Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study

Susan Hall,John Yuen,Gary Grant

doi:10.3390/beverages4040079

Susan Hall, John Yuen + Show 1 more

Open Access

https://doi.org/10.3390/beverages4040079

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Journal: Beverages	Publication Date: Nov 1, 2018
Citations: 12	License type: CC BY 4.0

Affiliation: Griffith University, Polytechnic University

Abstract

Coffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaffeinated coffee or caffeine alone and one of many hypotheses attributes this to the loss of key constituents during the decaffeination process. The aim of this study was to investigate whether any of the key bioactive coffee constituents with known anti-oxidant and anti-inflammatory effects are lost during the decaffeination process. The analysis of nine caffeinated and nine decaffeinated samples of various brands and batches of commonly consumed coffee in Australia using HPLC analysis found that, with the exception of caffeine, there were no significant differences in the quantity of other key bioactive coffee constituents in caffeinated and decaffeinated coffee. These results suggest that there may be an alternative explanation for the observed inverse correlation between caffeinated coffee consumption and the risk of developing depression.

Highlights

Coffee is one of the most widely consumed beverages worldwide and has been shown to have numerous health benefits ranging from reducing the risk of numerous cancers through to reducing the risk of developing depression [1,2]
The aim of this study was to investigate the effects the decaffeination process has on the quantity of the key bioactive coffee constituents, caffeine, caffeic acid, chlorogenic acid, ferulic acid, pyrogallic acid, and trigonelline in coffee
This is of particular relevance in order to further investigate the observed results in epidemiological studies inversely correlating caffeinated coffee consumption with the risk of developing depression and identifying potential reasons why this may be the case [8,9,10,11,12,13,14,15,16,17,18,23]

Summary

Introduction

Coffee is one of the most widely consumed beverages worldwide and has been shown to have numerous health benefits ranging from reducing the risk of numerous cancers through to reducing the risk of developing depression [1,2] These potential health benefits have been previously attributed to the bioactive constituents found in coffee with several studies showing that coffee contains compounds with anti-inflammatory and anti-oxidant activity [3,4,5,6,7]. Beverages 2018, 4, 79 change in the behavior of treated animals in comparison to those treated with decaffeinated coffee and caffeine alone [19] This supports the hypothesis that the observed association between caffeinated coffee consumption and the risk of developing depression is potentially due to differences in the individual bioactive constituents seen in coffee differing in the caffeinated and decaffeinated forms [19]

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