Neuroprotective Effects of Coffee Bioactive Compounds: A Review

Abstract

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.

Targeting Melanoma-Initiating Cells by Caffeine: In Silico and In Vitro Approaches

“…Several studies demonstrate that coffee induces beneficial effects on many human diseases, including cardiovascular, neurodegenerative and cancerous ones [1][2][3]26]. Unfortunately, due to the many roasting and brewing methods for making coffee and coffee-based beverages, the composition of bio-compounds may differ significantly [27].…”

“…A large body of evidence points to a positive correlation between habitual coffee consumption and the reduced risk of several diseases including type 2 diabetes and neurological, neurodegenerative and cardiovascular diseases [1][2][3]. In addition, several studies have shown that increased coffee consumption is associated with decreased mortality from different types of cancer including melanoma [4], colorectal [5], prostate [6], lung [7], liver [8], and breast cancer [9].…”

Tomato leaves under stress: A comparison of stress response to mild abiotic stress between a cultivated and a wild tomato species

“…Caffeoylquinic acids have been investigated in different diseases because of its anti-oxidative, antibacterial and antiparasitic effect, anti-inflammatory activity, reduction of chronic pain, such as neuroprotective, anticancer, cardiovascular and antidiabetic effects (Scholz et al, 1994; Li et al, 2018a; Santana-Gálvez et al, 2017; Bagdas et al, 2019; Socała et al, 2021). In particular, caffeoylquinic acids were investigated for the treatment of cancer, cardiovascular disease, diabetes, cognitive impairment, hypercholesterolemia, nutritional and metabolic diseases, and impaired glucose tolerance (reviewed in Liu et al (2020)).…”

“…Caffeoylglucaric acid, the last identified PSM, is known to be synthesized in tomato from chlorogenic acid and glucaric acid by chlorogenic acid:glucaric acid caffeoyltransferase (Strack et al, 1987;Strack and Gross, 1990). It can be found in a wide variety of foods and beverages, including fruits, vegetables, olive oil, spices, wine, and especially coffee (Pérez-Jiménez et al, 2010;Socała et al, 2021), as well as tobacco leaves (Sheen, 1973). Along with chlorogenic acid (5-O-caffeoylquinic acid, also called 5-CQA), 4-O-caffeoylquinic acid (also called neochlorogenic acid) and 3-O-caffeoylquinic acid (also called cryptochlorogenic acid) appear as well in the plant kingdom (reviewed in Liu et al (2020)), while 1-Ocaffeoylquinic acid was seldom isolated (Parejo et al, 2004).…”

Exploring the Role of Nutraceuticals in Major Depressive Disorder (MDD): Rationale, State of the Art and Future Prospects

“…One of the most relevant bioactive compounds with proven neuroprotective effects are contained in the coffee. Caffeine is perhaps the best-known component, although there are many other components including polyphenols, especially chlorogenic acids (in green beans) and caffeic acid (in roasted coffee beans), alkaloids (caffeine and trigonelline) and the diterpenes (cafestol and kahweol) [ 240 ]. Overall, these bioactive compounds interact together to exert their beneficial effects in the brain.…”