Coffee in Health and Disease Prevention

2nd Edition - September 14, 2024
Imprint: Academic Press
Editors: Victor R Preedy, Vinood Patel
Language: English
Hardback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 8 6 8 - 3
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 8 6 9 - 0

Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it… Read more

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Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee’s impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer’s, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee’s impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.

Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.

Cover image
Title page
Table of Contents
Copyright
Dedication
List of contributors
Preface
Section I. Coffee, coffee drinking, and varieties
Chapter 1. An introduction to the coffee plant and seeds
Introduction
The plant
Green coffee production
Summary points
Chapter 2. Coffea arabica
Introduction
Origin and distribution
Botanical description
Production
Industrial processing
Bioactive compounds
Theophylline
Theobromine
Cafestol and kahweol
Antioxidants
Health benefits
Physical performance
Heart health
Diabetes
Antiinflammatory properties
Mental illness
Coffee products
Conclusions
Mini-dictionary of terms
Summary points
Chapter 3. Coffea canephora (robusta): Quality and health benefits
Introduction
Origin and distribution
Resistance and cultivation
Flavor and aroma
Bioactive compounds content
Genetic composition
Commercial products
Conclusions
Mini-dictionary of terms
Summary points
Chapter 4. Green coffee
Introduction
Phytochemical components of green coffee
Research on green coffee
Pharmacological activities
Toxicity studies
Mini-dictionary of terms
Summary points
Chapter 5. Evolution and organization of Coffea genomes
Introduction
Genome structure and divergence
Genomic diversity based on transposable elements
Conclusions
Mini-dictionary of terms
Summary points
Chapter 6. Genomics to reveal divergence and convergence between coffee species
Introduction
Published genomes of Coffea species
Protein sequences show variation between coffee species
Genomic information of Coffea species published in the public domains
C-value (genome size) of Coffea species
Genes of caffeine biosynthesis in Coffea species
Conclusion
Mini-dictionary of terms
Summary points
Chapter 7. Caffeine-free species in the genus Coffea
Introduction
Caffeine content, botanical classification, and geographical distribution of the species
Genetic control of caffeine biosynthesis
Caffeine content and duration of the flowering-fruiting period
Summary points
Chapter 8. Characterization of coffee genes involved in isoprenoid and diterpene metabolic pathways
Introduction
Overview of the isoprenoid metabolic pathway
Chemical composition and biochemical analysis of diterpenes
Regulatory enzymes and candidate genes involved in isoprenoid and diterpene biosynthesis
Conclusions
Summary points
Chapter 9. The antioxidant system in coffee
Introduction
Conclusions
Summary points
Section II. Production and processing
Chapter 10. Origin, properties, and possibilities of the use and reuse of spent coffee grounds
Introduction
Coffee processing
Coffee by-products
General composition of spent coffee grounds
Potential applications of spent coffee grounds
Conclusions
Mini-dictionary of terms
Summary points
Chapter 11. Coffee beans and processing
Introduction
The mode of processing influences the coffee quality
Coffee seeds exhibit an active metabolism during processing
Seed germination in the course of green coffee processing
Green coffee beans suffer drought stress while drying
Material differences in differentially processed green coffees
Deliberately influencing the metabolism of green coffee to improve its quality
Conclusion
Summary points
Chapter 12. Postharvest changes in coffee: A focus on chlorogenic acids and antioxidant activities
Introduction
Effects of postharvest processing on CGAs and antioxidant activities
Conclusions
Other health effects of coffee
Mini-dictionary of terms
Summary points
Chapter 13. Changes in coffee beans during roasting
Introduction
Components in green coffee beans
Components in roasted coffee beans
Roasting degrees
Changes in caffeine
Changes in carbohydrates
Changes in chlorogenic acids
Changes in trigonelline
Changes in proteins and free amino acids
Formation of aroma components
Torrefacto roasting
Conclusion
Other health effects
Mini-dictionary of terms
Summary points
Chapter 14. Trace levels of plant protection products derived from coffee roasting instead of agricultural practices
Introduction
Furfural
Mepiquat
2-Phenylphenol
Folpet/phthalimide
Conclusions
Mini-dictionary of terms
Summary points
Chapter 15. Assessing the effects of coffee roasting conditions on sensory preferences: A narrative review
Introduction
Prominent characteristics of coffee bean Arabica, Robusta, and Liberica
Coffee roasting quality parameters
Coffee sensory characteristics and global trends of coffee consumption
Mini-dictionary of terms
Summary points
Chapter 16. Espresso coffee preparation and the importance of volatiles
Summary points
Introduction
An overview of EC aroma
EC machine parameters and their influence on the EC flavor
Conclusions
Chapter 17. The aroma of instant coffee: Its release and modulation by encapsulation
Introduction
Instant coffee processing
The aroma of coffee
Aroma composition of instant coffee in relation to regular coffee
Aroma release from reconstitutes instant coffee
The forces driving VOC release
Kinetic release of aroma from instant coffee
Modulation of aroma release through aroma encapsulation
Conclusion and outlook
Summary points
Compositional, nutritional, and metabolic aspects
A. Compositional
Chapter 18. The compositional differences between wild and domesticated coffee
Introduction
Alkaloids of coffee
Caffeine content in coffee
Trigonelline content
Sucrose content
Chlorogenic acids
Kahweol and Cafestol
Correlation between secondary metabolites of coffee plants, their origin, and processing
Flavor alterations between different coffee species
Conclusion
Mini-Dictionary of terms
Summary points
Chapter 19. Components in coffee, their concentrations, and methods of analysis
Introduction
Main ingredients of coffee
Methods of analysis
Phenolic acids and their derivatives
Method of analysis
Flavonoids
Method of analysis
Terpenoids
Method of analysis
Melanoidins
Method of analysis
Flavor substances
Method of analysis
Mini-dictionary terms
Summary points
Chapter 20. Nuclear magnetic resonance spectroscopic profiles of coffee
Introduction
Foundations of NMR
Use of chemometrics in NMR studies of coffee
Studies of coffee profiles using solution NMR
NMR experiments performed with whole coffee samples
Other NMR studies of coffee-related materials
Mini-dictionary of terms
Summary points
Chapter 21. Derivatives of atractyligenin in coffee
Introduction
Derivatives of carboxyatractyligenin and atractyligenin in coffee
Developments in quantitative analysis of carboxyatractyligenin and atractyligenin derivatives
Bioactivity of carboxyatractyligenin and atractyligenin derivatives
Atractyligenin and synthetic derivatives as potential therapeutic compounds
Metabolites of atractyligenin derivatives from roasted coffee consumption
Conclusion
Mini-dictionary of terms
Summary points
Chapter 22. Chlorogenic acids in different coffees
Introduction
Chemical structure of CGAs
Variability of CGAs in coffee varieties
Influence of processing on CGA levels
Geographical and environmental effects on CGAs
Flavor contributions of CGAs
Analytical methods and quantification of CGAs
Commercial significance and future trends
Conclusion
Summary points
Chapter 23. Diterpenes in coffee
Introduction
Diterpenes biosynthesis and biological activities
Diterpenes chemistry
Diterpene content in coffee
Diterpenes as molecular markers
New and minor diterpenes
Diterpenes and human health
Mini-dictionary of terms
Summary points
Chapter 24. Influence of melanoidins on aroma perception of coffee
Introduction
High molecular weight coffee constituents: Melanoidins
Interactions between aroma compounds and nonvolatile coffee constituents
Noncovalent interactions between volatile and nonvolatile coffee constituents
Analyses of odorant melanoidin interactions by means of human sensory evaluations and NMR-based screening
Monitoring time dependency of odorant–melanoidin interactions via quantitative NMR spectroscopy and determination of structure–activity relationships
Determination of melanoidin composition and correlation with aroma binding activity
Mini-dictionary of terms
Summary points
Chapter 25. Coffee dietary fiber: Features and hypocholesterolemic effects
Introduction
Coffee brew high molecular weight compounds: Chemical composition
Effect of coffee processing on modification of high molecular weight carbohydrates
Coffee fiber hypocholesterolemic potential: Cholesterol bioaccessibility and bioavailability
Gut microbiota modulation and cholesterol homeostasis
Coffee consumption and risk of cardiovascular disease
Hypercholesterolemic risk conundrum: The case of coffee diterpenes
Conclusions
Mini-dictionary of terms
Summary points
B. Nutritional and metabolic
Chapter 26. Linking coffee consumption and vitamin D status
Introduction
Types and composition of coffee
Consumption of coffee
Coffee and health consequences
Potential health benefits of coffee
Potential adverse health effects of coffee
Vitamin D: An overview
Vitamin D deficiency
Vitamin D deficiency and health consequences
Vitamin D deficiency and bone health
Correlation between coffee consumption and vitamin D
Summary points
Chapter 27. Coffee and the glycemic response in obesity
Introduction
Short-term effect of coffee consumption on glycemic response
Long-term effect of coffee consumption on glycemic response
Mechanisms of coffee consumption on glycemic response
Summary points
Mini-dictionary of terms
Chapter 28. Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification of adiposity
Introduction
Relationship between coffee and caffeine intake and body adiposity
DXA as a measure of body adiposity
Studies linking coffee intake with DXA measurements
Potential mechanisms underpinning the Coffee-DXA relationship
Further research needed
Conclusion
Mini-dictionary of terms
Summary points (5 bulleted format)
Chapter 29. Linking metabolic syndrome and coffee drinking
Metabolic syndrome
Coffee and MetS
Coffee and MetS components
Coffee and obesity
Coffee and diabetes and insulin resistance
Coffee and dyslipidemia
Coffee and hypertension
Discrepancy in findings
Mini-dictionary of terms
Summary points
Chapter 30. The cardiovascular effects of coffee consumption: An overview
Introduction
Coffee and lipid disorders
Coffee and arterial hypertension
Coffee and atrial fibrillation
Coffee and atherosclerotic cardiovascular disease
Coffee and heart failure
Coffee and cardiovascular mortality
Conclusions
Summary points
Mini-dictionary of terms
Other health effects of coffee or extracts
General aspects of the effects of coffee
A. Organs and conditions
Chapter 31. Highlights in the history of the science of coffee and health
Introduction
Coffee, health, and science
The main bioactive substances in coffee
Coffee and nutrition
Therapeutical use
Implication of the amount consumed
Coffee enema
Associated habits and health
Concluding remarks
Summary points
Chapter 32. A Comprehensive Review of Coffee's Health Impacts on Older Adults
Introduction of coffee
Benefits of coffee intake
Health issues among older adults
The coffee intake habits among older adults
Coffee intake on older adults' health
Effects of coffee polyphenols and caffeine on health issues
Negative influences of coffee intake on older adults' health
Conclusions
Mini-dictionary of terms
Summary points
Chapter 33. Coffee and arterial stiffness
Introduction
Arterial stiffness
Arterial stiffness and chronic diseases: A bidirectional relationship
Interventions to reduce arterial stiffness
Effects of coffee on arterial stiffness
Mechanisms
Other health effects of coffee or extracts
Mini-dictionary of terms
Summary points
Chapter 34. Coffee and its metabolites in relation to asthma and lung function
Introduction
Current evidence linking coffee and its metabolites to asthma
Current evidence linking coffee and its metabolites to lung function
Potential mechanisms for the link between coffee and lung health
Conclusions and future directions
Mini-dictionary of terms
Summary points
Chapter 35. Head and neck cancer and the protective associations with coffee consumption
Epidemiology and risk factors for the development of head and neck cancer
Coffee and its protective elements associated with head and neck cancer
Mini-dictionary of terms
Summary Points
Chapter 36. Investigations of the effects of coffee in chemotherapy
Introduction
Investigations on coffee-mediated improvement of chemotherapeutic side effects
Investigations on coffee-mediated enhancement of chemotherapeutic efficacy
Mini-dictionary of terms
Summary points
Chapter 37. Coffee, caffeine, and delaying of cataract development
Introduction
Ocular pharmacology of caffeine
Potential protective effect of caffeine
Summary
Summary points
Chapter 38. Coffee and periodontal health: To protect or to harm?
Introduction
Periodontal tissue
Periodontal diseases
The effect of coffee on periodontal health
Other oral and dental health effects of coffee
Mini-dictionary of terms
Summary points
Chapter 39. Effects of coffee on gut microbiota in health and diseases
Introduction
Effects of coffee on the gut microbiota
Effect of coffee on gastrointestinal infections and immunity
Coffee effect on gastrointestinal motility: A role of microbiota?
Coffee effect on the gut–brain axis: A role of microbiota?
Coffee effect on absorption and nutrition: a role of microbiota?
Other health effects of coffee or extracts: Effect of coffee on oral microbiome
Mini-dictionary of terms
Summary points
B. Cells and cellular biology
Chapter 40. Coffee and effects on platelets
Introduction
Atherothrombosis: Involvement of platelets
Participation of platelets in atherothrombosis
Coffee and prevention of cardiovascular diseases
Cardiovascular effect of coffee consumption in humans
Bioactive compounds of coffee and antiplatelet activity
Antiplatelet mechanism of action
Summary points
Chapter 41. Human genetics and caffeine: Functional single-nucleotide polymorphism and response to caffeine intake
Introduction
Polymorphism of genes involved in response to caffeine
Gene polymorphism and differential response to caffeine or coffee intake
Mini-dictionary of terms
Summary points
Chapter 42. Coffee compounds and their effects on miRNAs during gastrointestinal health and disease
Introduction
miRNAs: Small molecules with great responsibilities
Coffee compounds and miRNAs involved in gastrointestinal diseases
Conclusions and future perspectives
Mini-dictionary of terms
Summary points
Chapter 43. Chronotype, circadian rhythm, and coffee consumption
Introduction
Circadian rhythm
Factors influencing circadian rhythm
How does coffee/caffeine affect circadian rhythm?
Chronotype
Conclusion
Other health effects of coffee/caffeine
Mini-dictionary of terms
Summary points
Chapter 44. Coffea robusta extracts and antibacterial effects: Escherichia coli and beyond
Introduction of coffee
Benefit of coffee consumption
Coffee properties
The roasting process
Antibacterial, resistance, and coffee
Antibacterial against E. coli and another bacteria
Antibacterial mechanism
Melanoidin antibacterial mechanism
Caffeine antibacterial mechanism
Phenol antibacterial mechanism
Miscellaneous antibacterial mechanism
Coffee extract susceptibility in different bacteria
Mini-dictionary of terms
Summary points
Section V. Focused areas, specific coffee components, and effects
Chapter 45. Cafestol: Impact of coffee diterpene on cancer cells and associated antiinflammatory response
Introduction
Chemical aspects of cafestol and its relationship with biological effects
Cafestol is a COX-2 inhibitor
Cafestol action on endothelial cells: The bridge between antiinflammatory and antiangiogenic activity
Opposite signaling modulated by cafestol: NF-κB and Nrf2
Proapoptotic action of cafestol and its potential as a therapeutic sensitizer
Natural products as adjuvants. The diversity of molecular targets helps in the sensitization of resistant cells
Synergism of cafestol and kahweol for antitumor effect – from the drink to the biological target
Conclusion
Other health effects of coffee extracts
Mini-dictionary of terms
Summary points
Chapter 46. Caffeic acid and derivatives as antiviral agents
Introduction
Antiviral effects of caffeic acid and derivatives
Human immunodeficiency virus
Herpes simplex virus
Influenza A virus
Severe acute respiratory syndrome coronavirus 2
Polio virus
Enterovirus 71
Respiratory syncytial virus
Canine distemper virus
Adenovirus
Summary and future perspective
Other health effects of coffee polyphenols
Mini-dictionary of terms
Summary points
Chapter 47. Hypertension and effects of coffee-derived analytes caffeic and chlorogenic acids
Introduction
Coffee, caffeic acid (CAA), and chlorogenic acid (CHA) exhibit blood-lowering ability
Coffee and its derivatives and other health effects
Mini-dictionary of terms
Summary points
Chapter 48. Sleep and the impact of high caffeine consumption: Implications for coffee consumption
Introduction
Caffeine—coffee and caffeinated beverages
Cellular mechanisms of caffeine action
What is a safe amount of caffeine to consume?
How does caffeine affect sleep?
The impact of caffeine deprivation and withdrawal
The caffeine paradox—caffeine gets people sleepy
Caffeine and sleep disordered breathing
Conclusion
Mini-dictionary of terms
Summary points
Chapter 49. The role of caffeine in health via comparisons between caffeinated and decaffeinated coffee: A focus on colon cancer
Introduction
Caffeine, coffee, and cancer: Epidemiological evidence
Experimental evidence
Mechanisms
Some methodological issues
Other health effects of coffee
Conclusion
Mini-dictionary of terms
Summary points
Chapter 50. Caffeine, coffee and effects on the liver
Introduction
Studies in humans
Studies in experimental models
Other health effects of caffeine
Mini-dictionary of terms
Summary points
Chapter 51. Caffeine and its molecular and physiological effects on skeletal muscle
Introduction
Molecular effects of caffeine on skeletal muscle
Physiological effects of caffeine on skeletal muscle
Individual variability and considerations
Conclusion
Summary points
Chapter 52. Caffeine cardiovascular toxicity: too much of a good thing—an update
Introduction
Caffeine and the heart
Summary points
Chapter 53. Chlorogenic acid in energy metabolism on efficacy and mechanisms of action
Introduction
CGA and health outcomes
Prevention and/or treatment of obesity/metabolic syndrome
Antiatherosclerotic properties of CGA
Effects of CGA against myocardial infarction
Effects of CGA on neurological diseases
Conclusions and future perspective
Mini-dictionary of terms
Summary points
Chapter 54. Chlorogenic acid utilization in the diabetic and prediabetic states
Introduction
Diabetes mellitus
Treatment of diabetes
Nonpharmacological treatments
Coffee
Coffee components
Coffee as a source of CGAs
Changes in coffee components
Chemical composition of coffee
Effects of chlorogenic acid
Studies on chlorogenic acid
Other health effects of coffee
Mini-dictionary of terms
Summary points
Chapter 55. Nanoencapsulation of coffee: Controlled release of chlorogenic acid
Introduction
Nanoencapsulation system and food industry
Dietary supplements/nutraceuticals and functional foods
Nanoencapsulation of green coffee, characterization, and its controlled release
Nanoencapsulation CGA from green coffee extract by nano spray drying
Nanoencapsulation of green coffee extract by spray drying
Characterization of optimized green coffee nanoparticles
Effect of pH on nanoparticles
Thermophysical properties
Structural characterization (SEM, AFM, and XRD analysis)
In vitro release profile of CGA and antioxidant activity after simulated gastro intestinal digestion
Antioxidant capacity
Storage stability of the nanoencapsulated green coffee extract
Chemical properties (total polyphenols, CGA, and antioxidant activity)
Conclusion
Summary points
Chapter 56. ent-Kaurane-type diterpenes as components in coffee and their biological activities
Introduction
Species of ent-kaurane-type diterpenes in coffee
Biological activities of ent-kaurane-type diterpenes from coffee
Other health effects of diterpenes from coffee
Mini-dictionary of terms
Summary points
Chapter 57. Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone prevention
Introduction
Coffee bean as a natural source of trigonelline and factors affecting its trigonelline content (coffee species, postharvest process, storage condition, roasting process, and brewing method)
Pharmacokinetics of trigonelline
Beneficial effects of trigonelline in kidney diseases
The role of trigonelline for kidney stone prevention
Conclusion
Summary points
Section VI. Behavior, brain, and neurological systems
Chapter 58. Coffee and caffeine: Impact on mood, cognition, and physical activity
Introduction
The effects of caffeine on mood
The effects of caffeine on cognition
The effects of caffeine on physical activity
Other psychomotor effects of coffee compounds
Mini-dictionary of terms
Summary points
Chapter 59. Coffee consumption: Links with anxiety and depression
Introduction
Coffee and depression
Coffee and anxiety
Relationship of caffeine dependence and caffeine-related disorders with depression and anxiety
The role of genetic variations and individual differences
Conclusion
Other health effects of coffee
Mini-dictionary of terms
Summary points
Chapter 60. The brain response to coffee consumption: Electroencephalogram (EEG) changes and implications
Introduction
Effects of coffee and caffeine consumption on the CNS
EEG effects
Conclusions and future directions
Other electroencephalography effects of coffee
Mini-dictionary of terms
Summary points
Chapter 61. Caffeine and potential use in Alzheimer’s disease
Introduction
The influence of caffeine on the molecular mechanisms underlying AD
Effect of caffeine analyzed in preclinical mouse models
Clinical studies examining the influence of caffeine on AD
Longitudinal study finds protective range of coffee consumption with reference to dementia prevalence
Effect of coffee consumption on amyloid-β deposition in elderly humans
Metaanalyses find support for neuroprotective effects from coffee consumption in majority of studies
Effects of coffee on risk factors contributing to AD
Mini-dictionary of terms
Summary points
Chapter 62. Chlorogenic acid as a neuroprotectant: A focus on Parkinson's disease
Introduction
Parkinson's disease overview
Role of coffee components in PD
Role of chlorogenic acid (CGA) in PD
Clinical trials of CGA
Additional health effects of CGA
Conclusion
Summary points
Chapter 63. Investigating kahweol as a component of coffee: Effects on brain mitochondria
Introduction
KW and mitochondria
Conclusion and future directions
Mini-dictionary of terms
Summary points
Chapter 64. Coffee and the brain–gut axis
Introduction
Studies on coffee
Studies involving coffee components
Conclusions
Mini-dictionary of terms
Summary points
Section VII. Adverse components and adverse effects of coffee and related products
Chapter 65. Exploring the relationship between caffeine consumption and atrial fibrillation: Unraveling the connection
Background
Mechanisms linking caffeine and atrial fibrillation
Metaanalysis of studies on coffee and caffeine
Clinical studies on caffeine and atrial fibrillation
Future perspective
Conclusions
Summary block point
Chapter 66. Formation, level, reduction methods, and health risk assessment of acrylamide in coffee products
Introduction
Acrylamide
Acrylamide formation mechanism in coffee products
Acrylamide levels in coffee products
Mitigation strategies of acrylamide in coffee products
Acrylamide exposure and risk assessment from consumption of coffee products
Chapter 67. The mycotoxin ochratoxin A: Levels in coffee
Introduction
General data of ochratoxin A
Determination of ochratoxin A in coffees
Factors influencing coffee contamination by ochratoxin A
Review of OTA in coffees around the world
Ochratoxin A in Brazilian coffees
Good production practices for a coffee free of OTA
Mini-dictionary of terms
Summary points
Other health effects of coffee or extracts
Chapter 68. Toxic compounds in coffee: Polycyclic aromatic hydrocarbons
Introduction
PAHs and coffee roasting
PAH chemistry and biological activity
Regulatory aspects
PAH determination in coffee
PAHs and coffee by-products
Conclusions
Mini-dictionary of terms
Summary points
Section VIII. Comparison of coffee and tea
Chapter 69. Comparing coffee and tea consumption regarding DNA methylation
Introduction
DNA methylation patterns—Epigenetic gene expression regulator
The biological relevance of DNA methylation
Similar and different effects of coffee and green tea compounds on DNA methylation
The effects of coffee and green tea compounds on signal transducers resulting in DNA methylation patterns relevant to cancer biology
The other disease-preventing effects of green tea and coffee
Harmful effects of caffeine during pregnancy
Mini-dictionary of terms
Summary points
Chapter 70. Coffee and tea consumption and pregnancy
Physiology of pregnancy
Fluid recommendation during pregnancy
Coffee and tea recommendations during pregnancy
Epidemiological evidence on the impact of coffee consumption during pregnancy
Epidemiological evidence on the impact of tea during pregnancy
Mechanisms and methodological issues
Other health effects of coffee and tea
Mini-dictionary of terms
Summary points
Section IX. Byproducts of coffee production and their uses
Chapter 71. Uses of industrially produced spent coffee grounds
Introduction
Carbohydrates
Lipids and fatty acids
Proteins and biopeptides
Alkaloids
Conclusions
Summary points
Chapter 72. Prebiotic potential of coffee and coffee by-products
Introduction
Human gut microbiota
Biotransformation of prebiotics and coffee components before reaching the gut microbiota
Impact of prebiotics on the gut microbiota
Impact of coffee and coffee by-products on gut microbiota
Impact of specific components of coffee and its by-products on gut microbiota
Can the prebiotic effect of coffee and its components modulate the microbiota–gut–brain axis?
Conclusion
Mini-dictionary of terms
Summary points
Chapter 73. Coffee silverskin: potential health benefits and current applications
Introduction
Potential health benefits of coffee silverskin
Current applications of coffee silverskin
Conclusions
Mini-dictionary of terms
Summary points
Chapter 74. In silico molecular modeling of coffee silverskin
Introduction
Bioinformatic tools
Molecular docking
Innovation in molecular docking
Molecular dynamic simulation
ADMET and drug-likeness of small molecules (ADMET-M)
Databases
In silico molecular modeling of compounds present in coffee silverskin
Conclusion
Mini-dictionary of terms
Summary points
Acknowledgments
Section X. Resources and selective methods
Chapter 75. Highlights for the advanced analysis of bioactive compounds in coffee
Introduction
A brief overview of coffee's composition
Key analytical techniques
Analytical technique combination
Chemometrics for multivariate associations
Conclusion
Mini-dictionary of terms
Summary points
Chapter 76. Methods for extracting bioactive compounds from coffee and its by-products
Introduction
Bioactive compounds present in coffee and coffee by-products
Extraction methods
Alternative solvents for extracting bioactive compounds from coffee and coffee by-products
Downstream processing of bioactive compounds from coffee and coffee by-products
Conclusion
Summary points
Chapter 77. Genetic methods to evaluate evidence for causal effect of coffee on health
Introduction
Mendelian randomization
Genetic variants associated with coffee and caffeine consumption
Genetic evidence for causal effect of coffee on health
Conclusion
Mini-dictionary of terms
Summary points
Chapter 78. Caffeic and chlorogenic acid in coffee and methods for their detection
Introduction
The chemical composition of coffee
The effects of coffee on health due to caffeic acid and chlorogenic acid
Quality and authenticity control of coffee
Analytical methods for the detection of caffeic and chlorogenic acid in coffee
Electrochemical methods for the detection of caffeic and chlorogenic acid in coffee
Conclusions
Mini-dictionary of terms
Summary points
Chapter 79. Ochratoxin A in coffee: occurrence, health impact, regulation, and analytical methods
Introduction
Chemical and physical characterization of OTA
OTA-producing molds
OTA occurrence
Ochratoxin A in different types of coffee
Economic impact of OTA
Health impact of OTA
OTA regulations
OTA analysis
Recent advanced for detection OTA in coffee
Summary points
Chapter 80. Profiling new genotypes of coffee sensory, compositional, and biological aspects
Summary points
Introduction
Development of new coffees and future trends
Species and varieties
Origin of coffee aromas and flavors
Maturation degree
Formation of aromas and flavors
Sensory evaluation of coffees
Chemical composition and relationship with coffee quality
Coffee roasting and its influence on quality and biological activity
Coffee maturation and its effects on quality and biological activity
Chemometric approach in the analysis of the relationship between composition
Chapter 81. Recommended resources for coffee in health and disease prevention
Introduction
Resources
Other resources
Summary Points
Index

Victor R Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.

Affiliations and expertise

Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK Visiting Professor, University of Hull, UK

Vinood Patel

Vinood B. Patel, BSc, PhD, FRSC, is currently Professor in Clinical Biochemistry at the University of Westminster. In 2014 Dr Patel was elected as a Fellow to The Royal Society of Chemistry. Dr Patel graduated from the University of Portsmouth with a degree in Pharmacology and completed his PhD in protein metabolism from King’s College London in 1997. His postdoctoral work was carried out at Wake Forest University Baptist Medical School, NC, USA studying structural-functional alterations to mitochondrial ribosomes, where he developed novel techniques to characterize their biophysical properties. Research is being undertaken to study the role of nutrients, antioxidants, phytochemicals, iron, alcohol and fatty acids in the pathophysiology of liver disease. Other areas of interest are identifying new biomarkers that can be used for the diagnosis and prognosis of disease and understanding mitochondrial oxidative stress in neurological disorders and iron dysregulation in diabetes. Dr Patel is a nationally and internationally recognized researcher and has several edited biomedical books related to the use or investigation of active agents or components. These books include The Handbook of Nutrition, Diet, and Epigenetics, Branched Chain Amino Acids in Clinical Nutrition, Cancer: Oxidative Stress and Dietary Antioxidants, Toxicology: Oxidative Stress and Dietary Antioxidants, Molecular Nutrition: Vitamins, The Neuroscience of Pain, Cognitive Behavioural Therapy. He is Editor of the ten-volume series Biomarkers in Disease: Methods, Discoveries and Applications.

Affiliations and expertise

Reader, Clinical Biochemistry, University of Westminster, London, UK

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health