Coffee Chlorogenic Acid Research Articles

Main Colonic Metabolites from Coffee Chlorogenic Acid May Counteract Tumor Necrosis Factor-α-Induced Inflammation and Oxidative Stress in 3T3-L1 Cells.

Obesity is coupled with an altered redox state and low-level inflammation. Oxidative stress may increase pre-adipocyte proliferation, adipocyte differentiation and mature adipocyte size. Regarding inflammation, the dysregulation of cytokine production by adipose tissue takes place in obesity, which is promoted by oxidative stress. Polyphenols may exert a positive effect on obesity, not only by modulating the redox state, but also due to their anti-inflammatory activity. Coffee, which is one of the most consumed beverages, is very rich in phenolic compounds. Bioavailability studies on coffee phenols have shown that the most abundant group of metabolites in plasma and urine are dihydrocaffeic (DHCA), dihydroferulic (DHFA), and hydroxyhippuric (HHA) acids, the three acids of colonic origin. To better understand the antioxidant and anti-inflammatory properties of DHCA, DHFA, and HHA, an inflammation/oxidation model was set up in the pre-adipocyte 3T3-L1 cell line using tumor necrosis factor-α (TNF-α). After the exposure of 3T3-L1 cells to 0.5, 1, 5, and 10 µM of TNF-α at different times, the cell viability, interleukin (IL)-6 secretion, and the production of reactive oxygen species (ROS) and glutathione (GSH) were determined. Using the TNF-α prooxidant and proinflammatory conditions established (10 µM, 24 h), it was observed that the physiological concentrations (0.5, 1, 5, and 10 µM) of DHCA, DHFA, and HHA induced dose-dependent antioxidant effects according to the ROS, GSH, and antioxidant enzyme (glutathione peroxidase) results. In addition, reductions in the IL-1β, IL-6, and monocyte chemoattractant protein-1 (MCP-1) concentrations were observed to different extents depending on the metabolite (DHFA, HHA, or DHCA) and the concentration used. In conclusion, the main colonic metabolites from coffee chlorogenic acids may counteract TNF-α-induced inflammation and oxidative stress in the 3T3-L1 cell line, and thus, they present antiobesity potential.

The Chemopreventive Effects of Chlorogenic Acids, Phenolic Compounds in Coffee, against Inflammation, Cancer, and Neurological Diseases.

Coffee is one of the most widely consumed beverages, which has several effects on the human body. In particular, current evidence suggests that coffee consumption is associated with a reduced risk of inflammation, various types of cancers, and certain neurodegenerative diseases. Among the various constituents of coffee, phenolic phytochemicals, more specifically chlorogenic acids, are the most abundant, and there have been many attempts to utilize coffee chlorogenic acid for cancer prevention and therapy. Due to its beneficial biological effect on the human body, coffee is regarded as a functional food. In this review article, we summarize the recent advances and knowledge on the association of phytochemicals contained in coffee as nutraceuticals, with a particular focus on phenolic compounds, their intake, and nutritional biomarkers, with the reduction of disease risk, including inflammation, cancer, and neurological diseases.

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer’s disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.

Resistance of genotypes and defence compounds against bacterial halo blight of coffee

AbstractBacterial halo blight of coffee (BHB), caused by Pseudomonas syringae pv. garcae, is one of the main coffee diseases and is economically important mainly in regions of higher altitudes and mild temperatures. The use of resistant cultivars in the management of diseases is the most efficient and least costly technology for producers. The Coffee Germplasm Bank of Minas Gerais State has genotypes with great genetic variability, some of which are sources of resistance to several diseases and pests. Thus, the objective of this study was to evaluate the potential of 34 genotypes from the Coffee Germplasm Bank of Minas Gerais State and five cultivars with resistance to BHB. We evaluated the expression of three plant defence genes (phenylalanine ammonia liase‐PAL, peroxidase‐POX, and cinnamyl alcohol dehydrogenase‐CAD) and quantified the content of total soluble phenolic compounds, lignin, caffeine, trigonelline, and chlorogenic acid in coffee leaves showing different levels of resistance to BHB. The cultivar IPR 102 (resistant control to BHB), the Catimor UFV 7158, Caturra Vermelho × CIFC H 79/1 UFV 339‐34, Catiguá MG2, Volutifolia Vermelho, Caturra Vermelho, Híbrido de Timor UFV 432‐02, Caturra Vermelho × CIFC H 288/14 UFV 319‐04, and Caturra Vermelho × CIFC H 79/1 UFV 339‐02 genotypes showed low disease severity. The UFV 7158 genotype showed higher PAL and POX expression levels than Mundo Novo 376/4 cultivar. The IPR 102 cultivar and UFV 7158 genotype showed high chlorogenic acid content and low caffeine and trigonelline contents.

ASAM KLOROGENAT PADA KOPI DAN OBESITAS: A SYSTEMATIC REVIEW Chlorogenic Acid in Coffee and Obesity: A Systematic Review

Obesity are defined as excessive fat accumulation caused of imbalance energy in and energy out. Consuming a cup of coffee can help prevent obesity through chlorogenic acid compound. Chlorogenic acid is one of biactive component that has an important role to our body. Chlorogenic acid has a potential role in body weight reduction and preventing obesity. Chlorogenic acid has an effect to inhibit the absorption of glucose in the intestine, block the conversion of glucose to fat in the adipose tissue and protect from weight gain. Chlorogenic acid that contain in coffee has a differences that depend on variety, type, roasting duration, temperature and coffee bean size. Based on several studies, giving chlorogenic acid as a form of supplementation or green coffee extract has demonstrated a consistent result. Those studies explain that chlorogenic acid in coffee can inhibit body fat accumulation and reducing body weight. The aim of this systematical review was to know the contain of chlorogenic acid in coffee and analyze the effect of giving chlorogenic acid to obesity. The experimental studies in human and animal subjects in the last 15 years as inclusion criteria and studies that is not represent the anthropometry result as exclusion criteria through electronic database were comprehensively reviewed. The result from five studies demonstrated that chlorogenic acid has an effect to reduce body weight, reduce body fat percentage, and reduce blood glucose concentration with the duration and chlorogenic acid dosage differently. Chlorogenic acid has many benefits in improving the obesity.

The Beneficial Effects of Principal Polyphenols from Green Tea, Coffee, Wine, and Curry on Obesity.

Several epidemiological studies and clinical trials have reported the beneficial effects of green tea, coffee, wine, and curry on human health, with its anti-obesity, anti-cancer, anti-diabetic, and neuroprotective properties. These effects, which have been supported using cell-based and animal studies, are mainly attributed to epigallocatechin gallate found in green tea, chlorogenic acid in coffee, resveratrol in wine, and curcumin in curry. Polyphenols are proposed to function via various mechanisms, the most important of which is related to reactive oxygen species (ROS). These polyphenols exert conflicting dual actions as anti- and pro-oxidants. Their anti-oxidative actions help scavenge ROS and downregulate nuclear factor-κB to produce favorable anti-inflammatory effects. Meanwhile, pro-oxidant actions appear to promote ROS generation leading to the activation of 5′-AMP-activated protein kinase, which modulates different enzymes and factors with health beneficial roles. Currently, it remains unclear how these polyphenols exert either pro- or anti-oxidant effects. Similarly, several human studies showed no beneficial effects of these foods, and, by extension polyphenols, on obesity. These inconsistencies may be attributed to different confounding study factors. Thus, this review provides a state-of-the-art update on these foods and their principal polyphenol components, with an assumption that it prevents obesity.

Beneficial Effects of Epigallocatechin-3-O-Gallate, Chlorogenic Acid, Resveratrol, and Curcumin on Neurodegenerative Diseases.

Many observational and clinical studies have shown that consumption of diets rich in plant polyphenols have beneficial effects on various diseases such as cancer, obesity, diabetes, cardiovascular diseases, and neurodegenerative diseases (NDDs). Animal and cellular studies have indicated that these polyphenolic compounds contribute to such effects. The representative polyphenols are epigallocatechin-3-O-gallate in tea, chlorogenic acids in coffee, resveratrol in wine, and curcumin in curry. The results of human studies have suggested the beneficial effects of consumption of these foods on NDDs including Alzheimer’s and Parkinson’s diseases, and cellular animal experiments have provided molecular basis to indicate contribution of these representative polyphenols to these effects. This article provides updated information on the effects of these foods and their polyphenols on NDDs with discussions on mechanistic aspects of their actions mainly based on the findings derived from basic experiments.

Potential of Chlorogenic Acid from Coffea canephora to Improving Innate Immunity System Components among BALB / c Mice

The aim of this study was to verify the phagocytosis activity which displayed in CD11b and B220 markersand also the markers of erythroid 2 nuclear factor related factor 2 (Nrf2) as a key regulatory transcriptionfactor on various antioxidant gene expressions and Superoxide dismutase (SOD) as an antioxidant markerthat related with protein. Nrf2 plays an important role to inhibit the ROS accumulation and eliminate freeradicals. The active compound of chlorogenic acid in robusta coffee type (Coffea canephora) in IndonesianCoffee and Cocoa Research Center was used in three groups of mice in this study and it was gave differentdose in each groups. The assessment samples were taken from the peritoneal fluid of mice than it wasanalyzed by using Flow Cytometry method to find phagocytosis function and antioxidant activity. Theresults of ANOVA statistical test was p <0.05 in all parameters, this mean that there was indicated that theactive compound of chlorogenic acid in coffee was involved in natural immune system mechanism and itwas seen in increasing of phagocytic activity and antioxidant levels.

The anti-obesity and health-promoting effects of tea and coffee.

This paper reviews provenance, chemical composition and properties of tea (Camelia sinensis L.) and coffee (Coffee arabica, L. and Coffeacaniphora, L.), their general health effects, as well as the currently available knowledge concerning their action on fat storage, physiological mechanisms of their effects, as well as their safety and recommended dosage for treatment of obesity. Both tea and coffee possess the ability to promote health and to prevent, to mitigate and to treat numerous disorders. This ability can be partially due to presence of caffeine in both plants. Further physiological and medicinal effects could be explained by other molecules (theaflavins, catechins, their metabolites and polyphenols in tea and polyphenol chlorogenic acid in coffee). These plants and plant molecules can be efficient for prevention and treatment of numerous metabolic disorders including metabolic syndrome, cardiovascular diseases, type 2 diabetes and obesity. Both plants and their constituents can reduce fat storage through suppression of adipocyte functions, and support of gut microbiota. In addition, tea can prevent obesity via reduction of appetite, food consumption and food absorption in gastrointestinal system and through the changes in fat metabolism.

Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health.

Polyphenols widely exists in various foods, including main crops, fruits, beverages and some wines. Famous representatives of polyphenols, such as resveratrol in red wine, (-)-epigallocatechin gallate in green tea, chlorogenic acid in coffee, anthocyanins in colored fruits, procyanidins in grape seed have become hot research topics in food science and nutrition. There have been thousands of papers on the biochemistry, chemistry, nutritional values and population-based investigations of dietary polyphenols. In this chapter, we reviewed the published articles and database of dietary polyphenols to draw a profile for the classification, structural identification, and biological activities mainly based on enzymes, cell bioassay and animal models, as well as the population-based investigation results. The typical compound and its health benefits for each category of polyphenols was also introduced. The identification of dietary polyphenols could be solved by combined spectroscopy methods, of which the liquid chromatography tandem mass spectrometry is highlighted to greatly increase the efficiency on structural identification. Although the population-based investigation showed some controversial results for health benefits, the multi-functions of dietary polyphenols on preventing metabolic syndromes, various cancers and neurodegenerative disease have attracted much attention.

Safety evaluation of the excessive dose of coffee chlorogenic acids tablets: A randomized, double-blind, placebo-controlled trial in healthy adults

Safety evaluation of the excessive dose of coffee chlorogenic acids tablets: A randomized, double-blind, placebo-controlled trial in healthy adults

Anti-Cancer Effects of Green Tea Epigallocatchin-3-Gallate and Coffee Chlorogenic Acid

Tea and coffee are consumed worldwide and epidemiological and clinical studies have shown their health beneficial effects, including anti-cancer effects. Epigallocatechin gallate (EGCG) and chlorogenic acid (CGA) are the major components of green tea polyphenols and coffee polyphenols, respectively, and believed to be responsible for most of these effects. Although a large number of cell-based and animal experiments have provided convincing evidence to support the anti-cancer effects of green tea, coffee, EGCG, and CGA, human studies are still controversial and some studies have suggested even an increased risk for certain types of cancers such as esophageal and gynecological cancers with green tea consumption and bladder and lung cancers with coffee consumption. The reason for these inconsistent results may have been arisen from various confounding factors. Cell-based and animal studies have proposed several mechanisms whereby EGCG and CGA exert their anti-cancer effects. These components appear to share the common mechanisms, among which one related to reactive oxygen species is perhaps the most attractive. Meanwhile, EGCG and CGA have also different target molecules which might explain the site-specific differences of anti-cancer effects found in human studies. Further studies will be necessary to clarify what is the mechanism to cause such differences between green tea and coffee.

Hydrothermal synthesis of carbon dots and their application for detection of chlorogenic acid.

A novel and sensitive fluorescence analysis platform was constructed for the detection of chlorogenic acid (CGA) using carbon dots (C-dots) with prominent sensitivity and selectivity. Excitation-dependent emission fluorescence C-dots were fabricated using citric acid and l-histidine as precursors through an efficient one-step hydrothermal treatment. The maximum excitation and emission wavelength of the as-synthesized C-dots were 340 nm and 414 nm, respectively. Moreover, the as-prepared C-dots displayed excellent water solubility and good photostability. The fluorescence quantum yield of the as-prepared C-dots was measured to be about 22% using quinine sulfate as the reference. Furthermore, the obtained C-dots were applied to the detection of CGA accompanied with a wide linear range from 1.53 μmol L-1 to 80.0 μmol L-1 as well as a limit detection of 0.46 μmol L-1 . More importantly, the proposed fluorescence method was successfully used to analyse CGA in coffee and honeysuckle.

Analysis of Chlorogenic Acids in Coffee with a Multi-walled Carbon Nanotube Electrode

An electrochemical analysis using a multi-walled carbon nanotube (MWCNT) electrode is applied to examine chlorogenic acids (3-cafeoylquinic (3CQ), 4-cafeoylquinic (4CQ), 5-cafeoylquinic (5CQ), 3,4-dicafeoylquinic (34dCQ), 3,5-dicafeoylquinic (35dCQ), 4,5-dicafeoylquinic (45dCQ), 3-feruloylquinic (3FQ), 4-feruloylquinic (4FQ), and 5-feruloylquinic (5FQ) acid), which are the main ingredients of coffee polyphenols. The MWCNT electrode shows an excellent performance in the electrochemical quantification of chlorogenic acids. Cyclic voltammetry (CV) of all the chlorogenic acids shows redox peak pairs ranging between + 0.27 and + 0.31 V that are assigned to the redox reaction of the catechol group. Changes in the current due to individual chlorogenic acids at the peak potentials are proportional to their concentrations (3CQ, 4CQ, and 5CQ: linear range 0.4–194 μM, sensitivity 1.8 μA μM−1 cm−2; 34dCQ, 35dCQ, and 45dCQ: linear range 9.5–194 μM, sensitivity 4.3 μA μM−1 cm−2; and 3FQ, 4FQ, and 5FQ: linear range 5–194 μM, sensitivity 0.094 μA μM−1 cm−2). High-performance liquid chromatography (HPLC) analysis of coffee infusions shows that chlorogenic acids are almost entirely composed of 3CQ, 4CQ, and 5CQ. The total amounts of 3CQ, 4CQ, and 5CQ in coffee infusions obtained by HPLC show good agreement with those obtained by CV using the MWCNT electrode. This result indicates that the redox peak current can quantify the total amount of chlorogenic acid in a coffee infusion.

Protection against developing type 2 diabetes by coffee consumption: assessment of the role of chlorogenic acid and metabolites on glycaemic responses.

Epidemiological studies show a convincing long-term and dose-dependent protection of coffee and decaffeinated coffee against developing type 2 diabetes. The mechanisms of this effect are still not understood even though several have been proposed, including a potential effect on blood glucose by chlorogenic acids. However, there is minimal effect of decaffeinated coffee on postprandial blood glucose and insulin when consumed with carbohydrates, although there may be effects on incretin hormones, but these have been measured in only a few studies. Although chlorogenic acids do not affect carbohydrate digestion directly, they may affect glucose absorption and subsequent utilisation, the latter through metabolites derived from endogenous pathways or action of the gut microbiota. To advance understanding of the protective effect of coffee chlorogenic acids, more chronic intervention studies are needed on decaffeinated coffee, coupled with mechanistic studies in vitro using more realistic concentrations of the relevant chlorogenic acid metabolites.

In Silico Insight the Prediction of Chlorogenic Acid in Coffee through Cyclooxygenase-2 (COX2) Interaction

Inflammation was signs of pathological or abnormality in tissue to give an alert as a trouble signal to the system. Therapeutic using NSAIDs has some side effects. This research explored the potential role of chlorogenic acid as natural therapeutic compound to inhibit the inflammation target such as COX-2 by interaction model. The research method used in this study was the molecular docking approach, which binds ligand and protein. Protein data provided by Protein Data Bank (ID: 6cox) while, chlorogenic acid obtain from PubChem (CID: 1794427). We docked COX-2 and chlorogenic acid using Hex 8.0.0. Visualization and analysis of the molecular interactions of chlorogenic acid and COX-2 conducted by the Discovery Studio Client 4.1 software. Chlorogenic acid has a high permeability and is easily absorbed based on five Lipinski Rule. Interestingly, we found Fifteen amino acid was binding with chlorogenic acid that formed by hydrogen bond and van der Waals.The interaction between ligand-protein results in energy binding -327.59cal/mol. Chlorogenic acid has a potential role to inhibit inflammation pathway by inhibiting COX-2. We predicted chlorogenic acid has a potential as therapy anti-inflammatory to suppress COX-2 as mediator inflammation.

English

Chlorogenic acid (CGA) is one of the compounds found in coffee beans and other parts of coffee plant. However, its relative content in different coffee plant parts is least researched. Therefore, this study was designed to determine the contents of CGA in coffee leaves and beans. Green coffee beans and leaves were collected from South part of Ethiopia to study the content of CGA using UV/Vis spectrometer with liquid-liquid extraction method in dichloromethane. Results indicated that mean percentage of CGA in green coffee beans and leaves are in the range of 5.96&plusmn;0.01 to 6.40&plusmn;0.02 % and 1.94&plusmn;0.01 to 2.31&plusmn;0.01%, respectively. On top of that, the percentage difference of CGA between green coffee beans and leaves was at least about 63%, with beans taking the upper hands. These results showed that there is statistically significant content of CGA in green coffee beans than green coffee leaves. Keywords: CGA, Coffea arabica, coffee leaves, concentration, green coffee beans. &nbsp

Inclusion complex of β-cyclodextrin with coffee chlorogenic acid: new insights from a combined crystallographic and theoretical study.

This work reports the elusive structural evidence for the [4]pseudorotaxane of β-cyclodextrin (β-CD) with coffee chlorogenic acid (CGA), a conjugate of caffeic acid (CFA) and quinic acid (QNA). A single-crystal X-ray structure analysis of the inclusion complex β-cyclodextrin-chlorogenic acid-water (2/2/17), 2C42H70O35·2C16H18O9·17H2O, reveals that CGA threads through β-CD and assembles via O-H...O hydrogen bonds and parallel-displaced π-π interactions in the twofold symmetry-related dimer yielding a [4]pseudorotaxane, which is crystallographically observed for the first time in CD inclusion complexes. The encapsulation of the aromatic ring and C=C-C(=O)O chain in the β-CD dimeric cavity indicates that the CFA moiety plays a determinant role in complexation. This is in agreement with the DFT-derived relative thermodynamic stabilities of the trimodal β-CD-CGA inclusion complexes, that is, β-CD complexed with different CGA components: C=C-C(=O)O chain > cyclohexane ring > aromatic ring. The complexation stability is further enhanced in the dimeric β-CD-CGA complex, with the CFA moiety totally enclosed in the β-CD dimeric cavity.

The effects of ingesting coffee chlorogenic acid on peripheral skin temperature and skin blood flow after a cold stress test

The effects of ingesting coffee chlorogenic acid on peripheral skin temperature and skin blood flow after a cold stress test

Effect of Green Coffee Consumption on Resting Energy Expenditure, Blood Pressure, and Body Temperature in Healthy Women: A Pilot Study

ABSTRACTObjective: 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. Blood pressure (mm Hg) and body temperature values (°C) were measured simultaneously with REE measurement.Results: There was a positive correlation between the caffeine amounts given with green coffee and 30-minute (p < 0.05), 60-minute (p = 0.06), and 120-minute (p < 0.05) REE (kcal/d) values. There was also a positive correlation between the total chlorogenic acid taken with green coffee and 30-minute (p < 0.05), 60-minute (p = 0.06), and 120-minute (p < 0.05) REE (kcal/d) values. The intracellular and extracellular fluid amounts liter(l) before and after consumption of green coffee by individuals were 18.7 ± 1.57 versus 18.6 ± 1.44 (p < 0.05) and 11.4 ± 1.01 versus 11.2 ± 0.97 (p < 0.05), respectively. The body temperature (°C) changes observed in the individuals whose usual dietary caffeine intake was less than or equal to the 50th percentile after green coffee consumption were statistically significant (p < 0.05). Similarly, the diastolic blood pressure changes observed in the individuals whose usual dietary caffeine intake was less than or equal to the 50th percentile after green coffee consumption was almost statistically significant (p = 0.06).Conclusions: The results of this study showed that 6 mg caffeine/kg (lean body mass) intake among women changed body temperature and blood pressure values and liquid balance depending on the usual dietary coffee intake. In addition, chlorogenic acid is also correlated with REE values besides green coffee caffeine.Key teaching points• There are several findings, and chlorogenic acid may have antihypertensive effects.• There is a significant correlation between green coffee chlorogenic acid amount and REE.• Intracellular and extracellular liquid amounts decrease following green coffee consumption (215–280 mg caffeine), and these changes are observed in individuals whose usual dietary caffeine intake is relatively both low and high.• The body temperature values of individuals whose usual dietary caffeine intake was in the 50th percentile or greater (relatively high) increased after green coffee consumption.