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Green coffee

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
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
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
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 post-harvest 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, as well as substrate and metabolite profiles. The changes were followed throughout the entire post-harvest 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...
October 28, 2016: Applied and Environmental Microbiology
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
Beatriz Sarriá, Sara Martínez-López, José Luis Sierra-Cinos, Luis García-Diz, Raquel Mateos, Laura Bravo-Clemente
PURPOSE: Preventive health effects of coffee could have a widespread impact on public health. Green coffee has more phenols than roasted, and thus is healthier, although with less acceptable organoleptic properties. Therefore, the effects of regularly consuming a green/roasted coffee blend (35/65) on the main components of MetS in humans were evaluated. METHODS: A crossover, randomized, controlled study was performed in 25 normocholesterolaemic and 27 hypercholesterolaemic men and women aged 18-45 years with BMI 18-25 kg/m(2)...
October 13, 2016: European Journal of Nutrition
Min-Hsiung Pan, Yen-Chen Tung, Guliang Yang, Shiming Li, Chi-Tang Ho
Obesity is a serious health problem in adults and children worldwide. However, the basic strategies for the management of obesity (diet, exercise, drugs and surgery) have limitations and side effects. Therefore, many researchers have sought to identify bioactive components in food. Tea and coffee are the most frequently consumed beverages in the whole world. Their health benefits have been studied for decades, especially those of green tea. The anti-obesity effect of tea and coffee has been studied for at least ten years...
October 10, 2016: Food & Function
Congbiao Jiang, Zhiming Zhong, Baiquan Liu, Zhiwei He, Jianhua Zou, Lei Wang, Jian Wang, JunBiao Peng, Yong Cao
Inkjet printing has been considered an available way to achieve large size full-color RGB quantum dots LED display, and the key point is to obtain printed film with uniform and flat surface profile. In this work, mixed solvent of 20 vol % 1,2-dichlorobenzene (oDCB) with cyclohexylbenzene (CHB) was used to dissolve green quantum dots (QDs) with CdSe@ZnS/ZnS core/shell structure. Then, by inkjet printing, a flat dotlike QDs film without the coffee ring was successfully obtained on polyetherimide (PEI)-modified ZnO layer, and the printed dots array exhibited great stability and repeatability...
October 5, 2016: ACS Applied Materials & Interfaces
Marinês Paula Corso, Josiane Alessandra Vignoli, Marta de Toledo Benassi
The objective of this study was to present possible formulations for an instant coffee product enriched with chlorogenic acids for the Brazilian market. Formulations were prepared with different concentrations of freeze dried extracts of green Coffea canephora beans (G) added to freeze dried extracts of roasted Coffea arabica (A) and Coffea canephora (C). Medium (M) and dark (D) roasting degrees instant coffee were produced (AM, AD, CM and CD) to obtain four formulations with green extract addition (AMG, ADG, CMG and CDG)...
March 2016: Journal of Food Science and Technology
Takahiro Ogawa, Norie Sawada, Motoki Iwasaki, Sanjeev Budhathoki, Akihisa Hidaka, Taiki Yamaji, Taichi Shimazu, Shizuka Sasazuki, Yoshitaka Narita, Shoichiro Tsugane
Few prospective studies have investigated the etiology of brain tumor, especially among Asian populations. Both coffee and green tea are popular beverages, but their relation with brain tumor risk, particularly with glioma, has been inconsistent in epidemiological studies. In this study, we evaluated the association between coffee and greed tea intake and brain tumor risk in a Japanese population. We evaluated a cohort of 106,324 subjects (50,438 men and 55,886 women) in the Japan Public Health Center-Based Prospective Study (JPHC Study)...
December 15, 2016: International Journal of Cancer. Journal International du Cancer
Sevcan Şemen, Selda Mercan, Murat Yayla, Münevver Açıkkol
The concentration of twenty-seven elements (Li, Be, B, Mg, Al, P, K, Ca, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Sn, Sb, Ba, Hg, Pb, Bi, Th, and U) in green coffee samples and their infusions were determined by using inductively coupled plasma-mass spectrometry (ICP-MS). Prior to analysis, green coffee samples were prepared by microwave digestion, while infusions were analyzed without any pre-treatment. The accuracy and precision of the proposed methods were verified by recovery experiments. Considering samples; K, Cu, and Al had the highest mean concentrations with 6714...
January 15, 2017: Food Chemistry
Sudeep H V, Venkatakrishna K, Dipak Patel, Shyamprasad K
BACKGROUND: Plasma free fatty acids (FFA) are involved in blood lipid metabolism as well as many health complications. The present study was conducted to evaluate the potential role of chlorogenic acid complex from green coffee bean (CGA7) on FFA metabolism in high fat diet fed rats. METHODS: Hyperlipidemia was induced in Wistar rats using high-fat diet. The animals were given CGA7/orlistat concurrently for 42 days. The parameters analysed during the study include plasma and liver total cholesterol (TC), Triglycerides (TG) and FFA...
2016: BMC Complementary and Alternative Medicine
Doug Jackson, Ash T Zemenick, Brian Malloure, C Alisha Quandt, Timothy Y James
The entomopathogenic fungus Lecanicillium lecanii persists in a highly dynamic network of habitat patches (i.e., a metapopulation) formed by its primary host, the green coffee scale Coccus viridis. Lecanicillium lecanii is an important biological control of both C. viridis and the coffee rust, Hemileia vastatrix. Successfully managing this biocontrol agent will depend on an increased understanding of the characteristics of its dispersal, as migration between occupied and unoccupied patches is essential for the persistence of this metapopulation...
September 2016: Journal of Invertebrate Pathology
Bong-Keun Choi, Sung-Bum Park, Dong-Ryung Lee, Hae Jin Lee, Ying-Yu Jin, Seung Hwan Yang, Joo-Won Suh
OBJECTIVES: To evaluate possible lipid catabolism and body fat regulation effects of 3-caffeoylquinic acid in Green coffee bean extract (GCBE) in high-fat diet (HFD)-induced obese mice. METHODS: Obesity was induced in mice using a HFD for four weeks. Then, mice were fed only HFD or HFD with GCBE at 50, 100, and 200 mg/kg. Fatty acid synthesis mechanism regulation of body fat was investigated through real-time PCR and Western blot assay. Body fat reduction was measured through dual-energy X-ray absorptiometry...
July 2016: Asian Pacific Journal of Tropical Medicine
Saverio Caini, Sofia Cattaruzza, Benedetta Bendinelli, Giulio Tosti, Giovanna Masala, Patrizia Gnagnarella, Melania Assedi, Ignazio Stanganelli, Domenico Palli, Sara Gandini
PURPOSE: Laboratory studies suggested that caffeine and other nutrients contained in coffee and tea may protect against non-melanoma skin cancer (NMSC). However, epidemiological studies conducted so far have produced conflicting results. METHODS: We performed a literature review and meta-analysis of observational studies published until February 2016 that investigated the association between coffee and tea intake and NMSC risk. We calculated summary relative risk (SRR) and corresponding 95 % confidence intervals (95 % CI) by using random effects with maximum likelihood estimation...
July 7, 2016: European Journal of Nutrition
J Marto, L F Gouveia, L Gonçalves, B G Chiari-Andréo, V Isaac, P Pinto, E Oliveira, A J Almeida, H M Ribeiro
Green coffee oil and modified starch were recently found to have an enhanced protection effect against UV radiation. Therefore, this work aimed to develop an innovative sunscreen formulation based on Pickering emulsions concept, i.e., surfactant-free emulsions stabilized by physical UV filters associated natural oils as a key strategy for prevention against UV-induced skin damage. The Pickering emulsions of different compositions were characterized in terms of pH, mechanical, physical and microbiological stability by a thorough pharmaceutical control...
September 2016: Journal of Photochemistry and Photobiology. B, Biology
Rosalba Calvini, Giorgia Foca, Alessandro Ulrici
Hyperspectral sensors represent a powerful tool for chemical mapping of solid-state samples, since they provide spectral information localized in the image domain in very short times and without the need of sample pretreatment. However, due to the large data size of each hyperspectral image, data dimensionality reduction (DR) is necessary in order to develop hyperspectral sensors for real-time monitoring of large sets of samples with different characteristics. In particular, in this work, we focused on DR methods to convert the three-dimensional data array corresponding to each hyperspectral image into a one-dimensional signal (1D-DR), which retains spectral and/or spatial information...
October 2016: Analytical and Bioanalytical Chemistry
Panchita Taradolsirithitikul, Panmanas Sirisomboon, Cheewanun Dachoupakan Sirisomboon
BACKGROUND: Ochratoxin A (OTA) contamination is highly prevalent in a variety of agricultural products including the commercially important coffee bean. As such rapid and accurate detection methods are considered necessary for the identification of OTA in green coffee beans. The goal of this research was to apply FT-NIR spectroscopy to detect and classify OTA contamination in green coffee beans in both a quantitative and qualitative manner. RESULTS: PLSR models were generated using pretreated spectroscopic data to predict the OTA concentration...
June 21, 2016: Journal of the Science of Food and Agriculture
D R Krieger, D S Kalman, S Feldman, L Arnillas, D Goldberg, O Gisbert, S Nader
This double-blind crossover clinical trial randomized 12 adult males to receive 200 mg of caffeine from a green coffee extract, a guayusa leaf extract, and a synthetic control to compare their safety, absorption, and effect on neurotransmitters. The results showed no statistically significant changes in blood pressure or heart rate from baseline to 120 min postdose of each natural source compared with changes from baseline in the control (0.094 < = P < = 0.910). The ratios of Cmax , AUC0-4 , and AUC0-∞ of each natural source to the control were bioequivalent by US Food and Drug Administration standards (90% CI within 80-125%)...
June 20, 2016: Clinical and Translational Science
Liang Wei Lee, Mun Wai Cheong, Philip Curran, Bin Yu, Shao Quan Liu
This study aims to evaluate how changes of the volatile and non-volatile profiles of green coffees induced by Rhizopus oligosporus fermentation of green coffee beans (Part I) translated to changes in the volatile and aroma profiles of light, medium and dark roasted coffees and non-volatile profile of roasted coffee where fermentation effects were most distinctive (light roast). R. oligosporus fermentation resulted in 1.7-, 1.5- and 1.3-fold increases in pyrazine, 2-methylpyrazine and 2-ethylpyrazine levels in coffees of all roast degrees, respectively...
November 15, 2016: Food Chemistry
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