Beneficial Effects Of Coffee Research Articles

Drinking coffee enhances neurocognitive function by reorganizing brain functional connectivity

The purpose of this study was to identify the mechanisms underlying effects of coffee on cognition in the context of brain networks. Here we investigated functional connectivity before and after drinking coffee using graph-theoretic analysis of electroencephalography (EEG). Twenty-one healthy adults voluntarily participated in this study. The resting-state EEG data and results of neuropsychological tests were consecutively acquired before and 30 min after coffee consumption. Graph analyses were performed and compared before and after coffee consumption. Correlation analyses were conducted to assess the relationship between changes in graph measures and those in cognitive function tests. Functional connectivity (FC) was reorganized toward more efficient network properties after coffee consumption. Performance in Digit Span tests and Trail Making Test Part B improved after coffee consumption, and the improved performance in executive function was correlated with changes in graph measures, reflecting a shift toward efficient network properties. The beneficial effects of coffee on cognitive function might be attributed to the reorganization of FC toward more efficient network properties. Based on our findings, the patterns of network reorganization could be used as quantitative markers to elucidate the mechanisms underlying the beneficial effects of coffee on cognition, especially executive function.

Targeting Melanoma-Initiating Cells by Caffeine: In Silico and In Vitro Approaches.

The beneficial effects of coffee on human diseases are well documented, but the molecular mechanisms of its bioactive compounds on cancer are not completely elucidated. This is likely due to the large heterogeneity of coffee preparations and different coffee-based beverages, but also to the choice of experimental models where proliferation, differentiation and immune responses are differently affected. The aim of the present study was to investigate the effects of one of the most interesting bioactive compounds in coffee, i.e., caffeine, using a cellular model of melanoma at a defined differentiation level. A preliminary in silico analysis carried out on public gene-expression databases identified genes potentially involved in caffeine’s effects and suggested some specific molecular targets, including tyrosinase. Proliferation was investigated in vitro on human melanoma initiating cells (MICs) and cytokine expression was measured in conditioned media. Tyrosinase was revealed as a key player in caffeine’s mechanisms of action, suggesting a crucial role in immunomodulation through the reduction in IL-1β, IP-10, MIP-1α, MIP-1β and RANTES secretion onto MICs conditioned media. The potent antiproliferative effects of caffeine on MICs are likely to occur by promoting melanin production and reducing inflammatory signals’ secretion. These data suggest tyrosinase as a key player mediating the effects of caffeine on melanoma.

Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties.

Aging is a multifactorial process accompanied by loss of cell function. Science has been looking for factors responsible for aging for many years. However, despite identifying a number of possible causes, the definite reason for aging has been elusive so far. One of the factors contributing to aging is oxygen free radicals. In this context, beneficial effects of coffee on various organisms, including humans, were investigated, although the results are far from unequivocal. In our research, we used the budding yeast—something of a workhorse in many studies, including the studies of aging. So far, the impact of coffee on the aging of cells in the budding yeast experimental setup has little known about it. Here, we provide strong evidence that coffee compounds, particularly flavonoids, are responsible for scavenging free radicals and longevity in yeast lacking Sod1, Sod2 and Rad52 proteins. In this paper, we compared Arabica and Robusta coffee types. We present an analysis of the concentration of caffeine and flavonoids measured by the High-Performance Liquid Chromatography method. We show that Robusta has a much greater antioxidant capacity than Arabica. We also conclude that coffee infusions significantly extend the chronological lifespan of the Saccharomyces cerevisiae yeast cells by protecting cells against reactive oxygen species, double DNA-strand break and decrease in metabolic activity.

Beneficial effects of coffee in non-alcoholic fatty liver disease: a narrative review

Beneficial effects of coffee in non-alcoholic fatty liver disease: a narrative review

Coffee in the diet and prevention of diabetes

The impact of coffee consumption on health deserves an attention, especially in the context of patients’ ongoing concerns about its adverse health effects. Knowledge on this subject may also inform the clinical practice. Objective — to present the current state of knowledge about the relationship between coffee consumption and the incidence of diabetes type 2. Epidemiological studies indicate that the habit of coffee consumption reduces the risk of non-insulin-dependent diabetes. Drinking at least 3 cups of coffee a day reduces the risk of this disease by 20–25%, and higher consumption may portend even more protection. The beneficial effect of coffee is most likely due to polyphenols present in the infusion, which have an anti-inflammatory effect and may improve insulin sensitivity. The content of bioactive ingredients in a cup of coffee is variable, depending on both the natural variation in coffee beans and the brewing method. The issue of sweetening coffee is a particularly important one as the addition of sugar can reduce its beneficial effects. Moderate consumption of coffee brewed using filters (3–5 cups per day) is recommended. Current scientific research indicates that coffee not only has no negative impact on health but may even reduce the incidence of diabetes.

Drinking for protection? Epidemiological and experimental evidence on the beneficial effects of coffee or major coffee compounds against gastrointestinal and liver carcinogenesis.

Recent meta-analyses indicate that coffee consumption reduces the risk for digestive tract (oral, esophageal, gastric and colorectal) and, especially, liver cancer. Coffee bean-derived beverages, as the widely-consumed espresso and "common" filtered brews, present remarkable historical, cultural and economic importance globally. These drinks have rich and variable chemical composition, depending on factors that vary from "seeding to serving". The alkaloids caffeine and trigonelline, as well as the polyphenol chlorogenic acid, are some of the most important bioactive organic compounds of these beverages, displaying high levels in both espresso and common brews and/or increased bioavailability after consumption. Thus, we performed a comprehensive literature overview of current knowledge on the effects of coffee beverages and their highly bioavailable compounds, describing: 1) recent epidemiological and experimental findings highlighting the beneficial effects against gastrointestinal/liver carcinogenesis, and 2) the main molecular mechanisms in these in vitro and in vivo bioassays. Findings predominantly address the protective effects of coffee beverages and their most common/bioavailable compounds individually on gastrointestinal and liver cancer development. Caffeine, trigonelline and chlorogenic acid modulate common molecular targets directly implicated in key cancer hallmarks, what could stimulate novel translational or population-based mechanistic investigations.

Molecular Bases Underlying the Hepatoprotective Effects of Coffee.

Coffee is the most consumed beverage worldwide. Epidemiological studies with prospective cohorts showed that coffee intake is associated with reduced cardiovascular and all-cause mortality independently of caffeine content. Cohort and case-control studies reported an inverse association between coffee consumption and the degree of liver fibrosis as well as the development of liver cancer. Furthermore, the beneficial effects of coffee have been recently confirmed by large meta-analyses. In the last two decades, various in vitro and in vivo studies evaluated the molecular determinants for the hepatoprotective effects of coffee. In the present article, we aimed to critically review experimental evidence regarding the active components and the molecular bases underlying the beneficial role of coffee against chronic liver diseases. Almost all studies highlighted the beneficial effects of this beverage against liver fibrosis with the most solid results indicating a pivot role for both caffeine and chlorogenic acids. In particular, in experimental models of fibrosis, caffeine was shown to inhibit hepatic stellate cell activation by blocking adenosine receptors, and emerging evidence indicated that caffeine may also favorably impact angiogenesis and hepatic hemodynamics. On the other side, chlorogenic acids, potent phenolic antioxidants, suppress liver fibrogenesis and carcinogenesis by reducing oxidative stress and counteract steatogenesis through the modulation of glucose and lipid homeostasis in the liver. Overall, these molecular insights may have translational significance and suggest that coffee components need clinical evaluation.

Coffee silver skin as a source of polyphenols: High resolution mass spectrometric profiling of components and antioxidant activity

Many beneficial effects of coffee have been ascribed to the presence of chlorogenic acids. For this reason, some green coffee bean decaffeinated extracts claiming several beneficial effects are actually on the market as either nutraceuticals or food supplements. Herein, we compared the polyphenol content of green coffee beans, roasted coffee, spent coffee and silver-skins. The phenolic fraction of all samples was assessed using both colorimetric and HPLC-UV approaches, performing a full detailed identification and quantification of the phenols by liquid chromatography high-resolution mass spectrometry. Furthermore, we also evaluated the antioxidant activity of the different extracts. Notably, silver-skin extract possesses a superimposable profile compared to green coffee beans extract, and such a profile was unaltered by silver-skin decaffeination. This study reveals the perspective of using decaffeinated silver-skins as a low-cost raw material for the preparation of caffeine-free, chlorogenic acid-based food supplements and nutraceuticals.

The Beneficial Effects of Coffee in Human Nutrition

Coffee is a complex combination of chemicals such as phenolic chlorogenic acid, di terpenes and caffeine, which is a natural alkaloid that can be found in large amounts more in coffee than in any other dietary products. Coffee is also composed of many other constituents such as potassium, niacin, magnesium, and antioxidant substances, like tocopherols, that may play a role in its biological activity. Coffee is a beverage that can have different caffeine concentrations, depending on the methodology of beverage preparation and type of coffee. The annual amount of coffee consumed per person is about 4 kg in USA and about 3 kg in United Kingdom. In the last few years several studies have pointed out that the consumption of coffee can bring health benefits by influencing on many biological systems; for instance it has been shown that people who drink coffee regularly have lower risks of developing type 2 diabetes, colon cancer, liver cirrhosis and gallstones. Because the benefits of coffee on health seem to exceed the negative effects, coffee can be regarded as a functional food.

How does coffee prevent liver fibrosis? biological plausibility for recent epidemiological observations

The published epidemiological data demonstrating an inverse relationship between coffee (and potentially other caffeinated beverage) consumption and liver fibrosis and its downstream complications are weighty and rapidly accumulating. Several excellent recent reviews examine this evidence in great detail (1–3), and the overwhelming conclusion is that this inverse relationship is real – coffee drinking reduces liver fibrosis. Among the strongest studies to support this observation are the findings that, after adjustment for confounders, individuals in the highest quintile of caffeine consumption had less than one third the risk of ALT elevation of those in the lowest quintile (odds ratio (OR) 0.31, 95% CI 0.16–0.61) (4) and, perhaps more importantly, advanced liver fibrosis from chronic liver diseases of various etiologies is associated with reduced coffee and total caffeine consumption (5) with one study showing that the odds of having cirrhosis decreased with increasing daily consumption of coffee in a step-wise manner from an OR of 0.47 (95% CI 0.20–1.10) for patients consuming 1 cup of coffee per day to an OR of 0.16 (95% CI 0.05–0.50) for patients consuming 4 cups per day, compared to lifetime abstainers as the reference (OR 1.0) (6). Demonstrating the clinical significance of coffee consumption, Freedman and colleagues found that among patients with advanced fibrosis, those who consumed no coffee had a risk of hepatic decompensation or hepatocellular carcinoma (HCC) of 11.1 per 100 patient-years compared to just 6.3 per 100 patient-years in those consuming ≥ 3 cups of coffee per day, with no beneficial effect seen with tea or other sources of caffeine (7). Coffee consumption has also been shown to be associated with a lower risk of fatty liver disease (8), metabolic syndrome (9), and ultimately hepatocellular carcinoma (10). As a clinician or scientist interested in the pathogenesis of liver fibrosis, one may very well ask whether these findings are of great value.

Abstract 188: Long-Term Coffee Consumption Is Associated with Improved Endothelial Function in Elderly Individuals: Ikaria Study

Background: Acute coffee consumption is associated with impaired endothelial function, though its long term impact on endothelial function is controversial. We evaluated the association between chronic coffee intake and endothelial function, in elderly residents of Ikaria Island, as the inhabitants of this island show increased longevity and low rates of cardiovascular mortality. Methods: The study was conducted on a subgroup population of IKARIA study consisted of 175 elderly subjects (aged 65-91 yrs), inhabitants of Ikaria Island. Endothelial function was evaluated by ultrasound measurement of flow-mediated-dilatation (FMD). Dietary habits (including coffee consumption in cups per week and in ml per week) were assessed through a food frequency questionnaire. Results: Among elderly subjects, 28% had diabetes mellitus, 29% had hypercholesterolemia, 37% had a BMI>30 kg/m2, and 72% were defined as hypertensives. Moreover, 97% of the study group consumed boiled, Greek type of coffee. There was no difference between hypertensives and normotensives concerning age (75±6 years vs. 73±5 years, p=NS), male sex (51% vs. 56%, p=NS) and coffee consumption [328(120-360) ml/day vs. 346(120-360) ml/day, p=NS]. Linear regression analysis after adjustment for confounders such as age, sex, the presence of cardiovascular disease, hypercholesterolemia, diabetes mellitus and hypertension revealed that elderly individuals who consume less that 7 cups of coffee per week had significant worse FMD compared to those consume 7 to 14 cups of coffee [B=1.37, 95%C.I.: (-0.005, 2.748), p=0.05]. Furthermore, linear regression analysis in hypertensive elderly individuals, after adjustment for the aforementioned confounders, revealed that coffee consumption in ml per week was associated with increased FMD, [B=0.003, 95%C.I.: (0.000, 0.005) p=0.039]. Conclusion: Long term consumption of boiled, Greek type of coffee, with its antioxidant properties, is associated with improved endothelial function in elderly individuals. The beneficial effects of coffee are consisted even in hypertensive individuals, illustrating another cardio-protective dietary pattern of elderly inhabitants in Ikaria Island.

P1-351 Effect of coffee consumption on all-cause and total cancer mortality: findings from the JACC study

Coffee consumption is known to be related to various health conditions. Recently, its antioxidant effects have been suggested to be associated with all-cause or cancer mortality by various cohort studies....

Effect of coffee consumption on all-cause and total cancer mortality: findings from the JACC study

Coffee consumption is known to be related to various health conditions. Recently, its antioxidant effects have been suggested to be associated with all-cause or cancer mortality by various cohort studies. However, there has been only one small Asian cohort study that has assessed this association. Thus, we tried to assess the association of coffee with all-cause and total cancer mortality by conducting a large-scale cohort study in Japan. A total of 97,753 Japanese men and women aged 40-79 years were followed for 16 years. Hazard ratios and 95% confidence intervals of all-cause and total cancer mortality in relation to coffee consumption were calculated from proportional-hazards regression models. A total of 19,532 deaths occurred during the follow-up period; 34.8% of these deaths were caused by cancer. The all-cause mortality risk decreased with increasing coffee consumption in both men and women, with a risk elevation at the highest coffee consumption level (≥4 cups/day) compared with the 2nd highest consumption level in women, although the number of subjects evaluated at this level was small. No association was found between coffee consumption and total cancer mortality among men, whereas a weak inverse association was found among women. The present cohort study among the Japanese population suggested that there are beneficial effects of coffee on all-cause mortality among both men and women. Furthermore, the results showed that coffee consumption might not be associated with an increased risk of total cancer mortality.

Coffee Intake, Smoking, and Pulmonary Function in the Atherosclerosis Risk in Communities Study

Coffee contains polyphenolic antioxidants and caffeine, which may favorably affect pulmonary function. Therefore, the authors studied cross-sectional associations (1987-1989) between coffee intake and pulmonary function in the Atherosclerosis Risk in Communities Study, a population-based cohort study (analytic sample = 10,658). They also conducted analyses stratified by smoking status, since smoking is a strong risk factor for respiratory disease and could influence the effects of caffeine and antioxidants. Self-reported coffee intake was categorized as rare/never, <7 cups/week, 1 cup/day, 2-3 cups/day, and >or=4 cups/day. Pulmonary function was characterized by the spirometric measures forced vital capacity (FVC) and forced expiratory volume in 1 second (FEV(1)). After adjustment for demographic factors, lifestyle characteristics, and dietary factors, pulmonary function values increased across increasing categories of coffee consumption in never and former smokers but not in current smokers. In never or former smokers who consumed >or=4 cups of coffee daily, FVC and FEV(1) were 2%-3% greater than in never or former smokers who rarely/never consumed coffee (P(trend) values: in never smokers, 0.04 for FVC and 0.07 for FEV(1); in former smokers, <0.001 for FVC and <0.001 for FEV(1)). These data show a possible beneficial effect of coffee (or a coffee ingredient) on pulmonary function, but it appears to be limited to nonsmokers.

Beneficial Effects of Coffee in Infantile Cholera

Beneficial Effects of Coffee in Infantile Cholera