Cargando…
Coffee : emerging health effects and disease prevention /
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; hea...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa :
IFT Press, Wiley-Blackwell, A John Wiley & Sons, Ltd., Publication,
2012.
|
| Colección: | IFT Press series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Coffee Emerging Health Effects and Disease Prevention
- Contents
- Preface
- List of Contributors
- List of Abbreviations
- Acknowledgement
- 1 Introduction
- 1.1 Coffee-a popular beverage
- 1.2 Coffee from a nutritional perspective
- 1.3 Potential beneficial effects of coffee
- 1.4 Limitations to the beneficial effects
- 1.5 History
- 1.6 Coffee production worldwide
- 1.7 Coffee processing: formation and fate of bioactive compounds
- 1.7.1 Green bean processing, storage, and transport
- 1.7.2 Blending
- 1.7.3 Roasting
- 1.7.4 Grinding
- 1.7.5 Packaging and storage
- 1.7.6 Decaffeination
- 1.7.7 Soluble coffee production
- 1.8 New processes to optimize the health benefits of coffee
- 1.8.1 Enhancement with mannooligosaccharides
- 1.8.2 Use of green bean extracts
- 1.8.3 After-roast blending for enhanced antioxidative properties
- 1.8.4 Stomach-friendly coffee
- 1.9 Coffee preparation
- 1.9.1 Boiled coffee
- 1.9.2 Cafeti`ere or French press coffee
- 1.9.3 Filter coffee
- 1.9.4 Espresso
- 1.9.5 Moka (mocha)
- 1.9.6 Percolated coffee
- 1.9.7 Soluble coffee
- 1.9.8 Liquid coffee
- 1.9.9 Single-serve coffee machines
- 1.10 Coffee beverages and specialties
- 1.11 Coffee consumption
- 1.12 Conclusions
- Acknowledgments
- References
- 2 Coffee Constituents
- 2.1 Introduction
- 2.2 Production of coffee and coffee-based beverages
- 2.2.1 Green coffee production
- 2.2.2 Decaffeinated coffee production
- 2.2.3 Steam-treated and monsooned coffees
- 2.2.4 Coffee roasting
- 2.2.5 Coffee brewing
- 2.2.6 Instant coffee production
- 2.3 Natural coffee constituents
- 2.3.1 Green coffee chemical composition
- 2.3.1.1 Nonvolatile compounds in green coffee
- Caffeine
- Trigonelline
- Chlorogenic acids
- Cafestol and kahweol
- Soluble dietary fiber
- Water
- Carbohydrates.
- Protein, peptides, and free amino acids
- Minerals
- Lipids
- 2.3.1.2 Volatile compounds in green coffee
- 2.3.2 Changes in coffee chemical composition during roasting
- 2.3.2.1 Nonvolatile components in roasted coffee
- 2.3.2.2 Volatile compounds in roasted coffee
- 2.3.3 Changes in coffee chemical composition during special coffee processing
- 2.3.4 Chemical composition of coffee brew
- 2.4 Incidental coffee constituents
- 2.4.1 Incidental nonvolatile compounds in coffee
- 2.4.1.1 Ochratoxin A
- 2.4.1.2 Biogenic amines
- 2.4.1.3 -carbolines
- 2.4.1.4 Acrylamide
- 2.4.1.5 Polycyclic aromatic hydrocarbons
- 2.4.1.6 Pesticide residues
- 2.4.2 Incidental volatile constituents in coffee
- 2.5 Concluding remarks
- Acknowledgments
- References
- 3 Bioavailability of Coffee Chlorogenic Acids
- 3.1 Introduction
- 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested
- 3.2.1 Dietary intake
- 3.2.2 Levels in coffee beverage
- 3.3 Bioavailability of coffee chlorogenic acids
- 3.3.1 Absorption and metabolic fate
- 3.3.2 Extensive metabolism upon intake
- 3.3.2.1 Identification of chlorogenic acid metabolites
- 3.3.2.2 Metabolic pathways
- 3.3.2.3 Bioavailability of intact chlorogenic acids
- 3.3.3 Urinary and biliary excretion
- 3.3.4 Effects of food matrix and co-ingestion on bioavailability
- 3.4 Conclusions
- References
- 4 Coffee and Alzheimer's Disease: Animal and Cellular Evidence
- 4.1 Introduction
- 4.2 Alzheimer's disease
- 4.2.1 Prevalence
- 4.2.2 Symptoms
- 4.2.3 Gross pathology
- 4.2.4 Tauopathy
- 4.2.5 Cerebral amyloidosis
- 4.2.6 Other neuropathology
- 4.2.7 Genetic factors
- 4.2.8 Diagnosis
- 4.2.9 Treatments
- 4.2.10 Cellular and animal models of Alzheimer's disease
- 4.3 Coffee
- 4.3.1 Cellular evidence
- 4.3.2 Animal evidence
- 4.4 Caffeine
- 4.4.1 Cellular evidence.
- 4.4.2 Animal evidence
- 4.5 Phenolics
- 4.5.1 Cellular evidence
- 4.5.2 Animal evidence
- 4.5.3 Caffeic acid
- 4.5.4 Dicinnamoylquinides
- 4.6 Other coffee constituents
- 4.6.1 Trigonelline
- 4.6.2 Kahweol and cafestol
- 4.6.3 Pyroglutamate
- 4.7 Conclusions
- References
- 5 Coffee and Alzheimer's Disease-Epidemiologic Evidence
- 5.1 Introduction
- 5.2 Review of epidemiologic studies of coffee in relation to Alzheimer's disease, dementia, and selected aspects of cognitive functioning
- 5.2.1 Case-control/retrospective studies
- 5.2.2 Cross-sectional studies
- 5.2.3 Prospective cohort studies
- 5.3 The strength of the evidence for preventing Alzheimer's disease
- References
- 6 Coffee and Parkinson's Disease
- 6.1 Introduction
- 6.2 Pathogenesis of Parkinson's disease
- 6.3 Gene and environmental/lifestyle factors
- 6.4 Clinical evidence linking coffee consumption and Parkinson's disease
- 6.5 Neuroprotection and active components of coffee
- 6.6 Adenosine receptor antagonism and Parkinson's disease
- 6.7 Caffeine rescue of Parkinson's disease in animal models
- 6.8 Clinical trials of adenosine receptor antagonists in Parkinson's disease
- 6.9 Caffeine-mediated genetic susceptibility of Parkinson's disease
- 6.10 Summary
- Acknowledgments
- References
- 7 Coffee and Liver Health
- 7.1 The liver
- 7.2 Epidemiologic studies
- 7.2.1 Coffee and liver enzymes
- 7.3 Coffee, fibrosis, and cirrhosis
- 7.3.1 General aspects of fibrosis and cirrhosis
- 7.3.2 Coffee and cirrhosis
- 7.4 Coffee and animal models of hepatic fibrosis
- 7.5 Cytokines and liver fibrosis
- 7.5.1 Transforming growth factor- in liver fibrogenesis
- 7.6 Mechanism of coffee's protective effect
- 7.6.1 Oxidative stress, antioxidant-dependent mechanisms
- 7.6.2 Chemoprotective mechanisms: cafestol and kahweol
- 7.6.3 Phase I-mediated mechanisms.
- 7.6.4 Inhibition of phase I activating enzyme expression
- 7.6.5 Inhibition of phase I enzymatic activity
- 7.6.6 Induction of phase II detoxifying enzymes
- 7.6.7 Molecular mechanism of induction: Nrf2/ARE signal pathway
- 7.7 Adenosine A2A receptors and caffeine
- 7.7.1 Proinflammatory and anti-inflammatory actions of caffeine mediated through the adenosine A2A receptor
- 7.8 Caffeine metabolism and drug interactions
- 7.9 Conclusions
- References
- 8 Coffee and Type 2 Diabetes Risk
- 8.1 Introduction
- 8.2 Observational associations between coffee consumption and type 2 diabetes risk
- 8.3 Coffee preparation
- 8.3.1 Type of coffee: ground or instant
- 8.3.2 Addition of milk or sugar
- 8.3.3 Caffeine and noncaffeine components of coffee
- 8.3.4 Lifestyle-related factors
- 8.4 Observational associations between coffee consumption and diabetes risk factors
- 8.5 Intervention studies in human subjects
- 8.5.1 Effects of caffeine on glucose tolerance
- 8.5.2 Effects of caffeinated coffee on glucose tolerance
- 8.5.3 Effects of noncaffeine coffee components on glucose tolerance
- 8.5.4 Effects of coffee consumption on other diabetes risk factors
- 8.5.5 Limitations of the existing intervention literature on coffee and diabetes
- 8.6 Possible mechanisms of action
- 8.6.1 Modulation of energy expenditure by caffeine
- 8.6.2 Modulation of carbohydrate absorption and incretin response
- 8.6.3 Modulation of hepatic glucose output
- 8.6.4 Modulation of insulin sensitivity
- 8.6.4.1 Anti-inflammatory effects
- 8.6.4.2 Antioxidative effects
- 8.6.4.3 Estrogen receptor activation
- 8.6.4.4 Inhibition of 11 -hydroxysteroid dehydrogenase
- 8.6.4.5 Iron and magnesium status
- 8.7 Summary and conclusions
- References
- 9 Coffee and Cardiovascular Diseases
- 9.1 Introduction
- 9.2 Coffee components and CVD
- 9.2.1 Caffeine.
- 9.2.2 Diterpenes: kahweol & cafestol
- 9.2.3 Polyphenols
- 9.3 Early, transient, or acute effects of coffee consumption on CVD
- 9.3.1 Tolerance or modification
- 9.4 Coffee metabolism and CVD: genetic influences
- 9.5 Long-term habitual coffee consumption and CVD
- 9.5.1 Coffee and CHD
- 9.5.1.1 Coffee consumption, blood pressure, and hypertension
- 9.5.1.2 Coffee intake and risk of type 2 diabetes
- 9.5.1.3 Coffee and atherosclerosis
- 9.5.1.4 Coffee consumption and plasma homocysteine
- 9.6 Coffee consumption and heart failure
- 9.7 Coffee consumption and stroke
- 9.8 Summary
- References
- 10 Coffee and Cancers
- 10.1 Introduction
- 10.2 Breast cancer
- 10.3 Colorectal cancer
- 10.4 Prostate cancer
- 10.5 Bladder cancer
- 10.6 Gastric cancer
- 10.7 Ovarian cancer
- 10.8 Pancreatic cancer
- 10.9 Liver cancer
- 10.10 Head and neck cancers
- 10.11 Endometrial cancer
- 10.12 Kidney cancer
- 10.13 Brain cancer
- 10.14 Cancer survival
- 10.15 Conclusions
- References
- 11 Coffee Consumption and Mortality Risk
- 11.1 Introduction
- 11.2 Coffee consumption and all-cause mortality
- 11.3 Coffee consumption and CVD mortality
- 11.4 Coffee consumption and cancer mortality
- 11.5 Possible mechanism of CVD mortality reduction by coffee
- 11.6 Conclusions
- References
- 12 Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux
- 12.1 High-density lipoprotein and cardiovascular disease
- 12.2 Coffee and cardiovascular disease
- 12.3 Coffee polyphenols
- 12.4 Coffee polyphenols and cholesterol efflux
- References
- 13 Additional Positive Impacts on Health
- 13.1 Coffee intake and reduced risk of suicide
- 13.2 Enhanced cognitive performance and mood
- 13.3 Coffee bioactive compounds
- References.