Coffee in Health and Disease Prevention

Preface

Biography

Section 1. Introductory and General Text

• Part 1.1. The Plant
  • Chapter 1. The Coffee Plant and Beans: An Introduction
    • 1.1. The Plant
    • 1.2. Green Coffee Production
    • 1.3. Summary Points
  • Chapter 2. Highlights in the History of Coffee Science Related to Health
    • 2.1. Introduction
    • 2.2. Coffee, Health, and Science
    • 2.3. Main Bioactive Substances in Coffee
    • 2.4. Implications of the Amount Consumed
    • 2.5. Coffee and Associated Habits
    • 2.6. Effects Related to Organs and Diseases
    • 2.7. Coffee and Nutrition
    • 2.8. Concluding Remarks
    • 2.9. Summary Points
  • Chapter 3. Plant Biochemistry: Trigonelline Biosynthesis in Coffea arabica and Coffea canephora
    • 3.1. Introduction
    • 3.2. Secondary Metabolites Produced in Coffee Plants
    • 3.3. Occurrence of Trigonelline
    • 3.4. Biosynthesis of Trigonelline
    • 3.5. Degradation of Trigonelline
    • 3.6. Physiological Aspects of Trigonelline Metabolism in Coffee
    • 3.7. Summary Points
  • Chapter 4. Coffea Genome Organization and Evolution
    • 4.1. Introduction
    • 4.2. Genomic Divergence
    • 4.3. Genetic Diversity Based on Transposable Elements
    • 4.4. Summary Points
  • Chapter 5. Caffeine-free Species in the Genus Coffea
    • 5.1. Introduction
    • 5.2. Caffeine Content, Botanical Classification, and Geographical Distribution of the Species
    • 5.3. Genetic Control of Caffeine Biosynthesis
    • 5.4. Caffeine Content and Duration of the Flowering–Fructification Period
    • 5.5. Summary Points
  • Chapter 6. Characterization of Coffee Genes Involved in Isoprenoid and Diterpene Metabolic Pathways
    • 6.1. Introduction
    • 6.2. Overview of the Isoprenoid Metabolic Pathway
    • 6.3. Chemical Composition and Biochemical Analysis of Diterpenes
    • 6.4. Regulatory Enzymes and Candidate Genes Involved in Isoprenoid and Diterpene Biosynthesis
    • 6.5. Conclusions
    • 6.6. Summary Points
  • Chapter 7. Botanical Aspects of the Antioxidant System in Coffee
    • 7.1. Introduction
    • 7.2. Conclusions
  • Chapter 8. Coffee Industry in India: Production to Consumption—A Sustainable Enterprise
    • 8.1. Introduction
    • 8.2. Overview of Indian Coffee Industry
    • 8.3. Trends in Coffee Exports and Consumption
    • 8.4. Indian Coffees: Quality Perspective
    • 8.5. History of Coffee Cultivation in India and Early Cultivated Varieties
    • 8.6. Unique Features of Coffee Cultivation in India
    • 8.7. Genetic Resources and Diversity of Coffee Gene Pool
    • 8.8. Coffee Germplasm in India
    • 8.9. Molecular Characterization of Representative Coffee Germplasm Available in India
    • 8.10. Coffee Species Endemic to India
    • 8.11. Taxonomic Status of Indigenous Psilanthus Species Compared with Coffea Species
    • 8.12. Growth Habit and Agronomic Traits of Interest of Indigenous Coffee Species
    • 8.13. Genetic Improvement and Commercially Grown Varieties in Indian Context
    • 8.14. Future Perspective
    • 8.15. Summary points
• Part 1.2. Coffee Processing
  • Chapter 9. Coffee Beans and Processing
    • 9.1. Introduction
    • 9.2. The Mode of Processing Influences Coffee Quality
    • 9.3. Coffee Seeds Exhibit Active Metabolism during Processing
    • 9.4. Seed Germination in the Course of Green Coffee Processing
    • 9.5. Green Coffee Beans Suffer Drought Stress while Drying
    • 9.6. Material Differences in Differently Processed Green Coffees
    • 9.7. Deliberately Influencing the Metabolism of Green Coffee to Improve Its Quality
    • 9.8. Conclusion
    • 9.9. Summary Points
  • Chapter 10. Chemical Changes in the Components of Coffee Beans during Roasting
    • 10.1. Introduction
    • 10.2. Components in Roasted Coffee Beans
    • 10.3. The Roasting Degrees
    • 10.4. Changes of Carbohydrates
    • 10.5. Changes of Chlorogenic Acids
    • 10.6. Changes of Trigonelline
    • 10.7. Changes of Proteins and Free Amino Acids
    • 10.8. Formation of Aroma Components
    • 10.9. Torrefacto Roasting
  • Chapter 11. Generating Biomedical Polyphenolic Compounds from Spent Coffee or Silverskin
    • 11.1. Introduction
    • 11.2. Polyphenolic Compounds in Spent Coffee and Silverskin and Benefits for Human Health
    • 11.3. Extraction of Phenolic Compounds from Natural Sources
    • 11.4. Technologies for Extraction of Polyphenolic Compounds from Spent Coffee
    • 11.5. Technologies for Extraction of Polyphenolic Compounds from Coffee Silverskin
    • 11.6. Conclusions
    • 11.7. Summary Points
  • Chapter 12. Authentication of Coffee Blends
    • 12.1. Introduction
    • 12.2. Chromatography-Based Analytical Techniques
    • 12.3. Spectroscopy-Based Analytical Techniques
    • 12.4. Genetic Engineering-Based Analytical Techniques
    • 12.5. Summary Points
• Part 1.3. Constituents and Composition
  • Chapter 13. Unsaponifiable Matter of Coffee
    • 13.1. Introduction
    • 13.2. Analytical Techniques for Oil Extraction and Unsaponifiable Matter Analysis
    • 13.3. Composition of Coffee Oil
    • 13.4. Unsaponifiable Matter Composition: Influence of Coffee Species and Roasting Process
    • 13.5. Summary Points
  • Chapter 14. Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components
    • 14.1. Introduction
    • 14.2. Volatile Chemicals FormED from Lipids in Coffee
    • 14.3. Volatile Chemicals FormED from Carbohydrates and Sugars in Coffee
    • 14.4. Volatile Chemicals FormED in Coffee by Maillard Reaction
    • 14.5. Volatile Compounds FormED from Amino Acids and Proteins
    • 14.6. Volatile Chemicals Formed from Quinic Acid, Caffeic Acid, and Chlorogenic Acids
    • 14.7. Summary Points
  • Chapter 15. Phenolic Compounds in Coffee Compared to Other Beverages
    • 15.1. Introduction
    • 15.2. Phenolic Compounds in Coffee
    • 15.3. Phenolic Compounds in Tea
    • 15.4. Phenolic Compounds in Wine
    • 15.5. Phenolic Compounds in Fruit Juices
    • 15.6. Concluding Remarks
    • 15.7. Summary Points
  • Chapter 16. Isoflavones in Coffee
    • 16.1. Introduction
    • 16.2. Isoflavones in Coffee
    • 16.3. Conclusion
    • 16.4. Summary Points
  • Chapter 17. Organic Compounds in Green Coffee Beans
    • 17.1. Introduction
    • 17.2. Composition of Green Coffee Beans
    • 17.3. Caffeine
    • 17.4. Trigonelline
    • 17.5. Chlorogenic Acids
    • 17.6. Organic Acids
    • 17.7. Sucrose and Other Reducing Sugars
    • 17.8. Polysaccharides
    • 17.9. Protein and Amino Acids
    • 17.10. Lipids
    • 17.11. Minerals
    • 17.12. Chemical Composition of Defective Coffee Beans
  • Chapter 18. Polysaccharides in Coffee and Their Relationship to Health: An Overview
    • 18.1. Introduction
    • 18.2. Green Coffee
    • 18.3. Roasted Coffee
    • 18.4. Health Aspects of Coffee Polysaccharides
    • 18.5. Summary Points
  • Chapter 19. Galactomannans in Coffee
    • 19.1. Introduction
    • 19.2. Structural Features of Green Coffee Galactomannans
    • 19.3. Effect of the Roasting Process on the Structure of Coffee Galactomannans
    • 19.4. Potential Health Implications of Coffee Polysaccharides
    • 19.5. The Effect of Galactomannans on Organoleptic Properties of Coffee Beverages
    • 19.6. Summary Points
  • Chapter 20. Melanoidins in Coffee
    • 20.1. Introduction
    • 20.2. Chemical Composition
    • 20.3. Mechanistic Formation and Structure of Coffee Melanoidins
    • 20.4. Final Remarks
    • 20.5. Summary Points
  • Chapter 21. Chlorogenic Acids from Coffee
    • 21.1. Introduction
    • 21.2. CGAS in Green Coffee Beans
    • 21.3. CGAS in Roasted Coffee Beans
    • 21.4. CGAS in Defective Coffee Beans, Spent Coffee Grounds, and Coffee Silverskin
    • 21.5. Summary Points
  • Chapter 22. Caffeine in Coffee
    • 22.1. Introduction
    • 22.2. Content of Caffeine in Coffee and in Nutritional and Medical Products
    • 22.3. Caffeine Consumption
    • 22.4. Pharmacokinetics of Caffeine
    • 22.5. Summary Points
  • Chapter 23. Coffee and Hippuric Acid
    • 23.1. Introduction
    • 23.2. Metabolism of CGA to HA
    • 23.3. Elevation of HA in Human Studies
    • 23.4. Variation of Colonic Microflora
    • 23.5. Biological Properties of CGA and HA
    • 23.6. Other Sources of HA
    • 23.7. Present Status in the Estimation of Toluene Exposure in the Occupational Field
    • 23.8. Summary Points
  • Chapter 24. Factors Affecting Acrylamide Levels in Coffee Beverages
    • 24.1. Introduction
    • 24.2. Factors Affecting Acrylamide Levels in Coffee Beverages
    • 24.3. Reduction of Acrylamide in Coffee Products
    • 24.4. Conclusion
    • 24.5. Summary Points
  • Chapter 25. Mycotoxins in Coffee
    • 25.1. Introduction
    • 25.2. What are Mycotoxins?
    • 25.3. Major Mycotoxins in Coffee
    • 25.4. Coffee Processing and Mycotoxin Contamination
    • 25.5. Summary Points
  • Chapter 26. Pesticide Residues in Coffee Agroecosystems
    • 26.1. Introduction
    • 26.2. Pesticides (Fungicides, Herbicides, Insecticides, and Nematicides)
    • 26.3. New Strategies for Reducing Pesticide Residues in Coffee
    • 26.4. Summary Points
• Part 1.4. Coffee Types and Coffee Drinking Culture
  • Chapter 27. Physicochemical Characteristics of Roasted Coffee
    • 27.1. Introduction
    • 27.2. Physical and Structural Characteristics of Roasted Coffee Beans
    • 27.3. Chemical Composition
    • 27.4. Summary Points
  • Chapter 28. Espresso Machine and Coffee Composition
    • 28.1. Introduction
    • 28.2. Espresso Coffee Machine: Working Principles
    • 28.3. Influence of Water Temperature and Water Pressure on ECs Quality
    • 28.4. Time Portions: Extraction Kinetic
    • 28.5. Conclusions
    • 28.6. Summary Points
  • Chapter 29. Boiled Coffee: An Arctic Example of Potential Residual and Unmeasured Confounding in Coffee Epidemiology
    • 29.1. Introduction
    • 29.2. Residual and Unmeasured Confounding in Coffee Epidemiology
    • 29.3. Coffee: A Part of the Scandinavian Culture Since the 1700s
    • 29.4. Chemical Implications of the Preparation of Boiled Coffee
    • 29.5. Risk Associations in Boiled and Filtered Coffee
    • 29.6. Lifestyle Factors Associated with Consumption of Boiled and Filtered Coffee
    • 29.7. Discussion
    • 29.8. Summary Points
  • Chapter 30. Personality Traits and Coffee Intake
    • 30.1. Introduction
    • 30.2. Personality Traits Associated with Coffee and Caffeine Intake
    • 30.3. Differential Response to Caffeine According to Personality Traits and Psychiatric Disorders
    • 30.4. Chronic Use of Coffee, Personality Traits, and Psychiatric Disorders
    • 30.5. Conclusions
    • 30.6. Summary Points
• Part 1.5. By-Products and Secondary Usage
  • Chapter 31. An Overview of the Potential Uses for Coffee Husks
    • 31.1. Introduction
    • 31.2. Coffee Processing
    • 31.3. Chemical Composition of CHS and CP
    • 31.4. Review of Proposals for the Profitable Exploitation of CHS and CP
    • 31.5. Concluding Remarks
    • 31.6. Summary Points
  • Chapter 32. Use of Coffee Husk Waste for Production of Biopesticides for Mosquito Control
    • 32.1. Introduction
    • 32.2. Method of Biopesticide Production from CHW
    • 32.3. Salient Features of the Study
    • 32.4. Conclusion
    • 32.5. Summary Points
  • Chapter 33. Production of Selenium-Enriched Mushrooms in Coffee Husks and Use of This Colonized Residue
    • 33.1. Introduction
    • 33.2. Production of Different Types of Mushrooms
    • 33.3. Enrichment of Mushrooms with Selenium
    • 33.4. Potential Use of the Coffee Husk in Animal Feed after Fungal Colonization
    • 33.5. Conclusions/Summary Points
  • Chapter 34. Spent Coffee-Based Activated Carbons: Production, Properties, and Environmental Applications
    • 34.1. Introduction
    • 34.2. Preparation of Coffee-Based Activated Carbons and Their Surface Features
    • 34.3. Applications as Adsorbents from Gas and Vapor Phases
    • 34.4. Applications of Coffee-Derived Carbons as Adsorbents from Liquid Phase
    • 34.5. Applications of Coffee-Derived Carbons as Supercapacitors
    • 34.6. Summary Points

Section 2. Effects of Coffee Consumption

• Part 2.1. Infection and Immunity
  • Chapter 35. Coffee Consumption and C-reactive Protein: Epidemiological Studies
    • 35.1. Introduction
    • 35.2. Epidemiological Evidence for the Relationship between Coffee and CRP
    • 35.3. Interpreting and Analyzing the Data on the Relationship between Coffee and CRP
    • 35.4. Conclusions
    • 35.5. Summary Points
  • Chapter 36. Effects of Coffee on Antigen-Specific Immune Responses In Vivo and In Vitro
    • 36.1. Introduction
    • 36.2. Effects of Coffee Administration in a DO11.10 Allergic Mouse Model
    • 36.3. Change in Antigen-Specific Proliferation of Splenocytes Caused by Drinking Coffee
    • 36.4. Summary Points
  • Chapter 37. Anti-Hepatitis C Virus Treatment and Coffee Drinking
    • 37.1. Factual Associations
    • 37.2. Coffee Drinking and Liver Lesions in Hepatitis C
    • 37.3. Coffee Drinking and Response to Treatment with Peginterferon and Ribavirin
    • 37.4. An Interventional Study of Coffee in Hepatitis C
    • 37.5. Conclusion
• Part 2.2. Cancer
  • Chapter 38. Epidemiological Evidence on the Relation between Coffee Intake and the Risk of Head and Neck Cancer
    • 38.1. Introduction
    • 38.2. Main Text
    • 38.3. Summary Points
  • Chapter 39. Coffee Consumption and Prostate Cancer
    • 39.1. Introduction
    • 39.2. Literature Search
    • 39.3. Epidemiological Evidence (Before 2000)
    • 39.4. Epidemiological Evidence (2001–Present)
    • 39.5. Limitations
    • 39.6. Conclusions and Future Perspectives
    • 39.7. Summary Points
  • Chapter 40. Coffee Intake and Pancreatic Cancer Risk
    • 40.1. Introduction
    • 40.2. Coffee Consumption and Carcinogenesis
    • 40.3. Pancreatic Cancer Epidemiology
    • 40.4. Pancreatic Cancer Risk Factors
    • 40.5. Coffee Intake and Pancreatic Cancer Risk in Epidemiologic Studies
    • 40.6. Summary
    • 40.7. Summary Points
• Part 2.3. Cardiovascular
  • Chapter 41. Coffee and Risk of Cardiovascular Disease: An Overview of Epidemiologic Studies
    • 41.1. Introduction
    • 41.2. Coffee and CHD Risk
    • 41.3. Coffee and Stroke Risk
    • 41.4. Coffee and Heart Failure Risk
    • 41.5. Coffee and CVD Mortality
    • 41.6. Concluding Remarks
    • 41.7. Summary Points
  • Chapter 42. Coffee Polyphenols and High Cardiovascular Risk Parameters
    • 42.1. Introduction
    • 42.2. Coffee: An Important Source of Polyphenols
    • 42.3. Bioavailability of Coffee Polyphenols
    • 42.4. In Vitro and Human Cell Studies
    • 42.5. Animal Studies
    • 42.6. Epidemiological Studies
    • 42.7. Clinical Trials
    • 42.8. Summary Points
  • Chapter 43. Coffee and Hypertension: A Focus on Contrasting Acute and Chronic Effects and Nutrigenetics
    • 43.1. Introduction
    • 43.2. Acute Effects of Coffee on BLOOD PRESSURE
    • 43.3. Effects of Coffee on the Long-term Risk of Hypertension
    • 43.4. Nutrigenetics of Blood Pressure Responses to Coffee Drinking
    • 43.5. Conclusions
    • 43.6. Summary Points
  • Chapter 44. Coffee Consumption and Risk of Venous Thromboembolism
    • 44.1. Clinical Presentation
    • 44.2. Incidence and Complications
    • 44.3. Pathogenesis and Risk Factors
    • 44.4. Coffee Consumption and Risk of VTE
    • 44.5. Underlying Protective Mechanisms of Coffee on Risk of VTE
    • 44.6. Limitations of Findings on Behavioral Factors in Observational Studies
    • 44.7. Conclusions
    • 44.8. Summary Points
  • Chapter 45. Coffee Consumption and Serum Lipids: A Review of Epidemiological Studies and Experimental Studies in Humans
    • 45.1. Introduction
    • 45.2. Epidemiological Studies on Coffee Consumption and Serum Lipids
    • 45.3. Experimental Studies on Coffee Consumption and Serum Lipids
    • 45.4. Boiled Coffee and Filter Coffee
    • 45.5. Caffeinated Coffee and Decaffeinated Coffee
    • 45.6. Conclusions
    • 45.7. Summary Points
• Part 2.4. Nervous System and Behaviour
  • Chapter 46. Coffee and its Active Compounds are Neuroprotective
    • 46.1. Introduction
    • 46.2. Caffeine as a Neuroprotectant
    • 46.3. Decaffeinated Coffee Is Neuroprotective
    • 46.4. Neuroprotective Active Compounds in Coffee
    • 46.5. Antioxidative Activities of Phytochemicals in Coffee
    • 46.6. Anti-inflammatory Activities of Phytochemicals in Coffee
    • 46.7. Conclusion
    • 46.8. Summary Points
  • Chapter 47. Coffee and Amyotrophic Lateral Sclerosis
    • 47.1. Introduction: The Disease
    • 47.2. Coffee and ALS: The Epidemiological Evidence
    • 47.3. Molecular Targets of Caffeine in the Central Nervous System
    • 47.4. Studies in Animal Models
    • 47.5. Electrophysiological Effects of Caffeine (Table 47.3)
    • 47.6. Caffeine and Other Neurodegenerative Disorders
    • 47.7. Effects of Other Constituents of Coffee (Table 47.4)
    • 47.8. Summary Points
  • Chapter 48. Coffee, Granulocyte Colony-Stimulating Factor (G-CSF), and Neurodegenerative Diseases
    • 48.1. Background
    • 48.2. Coffee, Caffeine, and AD and Parkinson’s Disease
    • 48.3. Coffee and G-CSF
    • 48.4. The Mechanism of Coffee Benefit in Neurodegenerative Disease
    • 48.5. Conclusions
    • 48.6. Summary Points
  • Chapter 49. Coffee-Induced Neural Tube Defects
    • 49.1. Introduction
    • 49.2. NTDs, Folic Acid, and Inositol
    • 49.3. Caffeine Intake and NTDs
    • 49.4. Summary Points
  • Chapter 50. Coffee and Anxiety
    • 50.1. Introduction
    • 50.2. What Is Anxiety?
    • 50.3. Coffee and Normal Anxiety
    • 50.4. Coffee and Pathological Anxiety
    • 50.5. Conclusions
    • 50.6. Summary Points
  • Chapter 51. Coffee-Related Insomnia
    • 51.1. Introduction
• Part 2.5. Diabetes and Glucose Control
  • Chapter 52. Coffee Intake and Diabetes
    • 52.1. Introduction
    • 52.2. Prospective Longitudinal Cohort Studies of Coffee and Type 2 Diabetes
    • 52.3. Cross-sectional Studies of Coffee and Type 2 Diabetes
    • 52.4. Summary Points
  • Chapter 53. The Influence of Acute Caffeine and Coffee Consumption on Glucose Homeostasis: Whole-Body and Tissue-Specific Effects and Mechanisms of Actions
    • 53.1. Introduction
    • 53.2. Acute Effects of Alkaloid Caffeine on Glucose Homeostasis
    • 53.3. Acute Effects of Caffeinated Coffee on Carbohydrate Homeostasis
    • 53.4. Considerations in Caffeine/Coffee-Induced Insulin Resistance
    • 53.5. Proposed Mechanisms of Action for Caffeine
    • 53.6. Conclusion
    • 53.7. Summary Points
• Part 2.6. Metabolism and Other Organ Systems
  • Chapter 54. Coffee Consumption and Neglected Risk-Benefits on Health and Disease
    • 54.1. Introduction
    • 54.2. Surgical and Anesthesia-Related Conditions (Figure 54.1)
    • 54.3. Pregnancy, Fertility, and Sexual-Related Ailments (Figure 54.2)
    • 54.4. Menopause
    • 54.5. Childbearing and Infancy (Figure 54.2)
    • 54.6. Infectious Disease
    • 54.7. Respiratory Disease (Asthma and COPD)
    • 54.8. Dentistry
    • 54.9. Occupational Disease
    • 54.10. Conclusions
    • 54.11. Summary Points
  • Chapter 55. Coffee Consumption and Body Weight Regulation
    • 55.1. Introduction
    • 55.2. Epidemiological Evidence Linking Coffee Consumption and Weight Status
    • 55.3. Impact of Coffee and Caffeine on EE
    • 55.4. Effects of Coffee Consumption on Appetite Regulation
    • 55.5. Effects of Coffee Consumption in Weight Loss
    • 55.6. Summary Points
  • Chapter 56. Coffee Consumption and Adiponectin: An Overview of Epidemiological Studies
    • 56.1. Introduction
    • 56.2. Adiponectin
    • 56.3. Published Epidemiological Studies on Association between Coffee Consumption and Adiponectin Level
    • 56.4. Potential Mechanisms that Increase the Levels of Adiponectin
    • 56.5. Which Coffee Components Play an Important Role on Increasing Adiponectin Levels?
    • 56.6. Discussion
    • 56.7. Summary Points
  • Chapter 57. Effect of Coffee Consumption on Oral Health
    • 57.1. Introduction
    • 57.2. Review of Literature
    • 57.3. Summary and Conclusions
    • 57.4. Summary Points
  • Chapter 58. Role of Coffea arabica Extract and Related Compounds in Preventing Photoaging and Photodamage of the Skin
    • 58.1. Introduction
    • 58.2. Aging and Photoaging
    • 58.3. Mechanisms of Photoaging
    • 58.4. Antioxidant Activity of Coffee
    • 58.5. Coffee Prevents Skin Photoaging
    • 58.6. Coffee Prevents Skin Tumor Formation
    • 58.7. Effect of Coffee Constituents on Photoaging and Photocarcinogenesis
    • 58.8. Conclusion
    • 58.9. Summary points
  • Chapter 59. Coffee and Renal Function and Disease
    • 59.1. Introduction
    • 59.2. Conclusion
  • Chapter 60. Coffee and Gastrointestinal Glucuronosyltransferases
    • 60.1. Introduction
    • 60.2. UDP-Glucuronosyltransferases
    • 60.3. Glucuronidation of Hydroxycinnamic Acids
    • 60.4. Coffee-Mediated UGT1A Regulation in Cell Culture
    • 60.5. Coffee-Mediated UGT1A Activation in Mouse Models
    • 60.6. Contribution of UGTs to the Coffee-Mediated Protective Effects on the Metabolism and Genotoxicity of the Dietary Carcinogen PhIP
    • 60.7. Summary Points
  • Chapter 61. Effects of Coffee on Estrogen Sulfation in Human Colon Carcinoma Caco-2 Cells
    • 61.1. Introduction
    • 61.2. Coffee Inhibits Sulfation of Estradiol in Caco-2 Cells
    • 61.3. Characterization of the Inhibitory Activity in Coffee toward E₂ Sulfation in Caco-2 Cells
    • 61.4. Effects of Coffee on the Expression of SULT1E1
    • 61.5. Effects of Coffee on STS and BCRP
    • 61.6. Characterization of the Active Constituents That Regulate the Expression of the Estrogen Sulfation-Related Genes SULT1E1, STS, and BCRP
    • 61.7. Conclusion
    • 61.8. Summary Points
  • Chapter 62. Coffee and the Liver: An Overview of Epidemiologic Studies
    • 62.1. Summary Points
    • 62.2. The Limits of Epidemiological Studies
    • 62.3. Coffee and Liver Enzymes
    • 62.4. Coffee, Cirrhosis, and Liver Fibrosis (Table 62.1)
    • 62.5. Coffee, NAFLD, and NASH
    • 62.6. Coffee and Hepatocellular Carcinoma
    • 62.7. Putative Mechanisms of Action of Coffee on the Liver
    • 62.8. Conclusions
  • Chapter 63. Organic and Conventional Arabica Coffee L: Protective Effects on Liver Under Pre-neoplastic Conditions
    • 63.1. Introduction
    • 63.2. Differentiation in Coffee Production System
    • 63.3. Coffee Compounds
    • 63.4. Liver Neoplasia
    • 63.5. Coffee: Bioprotector Effect in Liver Neoplasia
    • 63.6. Conclusion
    • 63.7. Summary Points
  • Chapter 64. Coffee and Prevention of Nonalcoholic Fatty Liver Disease
    • 64.1. Introduction
    • 64.2. Coffee and NAFLD
    • 64.3. Summary Points
  • Chapter 65. Estimate of Acrylamide Intake from Coffee and Health Risk Assessment
    • 65.1. Introduction
    • 65.2. Toxicological Aspects of Acrylamide
    • 65.3. Exposure Assessment to Acrylamide from Coffee
    • 65.4. Health Risk Assessment
    • 65.5. Cancer Evidence from Epidemiological Studies
    • 65.6. Considerations about Risk Management Actions
    • 65.7. Conclusions
    • 65.8. Summary Points
• Part 2.7. Cellular and Molecular Biology
  • Chapter 66. Protective Effects of Coffee Against Induction of DNA Damage and Cancer by Aflatoxin B₁
    • 66.1. Introduction
    • 66.2. Occurrence of Aflatoxins in Foods and Human Cancer Risks Caused by Consumption of Contaminated Foods
    • 66.3. Metabolism and Detoxification of AFB₁
    • 66.4. Prevention of DNA Damage and Inhibition of Preneoplastic Lesions
    • 66.5. Prevention of DNA Damage by Different Constituents of Coffee
    • 66.6. Molecular Mechanisms
    • 66.7. Does Coffee Protect Humans against Aflatoxin B1?
    • 66.8. Summary Points
  • Chapter 67. Instant Coffee and Protection against DNA Damage
    • 67.1. Introduction
    • 67.2. Coffee Consumption and Cancer
    • 67.3. 8-Oxoguanine
    • 67.4. 8-Oxoguanine Repair System
    • 67.5. Instant Coffee Consumption and 8-Oxoguanine Generation and Repair
    • 67.6. Conclusions
    • 67.7. Summary Points

Section 3. Effects of Specific Compounds Found in Coffee

• Part 3.1. Infection and Immunity
  • Chapter 68. Anti-Hepatitis B Virus Activity of Chlorogenic Acid and Its Related Compounds
    • 68.1. Anti-Hepatitis B Virus Activity of Chlorogenic Acid and Its Related Compounds
    • 68.2. Chlorogenic Acid Possesses Potent Anti-HBV Activity
    • 68.3. Anti-HBV Activity of Chlorogenic Acid-Related Compounds
    • 68.4. Hybrids of Caudatin and Chlorogenic Acid
    • 68.5. Summary Points
  • Chapter 69. Coffea canephora: A Promising Natural Anticariogenic Product
    • 69.1. Introduction
    • 69.2. Coffea canephora
    • 69.3. Dental Caries Pathogenesis and the Protective Role of Coffee: A Focus on C. canephora Species
    • 69.4. Conclusions
    • 69.5. Summary Points
  • Chapter 70. Kahweol, a Coffee Diterpene with Anti-inflammatory Properties
    • 70.1. Introduction
    • 70.2. Kahweol Modulates Nitric Oxide Synthesis
    • 70.3. Kahweol Modulates Cyclooxygenase-2 Expression
    • 70.4. Kahweol Modulates Cell Adhesion
    • 70.5. Kahweol Protects against Oxidative Stress and DNA Damage
    • 70.6. Kahweol Targets NF-κB/STAT-1–Mediated Inflammatory Responses
    • 70.7. Kahweol Targets MCP-1 Secretion in Endothelial Cells
    • 70.8. Kahweol Behaves as an Anti-Angiogenic Agent
    • 70.9. Concluding Remarks
    • 70.10. Summary Points
  • Chapter 71. Antifungal Inhibitory Activities of Caffeic and Quinic Acid Derivatives
    • 71.1. Introduction
    • 71.2. Caffeoylquinic, Caffeic, and Quinic Acid Derivatives with Antifungal Activity
    • 71.3. Summary Points
• Part 3.2. Cancer
  • Chapter 72. On the Linkage between Caffeine, Cytokine Secretion, and Cancer
    • 72.1. Introduction
    • 72.2. Caffeine, Cytokine Secretion, and Cancer
    • 72.3. Summary Points
  • Chapter 73. Anticancer Effect of Caffeic Acid on Human Cervical Cancer Cells
    • 73.1. Introduction
    • 73.2. Caffeic Acid on Cancer Cell Proliferation
    • 73.3. Caffeic Acid on Intracellular ROS Level, Mitochondrial Membrane Potential, and Apoptosis
    • 73.4. Changes in the Levels of Lipid Peroxidative and the Activities of Enzymatic Antioxidants
  • Chapter 74. Caffeic and Ferulic Acid Derivatives: Use in Breast Cancer
    • 74.1. Introduction: Coffee Consumption and Breast Cancer
    • 74.2. Caffeic and Ferulic Acid Antibreast Cancer Activity
    • 74.3. Summary Points
  • Chapter 75. Molecular Targets of Coffee Phytochemicals Caffeic Acid and Chlorogenic Acid in Chemoprevention
    • 75.1. Introduction
    • 75.2. Antioxidant Activity of Coffee and Its Components
    • 75.3. Strategies for Identifying Molecular Targets of Coffee Components
    • 75.4. Summary Points
• Part 3.3. Cardiovascular
  • Chapter 76. Caffeine and SPECT Myocardial Perfusion Imaging
    • 76.1. Introduction
    • 76.2. Coronary Artery Disease
    • 76.3. TIMI Risk Score
    • 76.4. Myocardial Ischemia
    • 76.5. Principle of Cardiac Stress Testing
    • 76.6. Types of Cardiac Stress Tests
    • 76.7. Sensitivity/Specificity of Cardiac Stress Testing
    • 76.8. Effects of Caffeine on Stress Testing
    • 76.9. Current Guidelines Regarding Caffeine and Stress Testing
    • 76.10. Topics to Consider and Future Investigations
    • 76.11. Summary Points
  • Chapter 77. Caffeine and Atrial Fibrillation
    • 77.1. Introduction
    • 77.2. Pathophysiological Link between Caffeine and Arrhythmias
    • 77.3. Human Studies
    • 77.4. Energy Drinks and Caffeine
    • 77.5. Conclusions
    • 77.6. Summary Points
  • Chapter 78. Caffeine Cardiovascular Toxicity: Too Much of a Good Thing
    • 78.1. Introduction
    • 78.2. Caffeine and the Heart
    • 78.3. Summary Points
  • Chapter 79. Potential Effects of Chlorogenic Acids on Platelet Activation
    • 79.1. Introduction
    • 79.2. Coffee and Its Chemicals
    • 79.3. Chemical Properties, Absorption, and Metabolism of CHAs
    • 79.4. Bioavailability of Chlorogenic Acids
    • 79.5. Cardiovascular Disease and Chlorogenic Acids
    • 79.6. Effects of Chlorogenic Acids on ROS
    • 79.7. Effects of Chlorogenic Acids on COX-I and II Enzymes
    • 79.8. Effects of Chlorogenic Acids on P-Selectin
    • 79.9. Conclusion
• Part 3.4. Nervous System and Behaviour
  • Chapter 80. Use of Caffeine for Cognitive Enhancement
    • 80.1. Introduction
    • 80.2. Mechanism of Action
    • 80.3. Cognitive-Enhancing Effects and Side Effects of Caffeine
    • 80.4. Epidemiology of the Use of Caffeine for CE
    • 80.5. Conclusions
    • 80.6. Summary Points
  • Chapter 81. Caffeolyquinic Acid Protects against Alzheimer’s Disease through Inhibition of Amyloid Beta-Induced Toxicity
    • 81.1. Introduction
    • 81.2. Caffeolyquinic Acid
    • 81.3. Amyloid β
    • 81.4. Neuroprotective Effect of CQA
    • 81.5. Protective Effect on the Aggregation of Aβ
    • 81.6. Conclusion
    • 81.7. Summary Points
  • Chapter 82. Neuroactive β-Carbolines Norharman and Harman in Coffee
    • 82.1. Introduction
    • 82.2. Norharman and Harman: The Molecules
    • 82.3. Norharman and Harman Health Impact
    • 82.4. Norharman and Harman in Coffee
    • 82.5. Summary Points
• Part 3.5. Diabetes and Glucose Control
  • Chapter 83. Caffeine, Insulin Resistance, and Hypertension
    • 83.1. Caffeine and the Metabolic Syndrome
    • 83.2. Caffeine―Pharmacology and Mechanisms of Action
    • 83.3. Effect of Caffeine on Insulin Action
    • 83.4. Caffeine and Hypertension
    • 83.5. Chronic Caffeine Administration in the Prevention and Reversion of Diet-Induced Insulin Resistance and Hypertension
    • 83.6. The Carotid Body as a Pharmacological Target for Caffeine
    • 83.7. Summary Points
  • Chapter 84. Inhibition of Porcine Pancreas α-Amylase by Chlorogenic Acids from Green Coffee Beans and Cinnamic Acid Derivatives: A Focus on Kinetic
    • 84.1. Introduction
    • 84.2. PPA Inhibitory Effects of 5-CQA, CA, and QA
    • 84.3. PPA Inhibition by Eight Types of CGAs and Cinnamate Derivatives
    • 84.4. Summary Points
  • Chapter 85. Antidiabetic Effects of Trigonelline: Comparison with Nicotinic Acid
    • 85.1. Introduction
    • 85.2. The Effects of TRG and NA on T2DM Using Goto-Kakizaki Rats as a Nonobese Animal Model
    • 85.3. How Does TRG Ameliorates Oxidative Stress in GK Rats?
    • 85.4. The Antidiabetic Effect of TRG and NA on T2DM Using KK-A^y Mice as an Obese Animal Model
    • 85.5. Summary
    • 85.6. Summary Points
  • Chapter 86. Chlorogenic Acid in Whole Body and Tissue-Specific Glucose Regulation
    • 86.1. Introduction
    • 86.2. Chlorogenic Acid
    • 86.3. Content in Coffee
    • 86.4. Chlorogenic Acid Absorption
    • 86.5. CGA in Blood Glucose Management
    • 86.6. Summary Points
• Part 3.6. Metabolism and Other Organ Systems
  • Chapter 87. Bioavailability and Metabolism of Chlorogenic Acids from Coffee
    • 87.1. Introduction
    • 87.2. CGA Content in Green Coffee
    • 87.3. CGA in Ground Roasted and Brewed Coffees and Human Daily Intake
    • 87.4. Bioavailability and Metabolism of CGA from Coffee
    • 87.5. Interaction between CGA and Other Food Components
    • 87.6. Concluding Remarks
    • 87.7. Summary Points
  • Chapter 88. Inhibitory Effects of Caffeic Acid on Free-Radical Formation
    • 88.1. Introduction
    • 88.2. Summary Points
  • Chapter 89. Effects of Caffeic, Ferulic, and p-Coumaric Acids on Lipid Membranes
    • 89.1. Introduction
    • 89.2. Interactions of Hydroxycinnamic Acids with Model Lipid Membranes
    • 89.3. Effects of Phenolic Acids on the Rigidity of Model Membranes in the Liquid-Disordered State
    • 89.4. Effects of Phenolic Acids on the Rigidity of Model Membranes in the Gel Crystalline State
    • 89.5. Correlation between Phenolic-Acid Polarity and Influence on the Properties of Model Lipid Membranes
    • 89.6. Caco-2 Cell Permeation
    • 89.7. Transcellular Permeability Model
    • 89.8. Facilitated Mechanisms of Transport of Phenolic Acids through the Colon Epithelium
    • 89.9. Interactions of p-Coumaric Acid with Lysosomes
    • 89.10. The Blood–Brain Barrier
    • 89.11. Summary Points
  • Chapter 90. Pharmacology of Caffeine: The Main Active Compound of Coffee
    • 90.1. Introduction
    • 90.2. Pharmacokinetics of Caffeine
    • 90.3. Pharmacodynamics of Caffeine
    • 90.4. Summary Points
  • Chapter 91. Adenosine Receptors as the Biochemical Target for Low Doses of Caffeine
    • 91.1. Introduction
    • 91.2. Caffeine Levels and Antagonism of Adenosine Receptors
    • 91.3. Adenosine Levels and Activation of Adenosine Receptors
    • 91.4. Validation of Adenosine Receptors as a Major Caffeine Target
    • 91.5. Summary Points
  • Chapter 92. Antioxidant Activity of Caffeine: A Focus on Human Red Blood Cells and Correlations with Several Neurodegenerative Disorders
    • 92.1. Introduction
    • 92.2. Oxygen and Its Toxicity
    • 92.3. Antioxidant Effects of Caffeine
    • 92.4. Summary Points
  • Chapter 93. Antioxidant Properties of Hydroxycinnamic Acid Derivatives: A Focus on Biochemistry, Physicochemical Parameters, Reactive Species, and Biomolecular Interactions
    • 93.1. Introduction
    • 93.2. Efficiency of HCs to Scavenge Reactive Nitrogen or Oxygen Species
    • 93.3. Effect of HCs on the Oxidation of Biomolecules
    • 93.4. Summary POINTS
  • Chapter 94. Biological Effects of Coffee Melanoidins
    • 94.1. Introduction
    • 94.2. Role of Coffee Melanoidins as Modulators of the Gut Microbiota
    • 94.3. Coffee Melanoidins as Antimicrobial Agents
    • 94.4. The Antioxidant Activity of Coffee Melanoidins
    • 94.5. The Chelating Activity of Coffee Melanoidins
    • 94.6. Coffee Melanoidins as Enzymes Modulators
    • 94.7. Final Remarks
    • 94.8. Summary Points
  • Chapter 95. Melanoidins from Coffee and Lipid Peroxidation
    • 95.1. Introduction
    • 95.2. Lipid Peroxidation and Diseases
    • 95.3. Sources of Dietary Lipid Oxidation Products and ALES
    • 95.4. Coffee Melanoidins: Structure and Biological Activity
    • 95.5. Coffee Melanoidins As Radical Scavengers, Metal Chelators, and Lipid Peroxidation Inhibitors
    • 95.6. Coffee Melanoidins Inhibit Lipid Peroxidation during Simulated Digestion of Meat
    • 95.7. In vivo Evidence of Coffee Melanoidins As Inhibitors of Lipid Peroxidation
    • 95.8. Conclusion
    • 95.9. Summary Points
  • Chapter 96. Coffee and Bone Metabolism: Kahweol and Osteoclastogenesis
    • 96.1. Introduction
    • 96.2. Kahweol Suppresses OCL Differentiation but Not Cell Viability
    • 96.3. Kahweol Has Inhibitory Effects on Intracellular Signaling in OCLs
    • 96.4. Kahweol Inhibits the Expression of OCL-Marker Proteins
    • 96.5. Kahweol Induces mRNA Expression of Phase II Antioxidative Enzymes in OCLs
    • 96.6. Kahweol Enhances HO-1 Protein Expression and Inhibits High Mobility Group Box 1 Release
    • 96.7. Conclusion and Perspective
    • 96.8. Summary Points
  • Chapter 97. The Chemistry of Coffee Furans and Hydroxycinnamates under Simulated Gastric Conditions: Implications for Bioactivity and Bioavailability
    • 97.1. Modeling Gastric Conditions
    • 97.2. The Acid-Mediated Chemistry of Nitrite in the Stomach
    • 97.3. The Role of Thiocyanate and Other Saliva Ingredients
    • 97.4. Reactivity of Hydroxycinnamic Acids and Their Esters Toward Acidic Nitrite
    • 97.5. Purification and Differential Reaction Behavior of the Furan Diterpenes Cafestol and Kahweol Toward Nitrosating Agents
    • 97.6. Implications for the Bioactivity and Bioavailability
    • 97.7. Toxicological Implications of the Nitrite-Modified Molecules
    • 97.8. Conclusions and Perspectives
    • 97.9. Summary Points
  • Chapter 98. Furan in Coffee Products: A Probabilistic Exposure Estimation
    • 98.1. Introduction
    • 98.2. Content of Furan in Coffee
    • 98.3. Exposure Estimation
    • 98.4. Risk Assessment of Furan in Coffee Products
    • 98.5. Summary Points
• Part 3.7. Cellular and Molecular Biology
  • Chapter 99. Caffeolyquinic Acid Induces the Upregulation of Glycolytic Enzymes
    • 99.1. Introduction
    • 99.2. The Glycolytic and Nonglycolytic Functions of Glycolysis Enzymes
    • 99.3. Relationship Between Glycolytic Enzymes and Alzheimer’s Disease
    • 99.4. Metabolomics
    • 99.5. Conclusion
    • 99.6. Summary Points
  • Chapter 100. Caffeic Acid and Organic Anion Transporters hOAT1 and hOAT3
    • 100.1. Introduction
    • 100.2. Renal Tubular Secretion of Drugs by OATs
    • 100.3. Methotrexate–NSAID Interaction, as an Example of a Drug–Drug Interaction at OAT1 and OAT3
    • 100.4. Inhibitory Effects of Caffeic Acid on Drug Transport by hOAT1 and hOAT3
    • 100.5. Discussion of Interaction between Coffee and Substrates of hOAT1 and/or hOAT3
    • 100.6. Summary Points
  • Chapter 101. The Cytoprotective Effects of Hydroxycinnamic Acid are Mediated by Its Antioxidant Activity
    • 101.1. Introduction
    • 101.2. Antioxidant Activity of HCAS
    • 101.3. Anti-Inflammatory Activity of HCAS
    • 101.4. Anti-Apoptotic Effects of HCAS
    • 101.5. Metabolism of HCAS in Coffee
    • 101.6. Summary Points
  • Chapter 102. Cytoprotective Effect of Coffee Melanoidins
    • 102.1. Introduction
    • 102.2. A Cell Culture Model for the Assessment of the Chemopreventive Potential of Dietary Compounds
    • 102.3. Coffee Melanoidins Protect HepG2 Cells against Oxidative Stress Induced by t-BOOH
    • 102.4. Conclusion
    • 102.5. Summary Points

Section 4. Analysis and Methods

• Chapter 103. Use of Near-Infrared Spectroscopy for Coffee Beans Quality Assessment
  • 103.1. Introduction
  • 103.2. Summary Points
• Chapter 104. Spectroscopic Methods for Chemometric Identification of Defective and Nondefective Coffees
  • 104.1. Introduction
  • 104.2. Brief Overview of Spectroscopic Methods
  • 104.3. Brief Overview of Chemometrics
  • 104.4. Spectroscopic Methods in Green Coffee Analysis
  • 104.5. Spectroscopic Methods in Roasted Coffee Analysis
  • 104.6. Concluding Remarks
  • 104.7. Summary Points
• Chapter 105. Overview of Currently Applied Techniques for Detection of Adulterants in Coffee and Potential Use of DNA-Based Methods as Promising New Analytical Tools
  • 105.1. Introduction
  • 105.2. Microscopic Methods
  • 105.3. Spectroscopic Methods
  • 105.4. Chromatographic Methods
  • 105.5. DNA-Based Methods
  • 105.6. Final Considerations
  • 105.7. Summary Points
• Chapter 106. Assay of Total Antioxidant Capacity of Coffee: Use of a DNA-Based Biosensor
  • 106.1. Introduction
  • 106.2. Sensors for the TAC Evaluation of Coffee Samples
  • 106.3. DNA-Based Biosensors for TAC Assessment
  • 106.4. Conclusions
  • 106.5. Summary Points
• Chapter 107. Determination of Polyphenols and Major Purine Alkaloids in Coffee: An Overview
  • 107.1. Introduction
  • 107.2. Analytical Methods
  • 107.3. Chromatographic Techniques
  • 107.4. Other Techniques
  • 107.5. Conclusions
  • 107.6. Summary Points
• Chapter 108. Determination of Caffeine in Coffee Using Low-Pressure Chromatography
  • 108.1. Introduction
  • 108.2. Analytical Methods for Determining Caffeine in Coffee
  • 108.3. Determining Caffeine in Coffee Using a Low-Pressure Chromatographic Flow Injection System
  • 108.4. Summary Points
• Chapter 109. Assay of Kahweol and Cafestol in Coffee
  • 109.1. Introduction
  • 109.2. Sample Preparation and Extraction Methods
  • 109.3. Separation, Identification, and Quantification of Diterpenes
  • 109.4. Occurrence of Kahweol and Cafestol in Different Coffea Matrices
  • 109.5. Summary Points
• Chapter 110. Analysis of Furan in Coffee
  • 110.1. Introduction
  • 110.2. Analysis of Furan in Food
  • 110.3. Furan in Coffee
  • 110.4. Summary Points
• Chapter 111. Analysis of Acrylamide in Coffee
  • 111.1. Introduction
  • 111.2. Methods of Analysis for Acrylamide
  • 111.3. Occurence of Acrylamide in Coffee
  • 111.4. Summary Points
• Chapter 112. Analysis of the Mycotoxin Ochratoxin A in Coffee
  • 112.1. Introduction
  • 112.2. Ochratoxin A
  • 112.3. Sampling and Sample Preparation
  • 112.4. Extraction
  • 112.5. Clean-up
  • 112.6. Detection and Quantification
  • 112.7. Confirmation
  • 112.8. Summary Points

Index