Preface
Section 1: Coffee, Coffee Drinking, and Varieties
1. An introduction to the coffee plant and seeds
Adriana Farah
2. Coffea arabica (Arabica)
CRISTOBAL N. AGUILAR, José Sandoval-Cortés Sr., RALLINARI DIAZ GOMEZ and Jorge Enrique Wong-Paz
3. Coffea canephora (Robusta)
CRISTOBAL N. AGUILAR
4. Green coffee
Fransiska Maria Christianty and Fifteen Aprila Fajrin
5. Coffea genome organization and evolution
Romain Guyot
6. Genomics reveal divergence and convergence between coffee species
Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Habib MotieGhader, Darío Fernando Herrera Jácome, Karen Rafaela Mayorga Morejon and Ronald Oswaldo Villamar-Torres
7. Caffeine-free species in the genus Coffea
Romain Guyot
8. Characterization of coffee genes involved in isoprenoids and diterpene metabolic pathway
Suzana Tiemi Ivamoto-Suzuki, Luiz Filipe Protasio Pereira, Douglas S. Domingues and Nícollas Aprigio
9. Botanical aspects of the antioxidant system in coffee
Igor Cesarino and Paulo Mazzafera
Section 2: Production and Processing
10. Waste management of coffee residues: spent coffee grounds
Ana Cervera-Mata, Alejandro Fernández-Arteaga Sr., Silvia Pastoriza, Gabriel Delgado and José A. Rufián-Henares
11. Coffee beans and processing
Dirk Selmar, Maik Kleinwächter and Gerhard Bytof
12. Post-harvest changes in coffee: a focus on chlorogenic acids and antioxidant activities
Keith R. Cadwallader and Fareeya Kulapichitr
13. Changes in the coffee beans in roasting
Masaru Tanokura
14. Trace levels of plant protection products derive from coffee roasting instead of agricultural practices
Thierry Delatour, Mathieu Dubois and Viviane Theurillat
15. Assessing the effects of coffee roasting conditions on sensory preferences: A Narrative Review
Wan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim and Mohd Nizam Lani
16. Espresso coffee preparation and importance of volatiles
Giovanni Caprioli, Gianni Sagratini, Sauro Vittori and Agnese Santanatoglia
17. The aroma of instant coffee and its release
Rodolfo Campos Zanin and Chahan Yeretzian
Section 3: Compositional, nutritional, and metabolic aspects
a. Compositional
18. The compositional differences between wild and domesticated coffee
Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Maryam Sadat Beheshti Shooshtari, Ricardo Augusto Luna Murillo, Pedro Darío Cedeño Loja and Ronald Oswaldo Villamar-Torres
19. Components in coffee, their concentrations, and methods of analysis
Dhanya B. Sen, Rajesh A. Maheshwari, Dillip Kimar Dash, Manojkumar K. Munde and Ashim Kumar Sen
20. NMR spectroscopic profiles of coffee
Jair Freitas, Emanuele Oliveira and Bárbara Agnoletti
21. Derivatives of Atractyligenin in Coffee
Roman Lang
22. Chlorogenic acids in different coffees
Kouame F. Oussou, Ozlem Kilic Buyukkurt, Gamze Guclu, Hasim Kelebek and Serkan Selli
23. Diterpenes in coffee
Elena Guercia, Federico Berti, Cristina Forzato and Luciano Navarini
24. Influence of melanoidins on aroma perception of coffee
Oliver Frank and Michael Gigl
25. Coffee dietary fiber: features and hypocholesterolemic effects
Fernanda Machado, Manuel A. Coimbra and Filipe Manuel Coreta Gomes
b. Nutritional and metabolic
26. Linking coffee consumption and vitamin D status
Mahmoud. Suleiman AbuSamak, Shady Helmi Awwad and Beisan Ali Mohammad
27. Coffee and the glycemic response in obesity
Ewa Lange and Ewelina Pałkowska-Goździk
28. Coffee intake and reduced DXA quantification of adiposity
Chao Cao
29. Linking metabolic syndrome and coffee drinking
Basma Damiri and Thabet Zidan
30. The cardiovascular effects of coffee consumption: an overview
Stanisław Surma
Section 4: General Aspects of The Effects of Coffee
a. Organs and conditions
31. Highlights In the History of The Science of Coffee and Health
Adriana Farah
32. Overview of health effects of coffee on older adults
Weida Lyu and Huijuan Jia
33. Coffee and Arterial Stiffness
P. Chagas
34. Coffee and its metabolites in relation to asthma and lung function
YuehYing Han and Juan Carlos Celedon
35. Head and neck cancer and the protective associations with coffee consumption
Luciane Bresciani Salaroli, Cleodice Alves Martins, Camila Bruneli do Prado, Júlia Rabelo Santos Ferreira, Olívia Galvão de Podestá and Luciana Bicalho Cevolani Pires
36. Investigations of the effects of coffee in chemotherapy
C.P. Strassburg and Sandra Kalthoff
37. Coffee, caffeine and reduction in cataracts
Manuel Ruiss and Martin Kronschlager
38. Coffee and periodontal health: to protect or to harm?
Taufan Bramantoro, Agung Krismariono, Muhammad Subhan Amir, Alexander Patera Nugraha, Wahyuning Ratih Irmalia and Amalia Ayu Zulfiana
39. Coffee and effects on the gut microbiota
Xuan-Zheng P. Shi
b. Cells and cellular biology
40. Coffee and effects on platelets
Ivan Francisco Palomo Sr., Eduardo Fuentes Quinteros, Lyanne Rodríguez Pérez, Francisca Telleria López and Magdalena Sepúlveda Espinoza
41. Human genetics and coffee: Functional single-nucleotide polymorphism and response to coffee consumption
Agata Chmurzynska
42. Coffee compounds and their effects on miRNAs during gastrointestinal health and disease
Letícia Valente, Guilherme Romualdo and Luís Fernando Barbisan Sr.
43. Chronotype, Circadian Rhythm and Coffee Consumption
Mahmut Bodur and Mustafa Volkan Yilmaz
44. Coffea robusta extracts and antibacterial effects: Escherichia coli and beyond
Yohanes Krisnantyo Adi Pinandito, Alfisar Shidqi and Wiwin Retnowati
Section 5: Focused areas, specific coffee components and effects
45. Cafestol: impact of a coffee diterpene on cancer cells and associated anti-inflammatory response
MAE Silva, ALM Brand and C M. Rezende
46. Caffeic acid and its antiviral effects
Motohiko Ogawa and Masayoshi Fukasawa
47. Hypertension and effects of coffee derived analytes caffeic and chlorogenic acids
Odunayo Michael Agunloye, Opeyemi Akintoye and Ganiyu Oboh
48. Sleep and the impact of high caffeine consumption: implications for coffee consumption
S. V. Conde, Joana Sacramento and Fatima Martins
49. The role of caffeine in health via comparisons between caffeinated and decaffeinated coffee: a focus on colon cancer
Vinicius Kannen
50. Caffeine, coffee and effects on the liver
Marta Alegret, J. C. Laguna and Núria Roglans Ribas
51. Caffeine and its molecular and physiological effects on skeletal muscle
Mojtaba Kaviani and Solmaz Salari
52. Caffeine cardiovascular toxicity: too much of a good thing
Paulo J. Oliveira
53. Chlorogenic acid and cellular energy metabolism
Xuguang Li and Huijuan Jia
54. Chlorogenic acid and usage in diabetic and prediabetic states
Milad Abdollahi, Samaneh Shirkhani and SM. Marandi
55. Nano-encapsulation of coffee: controlled release of chlorogenic acid
Aratrika Ray, Nivas Manohar Desai and Pushpa S. Murthy Sr.
56. Ent-kaurane-type diterpenes as components in coffee and their biological activities
Minh Hao Hoang, Linh Nham Nguyen and Nga Thi Vo
57. Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone prevention
Paleerath Peerapen and Visith Thongboonkerd
Section 6: Behavior, brain, and neurological systems
58. Coffee and caffeine: impact on mood, cognition, and physical activity
Valerio Manippa, Caterina Padulo and Alfredo Brancucci
59. Coffee consumption: links with anxiety and depression
Merve İlhan-Esgin and Esma Asil
60. The brain response to coffee consumption: electroencephalogram (EEG) changes and implications
Cristian Felipe Blanco-Diaz, Cristian David Guerrero-Mendez, Alvaro David Orjuela-Cañon, Teodiano Bastos, Andres F. Ruiz-Olaya and Sebastián Jaramillo-Isaza
61. Caffeine and potential use in Alzheimer disease
Luca Büschgens, Daniel Janitschke, Anna Andrea Lauer, Marcus Otto Walter Grimm and Oliver Wirths
62. Chlorogenic acid as a neuroprotectant: a focus on Parkinson's Disease
A. Khairnar, Ritu Soni, Nishant Sharma and Jigna Shah
63. Investigating kahweol as a component of coffee: effects on brain mitochondria
Marcos Roberto de Oliveira Sr.
64. Coffee and the brain-gut axis
Paula Gallego-Barceló and Raquel Abalo
Section 7: Adverse components and adverse effects of coffee and related products
65. Linking caffeine intake and the effects on arrhythmias
Anna Vittoria Mattioli
66. Acrylamide levels of ready-to-drink coffees
Burhan Basaran and Yağmur Demirel Özbek
67. The mycotoxin ochratoxin: levels in coffee
Annibal Duarte Pereira Netto, Michelle Silva and Ademário Silva Junior
68. Toxic compound in coffee: Polycyclic aromatic hydrocarbons
Giancarlo Cravotto, Arianna Binello, Silvia Tagliapietra and Fabio Beccari
Section 8: Comparison of coffee and tea
69. Comparing coffee and tea consumption with reference to DNA methylation
Ferenc Budán, László Szabó, Domokos Máthé, József Szentpéteri, Dávid Szép and Attila Sík
70. Coffee and tea consumption and pregnancy
Hiroyasu Iso and Ehab Eshak
Section 9: Byproducts of coffee production and their uses
71. Uses of industrially produced spent coffee grounds
Juan Camilo Osorio-Arias Sr., Yudy Duarte and Laura Sofía Torres-Valenzuela
72. Prebiotic potential of coffee and coffee by-products
Rita Alves
73. Coffee silverskins: potential health benefits and current applications
Rita Alves
74. In silico molecular modeling of coffee silverskins
M. Beatriz P. P. Oliveira
Section 10: Resources and Selective Methods
75. Advanced analysis of coffee
Shaoquan Liu
76. Methods for extracting bioactive compounds from coffee and coffee by-products
Nuntawat Khat-udomkiri and Hla Myo
77. Genetic methods to evaluate evidence for causal effect of coffee on health
Kitty Pham and Elina Hypponen
78. Caffeic and chlorogenic acid in coffee and methods for theirs detection
Constantin Apetrei
79. Assays for ochratoxin A in coffee
Moez Elsaadani
80. Profiling new genotypes of coffee sensory, compositional and biological aspects
Rodrigo Scherer
81. Resources for investigating aspects of coffee in health and disease prevention
Rajkumar Rajendram