Journal articles: 'Coffee polyphenols'

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Król, Katarzyna, Magdalena Gantner, Aleksandra Tatarak, and Ewelina Hallmann. "The content of polyphenols in coffee beans as roasting, origin and storage effect." European Food Research and Technology 246, no. 1 (November 6, 2019): 33–39. http://dx.doi.org/10.1007/s00217-019-03388-9.

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Abstract Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.

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Rodríguez-Lagunas, Maria J., Francisco J. Pérez-Cano, Filipa Vicente, Paula Pereira, and Margarida Castell. "Dietary Consumption of Polyphenols in University Students—Relationship with Their Health-Related Habits." Proceedings 61, no. 1 (October 30, 2020): 21. http://dx.doi.org/10.3390/iecn2020-06991.

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Polyphenols are compounds derived from plants found in foods with potential health benefits due to their antioxidant properties. The aim of this study was to establish the consumption of polyphenols in university students and the relationship between the amount of polyphenols consumed and their health-related habits. For this, 270 university students answered a validated food consumption frequency questionnaire (FFQ), a physical activity questionnaire (IPAQ), and a health and lifestyle questionnaire. From the FFQ, the daily consumption of classes and subclasses of polyphenols was calculated. Then, the population was classified in terciles according to the polyphenol consumption, and the physical activity, smoking habits, and the prevalence of allergy and obesity in each tercile was established. The consumption of polyphenols was about 1.5 g/day, being flavonoids and phenolic acids the most consumed. The main sources of polyphenol consumption were cocoa, coffee, and to a lesser extent, fruits. There were no significant differences in consumption according to sex, BMI, health status, or physical activity. The smoking habit was related to a high consumption of polyphenols, mainly those that came from coffee and cocoa. Students who smoke had a higher consumption of polyphenols with respect to nonsmokers, especially those derived from coffee.

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Miranda, A. M., J. Steluti, R. M. Fisberg, and D. M. Marchioni. "Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study." British Journal of Nutrition 115, no. 6 (January 26, 2016): 1061–70. http://dx.doi.org/10.1017/s0007114515005061.

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AbstractA comprehensive estimation of polyphenol intake is needed to gain a better understanding of the association between polyphenol-rich food intake and the potential effects of this intake on chronic diseases. The aim of this study was to estimate the intake of polyphenols and the major dietary contributors in the population of Sao Paulo. Data were obtained from the Health Survey-São Paulo (ISA-Capital 2008) and were reported for 1103 adults and elderly adults. Food intake was estimated by one 24-h dietary recall (24HR). Polyphenol intake was calculated by matching food consumption data from the 24HR with the polyphenol content in foods listed in the Phenol-Explorer database. The mean total intake of polyphenols was 377·5 (se15·3) mg/d. The main polyphenol classes were phenolic acids (284·8 (se15·9) mg/d) and flavonoids (54·6 (se3·5) mg/d). Intakes were higher in the elderly adults than in other adults (P<0·001) and higher in individuals with lower educational level (P=0·01) and current smokers (P=0·02). The main dietary contributors for total polyphenols were coffee (70·5 %), citrus fruits (4·6 %) and tropical fruits (3·4 %). Coffee was the major source of polyphenols, providing 266·2 (se16·5) mg/d, and contributed 92·3 % of the phenolic acids and 93·1 % of the alkylmethoxyphenols. These findings will be useful for assessing the potential role on health of polyphenols and specific polyphenol-rich foods, such as coffee, and enable a comparison with people from other countries.

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McDougall, Gordon J. "Phenolic-enriched foods: sources and processing for enhanced health benefits." Proceedings of the Nutrition Society 76, no. 2 (November 2, 2016): 163–71. http://dx.doi.org/10.1017/s0029665116000835.

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Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such ‘polyphenol-plus’ fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then ‘lifting’ biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable effects on polyphenol profiles and novel extraction methods bring new opportunities. Encapsulation methods can protect specific polyphenols during digestion and increase their delivery in the gastrointestinal tract to target-specific health effects. Lastly we could examine reformulation of products to alter polyphenol content or composition. Enhancing staple apple or citrus juices with berry juices could double polyphenol levels and provide specific polyphenol components. Reformulation of foods with polyphenol-rich factions recovered from ‘wastes’ could increase polyphenol intake, alter product acceptability, improve shelf life and prevent food spoilage. Finally, co-formulation of foods can influence bioavailability and potential bioactivity of certain polyphenols. Within the constraints that certain polyphenols can interfere with drug effectiveness through altered metabolism, this provides another avenue to enhance polyphenol intake and potential effectiveness. In conclusion, these approaches could be developed separately or in combination to produce foods with enhanced levels of phenolic components that are effective against specific disease conditions.

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Sangta, Jiraporn, Malaiporn Wongkaew, Tibet Tangpao, Patchareeya Withee, Sukanya Haituk, Chaiwat Arjin, Korawan Sringarm, et al. "Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications." Plants 10, no. 7 (July 12, 2021): 1422. http://dx.doi.org/10.3390/plants10071422.

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Coffee pulp is one of the most underutilised by-products from coffee processing. For coffee growers, disposing of this agro-industrial biomass has become one of the most difficult challenges. This study utilised this potential biomass as raw material for polyphenolic antifungal agents. First, the proportion of biomass was obtained from the Arabica green bean processing. The yield of by-products was recorded, and the high-potency biomass was serially extracted with organic solvents for the polyphenol fraction. Quantification of the polyphenols was performed by High Performance Liquid Chromatography (HPLC), then further confirmed by mass spectrometry modes of the liquid chromatography–quadrupole time-of-flight (QTOF). Then, the fraction was used to test antifungal activities against Alternaria brassicicola, Pestalotiopsis sp. and Paramyrothecium breviseta. The results illustrated that caffeic acid and epigallocatechin gallate represented in the polyphenol fraction actively inhibited these fungi with an inhibitory concentration (IC50) of 0.09, 0.31 and 0.14, respectively. This study is also the first report on the alternative use of natural biocontrol agent of P. breviseta, the pathogen causing leaf spot in the Arabica coffee.

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Hodgson, Jonathan M., Shin Yee Chan, Ian B. Puddey, Amanda Devine, Naiyana Wattanapenpaiboon, Mark L. Wahlqvist, Widjaja Lukito, et al. "Phenolic acid metabolites as biomarkers for tea- and coffee-derived polyphenol exposure in human subjects." British Journal of Nutrition 91, no. 2 (February 2004): 301–5. http://dx.doi.org/10.1079/bjn20031046.

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Tea and coffee are rich in polyphenols with a variety of biological activities. Many of the demonstrated activities are consistent with favourable effects on the risk of chronic diseases. 4-O-methylgallic acid (4OMGA) and isoferulic acid are potential biomarkers of exposure to polyphenols derived from tea and coffee respectively. 4OMGA is derived from gallic acid in tea, and isoferulic acid is derived from chlorogenic acid in coffee. Our major objective was to explore the relationships of tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid in human subjects. The relationships of long-term usual (111 participants) and contemporaneously recorded current (344 participants) tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid were assessed in two populations. 4OMGA was related to usual (r 0·50, P<0·001) and current (r 0·57, P<0·001) tea intake, and isoferulic acid was related to usual (r 0·26, P=0·008) and current (r 0·18, P<0·001) coffee intake. Overall, our present results are consistent with the proposal that 4OMGA is a good biomarker for black tea-derived polyphenol exposure, but isoferulic acid may be of limited usefulness as a biomarker for coffee-derived polyphenol exposure.

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Ermawati, Tantin, Zahara Meilawaty, and Happy Harmono. "Inhibition activity of Robusta coffee beans polyphenol extract on the production of TNF-α neutrophil cells." Majalah Kedokteran Gigi Indonesia 4, no. 2 (February 18, 2019): 114. http://dx.doi.org/10.22146/majkedgiind.28352.

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Polyphenols are one of the active substances in the Robusta coffee beans with various benefits for humans’ health including anti-inflammation. neutrophil cell (polymorphonuclear PMN) plays a significant role as the primary immune response against foreign agent. Inflammatory response is characterized by the production of pro-inflammatory cytokines such as tumor necrosis factor-α (TNF-α). Hence, the purpose of this study is to determine anti-inflammation capacity of Robusta coffee beans polyphenols extract on the TNF-α production in neutrophil cells. Neutrophil was derived from human peripheral venous blood by means of gradient density method. One hundred microliter of neutrophil (1,5x103 cell) was incubated with 3.13%, 6.25%, 12.5%, 25% polyphenol extract and exposed with 100 μl of Lipopolysaccharides (LPS) 25 mg/ml. The production of TNF-α were determined by ELISA. Data were analyzed by one way Anova. Polyphenols of Robusta coffee bean extract was shown to inhibit TNF-α production in LPS-exposed neutrophil cells compared to controls. Whereas, LPS-exposed neutrophil increased TNF-α production. The most effective concentration to inhibit TNF-α production was 12.5%. It was concluded that polyphenols of Robusta coffee beans has anti-inflammatory properties as indicated by its ability to decrease TNF-α levels.

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Hurrell, Richard F., Manju Reddy, and James D. Cook. "Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages." British Journal of Nutrition 81, no. 4 (April 1999): 289–95. http://dx.doi.org/10.1017/s0007114599000537.

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The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile (Matricaria recutita L.)), vervain (Verbena officinalis L.), lime flower (Tilia cordata Mill.), pennyroyal (Mentha pulegium L.) and peppermint (Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20–50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50–70 %, whereas beverages containing 100–400 mg total polyphenols/serving reduced Fe absorption by 60–90 %. Inhibition by black tea was 79–94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and cocoa can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.

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Morikawa, Claudio Kendi, and Makoto Shinohara. "Heterogeneous photodegradation of methylene blue with iron and tea or coffee polyphenols in aqueous solutions." Water Science and Technology 73, no. 8 (January 22, 2016): 1872–81. http://dx.doi.org/10.2166/wst.2016.032.

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Recently, we developed two new Fenton catalysts using iron (Fe) and spent tea leaves or coffee grounds as raw material. In this study, Fe-to-tea or Fe-to-coffee polyphenol complexes were successfully tested as heterogeneous photo-Fenton catalysts. The photodegradation efficiency of methylene blue solutions with Fe-to-polyphenol complexes was higher than that of homogeneous iron salts in the photo-Fenton process. Furthermore, the tested Fe-to-polyphenol complexes could be reused by simply adding H2O2 to the solutions. After three sequential additions of H2O2, the conventional catalysts FeCl2·4H2O and FeCl3 removed only 16.6% and 53.6% of the dye, while the catalysts made using spent coffee grounds and tea leaves removed 94.4% and 96.0% of the dye, respectively. These results showed that the complexes formed between Fe and chlorogenic acid, caffeic acid, gallic acid and catechin, which are the main polyphenols in tea and coffee, can be used to improve the photo-Fenton process.

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Guasch-Ferré, Marta, Jordi Merino, Qi Sun, Montse Fitó, and Jordi Salas-Salvadó. "Dietary Polyphenols, Mediterranean Diet, Prediabetes, and Type 2 Diabetes: A Narrative Review of the Evidence." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/6723931.

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Dietary polyphenols come mainly from plant-based foods including fruits, vegetables, whole grains, coffee, tea, and nuts. Polyphenols may influence glycemia and type 2 diabetes (T2D) through different mechanisms, such as promoting the uptake of glucose in tissues, and therefore improving insulin sensitivity. This review aims to summarize the evidence from clinical trials and observational prospective studies linking dietary polyphenols to prediabetes and T2D, with a focus on polyphenol-rich foods characteristic of the Mediterranean diet. We aimed to describe the metabolic biomarkers related to polyphenol intake and genotype-polyphenol interactions modulating the effects on T2D. Intakes of polyphenols, especially flavan-3-ols, and their food sources have demonstrated beneficial effects on insulin resistance and other cardiometabolic risk factors. Several prospective studies have shown inverse associations between polyphenol intake and T2D. The Mediterranean diet and its key components, olive oil, nuts, and red wine, have been inversely associated with insulin resistance and T2D. To some extent, these associations may be attributed to the high amount of polyphenols and bioactive compounds in typical foods conforming this traditional dietary pattern. Few studies have suggested that genetic predisposition can modulate the relationship between polyphenols and T2D risk. In conclusion, the intake of polyphenols may be beneficial for both insulin resistance and T2D risk.

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Ito, Hideyuki, Marie-Paule Gonthier, Claudine Manach, Christine Morand, Louise Mennen, Christian Rémésy, and Augustin Scalbert. "Polyphenol levels in human urine after intake of six different polyphenol-rich beverages." British Journal of Nutrition 94, no. 4 (October 2005): 500–509. http://dx.doi.org/10.1079/bjn20051522.

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Dietary polyphenols are suggested to participate in the prevention of CVD and cancer. It is essential for epidemiological studies to be able to compare intake of the main dietary polyphenols in populations. The present paper describes a fast method suitable for the analysis of polyphenols in urine, selected as potential biomarkers of intake. This method is applied to the estimation of polyphenol recovery after ingestion of six different polyphenol-rich beverages. Fifteen polyphenols including mammalian lignans (enterodiol and enterolactone), several phenolic acids (chlorogenic, caffeic,m-coumaric, gallic, and 4-O-methylgallic acids), phloretin and various flavonoids (catechin, epicatechin, quercetin, isorhamnetin, kaempferol, hesperetin, and naringenin) were simultaneously quantified in human urine by HPLC coupled with electrospray ionisation mass-MS (HPLC-electrospray-tandem mass spectrometry) with a run time of 6 min per sample. The method has been validated with regard to linearity, precision, and accuracy in intra- and inter-day assays. It was applied to urine samples collected from nine volunteers in the 24 h following consumption of either green tea, a grape-skin extract, cocoa beverage, coffee, grapefruit juice or orange juice. Levels of urinary excretion suggest that chlorogenic acid, gallic acid, epicatechin, naringenin or hesperetin could be used as specific biomarkers to evaluate the consumption of coffee, wine, tea or cocoa, and citrus juices respectively.

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Castaldo, Luigi, Alfonso Narváez, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS." Molecules 25, no. 9 (May 2, 2020): 2132. http://dx.doi.org/10.3390/molecules25092132.

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Coffee silverskin (CS), the main by-product in the coffee industry, contains a vast number of human health-related compounds, which may justify its exploitation as a functional food ingredient. This study aimed to provide a comprehensive analysis of the polyphenolic and alkaloid profile through UHPLC-Q-Orbitrap HRMS analysis. The bioaccessibility of total phenolic compounds and changes in the antioxidant activity during an in vitro gastrointestinal digestion were also evaluated through spectrophotometric tests (TPC by Folin-Ciocalteu, ABTS, DPPH, and FRAP), to elucidate their efficacy for future applications in the nutraceutical industry. Caffeoylquinic and feruloylquinic acids were the most representative polyphenols, with a mean concentration of 5.93 and 4.25 mg/g, respectively. Results showed a high content of caffeine in the analyzed CS extracts, with a mean value of 31.2 mg/g, meaning a two-fold increase when compared to coffee brews. Our findings highlighted that both the bioaccessibility and antioxidant activity of CS polyphenols significantly increased in each in vitro gastrointestinal digestion stage. In addition, the colon stage might constitute the main biological site of action of these antioxidant compounds. These results suggest that in vivo, the dietary polyphenols from CS might be metabolized by human colonic microflora, generating metabolites with a greater antioxidant activity, increasing their well-known beneficial effects.

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Milutinovic, Milica, Slavica Siler-Marinkovic, Dusan Antonovic, Katarina Mihajlovska, Marija Pavlovic, and Suzana Dimitrijevic-Brankovic. "The antioxidant properties of dried extracts from the spent espresso coffee." Chemical Industry 67, no. 2 (2013): 261–67. http://dx.doi.org/10.2298/hemind120410074m.

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The importance of coffee waste utilization is based on the fact that it contains a large amount of biologically valuable components. Preparation of espresso coffee produces substantial quantities of polyphenolic acids that have a significant antioxidant activity. In this work, the contents of polyphenols and antioxidant activity of extracts obtained from spent espresso coffee were analyzed using different solvent systems. The 70% solution of methanol, and 70% solution of ethanol and distilled water were used as solvents. The total amounts of polyphenols were determined by the Folin-Ciocalteu method, while the antioxidant activities were determined by DPPH inhibition (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power). Both methods confirmed that the order of antioxidant activity of obtained dried extracts is as follows: water extract < methanol extract < ethanol extract, which was in accordance with their polyphenols content. Mild prooxidant activity was observed in the concentration of 200 ?g/ml while investigating the DPPH inhibition. Prooxidant activity is a characteristic of some polypenolic acids that is considered to be one of the mechanisms of anticancer activity. The inhibition of DPPH radical, expressed by IC50 values, was compared with the results of the commercial antioxidants such are ascorbic acid and BHT (butylated hydroxytoluene). Comparing the IC50 values of ascorbic acid and BHT with the IC50 values of tested extracts it can be concluded that waste coffee extracts could be a good source of natural antioxidants.

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Fauzi, Mukhammad, Noer Novijanto, and Dhuita Puspita Rarasati. "KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KOPI JAHE CELUP PADA VARIASI TINGKAT PENYANGRAIAN DAN KONSENTRASI BUBUK JAHE." JURNAL AGROTEKNOLOGI 13, no. 01 (June 18, 2019): 1. http://dx.doi.org/10.19184/j-agt.v13i01.8370.

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Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml. Keywords: antioxidants, coffee, ginger, polyphenols, roasting

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Ohishi, Tomokazu, Ryuuta Fukutomi, Yutaka Shoji, Shingo Goto, and Mamoru Isemura. "The Beneficial Effects of Principal Polyphenols from Green Tea, Coffee, Wine, and Curry on Obesity." Molecules 26, no. 2 (January 16, 2021): 453. http://dx.doi.org/10.3390/molecules26020453.

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Several epidemiological studies and clinical trials have reported the beneficial effects of green tea, coffee, wine, and curry on human health, with its anti-obesity, anti-cancer, anti-diabetic, and neuroprotective properties. These effects, which have been supported using cell-based and animal studies, are mainly attributed to epigallocatechin gallate found in green tea, chlorogenic acid in coffee, resveratrol in wine, and curcumin in curry. Polyphenols are proposed to function via various mechanisms, the most important of which is related to reactive oxygen species (ROS). These polyphenols exert conflicting dual actions as anti- and pro-oxidants. Their anti-oxidative actions help scavenge ROS and downregulate nuclear factor-κB to produce favorable anti-inflammatory effects. Meanwhile, pro-oxidant actions appear to promote ROS generation leading to the activation of 5′-AMP-activated protein kinase, which modulates different enzymes and factors with health beneficial roles. Currently, it remains unclear how these polyphenols exert either pro- or anti-oxidant effects. Similarly, several human studies showed no beneficial effects of these foods, and, by extension polyphenols, on obesity. These inconsistencies may be attributed to different confounding study factors. Thus, this review provides a state-of-the-art update on these foods and their principal polyphenol components, with an assumption that it prevents obesity.

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Mihali, Cristina, Ionut Grad, and Thomas Dippong. "CAFFEINE ANALYSIS BY THIN-LAYER CHROMATOGRAPHY RELATED TO THE PHYSICAL-CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF COFFEE AND SURROGATES." Scientific Bulletin Series D : Mining, Mineral Processing, Non-Ferrous Metallurgy, Geology and Environmental Engineering 31, no. 1 (2017): 69–73. http://dx.doi.org/10.37193/sbsd.2017.1.09.

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The aim of this study was to evaluate the physical-chemical characteristics of different types of coffee, decaffeinated and of two types of coffee substitutes based on barley and chicory. The following physical-chemical characteristics were performed: moisture, pH, content of polyphenols and qualitatively determination of caffeine, by thin-layer chromatography. The moisture of the investigated coffee and substitutes of coffee was in the range 1,5 and 3,6%. By analyzing the moisture of the coffee substitutes, we observed that coffee based on barley has the highest moisture and chicory has the lowest value. The caffeine was qualitatively determined by thin-layer chromatography. It was found that all types of the investigated samples contain caffeine excepting decaffeinated coffee. Polyphenols content of the analysed coffee samples varied in the range of 2.8-3.2 mg/g.

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Burkholder-Cooley, Nasira, Sujatha Rajaram, Ella Haddad, Gary E. Fraser, and Karen Jaceldo-Siegl. "Comparison of polyphenol intakes according to distinct dietary patterns and food sources in the Adventist Health Study-2 cohort." British Journal of Nutrition 115, no. 12 (April 15, 2016): 2162–69. http://dx.doi.org/10.1017/s0007114516001331.

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AbstractEvidence suggests a relationship between polyphenol intake and health benefits. Polyphenol intake among a large US cohort with diverse dietary practices ranging from meatless to omnivorous diets has not been previously evaluated. The primary aim of this study was to compare polyphenol intakes of several vegetarian and non-vegetarian dietary patterns and to assess phenolic intake by food source. To characterise dietary intake, a FFQ was administered to 77 441 participants of the Adventist Health Study-2. Dietary patterns were defined based on the absence of animal food consumption as vegan, lacto-ovo-vegetarian, pesco-vegetarian, semi-vegetarian and non-vegetarian. Polyphenol intakes were calculated based on chromatography-derived polyphenol content data of foods from Phenol-Explorer, US Department of Agriculture databases and relevant literature. Results revealed a mean unadjusted total polyphenol intake of 801 (sd 356) mg/d, and the main foods contributing to polyphenol intakes were coffee, fruits and fruit juices. Total polyphenol intake differed significantly between dietary patterns, with phenolic acids from coffee contributing the greatest variation. The dominant classes and sources of dietary polyphenols differed between vegetarian and non-vegetarian diets. Flavonoid intake was the highest among pesco-vegetarians, and phenolic acid intake was the highest among non-vegetarians. In addition, coffee consumers appeared to have a different dietary profile than non-coffee consumers, including greatly reduced contribution of fruits, vegetables and legumes to total phenolic intake. Coffee drinkers were more likely to be non-vegetarians, which explained several of these observations. Further evaluating these differences may be important in identifying relationships between plant-based diets and health outcomes.

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Prihantoro, Rudi. "A Study of Tea Production From Liberica Green Coffee Skin in Tungkal, Jambi as a Refreshing Drink." Indonesian Food Science & Technology Journal 1, no. 2 (July 21, 2019): 65–69. http://dx.doi.org/10.22437/ifstj.v1i2.6401.

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Coffea Liberica is a coffee plant that grow at lowlands and specifically on peatlands. Unlike Arabica and Robusta, Liberica coffee is large and able to grow up to 9 meters in height. Tea as a refreshing drink made from coffee skin which called cascara tea, had been developed in Indonesia and around the world. However, tea that made from green coffee skin is rarely been produced. This study used vary drying temperature (70, 80, 90℃) and time (12, 18, 24 hours). Refreshing drink products had a yellowish brown color with a hint of bitterness and tea leaves aroma. Drying condition with temperature of 90℃ and 12 hours of time duration is resulted in the most preferred beverage. The dried green coffee skin had 5.73% moisture content, 12.58% crude fiber, 4.78% ash content, pH 3.8, 9.95 of total polyphenols and 86.08 of antioxidant content.

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Fukutomi, Ryuuta, Tomokazu Ohishi, Yu Koyama, Monira Pervin, Yoriyuki Nakamura, and Mamoru Isemura. "Beneficial Effects of Epigallocatechin-3-O-Gallate, Chlorogenic Acid, Resveratrol, and Curcumin on Neurodegenerative Diseases." Molecules 26, no. 2 (January 14, 2021): 415. http://dx.doi.org/10.3390/molecules26020415.

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Many observational and clinical studies have shown that consumption of diets rich in plant polyphenols have beneficial effects on various diseases such as cancer, obesity, diabetes, cardiovascular diseases, and neurodegenerative diseases (NDDs). Animal and cellular studies have indicated that these polyphenolic compounds contribute to such effects. The representative polyphenols are epigallocatechin-3-O-gallate in tea, chlorogenic acids in coffee, resveratrol in wine, and curcumin in curry. The results of human studies have suggested the beneficial effects of consumption of these foods on NDDs including Alzheimer’s and Parkinson’s diseases, and cellular animal experiments have provided molecular basis to indicate contribution of these representative polyphenols to these effects. This article provides updated information on the effects of these foods and their polyphenols on NDDs with discussions on mechanistic aspects of their actions mainly based on the findings derived from basic experiments.

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Do, Phuong Mai Nguyen, Quynh Thi Truc Hoang, and Anh Thi Hong Le. "OPTIMIZATION OF CONDITIONS OF EXTRACTION PROCESS FROM COFFEE CHERRY PULP (CASCARA) AND APPLICATION TO DRINKING WATER PRODUCTS WITH ANTIOXIDANT ACTIVITY." Vietnam Journal of Science and Technology 57, no. 3B (November 12, 2019): 26. http://dx.doi.org/10.15625/2525-2518/57/3b/14066.

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The paper studied on the optimization of extraction condition of total polyphenols and flavonoids from dried coffee cherry pulp (Cascara) by response surface methodology. The effect of extraction conditions such as solvent (water)-to-material ratio (X1); temperature (X2) and time (X3) were studied. The results showed that the best combination of extraction conditions for dried coffee cherry pulp was at 1: 40.77 solid- sovent ration, 71.59oC and 48.39min. At optimal extraction conditions, total polyphenol content achieved 23.816 mgGAE/g and total flavonoid 11.365 mgQE/g of dry basis.Applying the optimization conditions of extraction process to drinking water products from coffee cherry pulps and implementing sensory methods according to the ranking test method to determine the mixing formula. Results obtained syrup ratio 90bx, citric acid content is 0.01%. According to the consumer acceptance test, the final product of this research was rated 4.7 on a scale of 7, the studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers. Our research results indicated potential of using dried coffee cherry pulp (Cascara) as promisisng resources for extracting natural antioxidants.Key words: coffee cherry pulp, Cascara, polyphenol, flavonoid…

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Bo’, Bernardi, Marino, Porrini, Tucci, Guglielmetti, Cherubini, et al. "Systematic Review on Polyphenol Intake and Health Outcomes: Is there Sufficient Evidence to Define a Health-Promoting Polyphenol-Rich Dietary Pattern?" Nutrients 11, no. 6 (June 16, 2019): 1355. http://dx.doi.org/10.3390/nu11061355.

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Growing evidence support association between polyphenol intake and reduced risk for chronic diseases, even if there is a broad debate about the effective amount of polyphenols able to exert such protective effect. The present systematic review provides an overview of the last 10-year literature on the evaluation of polyphenol intake and its association with specific disease markers and/or endpoints. An estimation of the mean total polyphenol intake has been performed despite the large heterogeneity of data reviewed. In addition, the contribution of dietary sources was considered, suggesting tea, coffee, red wine, fruit and vegetables as the main products providing polyphenols. Total flavonoids and specific subclasses, but not total polyphenols, have been apparently associated with a low risk of diabetes, cardiovascular events and all-cause mortality. However, large variability in terms of methods for the evaluation and quantification of polyphenol intake, markers and endpoints considered, makes it still difficult to establish an evidence-based reference intake for the whole class and subclass of compounds. Nevertheless, the critical mass of data available seem to strongly suggest the protective effect of a polyphenol-rich dietary pattern even if further well targeted and methodologically sound research should be encouraged in order to define specific recommendations.

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Bayes, Jessica, Janet Schloss, and David Sibbritt. "Effects of Polyphenols in a Mediterranean Diet on Symptoms of Depression: A Systematic Literature Review." Advances in Nutrition 11, no. 3 (November 5, 2019): 602–15. http://dx.doi.org/10.1093/advances/nmz117.

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ABSTRACT Depression is a mood disorder which currently affects 350 million individuals worldwide. Recently, research has suggested a protective role of diet for depression. The Mediterranean-style dietary pattern has been highlighted in several systematic reviews as a promising candidate for reducing depressive symptoms. It has been speculated that this could be due to the high polyphenol content of foods commonly found in the diet. Therefore, the aim of this review was to assess the effects of polyphenols found in a Mediterranean diet on the symptoms of depression. A systematic literature review was conducted of original research which assessed the role of polyphenols on the symptoms of depression in humans. The following databases were searched: PROQUEST, SCOPUS (Elsevier), MEDLINE (EBSCO), CINAHL, and EMBase, up to 18 February, 2019. The inclusion criteria consisted of both observational and experimental research in adults aged 18–80 y that assessed depression scores in relation to polyphenol intake. A total of 37 studies out of 12,084 met the full inclusion criteria. Of these, 17 were experimental studies and 20 were observational studies. Several different polyphenols were assessed including those from tea, coffee, citrus, nuts, soy, grapes, legumes, and spices. Twenty-nine of the studies found a statistically significant effect of polyphenols for depression. This review has found both an association between polyphenol consumption and depression risk, as well as evidence suggesting polyphenols can effectively alleviate depressive symptoms. The review uncovered gaps in the literature regarding the role of polyphenols for depressive symptoms in both young adults and men. This review was registered at www.crd.york.ac.uk/PROSPERO as CRD42019125747.

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Zamora-Ros, Raul, Carine Biessy, Joseph A. Rothwell, Adriana Monge, Martin Lajous, Augustin Scalbert, Ruy López-Ridaura, and Isabelle Romieu. "Dietary polyphenol intake and their major food sources in the Mexican Teachers’ Cohort." British Journal of Nutrition 120, no. 3 (June 4, 2018): 353–60. http://dx.doi.org/10.1017/s0007114518001381.

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AbstractSeveral descriptive studies on the intake of polyphenols, mostly flavonoids, have been published, especially in Europe and the USA, but insufficient data are still available in Latin-American countries, where different types of foods are consumed and different dietary habits are observed. The goal of this cross-sectional study was to estimate dietary intakes of polyphenols, including grand total, total per classes and subclasses and individual compounds, and to identify their main food sources in Mexican women. The Mexican Teachers’ Cohort includes 115 315 female teachers, 25 years and older, from twelve states of Mexico, including urban and rural areas. Dietary data were collected in the period 2008–2011 using a validated FFQ, and individual polyphenol intake was estimated using food composition data from the Phenol-Explorer database. Median total polyphenol intake was the highest in Baja California (750 mg/d) and the lowest in Yucatan (536 mg/d). The main polyphenols consumed were phenolic acids (56·3–68·5 % total polyphenols), followed by flavonoids (28·8–40·9 %). Intake of other polyphenol subclasses (stilbenes, lignans and others) was insignificant. Coffee and fruits were the most important food sources of phenolic acids and flavonoids, respectively. Intake of a total of 287 different individual polyphenols could be estimated, of which forty-two were consumed in an amount ≥1 mg/d. The most largely consumed polyphenols were several caffeoylquinic acids (ranging from 20 and 460 mg/d), ferulic acid, hesperidin and proanthocyanidins. This study shows a large heterogeneity in intakes of individual polyphenols among Mexican women, but a moderate heterogeneity across Mexican states. Main food sources were also similar in the different states.

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Bothiraj K V, Murugan, and Vanitha V. "Green coffee bean seed and their role in antioxidant–A review." International Journal of Research in Pharmaceutical Sciences 11, no. 1 (January 7, 2020): 233–40. http://dx.doi.org/10.26452/ijrps.v11i1.1812.

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All around the world, Coffee place an important position in the beverages. It contains phenolic acid as well as polyphenols. It has the property of antioxidant; mood enhances mood, and also increases alertness, reduces weight, efficiency against hypertension, and antitumor property because of its polyphenols and phenolic constituents. Chlorogenic acids (CGA) are the main components found in the fraction of phenols from green coffee beans. CGA has several therapeutic properties, which include antioxidant activities and also has hepatoprotective, hypoglycemic, and antiviral properties. Several essential compounds found in CGA in green coffee beans are caffeoylquinic acids, caffeoylquinic acids, feruloyl quinic acids, p-coumaroylquinic acids, and quinic acid. Therefore, this review highlighted the health benefits and anticancer activities of Green coffee bean.

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Bellifa, Nazim, Abdelhak Ismail Benhaddou, Houssem Eddine Ferkous, Mohammed Adil Selka, Houari Toumi, and Mohamed Yacine Achouri. "Antioxidant activity and polyphenol composition of Pistacia terebinthus fruit from Tessala (Western Algeria)." North African Journal of Food and Nutrition Research 5, no. 11 (June 2, 2021): 30–34. http://dx.doi.org/10.51745/najfnr.5.11.30-34.

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Background: Consumption of traditional herbal beverages has been generally increased in the last decades, Terebinth coffee, known as ‘‘menengic coffee’’ in Turkish, is one of the most consumed herbal coffees in Turkey, turpentine tree is one of the components of the Mediterranean bush, particularly in Algeria, known as Betoum el Kiffan is largely used as food and in traditional medicine. Aims: In this study, Total phenol, flavonoid content, and antioxidant activity of three extracts of Pistacia trebinthus fruit growing in Algeria was measured using radical scavenging activity tests and metal-related tests including, ferric-reducing antioxidant power (FRAP). The chemical composition profile of the fruits and the coffee brands was identified by thin-layer chromatography, the effects of roasting method of this fruit was rivaled also. Materials and Methods: The total phenolic content of the extracts was determined using the Folin-Ciocalteu method. All extracts of the terebinth fruits and coffee brands displayed a high DPPH scavenging effect. Results: The results of the ferric-reducing antioxidant power show that the reduction capacity is proportional to the increase in the concentration of the samples. All the extracts of the plant exhibit antioxidant activities lower than those of the reference product besides the infusion extract of the P. terebinthus roasted coffee, which is the most active with an optical density of 1.68 nm at a concentration of 400 μg/mL. The chromatography results show that the various extracts of Pistacia terebinthus fruit carry a large number of polyphenols, in particular the carboxylic acids phenols. Conclusions: The plant can be considered as a coffee substitute and opens up promising avenues for the food and pharmaceutical industry in Algeria. Keywords: Antioxidant, Pistacia terebinthus, Coffee, FRAP, polyphenol.

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Cheng, Yu-Chen, Jer-Ming Sheen, Wen Long Hu, and Yu-Chiang Hung. "Polyphenols and Oxidative Stress in Atherosclerosis-Related Ischemic Heart Disease and Stroke." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/8526438.

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Good nutrition could maintain health and life. Polyphenols are common nutrient mainly derived from fruits, vegetables, tea, coffee, cocoa, mushrooms, beverages, and traditional medicinal herbs. They are potential substances against oxidative-related diseases, for example, cardiovascular disease, specifically, atherosclerosis-related ischemic heart disease and stroke, which are health and economic problems recognized worldwide. In this study, we reviewed the risk factors for atherosclerosis, including hypertension, diabetes mellitus, hyperlipidemia, obesity, and cigarette smoking as well as the antioxidative activity of polyphenols, which could prevent the pathology of atherosclerosis, including endothelial dysfunction, low-density lipoprotein oxidation, vascular smooth muscle cell proliferation, inflammatory process by monocytes, macrophages or T lymphocytes, and platelet aggregation. The strong radical-scavenging properties of polyphenols would exhibit antioxidative and anti-inflammation effects. Polyphenols reduce ROS production by inhibiting oxidases, reducing the production of superoxide, inhibiting OxLDL formation, suppressing VSMC proliferation and migration, reducing platelet aggregation, and improving mitochondrial oxidative stress. Polyphenol consumption also inhibits the development of hypertension, diabetes mellitus, hyperlipidemia, and obesity. Despite the numerousin vivoandin vitrostudies, more advanced clinical trials are necessary to confirm the efficacy of polyphenols in the treatment of atherosclerosis-related vascular diseases.

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Ward, Natalie C., Jonathan M. Hodgson, Richard J. Woodman, Diane Zimmermann, Laure Poquet, Antoine Leveques, Lucas Actis-Goretta, Ian B. Puddey, and Kevin D. Croft. "Acute effects of chlorogenic acids on endothelial function and blood pressure in healthy men and women." Food & Function 7, no. 5 (2016): 2197–203. http://dx.doi.org/10.1039/c6fo00248j.

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Erk, Thomas, Johanna Hauser, Gary Williamson, Mathieu Renouf, Heike Steiling, Fabiola Dionisi, and Elke Richling. "Structure- and dose-absorption relationships of coffee polyphenols." BioFactors 40, no. 1 (March 29, 2013): 103–12. http://dx.doi.org/10.1002/biof.1101.

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MAZUR, WITOLD, KRISTIINA WÄHÄLÄ, SIRPA RASKU, AULI MAKKONEN, TAPIO HASE, and HERMAN ADLERCREUTZ. "Lignans and Isoflavonoid Polyphenols in Tea and Coffee." Journal of Medicinal Food 2, no. 3-4 (January 1999): 199–202. http://dx.doi.org/10.1089/jmf.1999.2.199.

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Villota, Hernán, Manuel Moreno-Ceballos, Gloria A. Santa-González, Diego Uribe, Isabel Cristina Henao Castañeda, Lina María Preciado, and Johanna Pedroza-Díaz. "Biological Impact of Phenolic Compounds from Coffee on Colorectal Cancer." Pharmaceuticals 14, no. 8 (August 3, 2021): 761. http://dx.doi.org/10.3390/ph14080761.

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Colorectal cancer is one of the leading death-related diseases worldwide, usually induced by a multifactorial and complex process, including genetic and epigenetic abnormalities and the impact of diet and lifestyle. In the present study, we evaluated the biological impact of two of the main coffee polyphenols, chlorogenic acid (CGA) and caffeic acid (CA), as well as two polyphenol-rich coffee extracts (green coffee extract and toasted coffee Extract) against SW480 and SW620 colorectal cancer cells. First, the total phenolic content and the antioxidant capability of the extracts were determined. Then, cytotoxicity was evaluated by MTT and SBR. Finally, a wound healing assay was performed to determine the impact on the cell migration process. The results showed a cytotoxic effect of all treatments in a time and dose-dependent manner, which decreased the viability in both cell lines at 24 h and 48 h; likewise, the migration capability of cells decreased with low doses of treatments. These results suggest the potential of coffee to modulate biological mechanisms involved in colorectal cancer development; however, more studies are required to understand the mechanistic insights of these observations.

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Nardini, Mirella, and Maria Stella Foddai. "Phenolics Profile and Antioxidant Activity of Special Beers." Molecules 25, no. 11 (May 26, 2020): 2466. http://dx.doi.org/10.3390/molecules25112466.

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The antioxidant activity and polyphenols content of beer associated with its low alcohol content are relevant factors for an evaluation of the nutritional quality of beer. To investigate the effect of adding foods on the nutritional quality of beer, seven special beers that were commercially available and produced adding natural foods (walnut, chestnut, cocoa, honey, green tea, coffee, and licorice) during the fermentation process were analyzed for their polyphenols and flavonoids contents, phenolics profile, and antioxidant activity. The results obtained showed that most of the special beers under study possessed antioxidant activity, as well as total polyphenols and flavonoids contents notably higher as compared with the five conventional beers analyzed. The highest polyphenols and flavonoids contents were exhibited in cocoa, walnut, chestnut, and licorice beers, followed by coffee, honey, and green tea beers. Antioxidant activity decreased in the order walnut, cocoa, chestnut, licorice, coffee, honey, and green tea. Most special beers were enriched in catechin, epicatechin, rutin, myricetin, quercetin, and resveratrol. The content of phenolic acids, especially ferulic, p-coumaric, syringic, and sinapic acids was generally higher in special beers as compared with conventional beers. Our findings showed that the addition of natural foods during the fermentation process remarkably increased antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.

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Fukagawa, Satoko, Satoshi Haramizu, Shun Sasaoka, Yuka Yasuda, Hisashi Tsujimura, and Takatoshi Murase. "Coffee polyphenols extracted from green coffee beans improve skin properties and microcirculatory function." Bioscience, Biotechnology, and Biochemistry 81, no. 9 (July 4, 2017): 1814–22. http://dx.doi.org/10.1080/09168451.2017.1345614.

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Gorjanović, Stanislava, Draženka Komes, Jovanka Laličić-Petronijević, Ferenc T. Pastor, Ana Belščak-Cvitanović, Mile Veljović, Lato Pezo, and Desanka Ž. Sužnjević. "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach." Journal of Food Science and Technology 54, no. 8 (June 19, 2017): 2324–31. http://dx.doi.org/10.1007/s13197-017-2672-y.

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Reis, Victoria Teixeira, Christy Tangney, Ali Keshavarzian, Alexander Racine, Weiwen Chai, Janina Krumbeck, Maliha Shaikh, et al. "Relation Between Total Polyphenol Intake and Markers of Intestinal Health in Obese Humans." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1592. http://dx.doi.org/10.1093/cdn/nzaa062_049.

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Abstract Objectives Polyphenol intake has been associated with improved health outcomes, but the relation between polyphenol intake, gastrointestinal health, and systemic health outcomes is not fully known. Many polyphenols become bioavailable once transformed into metabolites by the gut microbial community. Thus, it is reasonable to assume that the intimate interaction between polyphenols and microbiota may influence both gastrointestinal and systemic health. The objective of the current study was to assess the relation of daily polyphenol intake with intestinal permeability, microbiota profile, and fecal short-chain fatty acids in a sample of obese humans. Methods The analyses were conducted among 92 adult obese participants (body mass index ≥ 30 kg/m2). Polyphenol intake was calculated from a food frequency questionnaire (VioscreenTM) using Polyphenol-Explorer and published literature. Intestinal permeability was measured through collection of 24-hour urine after consumption of a sugar mixture and presented as sucralose and sucralose: lactulose excretion as a % of the oral dose. Microbiota profile and short-chain fatty acids (SCFA) were assessed using 16S sequencing and gas chromatography, respectively. Associations of polyphenol intake between intestinal health markers were examined by correlational analyses; all analyses were conducted using SPSS (version 26). Results Mean age of participants was 44.1 ± 11.3 years; 70.7% were females and 63.0% self-identified as Black/African American. Daily polyphenol intake was 2,733 ± 2,129 mg/day. Primary food group contributors to polyphenol intake were drinks (coffee/tea; 33.2%), fruit (23.9%) and vegetarian protein sources (nuts/seeds/legumes; 15.6%). Total polyphenol intake was positively correlated with fecal butyrate (µg/g) (rho = 0.255; p = 0.029) and butyrate: SCFA ratio (rho = 0.274, p = 0.018). However, polyphenol intake was not correlated to microbiota taxa or markers of intestinal permeability (P > 0.05). Conclusions Dietary intake of polyphenols are associated with fecal SCFA concentrations, but further investigation through intervention studies is needed to elucidate the potential relation between polyphenols and markers of gastrointestinal health. Funding Sources Supported by the Agriculture and Food Research Initiative from the USDA National Institute of Food and Agriculture.

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Hervert-Hernández, Deisy, and Isabel Goñi. "Contribution of beverages to the intake of polyphenols and antioxidant capacity in obese women from rural Mexico." Public Health Nutrition 15, no. 1 (August 2, 2011): 06–12. http://dx.doi.org/10.1017/s1368980011001753.

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AbstractObjectiveThe aims of the present work were to study beverage consumption among obese women from rural communities in Mexico and to estimate daily polyphenol intake and dietary antioxidant capacity from beverages.DesignA cross-sectional study was used to analyse the beverage intake of 139 premenopausal obese women estimated through repeated 24 h food recalls. Total polyphenol content and antioxidant capacity were determined in eighteen beverages, representing 71 % of total beverage consumption, in order to estimate the intake of polyphenols (mg/person per d) and the dietary antioxidant capacity (μmol Trolox equivalents/person per d) from beverages.SettingFive rural communities located in Queretaro State, Mexico, in 2008.SubjectsA total of 139 premenopausal women identified as obese (BMI 35·0 (se 0·4) kg/m2), aged 25–45 years.ResultsThe contribution of beverages to dietary energy was 1369 kJ/d (18 % of total energy intake). Soft drinks were consumed the most (283 (se 17) ml/d), followed by coffee and fresh fruit beverages. Polyphenol intake and dietary antioxidant capacity from beverages was 180·9 (se 12·5) mg/person per d and >1000 μmol Trolox equivalents/person per d, respectively. The items that contributed most to this intake were coffee, roselle drink, peach and guava juices and infusions.ConclusionsThere is an urgent need to reduce the consumption of sugar-sweetened beverages among obese women from rural Mexico. Low-sugar beverages rich in polyphenols and antioxidants may be healthier options to replace sweetened drinks and increase the intake of bioactive compounds. Nutritional advice on this topic could be a viable strategy to tackle obesity in rural areas in Mexico.

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Bulgakov, V. P., Y. V. Vereshchagina, and G. N. Veremeichik. "Anticancer Polyphenols from Cultured Plant Cells: Production and New Bioengineering Strategies." Current Medicinal Chemistry 25, no. 36 (December 3, 2018): 4671–92. http://dx.doi.org/10.2174/0929867324666170609080357.

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Background: For many years, anticancer polyphenols have attracted significant attention as substances that prevent tumor growth and progression. These compounds are simple phenolic acids, complex phenolic acids, such as caffeoylquinic acids, rosmarinic acid and its derivatives, stilbenes, flavones, isoflavones, and anthocyanins. Some compounds, such as tea and coffee polyphenols, can be produced in large quantities by traditional methods, while many others cannot. <p> Methods: We reviewed the available literature regarding the biotechnological aspects of polyphenol production by cultured plant cells and described approaches that have been used to obtain high levels of anticancer polyphenols (resveratrol, podophyllotoxin, genistein, lithospermic acid B, and others). Additionally, we provide our view on bioengineering strategies that could be important for the further improvement of cell biosynthetic characteristics. <p> Results: The main trend in the field is the activation of entire biosynthetic pathways based on a comprehensive knowledge of protein-protein interaction networks involved in the regulation of polyphenol biosynthesis. As an example, we consider the jasmonate subnetwork, which will be increasingly used by plant biotechnologists. The next-generation technologies to sustained polyphenol production involve manipulations with microRNAs and reproduction of rol-gene effects. <p> Conclusion: Plant polyphenols play an important role in maintaining human health, and their role in the prevention of cancer will continue to grow. Targeting mechanisms involved in uncontrolled cancer cell proliferation will increasingly become the standard for cancer patients. Plant biotechnological studies aiming at producing anticancer compounds will be developed in parallel with these studies to provide a wider range of metabolites for each particular case.

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Monteiro, Ângelo, Silvia Colomban, Helena G. Azinheira, Leonor Guerra-Guimarães, Maria Do Céu Silva, Luciano Navarini, and Marina Resmini. "Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones." Antioxidants 9, no. 1 (December 20, 2019): 6. http://dx.doi.org/10.3390/antiox9010006.

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Natural polyphenols are important dietary antioxidants that significantly benefit human health. Coffee and tea have been shown to largely contribute to the dietary intake of these antioxidants in several populations. More recently, the use of coffee leaves to produce tea has become a potential commercial target, therefore prompting studies on the quantification of polyphenols in coffee leaves. In this study a variety of coffee leaf species, at different development stages, were analyzed using ultra-high pressure liquid chromatography. The results demonstrate that both the botanical origin of the samples and their maturity influence significantly the concentration of the antioxidants; for total chlorogenic acids a two-fold difference was found between different species and up to a three-fold variation was observed between young and mature leaves. Furthermore, the range of concentrations of chlorogenic acids in young leaves (35.7–80.8 mg/g of dry matter) were found to be comparable to the one reported for green coffee beans. The results provide important data from which potential new commercial products can be developed.

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Castaldo, Luigi, Sonia Lombardi, Anna Gaspari, Mario Rubino, Luana Izzo, Alfonso Narváez, Alberto Ritieni, and Michela Grosso. "In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies." Foods 10, no. 8 (August 9, 2021): 1837. http://dx.doi.org/10.3390/foods10081837.

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Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive potential. A comprehensive study of the polyphenolic fraction of the SCG and SCGc using a high-resolution mass spectrometry analysis was performed. Moreover, the polyphenol bioaccessibility and change in antioxidant activity during simulated gastrointestinal digestion (GiD) were assessed. Data showed that SCGc provided 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of sample. Moreover, the 5-caffeoylquinic acid was the most relevant CGA found in SCG (116.4 mg/100 g) and SCGc (8.2 mg/100 g) samples. The antioxidant activity evaluated through three spectrophotometric tests, and the total phenolic compounds of SCGc samples exhibited significantly higher values than the control samples. Furthermore, during simulated GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential advantages for human health. Therefore, SCG with high content in bioactive molecules could represent an innovative ingredient intended to fortify baked food formulations.

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Angeloni, Simone, Serena Scortichini, Dennis Fiorini, Gianni Sagratini, Sauro Vittori, Silva D. Neiens, Martin Steinhaus, Valtcho D. Zheljazkov, Filippo Maggi, and Giovanni Caprioli. "Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin." Molecules 25, no. 13 (June 30, 2020): 2993. http://dx.doi.org/10.3390/molecules25132993.

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For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.

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Manchón, N., L. Mateo-Vivaracho, D. Arrigo M, A. García-Lafuente, E. Guillamón, A. Villares, and M. A. Rostagno. "Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea." Czech Journal of Food Sciences 31, No. 5 (September 9, 2013): 483–500. http://dx.doi.org/10.17221/443/2012-cjfs.

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A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids, and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated).

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Giglio, Rosaria Vincenza, Angelo Maria Patti, Arrigo F. G. Cicero, Giuseppe Lippi, Manfredi Rizzo, Peter P. Toth, and Maciej Banach. "Polyphenols: Potential Use in the Prevention and Treatment of Cardiovascular Diseases." Current Pharmaceutical Design 24, no. 2 (April 5, 2018): 239–58. http://dx.doi.org/10.2174/1381612824666180130112652.

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Background: Polyphenols are bioactive compounds that can be found mostly in foods like fruits, cereals, vegetables, dry legumes, chocolate and beverages such as coffee, tea and wine. They are extensively used in the prevention and treatment of cardiovascular disease (CVD) providing protection against many chronic illnesses. Their effects on human health depend on the amount consumed and on their bioavailability. Many studies have demonstrated that polyphenols have also good effects on the vascular system by lowering blood pressure, improving endothelial function, increasing antioxidant defences, inhibiting platelet aggregation and low-density lipoprotein oxidation, and reducing inflammatory responses. Methods: This review is focused on some groups of polyphenols and their effects on several cardiovascular risk factors such as hypertension, oxidative stress, atherogenesis, endothelial dysfunction, carotid artery intima-media thickness, diabetes and lipid disorders. Results: It is proved that these compounds have many cardio protective functions: they alter hepatic cholesterol absorption, triglyceride biosynthesis and lipoprotein secretion, the processing of lipoproteins in plasma, and inflammation. In some cases, human long-term studies did not show conclusive results because they lacked in appropriate controls and in an undefined polyphenol dosing regimen. Conclusion: Rigorous evidence is necessary to demonstrate whether or not polyphenols beneficially impact CVD prevention and treatment.

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Fassio, Larissa O., Marcelo R. Malta, Gladyston R. Carvalho, Antônio A. Pereira, Ackson D. Silva, Gilberto R. Liska, Adriene W. Pedrosa, Vany P. Ferraz, and Rosemary G. F. A. Pereira. "Discrimination of Genealogical Groups of Arabica Coffee by the Chemical Composition of the Beans." Journal of Agricultural Science 11, no. 16 (September 30, 2019): 141. http://dx.doi.org/10.5539/jas.v11n16p141.

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This work aimed to characterize and discriminate genealogical groups of coffee as to the chemical composition of the grains through the model created by PLS-DA method. 22 accessions of Coffea arabica, from the Active Germplasm Bank of Minas Gerais, were divided into groups according to the genealogical origin. Samples of ripe fruits were harvested selectively and processed by the wet method, to obtain pulped coffee beans, with 11% (b.u.) of water content. The raw beans were assessed as to the content of polyphenols, total sugars, total lipids, protein, caffeine, sucrose, and fatty acids. The data were submitted the chemometric analysis, PCA and PLS-DA. The results of PLS-DA identified the variables which most influence the classification of genealogical groups and possible chemical markers to accessions processed by the pulped method. The sucrose content was an important marker for the Exotic accession group. However, the content of polyphenols has been identified as a marker for the group Tymor Hybrid, and the caffeine for the bourbon group. The different fatty acids have been identified as markers for all genealogical groups, at different levels. The model PLS-DA is effective in discriminating genealogical groups from the chemical composition of the beans.

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Ota, Noriyasu, Satoko Soga, Takatoshi Murase, Akira Shimotoyodome, and Tadashi Hase. "Consumption of Coffee Polyphenols Increases Fat Utilization in Humans." JOURNAL OF HEALTH SCIENCE 56, no. 6 (2010): 745–51. http://dx.doi.org/10.1248/jhs.56.745.

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Sirota, Roman, Shlomit Gorelik, Raviv Harris, Ron Kohen, and Joseph Kanner. "Coffee polyphenols protect human plasma from postprandial carbonyl modifications." Molecular Nutrition & Food Research 57, no. 5 (January 16, 2013): 916–19. http://dx.doi.org/10.1002/mnfr.201200557.

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Harahap, Muhammad Ridwan, Nizar Mauliza, Anjar Purba Asmara, Elsa Citra Lestari, and Winda Afriani. "The Effect of Seaweed Combination on the Extract of Robusta Coffee (Coffea robusta) Waste Extract in Producing Facial Mask Products." Biomedika 13, no. 1 (July 8, 2020): 15–22. http://dx.doi.org/10.31001/biomedika.v13i1.745.

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Aceh is one of the biggest coffee producers in Indonesia’s province. The coffee farmers separate the coffee beans with the flesh of the fruit for processing the seeds, while the coffee fruit is considered as waste used as animal feed. Based on existing research, the coffee flesh produced contains polyphenol compounds as antibacterial. A very promising sea product from Aceh is seaweed. Brown seaweed (Sargassum sp.) is very common in the west coast of Aceh province. One of the derivatives is alginate. In this study, a combination of polyphenols extracts from coffee flesh and alginates from seaweed Sargassum sp. used as a basic ingredient in making face masks. Tests on organoleptic observations, pH testing, testing time of dried preparations, and testing of bacterial activity have been carried out in this study. In addition, variations in the mixture preparation based on the particle size of alginate powder have also been carried out in this study. The results obtained indicate that the yield produced from coffee fruit extracts is 5.86%, the highest yield of alginate is by potassium carbonate of 40.77%, the acidity of the combination is 4.5 - 6.5. For preparations, drying time has an average estimated time of approximately 6 minutes. Bacterial activity test showed that K2CO3 extracting agent concentration of 2% was strong against bacterial growth with a clean area of 14 mm. With these results, it can be seen the combination is able to inhibit the rate of bacterial growth, so it is recommended for alternative ingredients in the manufacture of cosmetics pharmaceutical industry masks.

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Hayakawa, Sumio, Tomokazu Ohishi, Noriyuki Miyoshi, Yumiko Oishi, Yoriyuki Nakamura, and Mamoru Isemura. "Anti-Cancer Effects of Green Tea Epigallocatchin-3-Gallate and Coffee Chlorogenic Acid." Molecules 25, no. 19 (October 5, 2020): 4553. http://dx.doi.org/10.3390/molecules25194553.

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Tea and coffee are consumed worldwide and epidemiological and clinical studies have shown their health beneficial effects, including anti-cancer effects. Epigallocatechin gallate (EGCG) and chlorogenic acid (CGA) are the major components of green tea polyphenols and coffee polyphenols, respectively, and believed to be responsible for most of these effects. Although a large number of cell-based and animal experiments have provided convincing evidence to support the anti-cancer effects of green tea, coffee, EGCG, and CGA, human studies are still controversial and some studies have suggested even an increased risk for certain types of cancers such as esophageal and gynecological cancers with green tea consumption and bladder and lung cancers with coffee consumption. The reason for these inconsistent results may have been arisen from various confounding factors. Cell-based and animal studies have proposed several mechanisms whereby EGCG and CGA exert their anti-cancer effects. These components appear to share the common mechanisms, among which one related to reactive oxygen species is perhaps the most attractive. Meanwhile, EGCG and CGA have also different target molecules which might explain the site-specific differences of anti-cancer effects found in human studies. Further studies will be necessary to clarify what is the mechanism to cause such differences between green tea and coffee.

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Vítězová, Monika, Simona Jančiková, Dani Dordević, Tomáš Vítěz, Jakub Elbl, Nikola Hanišáková, Josef Jampílek, and Ivan Kushkevych. "The Possibility of Using Spent Coffee Grounds to Improve Wastewater Treatment Due to Respiration Activity of Microorganisms." Applied Sciences 9, no. 15 (August 2, 2019): 3155. http://dx.doi.org/10.3390/app9153155.

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Spent coffee ground (SCG) may affect wastewater treatment processes due to high coffee consumption worldwide. The impact of the main chemical compounds present in SCG on respiration activity of sewage sludge was investigated. The results showed approximately two times higher respiration in the samples where various types of SCG were present in comparison with samples without SCG. During intense microbial metabolism, statistically significant (p < 0.05) decreases in caffeine, total polyphenols, and chlorogenic acid contents after processing and in filtrate was observed. The monitored compounds (caffeine, polyphenols, and chlorogenic acid) deteriorated due to their probable inclusion in microbiological metabolism. Increase in respiration activity of microorganisms in the presence of cheap waste material such as coffee grounds can help to improve wastewater treatment. The research was focused on spent coffee grounds’ impact on the respiratory activity of microorganisms in the activated sludge taken from small and large wastewater treatment plants. The impact was measured in more detail due to the inclusion of different coffee species (Robusta and Arabica) in diverse concentrations. The novelty of the study can also be seen through the literature overview, where information cannot be found about SCG influence on the respiration activity of microbial communities, and data on the possible SCG aerobic degradation or utilization by a sewage sludge bacterial consortium has also never been reported. The study has shown the possibility of improving wastewater treatment due to respiration activity of microorganisms in the presence of cheap waste material such as coffee grounds.

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Mills, Charlotte E., Xenofon Tzounis, Maria-Jose Oruna-Concha, Don S. Mottram, Glenn R. Gibson, and Jeremy P. E. Spencer. "In vitrocolonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth." British Journal of Nutrition 113, no. 8 (March 26, 2015): 1220–27. http://dx.doi.org/10.1017/s0007114514003948.

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Coffee is a relatively rich source of chlorogenic acids (CGA), which, as other polyphenols, have been postulated to exert preventive effects against CVD and type 2 diabetes. As a considerable proportion of ingested CGA reaches the large intestine, CGA may be capable of exerting beneficial effects in the large gut. Here, we utilise a stirred, anaerobic, pH-controlled, batch culture fermentation model of the distal region of the colon in order to investigate the impact of coffee and CGA on the growth of the human faecal microbiota. Incubation of coffee samples with the human faecal microbiota led to the rapid metabolism of CGA (4 h) and the production of dihydrocaffeic acid and dihydroferulic acid, while caffeine remained unmetabolised. The coffee with the highest levels of CGA (P< 0·05, relative to the other coffees) induced a significant increase in the growth ofBifidobacteriumspp. relative to the control vessel at 10 h after exposure (P< 0·05). Similarly, an equivalent quantity of CGA (80·8 mg, matched with that in high-CGA coffee) induced a significant increase in the growth ofBifidobacteriumspp. (P< 0·05). CGA alone also induced a significant increase in the growth of theClostridium coccoides–Eubacteriumrectalegroup (P< 0·05). This selective metabolism and subsequent amplification of specific bacterial populations could be beneficial to host health.

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Martina, Sake Juli, Aznan Lelo, Dharma Lindarto, Ratna Akbari Ganie, Muhammad Ichwan, Hanifah Yusuf, Syafruddin Ilyas, and Iqbal Pahlevi Nasution. "The Effect of Coffee Arabica Gayo Leaf Extract (Coffea arabica L.) on Increased PI3K Serum Levels in Type 2 Diabetic Rat." Open Access Macedonian Journal of Medical Sciences 9, T3 (June 23, 2021): 294–97. http://dx.doi.org/10.3889/oamjms.2021.6344.

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BACKGROUND: Coffee arabica gayo leaf extract (Coffea arabica L.) contains polyphenols (chlorogenic acid), flavonoids, saponins, tannins, and steroids which improved PI3K serum levels in rats type 2 diabetic rat. AIM: The purpose of the study was to determine the effect of Coffee Arabica Gayo Leaf Extract (C. arabica L.) on increased PI3K serum levels in type-2 diabetic rat (Rattus norvegicus). METHODS: Thirty-five male Wistar rats with type 2 diabetic induced a combination of feeding a high-fat diet for 5 weeks and intraperitoneal injection of low dose streptozotocin (30 mg/kg). The diabetic rats were randomly divided into seven groups which consist of group without type 2 diabetic, group without type 2 diabetic with dose 250 mg/kg/day Coffee Arabica Gayo Leaf Extract, group with type 2 diabetic without intervention, group with type 2 diabetic with metformin, and group with type 2 diabetic with Coffee Arabica Gayo Leaf Extract doses 150, 200, and 250 mg/kg/day. The extract was administered orally for 30 days. Subsequently, PI3K serum levels were measure by Sandwich Elisa. RESULTS: There were significantly higher PI3K serum levels in the treatment groups than in the control groups (p = 0.037) after giving Coffee Arabica Gayo Leaf Extract 200 mg/kg/day and 250 mg/kg/day to rats for 30 days. CONCLUSION: These data suggest that Coffee Arabica Gayo Leaf Extract can improve PI3K serum levels in a rat model type 2 diabetic.

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KOHNO, Yoh-ichi, and Kazuhiro FUJITA. "Analysis of Chlorogenic Acids and Total Polyphenols in Coffee Beans." Bunseki kagaku 65, no. 6 (2016): 331–34. http://dx.doi.org/10.2116/bunsekikagaku.65.331.

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Journal articles on the topic 'Coffee polyphenols'

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