Modulatory effect of green coffee bioactives on high-fat diet–induced obesity in C57BL6 mice model

Pimpley, Vaibhavi A.; Das, Moumita; Kumar, G. Suresh; Murthy, Pushpa S.

doi:10.1016/j.nut.2023.112141

Nutrition

2023

DOI: 10.1016/j.nut.2023.112141

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Modulatory effect of green coffee bioactives on high-fat diet–induced obesity in C57BL6 mice model

Vaibhavi A. Pimpley

Moumita Das

G. Suresh Kumar

et al.

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2024

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Cited by 2 publications

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Potential Risk of Caffeoylquinic Acids, the Main Polyphenol Components in Coffee, on the Health of Piglets

Wei,

Yu,

Huang

et al. 2024

J. Agric. Food Chem.

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As the main coffee polyphenols, caffeoylquinic acids (CQAs) are abundant in coffee-derived products and have the potential to act as novel feed additives for animals. However, research on the side effects of dietary CQAs supplementation is scarce, especially in young animals. Here, we explore the safety of CQAs derived from green coffee beans. Results showed that ingesting 50, 125, 250, and 500 mg/kg of dietary CQAs for 55 days is associated with greater final body weight, average daily gain, and feed efficiency in piglets compared with the control group (P < 0.05). CQAs also increased the apparent digestibility of dry matter, crude protein, and gross energy at a dose over 50 mg/kg (P < 0.05). Interestingly, CQAs supplementation with 500 mg/kg increased the white blood cell count (P < 0.05). Moreover, CQAs supplementation at a dose over 50 mg/kg decreased the serum total cholesterol concentration but increased the immunoglobulin M level in serum (P < 0.05). Importantly, CQAs supplementation had no side effects on organ histopathology and organ weight (P > 0.05). These results suggest that CQAs could serve as a secure and effective additive to improve growth performance without negatively affecting the organs of piglets.

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Potential Risk of Caffeoylquinic Acids, the Main Polyphenol Components in Coffee, on the Health of Piglets

Wei,

Yu,

Huang

et al. 2024

J. Agric. Food Chem.

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Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships

Karagöz,

Koçyiğit,

Koçak

et al. 2024

Comp Rev Food Sci Food Safe

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Coffee is one of the most consumed beverages worldwide, recognized for its unique taste and aroma and for its social and health impacts. Coffee contains a plethora of nutritional and bioactive components, whose content can vary depending on their origin, processing, and extraction methods. Gathered evidence in literature shows that the regular coffee consumption containing functional compounds (e.g., polysaccharides, phenolic compounds, and melanoidins) can have potential beneficial effects on cardiometabolic risk factors such as abdominal adiposity, hyperglycemia, and lipogenesis. On the other hand, coffee compounds, such as caffeine, diterpenes, and advanced glycation end products, may be considered a risk for cardiometabolic health. The present comprehensive review provides up‐to‐date knowledge on the structure–function relationships between different chemical compounds present in coffee, one of the most prevalent beverages present in human diet, and cardiometabolic health.

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Modulatory effect of green coffee bioactives on high-fat diet–induced obesity in C57BL6 mice model

Cited by 2 publications

References 21 publications

Potential Risk of Caffeoylquinic Acids, the Main Polyphenol Components in Coffee, on the Health of Piglets

Potential Risk of Caffeoylquinic Acids, the Main Polyphenol Components in Coffee, on the Health of Piglets

Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships

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