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https://www.readbyqxmd.com/read/28195330/positive-and-negative-aspects-of-green-coffee-consumption-antioxidant-activity-vs-mycotoxins
#1
Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Agnieszka Waśkiewicz, Łukasz Stępień, Ewa Stanisz
BACKGROUND: The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms which can produce mycotoxins during development, harvesting, preparation, transport and storage. RESULTS: Antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed highest activity in all assays than extracts from Arabica coffee...
February 13, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28193407/mechanism-of-action-and-interactions-between-xanthine-oxidase-inhibitors-derived-from-natural-sources-of-chlorogenic-and-ferulic-acids
#2
Urszula Gawlik-Dziki, Dariusz Dziki, Michał Świeca, Renata Nowak
The aim of this study was to estimate the phenolic composition and xanthine oxidase (XO) inhibitory activity of green coffee beans (GCB) and wholemeal wheat flour (WF). Additionally, the type and strength of interaction (expressed as the combination index, CI) and mode of XO inhibition were analyzed. The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw). The main phenolic acids in WF were trans- and cis-ferulic acids (257 and 165.57mg/100g dw, respectively). Both ferulic and chlorogenic acids individually inhibited XO, and for their combination moderate synergism was found...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28184158/biological-activity-of-green-synthesized-silver-nanoparticles-depends-on-the-applied-natural-extracts-a-comprehensive-study
#3
Andrea Rónavári, Dávid Kovács, Nóra Igaz, Csaba Vágvölgyi, Imre Miklós Boros, Zoltán Kónya, Ilona Pfeiffer, Mónika Kiricsi
Due to obvious disadvantages of the classical chemical methods, green synthesis of metallic nanoparticles has attracted tremendous attention in recent years. Numerous environmentally benign synthesis methods have been developed yielding nanoparticles via low-cost, eco-friendly, and simple approaches. In this study, our aim was to determine the suitability of coffee and green tea extracts in green synthesis of silver nanoparticles as well as to compare the performance of the obtained materials in different biological systems...
2017: International Journal of Nanomedicine
https://www.readbyqxmd.com/read/28163121/-epigallocatechin-gallate-synergistically-potentiates-prostaglandin-e2-stimulated-osteoprotegerin-synthesis-in-osteoblasts
#4
Gen Kuroyanagi, Haruhiko Tokuda, Naohiro Yamamoto, Shingo Kainuma, Kazuhiko Fujita, Reou Ohguchi, Tetsu Kawabata, Go Sakai, Rie Matsushima-Nishiwaki, Atsushi Harada, Osamu Kozawa, Takanobu Otsuka
(-)-Epigallocatechin gallate (EGCG), the most abundant flavonoid in green tea, and chlorogenic acid, the main polyphenol found in coffee, attract significant attention owing to health benefits. We have previously demonstrated that prostaglandin E2 (PGE2) stimulates osteoprotegerin synthesis through the activation of p38 mitogen-activated protein (MAP) kinase and stress-activated protein kinase/c-Jun N-terminal kinase (SAPK/JNK) in osteoblast-like MC3T3-E1 cells. In the present study, we investigated the effects of EGCG or chlorogenic acid on the PGE2-stimulated osteoprotegerin synthesis in MC3T3-E1 cells...
February 2, 2017: Prostaglandins & Other Lipid Mediators
https://www.readbyqxmd.com/read/28153669/coffee-and-tea-consumption-and-risk-of-leukaemia-in-an-adult-population-a-reanalysis-of-the-italian-multicentre-case-control-study
#5
Stefano Parodi, Domenico Franco Merlo, Emanuele Stagnaro
BACKGROUND: Coffee and tea are the most frequently consumed beverages in the world. Their potential effect on the risk of developing different types of malignancies has been largely investigated, but studies on leukaemia in adults are scarce. METHODS: The present investigation is aimed at evaluating the potential role of regular coffee and tea intake on the risk of adult leukaemia by reanalysing a large population based case-control study carried out in Italy, a country with a high coffee consumption and a low use of green tea...
January 30, 2017: Cancer Epidemiology
https://www.readbyqxmd.com/read/28150749/occurrence-of-acrylamide-carcinogen-in-arabic-coffee-qahwa-coffee-and-tea-from-saudi-arabian-market
#6
Mohammad Rizwan Khan, Zeid Abdullah Alothman, Mu Naushad, Ahmed Khodran Alomary, Sulaiman Mohammed Alfadul, Ibrahim Hotan Alsohaimi, Mohammad Saad Algamdi
The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg(-1). In comparison to coffee (152-682 μg kg(-1)), the Arabic coffee Qahwa (73-108 μg kg(-1)) and tea (10-97 μg kg(-1)) contain lower amounts of acrylamide...
February 2, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28142165/-influence-of-luxury-foodstuffs-on-glaucoma
#7
K K Huber-van der Velden
The term "luxury foodstuffs" refers to foods which are not consumed because of their nutritional value. Classic modern luxury foodstuffs are alcohol, caffeine-containing drinks, cocoa, sugar and tobacco. The following review article examines some of these modern luxury foodstuffs in detail, as well as their influence on glaucoma. Thus, small quantities of alcohol lower high intraocular pressure and have a positive influence on the blood circulation of the optic nerve. In addition, red wine polyphenols exert vasoprotective effects...
January 31, 2017: Klinische Monatsblätter Für Augenheilkunde
https://www.readbyqxmd.com/read/28071018/effect-of-roasting-degree-on-the-antioxidant-activity-of-different-arabica-coffee-quality-classes
#8
Božana Odžaković, Natalija Džinić, Zoran Kukrić, Slavica Grujić
BACKGROUND: Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28069114/soymilk-enriched-with-green-coffee-phenolics-antioxidant-and-nutritional-properties-in-the-light-of-phenolics-food-matrix-interactions
#9
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki
This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer acceptance. Special attention was paid to the effect of phenolics-food matrix interactions on fortification efficiency. Soymilk was enriched with GCE extracts containing 0.025-1mg of phenolics per 1mL-samples M1-M6. Compared to control, an increase in phenolic contents of up to 70% (M6) was observed for potentially bioaccessible fractions (AD)...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28057147/-tea-coffee-intakes-and-risk-of-oral-squamous-cell-carcinoma-a-case-control-study
#10
L J Yan, F Chen, D M Liu, J F Huang, F P Liu, J F Wu, F Q Liu, J Z Ye, Y Qiu, L S Lin, B C He
Objective: To evaluate the effects of tea and coffee intakes on oral squamous cell carcinoma (OSCC) stratified by milk intake. Methods: A case-control study involving 593 OSCC patients confirmed by pathological diagnoses and 1 128 gender-age frequency matched controls was conducted in Fujian province during September 2010-March 2016. Unconditional logistic regression was used to calculate adjusted odds ratios (aORs) and corresponding 95% confidence intervals (CIs) to assess the effects of coffee, tea intakes and related variables on OSCC...
November 10, 2016: Zhonghua Liu Xing Bing Xue za Zhi, Zhonghua Liuxingbingxue Zazhi
https://www.readbyqxmd.com/read/28012628/syneresis-and-rheological-behaviors-of-set-yogurt-containing-green-tea-and-green-coffee-powders
#11
Özge Dönmez, Burçe Ataç Mogol, Vural Gökmen
This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of GTP on the syneresis rate was concentration dependent. In comparison to the control, GTP decreased syneresis rate when it was added at 0.02%, but it caused an increase when added at 2%. No significant difference was observed in the syneresis rates when GTP was added at 1 and 0.01%, until 14 and 7 d of storage, respectively...
February 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28008674/understanding-the-effects-of-roasting-on-antioxidant-components-of-coffee-brews-by-coupling-on-line-abts-assay-to-high-performance-size-exclusion-chromatography
#12
Sebastian E W Opitz, Bernard A Goodman, Marco Keller, Samo Smrke, Marco Wellinger, Stefan Schenker, Chahan Yeretzian
INTRODUCTION: Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. OBJECTIVE: To employ post-column derivatisation by coupling high performance size exclusion chromatography (HPSEC) to an antioxidant assay to investigate the effect of roasting on the properties of antioxidant active compounds in coffee brews...
December 23, 2016: Phytochemical Analysis: PCA
https://www.readbyqxmd.com/read/27981846/exhaustive-qualitative-lc-dad-ms-n-analysis-of-arabica-green-coffee-beans-cinnamoyl-glycosides-and-cinnamoylshikimic-acids-as-new-polyphenols-in-green-coffee
#13
Gema Baeza, Beatriz Sarriá, Laura Bravo, Raquel Mateos
Coffee is one of the most consumed beverages in the world, due to its unique aroma and stimulant properties. Although its health effects are controversial, moderate intake seems to be beneficial. The present work deals with the characterization and quantification of polyphenols and methylxanthines in four Arabica green coffee beans from different geographical origins. The antioxidant activity was also evaluated. Forty-three polyphenols (cinnamic acid, cinnamoyl-amide, 5 cinammoyl-glycosides, and 36 cinnamate esters) were identified using LC-MS(n)...
December 28, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27979114/wheat-bread-enriched-with-green-coffee-in-vitro-bioaccessibility-and-bioavailability-of-phenolics-and-antioxidant-activity
#14
Michał Świeca, Urszula Gawlik-Dziki, Dariusz Dziki, Barbara Baraniak
The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined)...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27965732/phytochemical-composition-antioxidant-activity-and-the-effect-of-the-aqueous-extract-of-coffee-coffea-arabica-l-bean-residual-press-cake-on-the-skin-wound-healing
#15
Regina Celis Lopes Affonso, Ana Paula Lorenzen Voytena, Simone Fanan, Heloísa Pitz, Daniela Sousa Coelho, Ana Luiza Horstmann, Aline Pereira, Virgílio Gavicho Uarrota, Maria Clara Hillmann, Lucas Andre Calbusch Varela, Rosa Maria Ribeiro-do-Valle, Marcelo Maraschin
The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control)...
2016: Oxidative Medicine and Cellular Longevity
https://www.readbyqxmd.com/read/27885554/short-term-effects-of-a-green-coffee-extract-garcinia-c-ambogia-and-l-carnitine-containing-chewing-gum-on-snack-intake-and-appetite-regulation
#16
Cecilia Bobillo, Graham Finlayson, Ana Martínez, Daniela Fischman, Analisa Beneitez, Alejandro J Ferrero, Belisario E Fernández, Marcos A Mayer
INTRODUCTION: Different studies have assessed the influence of chewing gum to aid control of appetite and reduce food intake. PURPOSE: The aims of the present study were to evaluate the effects of chewing gum on satiety, food hedonics and snack intake and to explore the potential effects of the combination of Garcinia c ambogia, green coffee extract and L-carnitine on satiety, when administered in a gum format. METHODS: This was a prospective study in which 57 subjects randomly received three kinds of treatments, in a crossover design: (1) active gum; (2) placebo gum; and (3) no gum...
November 24, 2016: European Journal of Nutrition
https://www.readbyqxmd.com/read/27810483/tea-coffee-and-caffeinated-beverage-consumption-and-risk-of-epithelial-ovarian-cancers
#17
Andy C Y Leung, Linda S Cook, Kenneth Swenerton, Blake Gilks, Richard P Gallagher, Anthony Magliocco, Helen Steed, Martin Köbel, Jill Nation, Angela Brooks-Wilson, Nhu D Le
BACKGROUND: The risk for epithelial ovarian cancer associated with the consumption of caffeinated beverages (tea, coffee, and soft drinks) and green tea is inconclusive. However, few studies have investigated the type of caffeinated beverage or the type of tea. OBJECTIVE: We assessed consumption of tea (black/caffeinated tea and green tea separately), coffee, and caffeinated soft drinks, as well as level of consumption, and the risk for epithelial ovarian cancer and its histotypes...
December 2016: Cancer Epidemiology
https://www.readbyqxmd.com/read/27806409/chlorogenic-compounds-from-coffee-beans-exert-activity-against-respiratory-viruses
#18
Valentina Sinisi, Annelies Stevaert, Federico Berti, Cristina Forzato, Fabio Benedetti, Luciano Navarini, Anita Camps, Leentje Persoons, Kurt Vermeire
Chlorogenic acids are secondary metabolites in diverse plants. Some chlorogenic acids extracted from traditional medicinal plants are known for their healing properties, e.g., against viral infections. Also, green coffee beans are a rich source of chlorogenic acids, with 5-O-caffeoylquinic acid being the most abundant chlorogenic acid in coffee. We previously reported the synthesis of the regioisomers of lactones, bearing different substituents on the quinidic core. Here, 3,4-O-dicaffeoyl-1,5-γ-quinide and three dimethoxycinnamoyl-γ-quinides were investigated for in vitro antiviral activities against a panel of 14 human viruses...
November 2, 2016: Planta Medica
https://www.readbyqxmd.com/read/27793826/exploring-the-impacts-of-postharvest-processing-on-the-microbiota-and-metabolite-profiles-during-green-coffee-bean-production
#19
Florac De Bruyn, Sophia Jiyuan Zhang, Vasileios Pothakos, Julio Torres, Charles Lambot, Alice V Moroni, Michael Callanan, Wilbert Sybesma, Stefan Weckx, Luc De Vuyst
: The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, high-throughput sequencing, and multiphasic metabolite target analysis...
January 1, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/27765215/investigation-of-co2-precursors-in-roasted-coffee
#20
Xiuju Wang, Loong-Tak Lim
Two CO2 formation pathways (chlorogenic acid (CGA) degradation and Maillard reaction) during coffee roasting were investigated. CGA is shown not a major contributor to CO2 formation, as heating of this compound under typical roasting conditions did not release a large quantity of CO2. However, heating of a CGA moiety, caffeic acid, resulted in high yield of CO2 (>98%), suggesting that CGA hydrolysis could be the rate limiting step for CO2 formation from CGA. A large amount of CO2 was detected from glycine-sucrose model system under coffee roasting conditions, implying the importance of Maillard reactions in CO2 formation...
March 15, 2017: Food Chemistry
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