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Green coffee

Masoume Rambod, Mohammadali Nazarinia, Farahnaz Raieskarimian
It has not been clear what kinds and how much nutrients could be harmful, preventive, or healthful for development of rheumatoid arthritis. This study aimed to determine the impact of dietary habits on the pathogenesis of rheumatoid arthritis. This case-control study was conducted on a total of 500 rheumatoid arthritis patients and 500 healthy controls refereed to three clinics of Shiraz University of Medical Sciences in 2015-2016. Convenience sampling was used for data collection in both case and control groups...
May 22, 2018: Clinical Rheumatology
Hinako Nanri, Yosuke Yamada, Aya Itoi, Emi Yamagata, Yuya Watanabe, Tsukasa Yoshida, Motoko Miyake, Heiwa Date, Kazuko Ishikawa-Takata, Mitsuyoshi Yoshida, Takeshi Kikutani, Misaka Kimura
BACKGROUND/OBJECTIVES: The consumption of both green tea and coffee is known to induce positive health effects; however, it remains unclear whether there is an association between the consumption of these beverages and oral health-related quality of life (OHRQoL). Thus, the present study investigated the relationship between the consumption of green tea and coffee and OHRQoL. SUBJECTS/METHODS: We analyzed cross-sectional baseline data in 2012. The subjects were 7514 Japanese participants (3563 men, 3951 women; ≥65 years of age)...
May 23, 2018: European Journal of Clinical Nutrition
Xia Wang, QianQian Meng, XingRong Peng, GuiLin Hu, MingHua Qiu
Eight new ent-kaurane diterpene fatty acid esters, namely caffarolides A-H (1-8), were isolated from green beans of Coffea arabica. Their chemical structures were confirmed by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, 1 H-1 H COSY, and ROESY), HRMS, IR and CD spectra and by GC-FID analysis. Interestingly, the diterpene moiety of these new compounds first occurred in genus Coffea. All the isolates were evaluated for platelet aggregation activity in vitro. As the results, caffarolides C, D and F (3, 4 and 6) showed induction effect for platelet aggregation and the possible structure-activity relationships have been discussed briefly...
October 15, 2018: Food Chemistry
Eliza Gruczyńska, Dorota Kowalska, Mariola Kozłowska, Ewa Majewska, Katarzyna Tarnowska
Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter...
2018: Roczniki Państwowego Zakładu Higieny
Wenjiang Dong, Ke Cheng, Rongsuo Hu, Zhong Chu, Jianping Zhao, Yuzhou Long
The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient ( Deff ), surface temperature, glass transition temperature ( Tg ), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity...
May 11, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Hagos Yisak, Mesfin Redi-Abshiro, Bhagwan Singh Chandravanshi
BACKGROUND: There is no fluorescence spectroscopic method for the determination of trigonelline and theobromine in green coffee beans. Therefore, the objective of this study was to develop a new fluorescence spectroscopic method to determine the alkaloids simultaneously in the aqueous extract of green coffee beans. RESULTS: The calibration curves were linear in the range 2-6, 1-6, 1-5 mg/L for caffeine, theobromine and trigonelline, respectively, with R2  ≥ 0...
May 11, 2018: Chemistry Central Journal
Peter A Follett
Coffee berry borer (CBB), Hypothenemus hampei (Ferrari) (Coleoptera: Curculionidae: Scolytinae), is the most serious insect pest of coffee worldwide. Green coffee used in blending and roasting is traded between countries and may be subjected to fumigation for disinfestation of CBB. For example, green coffee shipped to Hawaii from the U.S. mainland must be treated with methyl bromide. Irradiation is an alternative disinfestation treatment option. Dose-response tests were conducted with adult beetles to identify a sterilizing dose, followed by large-scale confirmatory tests with adults infesting coffee berries at 100 Gy (measured doses 84-102 Gy)...
May 5, 2018: Journal of Economic Entomology
Nicola Caporaso, Martin B Whitworth, Chenhao Cui, Ian D Fisk
We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14...
June 2018: Food Research International
Nilüfer Acar-Tek, Duygu Agagüundüz, Büşra Ayhan
OBJECTIVE: This study was conducted to determine the effects of green coffee consumption on resting energy expenditures (REEs), blood pressure, and body temperature of individuals. METHOD: The study was conducted with 24 women. The REE values of the individuals were measured with the COSMED Fitmate PRO. After the first REE measurements, individuals were given 1 cup of green coffee that was prepared to contain 6 mg caffeine per kg of lean body mass. After coffee consumption, REE measurements were made at 30, 60, 120, and 180 minutes...
May 3, 2018: Journal of the American College of Nutrition
Hoda E Mohamed, Mervat E Asker, Nahla N Younis, Mohamed A Shaheen, Rana G Eissa
OBJECTIVE: Alzheimer's disease (AD), a neurodegenerative disorder, involves brain insulin signaling cascades and insulin resistance (IR). Because of limited treatment options, new treatment strategies are mandatory. Green coffee bean extract (GCBE) was reported to attenuate IR and improve brain energy metabolism. We aimed to investigate the possible use of GCBE as a prophylactic strategy to delay the onset of AD or combined with pioglitazone (PIO) as a strategy to retard the progression of AD...
May 1, 2018: Nutritional Neuroscience
Masae Otake, Kenichi Sakurai, Masahiro Watanabe, Chisato Mori
BACKGROUND: Several studies have reported the adverse effects of caffeine intake during pregnancy on fetal health. However, the effects of caffeine intake from green and oolong teas has not been investigated, despite the considerable consumption of these teas in Japan and the potential inhibitory effects of catechins-chemicals present at relatively high levels in green and oolong teas-on folic acid absorption. The potential associations of serum folate levels with caffeinated beverage consumption and catechin levels remain largely unstudied...
April 28, 2018: Journal of Epidemiology
Alexandros Priftis, Dimitra Mitsiou, Maria Halabalaki, Georgia Ntasi, Dimitrios Stagos, Leandros A Skaltsounis, Demetrios Kouretas
Coffee is a highly consumed beverage throughout the world. Its popularity derives from its organoleptic properties that are a result of the roasting process. Roasting greatly alters a coffee bean's composition and possibly its bioactivity. In the current study, green as well as roasted extracts from both Coffea arabica (Brazil and Decaf) and Coffea canephora (Robusta) species were tested for their antimutagenic activity using the Ames test. In addition, a compositional analysis was conducted to identify the main components, mainly Chlorogenic acid isomers (CGA) and derivatives present in the extracts using UHPLC-ESI(±) and HRMS/MS methods According to the results, all extracts exhibited strong antimutagenic activity against the oxidizing factor tert-Butyl hydroperoxide, a Reactive Oxygen Species-producing compound...
May 2018: Mutation Research
Alexandros Priftis, Antonia-Eugenia Angeli-Terzidou, Aristidis S Veskoukis, Demetrios A Spandidos, Dimitrios Kouretas
Coffee is a popular beverage that contains various bioactive compounds. However, its molecular mechanism of action is not fully elucidated. In this context, two previously characterized coffee extracts, a lightly roasted and the corresponding green one, were investigated for their effect on nuclear factor erythroid 2‑related factor 2 (Nrf2) target gene expression in myoblasts and endothelial cells using quantitative PCR. The tested concentrations were non‑cytotoxic and led to improved redox cell status, as was evident by increased reduced glutathione (GSH) levels...
April 24, 2018: Molecular Medicine Reports
Fábio Junior Moreira Novaes, Ivaldo Itabaiana Junior, Felipe Korbus Sutili, Philip John Marriott, Humberto Ribeiro Bizzo, Francisco Radler de Aquino Neto, Rodrigo Octávio Mendonça Alves de Souza, Claudia Moraes Rezende
Cafestol and kahweol (C&K), two coffee diterpene alcohols with structural similarity which exhibit anticarcinogenic effects, were isolated from green coffee Arabica beans, followed by their lipase-catalysed esterification and purification by preparative high-performance liquid chromatography (HPLC). The isolation and enzymatic synthesis parameters of C&K esters were studied, with the latter optimised by a Central Composite Design; both procedures were monitored by gas chromatography. Scale up and improved isolation conditions resulted in 1...
September 1, 2018: Food Chemistry
Kayce Morton, Katelin Knight, Douglas Kalman, Susan Hewlings
Coffee is a primary dietary source of the chlorogenic acids (CGAs) of phenolic compounds. Coffee contains caffeine and other phytonutrients, including CGAs. Caffeine on its own has been well characterized and descried pharmacokinetically in the literature, less so for CGAs. The purpose of this double-blind crossover study was to determine the comparative pharmacokinetics of CGAs with caffeine (natural extract) with synthetic caffeine (US Pharmacopeia [USP] standard). Sixteen healthy male subjects were randomly assigned to take 1 dose of product 1, 60 mg of botanically sourced caffeine from 480 mg of green coffee bean extract, or product 2, 60 mg of synthetic USP caffeine, with 5 days between...
April 16, 2018: Clinical Pharmacology in Drug Development
Michał Świeca, Urszula Gawlik-Dziki, Łukasz Sęczyk, Dariusz Dziki, Małgorzata Sikora
Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread...
August 30, 2018: Food Chemistry
Nevin Sanlİer, Azize Atİk, İlker Atİk
Green coffee contains macro nutrients such as carbohydrates, protein, fat, as well as minor components such as caffeine, trigonelin and chlorogenic acid. Phenolics, chlorogenic acids and brown pigments are sources of natural antixodants. High polypehonic materials found in green coffee and especially chlorogenic acid in it have an important place. It is considered that; green coffee has effects on body mass, blood glucose and lipid levels, blood pressure, prevention from cardiovascular diseases which is based on chlorogenic acid consisting antioxidant activity...
April 6, 2018: Critical Reviews in Food Science and Nutrition
Pedro Mena, Iziar A Ludwig, Virginia B Tomatis, Animesh Acharjee, Luca Calani, Alice Rosi, Furio Brighenti, Sumantra Ray, Julian L Griffin, Les J Bluck, Daniele Del Rio
PURPOSE: There is much information on the bioavailability of (poly)phenolic compounds following acute intake of various foods. However, there are only limited data on the effects of repeated and combined exposure to specific (poly)phenol food sources and the inter-individual variability in their bioavailability. This study evaluated the combined urinary excretion of (poly)phenols from green tea and coffee following daily consumption by healthy subjects in free-living conditions. The inter-individual variability in the production of phenolic metabolites was also investigated...
April 3, 2018: European Journal of Nutrition
Liliana Cordeiro, Inês M Valente, João Rodrigo Santos, José A Rodrigues
In this work, an analytical methodology for volatile carbonyl compounds characterization in green and roasted coffee beans was developed. The methodology relied on a recent and simple sample preparation technique, gas diffusion microextraction for extraction of the samples' volatiles, followed HPLC-DAD-MS/MS analysis. The experimental conditions in terms of extraction temperature and extraction time were studied. A profile for carbonyl compounds was obtained for both arabica and robusta coffee species (green and roasted samples)...
May 2018: Food Research International
Nicola Caporaso, Martin B Whitworth, Stephen Grebby, Ian D Fisk
Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS)...
April 2018: Food Research International
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