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"Coffee Health aspects."
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The coffee lover's diet : change your coffee, change your life
Draws on counterintuitive new research to reveal the health potential of coffee, explaining how to consume coffee strategically to enable specific benefits, including weight loss and resilience against disease.
Book
Coffee
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.
eBook
Coffee in health and disease prevention
Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses.
eBook
Coffee : production, quality and chemistry
This book covers coffee production, quality and chemistry from the plant to the cup. Aimed at advanced undergraduates, postgraduates and researchers, it provide an impactful and accessible guide to the current research in the field.
eBook
Making your coffee the wrong way can raise your cholesterol
Research has shown that drinking three to five cups of espresso daily or six or more cups of French press coffee daily was associated with elevated serum cholesterol levels because they contain diterpenes, which decrease the liver’s ability to remove LDL cholesterol from the body.That’s why Dr. Trisha Pasricha, the Ask a Doctor columnist for The Washington Post, recommends making coffee with paper filters, which trap cholesterol-raising diterpenes and prevent them from entering your cup.
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Exploring the connection between caffeine intake and constipation: a cross-sectional study using national health and nutrition examination survey data
Background
Caffeine has been reported to increase gastrointestinal motility and change intestinal microbiota. Constipation may be caused by colonic motor dysfunction and colonic microbiomeis disturbances. In this study, we aimed to explore the association between caffeine intake and constipation.
Methods
This was a cross-sectional study based on the National Health and Nutrition Examination Survey (NHANES). Caffeine intake was assessed using 24-h dietary recall method, and constipation was defined based on stool consistency or stool frequency. Logistic regression analysis was used to assess the association between caffeine intake and constipation, and results were expressed as odds ratio (OR) with 95% confidence intervals (95%CI). Subgroup analysis was performed based on age.
Results
A total of 13,816 participants were finally included for analysis. After adjusting potential confounders, high intake of caffeine was found to be associated with the low odds of constipation (Q3: OR = 0.60, 95%CI: 0.49–0.74; Q4: OR = 0.77, 95%CI: 0.59–0.99; Q5: OR = 0.72, 95%CI: 0.56–0.92). The similar association was found in young people and middle-age people (
P
< 0.05).
Conclusion
High caffeine intake was associated with the low odds of constipation. Our finding indicated that individuals should develop consciousness and habit of consuming caffeinated foods and drinks to prevent and relief the constipation.
Journal Article
Dimensions of social and political capital in interventions to improve household well-being: Implications for coffee-growing areas in southern Colombia
This paper studies the influence of community capitals on well-being through a Community Capital Index (CCI) within coffee-growing families in southern Colombia. Our results show different farm typologies, with different levels of capital endowment translated into well-being that, in our case, were represented in the CCI. Specifically, social and political capitals positively affect coffee-growing families’ decisions in terms of life strategies. The results of this study increase our understanding of welfare enhancement and its relationship with capital endowment according to the type of coffee producer, having implications for the planning of more effective programs towards the improvement of quality of life.
Journal Article
Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins
Coffee is a beverage that contains a high concentration of bioactive compounds, particularly polyphenols. These compounds significantly contribute to the polyphenol intake in the diet and have been shown to have beneficial effects on consumer health. The objective of this research was to conduct a comparative analysis of the polyphenolic composition of coffee beans and infusions obtained from coffee beans sourced from both organic and conventional farming practices while taking into consideration variations in roast intensity and geographical origin. The lyophilized coffee grounds and infusions derived from these grounds were also subjected to analysis. The antioxidant activity was measured by using the radical ABTS, and the quantitative and qualitative analysis of polyphenolic compounds was conducted by HPLC. The conventional coffee samples were richer in chlorogenic acid, catechin, and caffeic acid. However, the coffee beans from organic farming contained more gallic acid, epigallocatechin gallate, and quercetin than those grown conventionally. We did not observe significant differences among the coffee plant production sites in Ethiopia, Sumatra, and Peru, but Peru had the poorest amount of polyphenols when compared to Ethiopia and Sumatra. Coffee infusions prepared from organic coffee beans were characterized by a significantly high sum of identified polyphenols. A higher content of caffeine was observed in the organic coffee bean samples than in the conventional coffee bean samples. Conventional coffee beans were characterized by stronger antioxidant activity than organic beans. Coffees from different parts of the world were characterized by different profiles of polyphenol compounds. Moreover, the coffee beans from Ethiopia were characterized by the highest caffeine content. However, among the different geographical areas of coffee beans, the highest antioxidant activity was detected in the coffee beans from Sumatra. Coffee grounds also have the potential to be used as compounds for the cultivation of horticultural plants, and they can be used as a source of numerous health-promoting compounds in the food and cosmetics industries.
Journal Article
Habitual coffee drinkers display a distinct pattern of brain functional connectivity
Coffee is the most widely consumed source of caffeine worldwide, partly due to the psychoactive effects of this methylxanthine. Interestingly, the effects of its chronic consumption on the brain’s intrinsic functional networks are still largely unknown. This study provides the first extended characterization of the effects of chronic coffee consumption on human brain networks. Subjects were recruited and divided into two groups: habitual coffee drinkers (CD) and non-coffee drinkers (NCD). Resting-state functional magnetic resonance imaging (fMRI) was acquired in these volunteers who were also assessed regarding stress, anxiety, and depression scores. In the neuroimaging evaluation, the CD group showed decreased functional connectivity in the somatosensory and limbic networks during resting state as assessed with independent component analysis. The CD group also showed decreased functional connectivity in a network comprising subcortical and posterior brain regions associated with somatosensory, motor, and emotional processing as assessed with network-based statistics; moreover, CD displayed longer lifetime of a functional network involving subcortical regions, the visual network and the cerebellum. Importantly, all these differences were dependent on the frequency of caffeine consumption, and were reproduced after NCD drank coffee. CD showed higher stress levels than NCD, and although no other group effects were observed in this psychological assessment, increased frequency of caffeine consumption was also associated with increased anxiety in males. In conclusion, higher consumption of coffee and caffeinated products has an impact in brain functional connectivity at rest with implications in emotionality, alertness, and readiness to action.
Journal Article