reduced cellular thiol content. Although the latter actions of HHQ (30-50 µM) were suggested to increase cell vulnerability to oxidative stress, HHQ at 0.3-100 µM significantly protected cells against oxidative stress induced by H2O2. The process of cell death induced by H2O2 was delayed by HHQ, although both H2O2 and HHQ increased the population of annexin V-positive living cells. However, HHQ at 10-30 µM promoted cell death induced by A23187, a calcium ionophore. HHQ at 10-30 µM exerted contrasting effects on cell death caused by oxidative stress and Ca2+ overload. Because HHQ is considered to possess diverse cellular actions, coffee with reduced amount of HHQ may be preferable to avoid potential adverse effects.
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Affiliation(s)
- Honoka Wada
- a Faculty of Integrated Arts and Sciences , Tokushima University , Tokushima , Japan
| | - Keisuke Oyama
- b Intensive Care Unit , Osaka University Hospital , Suita , Japan
| | - Risa Kamae
- a Faculty of Integrated Arts and Sciences , Tokushima University , Tokushima , Japan
| | - Toshiya Masuda
- c Graduate School of Human Life Science , Osaka City University , Osaka , Japan
| | - Kaori Kanemaru
- a Faculty of Integrated Arts and Sciences , Tokushima University , Tokushima , Japan.,d Faculty of Bioscience and Bioindustry , Tokushima University , Tokushima, Japan
| | - Kumio Yokoigawa
- a Faculty of Integrated Arts and Sciences , Tokushima University , Tokushima , Japan.,d Faculty of Bioscience and Bioindustry , Tokushima University , Tokushima, Japan
| | - Yasuo Oyama
- a Faculty of Integrated Arts and Sciences , Tokushima University , Tokushima , Japan.,d Faculty of Bioscience and Bioindustry , Tokushima University , Tokushima, Japan
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Hydroxyhydroquinone, a by-product of coffee bean roasting, increases intracellular Ca 2+ concentration in rat thymic lymphocytes. Food Chem Toxicol 2017; 102:39-45. [DOI: 10.1016/j.fct.2017.01.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 01/07/2017] [Accepted: 01/27/2017] [Indexed: 12/23/2022]
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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The effect of coffee consumption on blood pressure and the development of hypertension: a systematic review and meta-analysis. J Hypertens 2013; 30:2245-54. [PMID: 23032138 DOI: 10.1097/hjh.0b013e3283588d73] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
CONTEXT Coffee is one of the most widely consumed beverages worldwide and is known to acutely raise blood pressure (BP), but the effects of chronic consumption on BP is unclear. OBJECTIVES To conduct a systematic review and meta-analysis of available randomized controlled trials (RCTs) and cohort studies to assess the effect of chronic coffee consumption on BP and the development of hypertension. DATA SOURCES Ovid, MEDLINE (from 1948), EMBASE (from 1988), and all of Web of Science and Scopus. STUDY SELECTION RCTs and cohort studies of at least 1-week duration that assessed BP and/or the incidence of hypertension in coffee consumers compared with a control group that consumed less or no coffee. DATA EXTRACTION Two authors independently reviewed abstracts and full-text articles for inclusion. Data were abstracted using standardized forms. Risk of bias in the RCTs was examined using the method described in the Cochrane Handbook for Systematic Reviews of Interventions. Quality of the cohort studies were assessed using the Newcastle-Ottawa quality assessment scale for cohort studies. DATA SYNTHESIS Six hundred and ten articles were retrieved and a total of 15 (10 RCTs and five cohort studies) met inclusion criteria. Meta-analysis of RCTs demonstrated a pooled weighted difference in mean change in SBP of -0.55 mmHg [95% confidence interval (CI) -2.46 to 1.36) and DBP -0.45 mmHg (95% CI -1.52 to 0.61). Meta-analysis of the cohort studies demonstrated a pooled risk ratio for developing hypertension of 1.03 (95% CI 0.98-1.08). CONCLUSION Low-quality evidence did not show any statistically significant effect of coffee consumption on BP or the risk of hypertension. Given the quality of the currently available evidence, no recommendation can be made for or against coffee consumption as it relates to BP and hypertension.
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