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https://www.readbyqxmd.com/read/28071018/effect-of-roasting-degree-on-the-antioxidant-activity-of-different-arabica-coffee-quality-classes
#1
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
#2
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
#3
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
#4
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. It was confirmed that 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 amounts of 1 and 0...
December 21, 2016: 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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
https://www.readbyqxmd.com/read/27738812/regularly-consuming-a-green-roasted-coffee-blend-reduces-the-risk-of-metabolic-syndrome
#14
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
https://www.readbyqxmd.com/read/27722362/molecular-mechanisms-of-the-anti-obesity-effect-of-bioactive-compounds-in-tea-and-coffee
#15
REVIEW
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...
November 9, 2016: Food & Function
https://www.readbyqxmd.com/read/27608850/coffee-ring-free-quantum-dot-thin-film-using-inkjet-printing-from-a-mixed-solvent-system-on-modified-zno-transport-layer-for-light-emitting-devices
#16
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
https://www.readbyqxmd.com/read/27570262/development-of-an-instant-coffee-enriched-with-chlorogenic-acids
#17
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
https://www.readbyqxmd.com/read/27560973/coffee-and-green-tea-consumption-in-relation-to-brain-tumor-risk-in-a-japanese-population
#18
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
https://www.readbyqxmd.com/read/27542454/elemental-composition-of-green-coffee-and-its-contribution-to-dietary-intake
#19
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
https://www.readbyqxmd.com/read/27495925/biomechanism-of-chlorogenic-acid-complex-mediated-plasma-free-fatty-acid-metabolism-in-rat-liver
#20
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...
August 5, 2016: BMC Complementary and Alternative Medicine
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