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E-raamat: Coffee - Emerging Health Effects and Disease Prevention: Emerging Health Effects and Disease Prevention [Wiley Online]

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Coffee - Emerging Health Effects and Disease Prevention: Emerging Health Effects and Disease PreventionSuurem pilt
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Raamatu kodulehekülg: https://onlinelibrary.wiley.com/doi/book/10.1002/9781119949893
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health.

Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues.

Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.

Preface xvii
List of Contributors
xix
List of Abbreviations
xxii
Acknowledgement xxv
1 Introduction
1(20)
Thomas Hatzold
1.1 Coffee---a popular beverage
1(1)
1.2 Coffee from a nutritional perspective
1(1)
1.3 Potential beneficial effects of coffee
2(1)
1.4 Limitations to the beneficial effects
3(2)
1.5 History
5(1)
1.6 Coffee production worldwide
5(1)
1.7 Coffee processing: formation and fate of bioactive compounds
5(5)
1.7.1 Green bean processing, storage, and transport
6(2)
1.7.2 Blending
8(1)
1.7.3 Roasting
8(2)
1.7.4 Grinding
10(1)
1.7.5 Packaging and storage
10(1)
1.7.6 Decaffeination
10(1)
1.7.7 Soluble coffee production
10(1)
1.8 New processes to optimize the health benefits of coffee
10(2)
1.8.1 Enhancement with mannooligosaccharides
11(1)
1.8.2 Use of green bean extracts
11(1)
1.8.3 After-roast blending for enhanced antioxidative properties
11(1)
1.8.4 Stomach-friendly coffee
12(1)
1.9 Coffee preparation
12(2)
1.9.1 Boiled coffee
13(1)
1.9.2 Cafetiere or French press coffee
13(1)
1.9.3 Filter coffee
13(1)
1.9.4 Espresso
13(1)
1.9.5 Moka (mocha)
13(1)
1.9.6 Percolated coffee
13(1)
1.9.7 Soluble coffee
13(1)
1.9.8 Liquid coffee
13(1)
1.9.9 Single-serve coffee machines
14(1)
1.10 Coffee beverages and specialties
14(1)
1.11 Coffee consumption
14(2)
1.12 Conclusions
16(5)
Acknowledgments
16(1)
References
17(4)
2 Coffee Constituents
21(38)
2.1 Introduction
21(1)
2.2 Production of coffee and coffee-based beverages
22(4)
2.2.1 Green coffee production
22(1)
2.2.2 Decaffeinated coffee production
23(1)
2.2.3 Steam-treated and monsooned coffees
24(1)
2.2.4 Coffee roasting
24(1)
2.2.5 Coffee brewing
25(1)
2.2.6 Instant coffee production
26(1)
2.3 Natural coffee constituents
26(17)
2.3.1 Green coffee chemical composition
27(1)
2.3.1.1 Nonvolatile compounds in green coffee
27(1)
Caffeine
28(1)
Trigonelline
29(1)
Chlorogenic acids
30(1)
Cafestol and kahweol
31(1)
Soluble dietary fiber
32(1)
Water
33(1)
Carbohydrates
33(1)
Protein, peptides, and free amino acids
33(1)
Minerals
33(1)
Lipids
34(1)
2.3.1.2 Volatile compounds in green coffee
34(1)
2.3.2 Changes in coffee chemical composition during roasting
35(1)
2.3.2.1 Nonvolatile components in roasted coffee
35(2)
2.3.2.2 Volatile compounds in roasted coffee
37(2)
2.3.3 Changes in coffee chemical composition during special coffee processing
39(2)
2.3.4 Chemical composition of coffee brew
41(2)
2.4 Incidental coffee constituents
43(7)
2.4.1 Incidental nonvolatile compounds in coffee
43(1)
2.4.1.1 Ochratoxin A
43(1)
2.4.1.2 Biogenic amines
44(1)
2.4.1.3 β-carbolines
45(1)
2.4.1.4 Acrylamide
46(1)
2.4.1.5 Polycyclic aromatic hydrocarbons
47(1)
2.4.1.6 Pesticide residues
48(1)
2.4.2 Incidental volatile constituents in coffee
48(2)
2.5 Concluding remarks
50(9)
Acknowledgments
50(1)
References
50(9)
3 Bioavailability of Coffee Chlorogenic Acids
59(18)
Angelique Stalmach
3.1 Introduction
59(1)
3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested
59(3)
3.2.1 Dietary intake
59(2)
3.2.2 Levels in coffee beverage
61(1)
3.3 Bioavailability of coffee chlorogenic acids
62(10)
3.3.1 Absorption and metabolic fate
62(1)
3.3.2 Extensive metabolism upon intake
62(1)
3.3.2.1 Identification of chlorogenic acid metabolites
62(1)
3.3.2.2 Metabolic pathways
62(6)
3.3.2.3 Bioavailability of intact chlorogenic acids
68(3)
3.3.3 Urinary and biliary excretion
71(1)
3.3.4 Effects of food matrix and co-ingestion on bioavailability
71(1)
3.4 Conclusions
72(5)
References
73(4)
4 Coffee and Alzheimer's Disease: Animal and Cellular Evidence
77(20)
Marshall G. Miller
Barbara Shukitt-Hale
4.1 Introduction
77(1)
4.2 Alzheimer's disease
77(4)
4.2.1 Prevalence
77(1)
4.2.2 Symptoms
78(1)
4.2.3 Gross pathology
78(1)
4.2.4 Tauopathy
78(1)
4.2.5 Cerebral amyloidosis
78(1)
4.2.6 Other neuropathology
79(1)
4.2.7 Genetic factors
79(1)
4.2.8 Diagnosis
80(1)
4.2.9 Treatments
80(1)
4.2.10 Cellular and animal models of Alzheimer's disease
80(1)
4.3 Coffee
81(1)
4.3.1 Cellular evidence
81(1)
4.3.2 Animal evidence
82(1)
4.4 Caffeine
82(4)
4.4.1 Cellular evidence
83(1)
4.4.2 Animal evidence
83(3)
4.5 Phenolics
86(3)
4.5.1 Cellular evidence
86(1)
4.5.2 Animal evidence
87(1)
4.5.3 Caffeic acid
88(1)
4.5.4 Dicinnamoylquinides
89(1)
4.6 Other coffee constituents
89(2)
4.6.1 Trigonelline
89(1)
4.6.2 Kahweol and cafestol
90(1)
4.6.3 Pyroglutamate
91(1)
4.7 Conclusions
91(6)
References
92(5)
5 Coffee and Alzheimer's Disease---Epidemiologic Evidence
97(14)
Joan Lindsay
Pierre-Hugues Carmichael
Edeltraut Kroger
Danielle Laurin
5.1 Introduction
97(1)
5.2 Review of epidemiologic studies of coffee in relation to Alzheimer's disease, dementia, and selected aspects of cognitive functioning
98(8)
5.2.1 Case-control/retrospective studies
98(1)
5.2.2 Cross-sectional studies
99(1)
5.2.3 Prospective cohort studies
100(6)
5.3 The strength of the evidence for preventing Alzheimer's disease
106(5)
References
108(3)
6 Coffee and Parkinson's Disease
111(12)
Jing-Wei Lim
Eng-King Tan
6.1 Introduction
111(1)
6.2 Pathogenesis of Parkinson's disease
111(1)
6.3 Gene and environmental/lifestyle factors
112(1)
6.4 Clinical evidence linking coffee consumption and Parkinson's disease
113(2)
6.5 Neuroprotection and active components of coffee
115(1)
6.6 Adenosine receptor antagonism and Parkinson's disease
116(1)
6.7 Caffeine rescue of Parkinson's disease in animal models
116(1)
6.8 Clinical trials of adenosine receptor antagonists in Parkinson's disease
117(1)
6.9 Caffeine-mediated genetic susceptibility of Parkinson's disease
118(1)
6.10 Summary
118(5)
Acknowledgments
119(1)
References
119(4)
7 Coffee and Liver Health
123(18)
Pablo Muriel
Jonathan Arauz
7.1 The liver
123(1)
7.2 Epidemiologic studies
124(1)
7.2.1 Coffee and liver enzymes
124(1)
7.3 Coffee, fibrosis, and cirrhosis
124(2)
7.3.1 General aspects of fibrosis and cirrhosis
124(1)
7.3.2 Coffee and cirrhosis
125(1)
7.4 Coffee and animal models of hepatic fibrosis
126(1)
7.5 Cytokines and liver fibrosis
127(1)
7.5.1 Transforming growth factor-β in liver fibrogenesis
128(1)
7.6 Mechanism of coffee's protective effect
128(4)
7.6.1 Oxidative stress, antioxidant-dependent mechanisms
128(2)
7.6.2 Chemoprotective mechanisms: cafestol and kahweol
130(1)
7.6.3 Phase I-mediated mechanisms
130(1)
7.6.4 Inhibition of phase I activating enzyme expression
130(1)
7.6.5 Inhibition of phase I enzymatic activity
131(1)
7.6.6 Induction of phase II detoxifying enzymes
131(1)
7.6.7 Molecular mechanism of induction: Nrf2/ARE signal pathway
132(1)
7.7 Adenosine A2A receptors and caffeine
132(2)
7.7.1 Proinflammatory and anti-inflammatory actions of caffeine mediated through the adenosine A2A receptor
132(2)
7.8 Caffeine metabolism and drug interactions
134(1)
7.9 Conclusions
134(7)
References
135(6)
8 Coffee and Type 2 Diabetes Risk
141(40)
Nathan V. Matusheski
Siamak Bidel
Jaakko Tuomilehto
8.1 Introduction
141(1)
8.2 Observational associations between coffee consumption and type diabetes risk
142(12)
8.3 Coffee preparation
154(2)
8.3.1 Type of coffee: ground or instant
154(1)
8.3.2 Addition of milk or sugar
155(1)
8.3.3 Caffeine and noncaffeine components of coffee
155(1)
8.3.4 Lifestyle-related factors
156(1)
8.4 Observational associations between coffee consumption and diabetes risk factors
156(3)
8.5 Intervention studies in human subjects
159(7)
8.5.1 Effects of caffeine on glucose tolerance
159(1)
8.5.2 Effects of caffeinated coffee on glucose tolerance
160(4)
8.5.3 Effects of noncaffeine coffee components on glucose tolerance
164(1)
8.5.4 Effects of coffee consumption on other diabetes risk factors
165(1)
8.5.5 Limitations of the existing intervention literature on coffee and diabetes
165(1)
8.6 Possible mechanisms of action
166(4)
8.6.1 Modulation of energy expenditure by caffeine
167(1)
8.6.2 Modulation of carbohydrate absorption and incretin response
167(1)
8.6.3 Modulation of hepatic glucose output
167(1)
8.6.4 Modulation of insulin sensitivity
168(1)
8.6.4.1 Anti-inflammatory effects
168(1)
8.6.4.2 Antioxidative effects
169(1)
8.6.4.3 Estrogen receptor activation
169(1)
8.6.4.4 Inhibition of 11β-hydroxysteroid dehydrogenase
169(1)
8.6.4.5 Iron and magnesium status
170(1)
8.7 Summary and conclusions
170(11)
References
171(10)
9 Coffee and Cardiovascular Diseases
181(16)
Siamak Bidel
Jaakko Tuomilehto
9.1 Introduction
181(1)
9.2 Coffee components and CVD
181(2)
9.2.1 Caffeine
182(1)
9.2.2 Diterpenes: kahweol & cafestol
182(1)
9.2.3 Polyphenols
183(1)
9.3 Early, transient, or acute effects of coffee consumption on CVD
183(2)
9.3.1 Tolerance or modification
184(1)
9.4 Coffee metabolism and CVD: genetic influences
185(1)
9.5 Long-term habitual coffee consumption and CVD
185(4)
9.5.1 Coffee and CHD
185(1)
9.5.1.1 Coffee consumption, blood pressure, and hypertension
186(1)
9.5.1.2 Coffee intake and risk of type 2 diabetes
187(1)
9.5.1.3 Coffee and atherosclerosis
188(1)
9.5.1.4 Coffee consumption and plasma homocysteine
188(1)
9.6 Coffee consumption and heart failure
189(1)
9.7 Coffee consumption and stroke
189(1)
9.8 Summary
190(7)
References
190(7)
10 Coffee and Cancers
197(14)
Andre Nkondjock
10.1 Introduction
197(1)
10.2 Breast cancer
198(1)
10.3 Colorectal cancer
198(1)
10.4 Prostate cancer
199(1)
10.5 Bladder cancer
199(1)
10.6 Gastric cancer
200(1)
10.7 Ovarian cancer
201(1)
10.8 Pancreatic cancer
201(1)
10.9 Liver cancer
201(1)
10.10 Head and neck cancers
202(1)
10.11 Endometrial cancer
203(1)
10.12 Kidney cancer
204(1)
10.13 Brain cancer
204(1)
10.14 Cancer survival
204(1)
10.15 Conclusions
205(6)
References
205(6)
11 Coffee Consumption and Mortality Risk
211(16)
Kemmyo Sugiyama
Shinichi Kuriyama
Ichiro Tsuji
11.1 Introduction
211(1)
11.2 Coffee consumption and all-cause mortality
211(10)
11.3 Coffee consumption and CVD mortality
221(1)
11.4 Coffee consumption and cancer mortality
222(1)
11.5 Possible mechanism of CVD mortality reduction by coffee
223(1)
11.6 Conclusions
223(4)
References
224(3)
12 Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux
227(6)
Harumi Kondo
Makoto Ayaori
Katsunori Ikewaki
12.1 High-density lipoprotein and cardiovascular disease
227(1)
12.2 Coffee and cardiovascular disease
227(1)
12.3 Coffee polyphenols
228(1)
12.4 Coffee polyphenols and cholesterol efflux
229(4)
References
230(3)
13 Additional Positive Impacts on Health
233(10)
Yi-Fang Chu
Yumin Chen
13.1 Coffee intake and reduced risk of suicide
233(2)
13.2 Enhanced cognitive performance and mood
235(1)
13.3 Coffee bioactive compounds
236(7)
References
238(5)
14 Epidemiological Evidence for Maternal Prenatal Coffee and Caffeine Consumption and Miscarriage Risk
243(16)
Ronna L. Chan
14.1 Introduction
243(1)
14.2 Coffee consumption during pregnancy: a three-decade-old concern
243(1)
14.3 Evidence from the current literature
244(3)
14.4 Methodological concerns and limitations for studies on coffee or caffeine exposure and miscarriage
247(6)
14.4.1 Study design and subject recruitment
247(1)
14.4.2 Exposure assessments
247(1)
14.4.2.1 Quantifying individual caffeine exposure
247(2)
14.4.2.2 Accounting for other sources of caffeine
249(1)
14.4.2.3 Identifying critical timing of exposures
249(1)
14.4.2.4 Maternal, fetal, and placental caffeine metabolism
250(1)
14.4.2.5 Use of self-reporting versus biomarker data
251(1)
14.4.3 Analytical approach: controlling for key confounders
251(1)
14.4.3.1 Confounding by nausea and vomiting in pregnancy
251(1)
14.4.3.2 Confounding by cigarette smoking
252(1)
14.4.4 Determining gestational age, late recognition of fetal demise, and pregnancy outcome assessment
252(1)
14.5 Risk for recurrent miscarriage
253(1)
14.6 Conclusion, public health implications, and recommendations for future studies
254(5)
References
255(4)
15 Acrylamide in Coffee
259(16)
Richard H. Stadler
Viviane Theurillat
15.1 Introduction
259(1)
15.2 Methods of analysis
260(1)
15.3 Occurrence in coffee and exposure estimates
260(2)
15.4 Mechanisms of formation
262(2)
15.5 Mitigation options
264(4)
15.5.1 Agronomical stage (green bean)
264(1)
15.5.2 Processing conditions
265(1)
15.5.2.1 Roasting
265(1)
15.5.2.2 Asparaginase
266(1)
15.5.2.3 Others (e.g., lactic acid bacteria)
267(1)
15.5.3 Final preparation (brew strength)
268(1)
15.5.4 Storage and shelf-life stability
268(1)
15.6 Risk assessment and risk management
268(2)
15.7 Conclusions
270(5)
References
271(4)
16 Impact of Coffee on Gastric Acid Secretion
275(18)
Malte J. Rubach
Veronika Somoza
16.1 Introduction
275(1)
16.2 Regulation of gastric acid secretion
276(3)
16.2.1 Phases of gastric secretion
276(1)
16.2.2 Gastric H, K-ATPase
277(2)
16.3 Effects of coffee on gastric secretion
279(6)
16.3.1 Effects of decaffeinated coffee vs. regular coffee
279(1)
16.3.2 Effects of steam-treated and dewaxed coffee
280(1)
16.3.3 Ulcerogenic effects of coffee beverages and their chemopreventive potential
281(1)
16.3.4 Recent approaches to evaluate the gastric irritation potential of coffee beverages
282(3)
16.4 Optimization of coffee bean processing to reduce the gastric acid stimulatory potential of coffee
285(1)
16.4.1 Extraction
285(1)
16.4.2 Dewaxing
286(1)
16.4.3 Roasting
286(1)
16.5 Dietary impact on the gastric acid stimulatory potential of coffee
286(1)
16.6 Conclusions
287(6)
References
287(6)
17 Potential Mental Risks
293(14)
Emma Childs
Harriet de Wit
17.1 Epidemiology of coffee and other forms of caffeine
293(2)
17.2 Beneficial effects of caffeine
295(1)
17.3 Risks associated with caffeine use
296(5)
17.3.1 Acute intoxication
296(1)
17.3.2 Tolerance and physical dependence
297(1)
17.3.3 Anxiety
298(1)
17.3.4 Sleep disorders
299(1)
17.3.5 Psychosis
300(1)
17.3.6 Other
300(1)
17.4 Summary and conclusions
301(6)
References
301(6)
18 Furan in Coffee
307(12)
Helmut Guenther
18.1 Introduction
307(1)
18.2 Physical and chemical properties
307(1)
18.3 Toxicology and risk assessment
307(2)
18.4 Occurrence of furan in coffee
309(7)
18.4.1 Mechanisms of furan formation
309(1)
18.4.2 Furan formation during roasting
310(1)
18.4.2.1 Green coffee types
310(1)
18.4.2.2 Roasting conditions
310(1)
18.4.3 Furan levels in coffee from roasting to cup
311(1)
18.4.3.1 Grinding
311(1)
18.4.3.2 Consumer handling/kitchen life
312(1)
18.4.3.3 Brewing
313(2)
18.4.3.4 Instant coffee
315(1)
18.4.3.5 Cup of coffee as consumed
315(1)
18.5 Conclusion
316(3)
References
316(3)
Index 319
Dr Yi-Fang Chu was Head of the Global Coffee Wellness Research Group at Kraft Foods Global Inc., Glenview, Illinois, USA. He is currently with PepsiCo Global Nutrition, Barrington, Illinois
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