Espresso coffees, caffeine and chlorogenic acid intake: potential health implications

A simple method for the simultaneous determination of caffeine and chlorogenic acids content in green coffee was reported. The method was based on the use of UV/Vis absorption. It is relevant that the quantification of both caffeine and chlorogenic acids was performed without their preliminary chemical separation despite their spectral overlap in the range 250-350 nm. Green coffee was extracted with 70% ethanol aqueous solution; then the solution was analyzed by spectroscopy. Quantitative determination was obtained analytically through deconvolution of the absorption spectrum and by applying the Lambert-Beer law. The bands used for the deconvolution were the absorption bands of both caffeine and chlorogenic acids standards. The molar extinction coefficients for caffeine and chlorogenic acid in ethanol solution at 70% were calculated by using the chemical standards; the estimated values were (272 nm) = 12159 ± 97 M −1 cm −1 for caffeine and (330 nm) = 27025 ± 190 M −1 cm −1 for chlorogenic acids molecules, respectively. The estimate of concentration values was in agreement with the one obtained by High Performance Liquid Chromatography quantification. The method is fast and simple and allows us to realize routine controls during the coffee production. In addition, it could be applied on roasted coffee and espresso coffee.

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“…The caffeine concentration depends on the coffee family: in Coffea canephora var. robusta it is approximately twice than in Coffea arabica [2].…”

Section: Introductionmentioning

confidence: 79%

“…It is noteworthy that today coffee is considered as a functional food, primarily due to its high content of compounds that exert invigorating and antioxidant actions. These salutary effects are due mainly and, respectively, to caffeine and chlorogenic acids [1,2]. Chlorogenic acids (CGAs) comprise a major class of phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Caffeine and Chlorogenic Acids in Green Coffee by UV/Vis Spectroscopy

Navarra

Moschetti

Guarrasi

et al. 2017

Journal of Chemistry

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“…In the case of espresso, the caffeine content (25 mL) ranged from 111.21 to 257.57 mg (ϭfrom 11.5 to 26.5 mmol/L) (42). Moreover, Crozier et al report that the median value of caffeine content among 20 commercial espresso coffees is 140 mg/43 mL (ϭ17.1 mmol/mL) (43). Taken together, we consider that when people drank a cup of espresso, epithelial cells in the gastrointestinal tract are exposed to caffeine at about 10 mmol/L and suggest that caffeine at 10 mmol/L is a physiological concentration for Caco-2 cells.…”

Section: Discussionmentioning

confidence: 99%

Caffeine-Stimulated Intestinal Epithelial Cells Suppress Lipid Accumulation in Adipocytes

Mitani

Nagano

Harada

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Caffeine is a methylxanthine derived from plant foods such as coffee beans and tea leaves, and has multiple biological activities against physiological response and several diseases. Although there are some reports about the direct effect of caffeine against anti-lipid accumulation in vitro, the effect of caffeine on lipid accumulation in adipocytes through stimulating intestinal epithelial cells is unknown. Since direct treatment with caffeine to 3T3-L1 cells did not affect lipid accumulation, we determined whether caffeinestimulated intestinal epithelial Caco-2 cells influence the lipid accumulation in 3T3-L1 adipocytes. Caco-2 cells were cultured on a transwell insert with or without caffeine for 24 h. Subsequently, the basolateral component of the Caco-2 cell culture on the transwell was collected and termed caffeine-conditioning medium (CCM). When 3T3-L1 adipocytes were incubated with CCM, CCM decreased lipid accumulation and suppressed gene expression of proliferator activated receptor (PPAR) ␥ and CCAAT/enhancer binding protein (C/EBP) ␣ in 3T3-L1 adipocytes. Furthermore, CCM decreased the expression of C/EBP␤ and C/EBP␦ at the protein level, but not at the mRNA level. We observed that a proteasome inhibitor, MG132, inhibited CCM-caused down-expression of C/EBP␤ and C/EBP␦ proteins, and that CCM promoted the ubiquitination level of C/EBP␤ and C/EBP␦ proteins. Protein microarray analysis showed caffeine suppresses the secretion of inflammatory cytokines, interleukin-8 and plasminogen activator inhibitor-1 from Caco-2 cells. These results suggest that caffeine indirectly suppresses lipid accumulation in 3T3-L1 adipocytes through decreasing secretion of inflammatory cytokines from Caco-2 cells. Key Words caffeine, adipogenesis, 3T3-L1 adipocytes, Caco-2 cells Obesity is a risk factor for multiple lifestyle diseases such as apoplexy, heart disease and diabetes (1, 2). Adipocytes play a critical role in regulating lipid metabolism and energy balance, which are associated with adiposity (3). An increase in the number of differentiated mature adipocytes and excess accumulation of body fat leads to adiposity. Adipocytes accumulate intracellular lipids during differentiation. As an in vitro model system for adipogenesis, murine 3T3-L1 cells, which were originally derived from mouse embryos, are often used. Differentiation of 3T3-L1 cells is induced by exposure to the inducers, such as 3-isobutyl-1-methylxanthine (IBMX), dexamethasone and insulin, and is responsible for the accumulation of a large amount of intracellular lipid droplets during adipocyte differentiation. Adipogenesis, the differentiation process for producing adipocytes, is a complex process that is regulated by various transcription factors and their related genes. The expression levels of CCAAT/enhancer binding protein (C/EBP) ␤ and C/EBP␦, as transcriptional factors, are increased in the early phase of adipocyte differentiation (4). Subsequently, these transcription factors up-regulate proliferator activated receptor (PPAR) ␥ and C/EBP␣, a...

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“…Stronger brews may have higher levels of caffeine, antioxidants and other compounds [Mostofsky et al, 2012]. Caffeine concentration per cup ranges from 28 to 322 mg, depending on the type of coffee and volume of serving [Crozier et al, 2012;Jarosz et al, 2012;O'Keefe et al, 2013]. According to the Polish nutrient databases, a cup of coffee (160 mL) provides 201 mg of potassium, 19 mg of magnesium, and 1.1 mg of niacin, which could amount to 4%, 5%, and 7% of the recommended dietary allowance for these nutrients, respectively [Kunachowicz et al, 2005].…”

Section: Beneficial Compounds Of Coffee and Their Suggested Action Inmentioning

confidence: 99%

Coffee Consumption and Cardiovascular Diseases – Has the Time Come to Change Dietary Advice? A Mini Review

Wierzejska¹

2016

Pol. J. Food Nutr. Sci.

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The question whether coffee has a negative or a positive impact on human health has been the topic of much heated debate for years. Nevertheless, recent studies have not only failed to confi rm earlier concerns, but in fact suggested a positive effect of coffee intake. Latest studies revealed that people who drink at least 3 cups of coffee per day are at a lower risk for type 2 diabetes, as well as liver and colon cancer. The reports on a possible correlation between coffee drinking and heart diseases have also generated optimistic results. No adverse associations between coffee consumption and coronary heart disease, stroke, and hypertension have been found. What is more, some authors demonstrated that coffee drinking may prevent cardiovascular diseases. Composition of coffee is determined by the strength of the brew and brewing methods. Unfi ltered coffee is rich in cholesterol--raising diterpenes, therefore patients with dyslipidemia should be advised to drink fi ltered rather than non-fi ltered coffee. On the other hand coffee contains polyphenols which act as antioxidants, and these compounds are probably responsible for the suggested benefi cial effect of coffee on health. This article summarizes the current literature reports on this controversial topic.

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Espresso coffees, caffeine and chlorogenic acid intake: potential health implications

Cited by 160 publications

References 13 publications

Simultaneous Determination of Caffeine and Chlorogenic Acids in Green Coffee by UV/Vis Spectroscopy

Simultaneous Determination of Caffeine and Chlorogenic Acids in Green Coffee by UV/Vis Spectroscopy

Caffeine-Stimulated Intestinal Epithelial Cells Suppress Lipid Accumulation in Adipocytes

Coffee Consumption and Cardiovascular Diseases – Has the Time Come to Change Dietary Advice? A Mini Review

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