Updated Pharmacological, Clinical and Phytochemical Prospects of Green Coffee : A Review (original) (raw)
Related papers
Bioactive Building Blocks and Potential Pharmacological Perspectives of Green Coffee: A Review
European Journal of Medicinal Plants, 2021
Coffee is known to be one of the popular beverages today on the globe. Due to its easy availability and preparation, it is consumed by the population of almost all countries. This wonder crop was discovered in the 6th century in Ethiopia. Since then, people have also used various brewing methods to extract hundreds of the bioactive compounds present in these aromatic seeds. No doubt, excessive consumption of the same can be harmful too. As a functional food, coffee is known to have multiple health benefits. Coffee beans contain vitamins, minerals, caffeine, chlorogenic acid, and various other biologically active ingredients. This review briefly describes the major biologically active compounds present in these seeds – caffeine, trigonelline, diterpenes, and chlorogenic acid (CGA). It also aims to describe various bioactive activities such as antioxidant, antiproliferative, antibacterial, antiviral, etc., against variable hallmarks. Thus, explaining different pharmacological effects ...
DEVELOPMENT AND EVALUATION OF HEART HEALTHY FOOD PRODUCT FROM GREEN COFFEE EXTRACT
Annals. Food science & Technology, 2020
Recent investigations exhibited that the utilization of green coffee extracts created antihypertensive impacts, inhibitory impact on fat collection and body weight in mice and humans and modulation of glucose utilization. Antioxidant agents lessen circulatory strain and enhance blood vessel endothelial dysfunction in patients with hypertension. Chlorogenic acids, present in green coffee, has antioxidant potencies which improve endothelial dysfunction and reduce blood pressure. Consuming green coffee as a beverage is something which can be considered healthy as well as heart healthy. Since, the flavor it has is earthy and not appetizing; it is not preferred by many. This study was aimed to develop a heart healthy food product with green coffee extract which will mask its taste but still provide with the benefits. Many variations cookie was made with the different amount of green coffee extract. All the variations was evaluated organoleptically for different quality attributes (color, appearance, texture, taste, and odor) and overall acceptability by 20 panel members using 9 point hedonic scale. Chemical evaluation was also performed using most acceptable products. The result showed that acceptable developed products were not only low in carbohydrate, fat and sodium but rich in fibre, polyphenol as well as chlorogenic acid. Overall observations indicate that developed product is good for cardiac health.
Coffee: Constituents and Health Benefits
Biotechnology Journal International, 2020
Since ancient times, coffee has been one of the widely consumed beverages all over the world. It is renowned for its refreshing, body stimulating effect and unique taste. It belongs to the genus Coffea, class Dicotyledoneae, order Rubiales and family Rubiaceae. Coffee is a natural complex chemical mixture constituted of several compounds. It is accountable for numerous bioactivities and a number of compounds exhibit these effects. Some of the significant bioactivities documented are anti-oxidant, anti-mutagenic, anti-carcinogenic and anti-obesity properties. The varying constituents of coffee responsible for the chemo-protective effects are mainly polyphenols including chlorogenic acids and their degradation products. Others include caffeine, diterpenoid alcohols such as kahweol, cafestol and other phenolics. Coffee has been reported to exhibit both protective and adverse effects on various body systems such as skeletal (bone), reproductive, nervous and cardiovascular systems; homoc...
Preparative Biochemistry & Biotechnology, 2020
An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.
Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems
Methanolic extracts of low-grade green coffee (LCB) and spent coffee were analysed for radical-scaveng-ing activity (a,a-diphenyl-b-picrylhydrazyl radical) and oxygen radical absorbance capacity (ORAC). The extracts were also evaluated for anti-tumour (P388 cell assay), anti-inflammatory (J774A.1 cell assay) and anti-allergenic (RBL-2H3 cell line) activities in vitro. LCB extract was found to exhibit a radical-scav-enging activity of 92.0% followed by spent Arabica (86.9%) and spent Robusta (82.0%) at a concentration of 50 ppm. The antioxidant activity of LCB extract, measured as Trolox equivalents (4416 lM/g) was significantly (p < 0.05) higher than that of the spent coffee extracts. However, extracts of spent coffee exhibited significantly (p < 0.05) more anti-tumour activity than the LCB extract in terms of cell viability. This could be due to the possible role of brown pigments (melanoidins and phenolic polymers), formed during roasting, which may protect cells from oxidative damage in the biological system. However, both the extracts of LCB and spent coffee showed limited anti-inflammatory and anti-allergic activity. The presence of phenolics and chlorogenic acids in appreciable quantities along with brown pigments makes these coffee by-products a source for natural antioxidants.
Functional Benefits of Green Coffee in Metabolic Syndrome Prevention : A Review Study
2017
Coffee is one of the oldest raw materials known worldwide for containing various bioactive substances. Due to its high consumption and health effects, coffee has aroused the interest of researchers regarding to its chemical compounds and possible benefits available to human health. The present review is based on information collected at National Center for the Prevention of Chronic Diseases and Health Promotion (NCCDPHP), the National Institutes of Health (NIH) in USA, theses, dissertations and scientific papers published in electronic libraries such as Scielo, Science Direct, Scopus and Nature. Descriptors used are coffee, antioxidant, caffeine, chlorogenic acid, chemical compounds, roasted beans and climate. An antioxidant activity present in its beans reported in the literature is confirmed by analytical methods being this activity responsible for coffee health benefits. It is claimed, for example, that cofestol controls or inhibits diabetes and obsesity, deseases that are increa...
CHAPTER 2. Coffee Antioxidants in Chronic Diseases
2019
Oxidative stress is associated to the risk of developing chronic diseases. A diet rich in antioxidants has been proposed as a habit to achieve an effective reduction of chronic diseases. Coffee is one of the most consumed beverages worldwide. The regular intake of coffee (three cups per day) may provide 1 g of chlorogenic acid which is a powerful dietary antioxidant. However, other natural compounds present in the green bean which resist roasting conditions also contribute to the overall antioxidant properties of the beverage prepared from roasted beans. In addition, the roasting process dramatically affects the chemical composition of green beans giving rise to coffee processing antioxidants. The present chapter pretends to make an updated overview of those antioxidants so far identified in the coffee beverage, their impact in the antioxidant defense in vivo and in chronic diseases. Coffee drinking slightly reduces the risk of developing some chronic diseases, therefore, this habit should be considered in healthy lifestyle recommendations. In this way, this common behavior could be of significant public health importance.
A Review on Antioxidant Activity of Coffee and Its Additives
Journal of Pharmaceutical Research, 2021
Today, coffee is the most consumed drink all around the world. It has been suggested by many researchers that consumption of coffee is associated with many health-related benefits like increasing the physical performance, lowering the risk of type 1 diabetes, Alzheimer, Parkinson’s as well as it is associated with reducing the risk of various types of cancer. It has also been noted that drinking coffee is also linked with the decreased chances of depression which is the major problem for the today’s youth. The benefits of coffee and Ganoderma are fascinating. Current study is conducted to review the benefits and the antioxidant activity of coffee and its additives. It has been proven that coffee provides the major amount of antioxidants as compared to other products like dark chocolates, cocoa, wines, fruits and vegetables. Coffee with Ganoderma is reported to have a major amount of anti-tumor as well as anti-oxidative properties as it contains triterpenoids as major bioactive compo...
Study of Antioxidant Effects of Selected Types of Coffee
Folia Veterinaria, 2016
Coffee is a rich source of dietary antioxidants which protects the human body against the effects of dangerous free radicals. The aim of this study was to determine and compare the antioxidant activity, content of total phenols and flavonoids in selected types of coffee with respect to the way of their processing. The individual coffees were investigated with regard to their origin and composition. The antioxidant effects were determined by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The content of total phenols was analysed by the Folin-Ciocalteu method and the content of flavonoids in the coffee extracts was determined by a colorimetric method. The highest antioxidant activity was exhibited by the extract of unroasted ground 100 % green coffee
HPTLC Profiles and Antioxidant Activities from Leaves to Green and Roasted Beans of Coffea Arabica
Malaysian Journal of Medical and Biological Research, 2018
The health benefits of coffee consumption are a very actual research subject, given the fact that is one of the most popular beverages in the world. The majority of the studies are concentrated to coffee beans (green or roasted) chemical composition (the most important non-volatile compounds investigated being phenols and alkaloids) and pharmacological activity. Green coffee is now in the market in the form of food supplements products. In the present, the chemical composition and bioactivity of the leaves occupy a small place in scientific papers. This research paper investigate, in terms of caffeine, phenolic compounds composition and antioxidant activities, the differences and similarities between hydroalcoholic extracts of Coffea arabica leaves and green and roasted beans. The extracts profiles, determined by HPTLC technique, shows the major phenolic compounds. Through chromatographic fingerprint, the presence and the amount of caffeine in the extracts were also determined. The total phenolic content (TPC) (Folin Ciocalteu method) expressed as gallic acid equivalents decrease from the leaves to green and roasted coffee beans extracts. The IC50 (concentration of sample required to inhibit 50% of the DPPH free radical) was determined by free radical scavenging activity of Dpph. The IC50 values were TPC concentration-dependent. The obtained results show that in the hydroalcoholic extracts of the leaves are almost the same major phenolic compounds as in the green coffee beans extract. Also, the leaves extract have a higher content in total phenols and a better antioxidant activity comparative to the other samples. Therefore, this paper can be the first step for further investigations of coffee leaves extracts, which might have important health beneficial effects and can be a reliable raw material for food supplements industry.