Mechanisms of action of coffee bioactive components on lipid metabolism

Farias-Pereira, Renalison; Park, Cheon-Seok; Park, Yeonhwa

doi:10.1007/s10068-019-00662-0

Cited by 61 publications

(41 citation statements)

References 91 publications

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“…The liver is the primary organ for the accumulation of coffee phytochemicals and metabolites [ 121 ]. The ensuing protective Nrf2-dependent cell response involves improved mitochondrial function and ß-oxidation of fatty acids which prevents liver steatosis in rodents fed a high fat diet [ 126 , 127 , 128 ]. Liver function is further supported by an increased intestinal barrier function, probably mediated by a prebiotic effect of coffee constituents on the colon microbiota [ 122 , 130 , 131 ].…”

Section: Discussionmentioning

confidence: 99%

“…Feeding of decaffeinated coffee upregulated liver expression of endoplasmic reticulum and mitochondrial chaperones as well as antioxidative enzymes [ 122 , 123 ] and concomitantly prevented or mitigated the development of nonalcoholic fatty liver disease (NAFLD) during a high fat diet. Both caffeine and phenolic coffee constituents like chlorogenic acids contribute to these effects which include reduced oxidative and endoplasmic reticulum stress, increased autophagy/lipophagy, fatty acid ß-oxidation and lipolysis, in conjunction with improved mitochondrial activity and decreased levels of liver transaminases [ 126 , 127 , 128 ]. Deficient handling of saturated fats by mitochondria is considered a key factor in the development of liver steatosis [ 129 ].…”

Section: Candidate Mechanisms For a Delayed Impact On Metabolic Control: Known Actions Of Phytochemicalsmentioning

confidence: 99%

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Coffee and Lower Risk of Type 2 Diabetes: Arguments for a Causal Relationship

2021

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Prospective epidemiological studies concur in an association between habitual coffee consumption and a lower risk of type 2 diabetes. Several aspects of these studies support a cause–effect relationship. There is a dependency on daily coffee dose. Study outcomes are similar in different regions of the world, show no differences between sexes, between obese versus lean, young versus old, smokers versus nonsmokers, regardless of the number of confounders adjusted for. Randomized controlled intervention trials did not find a consistent impact of drinking coffee on acute metabolic control, except for effects of caffeine. Therefore, lowering of diabetes risk by coffee consumption does not involve an acute effect on the post-meal course of blood glucose, insulin or insulin resistance. Several studies in animals and humans find that the ingestion of coffee phytochemicals induces an adaptive cellular response characterized by upregulation and de novo synthesis of enzymes involved in cell defense and repair. A key regulator is the nuclear factor erythroid 2-related factor 2 (Nrf2) in association with the aryl hydrocarbon receptor, AMP-activated kinase and sirtuins. One major site of coffee actions appears to be the liver, causing improved fat oxidation and lower risk of steatosis. Another major effect of coffee intake is preservation of functional beta cell mass via enhanced mitochondrial function, lower endoplasmic reticulum stress and prevention or clearance of aggregates of misfolded proinsulin or amylin. Long-term preservation of proper liver and beta cell function may account for the association of habitual coffee drinking with a lower risk of type 2 diabetes, rather than acute improvement of metabolic control.

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Section: Discussionmentioning

confidence: 99%

Section: Candidate Mechanisms For a Delayed Impact On Metabolic Control: Known Actions Of Phytochemicalsmentioning

confidence: 99%

Coffee and Lower Risk of Type 2 Diabetes: Arguments for a Causal Relationship

2021

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“…Kahweol and cafestol are two coffee-specific diterpenes present in unfiltered coffees such as Scandinavian-style boiled coffee, Turkish-style coffee, French press coffee, and espresso. Although these two compounds are known mainly from their hypercholesterolemic effects, a growing body of evidence shows that kahweol and cafestol also have many beneficial effects such as anti-inflammatory, antioxidant, hepatoprotective, anti-diabetic, and anti-carcinogenic activities [ 405 , 406 ]. However, data on the neuroprotective properties of these two compounds are quite limited.…”

Section: Neuroprotective Effects Of Coffee Bioactive Compoundsmentioning

confidence: 99%

Neuroprotective Effects of Coffee Bioactive Compounds: A Review

Socała

Szopa

Serefko

et al. 2020

IJMS

153

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Coffee is one of the most widely consumed beverages worldwide. It is usually identified as a stimulant because of a high content of caffeine. However, caffeine is not the only coffee bioactive component. The coffee beverage is in fact a mixture of a number of bioactive compounds such as polyphenols, especially chlorogenic acids (in green beans) and caffeic acid (in roasted coffee beans), alkaloids (caffeine and trigonelline), and the diterpenes (cafestol and kahweol). Extensive research shows that coffee consumption appears to have beneficial effects on human health. Regular coffee intake may protect from many chronic disorders, including cardiovascular disease, type 2 diabetes, obesity, and some types of cancer. Importantly, coffee consumption seems to be also correlated with a decreased risk of developing some neurodegenerative conditions such as Alzheimer’s disease, Parkinson’s disease, and dementia. Regular coffee intake may also reduce the risk of stroke. The mechanism underlying these effects is, however, still poorly understood. This review summarizes the current knowledge on the neuroprotective potential of the main bioactive coffee components, i.e., caffeine, chlorogenic acid, caffeic acid, trigonelline, kahweol, and cafestol. Data from both in vitro and in vivo preclinical experiments, including their potential therapeutic applications, are reviewed and discussed. Epidemiological studies and clinical reports on this matter are also described. Moreover, potential molecular mechanism(s) by which coffee bioactive components may provide neuroprotection are reviewed.

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“…Coffee and its constituents can increase carcinogen detoxification [ 4 ], affect DNA methylation [ 5 ], increase insulin sensitivity [ 6 ], positively impact liver health [ 7 ], and in addition, immunological mechanisms have been reported [ 5 , 8 ]. Still, overall effects on lipid metabolism remains to be established [ 9 ]. Finally, caffeine, chlorogenic acid, kahweol, cafestol, and coffee maillard reaction products are all found to have anti-oxidant properties [ 10 – 14 ].…”

Section: Introductionmentioning

confidence: 99%

Coffee consumption and overall and cause-specific mortality: the Norwegian Women and Cancer Study (NOWAC)

et al. 2020

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Coffee consumption has previously been reported to reduce overall and cause-specific mortality. We aimed to further investigate this association by coffee brewing methods and in a population with heavy coffee consumers. The information on total, filtered, instant, and boiled coffee consumption from self-administered questionnaires was available from 117,228 women in the Norwegian Women and Cancer (NOWAC) Study. We used flexible parametric survival models to calculate hazard ratios (HR) and 95% confidence intervals (CI) for all-cause, cardiovascular, and cancer mortality by total coffee consumption and brewing methods, and adjusted for smoking status, number of pack-years, age at smoking initiation, alcohol consumption, body mass index, physical activity, and duration of education. During 3.2 million person-years of follow-up, a total of 16,106 deaths occurred. Compared to light coffee consumers (≤ 1 cup/day), we found a statistically significant inverse association with high-moderate total coffee consumption (more than 4 and up to 6 cups/day, HR 0.89; 95% CI 0.83–0.94) and all-cause mortality. The adverse association between heavy filtered coffee consumption (> 6 cups/day) and all-cause mortality observed in the entire sample (HR 1.09; 95% CI 1.01–1.17) was not found in never smokers (HR 0.85; 95% CI 0.70–1.05). During the follow-up, both high-moderate total and filtered coffee consumption were inversely associated with the risk of cardiovascular mortality (HR 0.79; 95% CI 0.67–0.94; HR 0.80; 95% CI 0.67–0.94, respectively). The association was stronger in the analyses of never smokers (> 6 cups of filtered coffee/day HR 0.20; 95% CI 0.08–0.56). The consumption of more than 6 cups/day of filtered, instant, and coffee overall was found to increase the risk of cancer deaths during the follow-up. However, these associations were not statistically significant in the subgroup analyses of never smokers. The data from the NOWAC study indicate that the consumption of filtered coffee reduces the risk of cardiovascular deaths. The observed adverse association between coffee consumption and cancer mortality is most likely due to residual confounding by smoking.

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Mechanisms of action of coffee bioactive components on lipid metabolism

Cited by 61 publications

References 91 publications

Coffee and Lower Risk of Type 2 Diabetes: Arguments for a Causal Relationship

Coffee and Lower Risk of Type 2 Diabetes: Arguments for a Causal Relationship

Neuroprotective Effects of Coffee Bioactive Compounds: A Review

Coffee consumption and overall and cause-specific mortality: the Norwegian Women and Cancer Study (NOWAC)

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