Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffees impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimers, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffees impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.
Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.
Section I: Coffee, coffee drinking, and varieties
1. An introduction to the coffee plant and seeds
Adriana Farah and Thiago Ferreira
2. Coffea arabica
Rallinari Diaz-Gómez, José Sandoval-Cortes and Cristóbal N. Aguilar
3. Coffea canephora (robusta): Quality and health benefits
Carmen Santiago, José Sandoval-Cortes, Mónica L. Chįvez Gonzįlez, Xóchitl
Ruelas-Chacón, Miguel A. Aguilar-Gonzįlez and Cristóbal N. Aguilar
4. Green coffee
Fransiska Maria Christianty and Fifteen Aprila Fajrin
5. Evolution and organization of Coffea genomes
Perla Hamon, Serge Hamon, Mathilde Dupeyron, Nathalie Eva Raharimalala,
Rickarlos Bezandry, Emmanuel Couturon, Dominique Crouzillat, Sélastique
Akaffou and Romain Guyot
6. Genomics to reveal divergence and convergence between coffee species
Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Habib MotieGhader, Darķo
Fernando Herrera-Jįcome, Karen Rafaela Mayorga Morejon and Ronald Oswaldo
Villamar-Torres
7. Caffeine-free species in the genus Coffea
Perla Hamon, Nathalie Eva Raharimala, Sélastique Akaffou, Emmanuel Couturon,
Dominique Crouzillat, Serge Hamon, Mathilde Dupeyron and Romain Guyot
8. Characterization of coffee genes involved in isoprenoid and diterpene
metabolic pathways
Suzana Tiemi Ivamoto-Suzuki, Nķcollas Gabriel de Oliveira Aprigio, Luiz
Filipe Protasio Pereira and Douglas Silva Domingues
9. The antioxidant system in coffee
Igor Cesarino and Paulo Mazzafera
Section II: Production and processing
10. Origin, properties, and possibilities of the use and reuse of spent
coffee grounds
Ana Cervera-Mata, Alejandro Fernįndez-Arteaga, Silvia Pastoriza, Gabriel
Delgado and José Įngel Rufiįn-Henares
11. Coffee beans and processing
Maik Kleinwćchter, Gerhard Bytof and Dirk Selmar
12. Postharvest changes in coffee: A focus on chlorogenic acids and
antioxidant activities
Fareeya Kulapichitr and Keith R. Cadwallader
13. Changes in coffee beans during roasting
Feifei Wei and Masaru Tanokura
14. Trace levels of plant protection products derived from coffee roasting
instead of agricultural
practices
Thierry Delatour, Mathieu Dubois and Viviane Theurillat
15. Assessing the effects of coffee roasting conditions on sensory
preferences: A narrative review
Wan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim and Mohd Nizam Lani
16. Espresso coffee preparation and the importance of volatiles
Giovanni Caprioli, Gianni Sagratini, Sauro Vittori and Agnese Santanatoglia
17. The aroma of instant coffee: Its release and modulation by encapsulation
Rodolfo Campos Zanin, Chahan Yeretzian and Samo Smrke
Section III: Compositional, nutritional, and metabolic aspects
A: Compositional
18. The compositional differences between wild and domesticated coffee
Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Maryam Sadat Beheshti
Shooshtari, Ricardo Augusto Luna Murillo, Pedro Darķo Cedeńo Loja and Ronald
Oswaldo Villamar-Torres
19. Components in coffee, their concentrations, and methods of analysis
Dhanya B. Sen, Rajesh A. Maheshwari, Dillip Kumar Dash, Manojkumar K. Munde
and Ashim Kumar Sen
20. Nuclear magnetic resonance spectroscopic profiles of coffee
Emanuele C.S. Oliveira, Bįrbara Z. Agnoletti and Jair C.C. Freitas
21. Derivatives of atractyligenin in coffee
Roman Lang
22. Chlorogenic acids in different coffees
Kouame Fulbert Oussou, Ozlem Kilic Buyukkurt, Gamze Guclu, Hasim Kelebek and
Serkan Selli
23. Diterpenes in coffee
Elena Guercia, Federico Berti, Cristina Forzato and Luciano Navarini
24. Influence of melanoidins on aroma perception of coffee
Michael Gigl and Oliver Frank
25. Coffee dietary fiber: Features and hypocholesterolemic effects
Fernanda Machado, Manuel A. Coimbra and Filipe Coreta-Gomes
B: Nutritional and metabolic
26. Linking coffee consumption and vitamin D status
Mahmoud S. Abu-Samak, Shady H. Awwad and Beisan Mohammad
27. Coffee and the glycemic response in obesity
Lange Ewa and Pakowska-Godzik Ewelina
28. Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification
of adiposity
Chao Cao, Ruixuan Wang and Lin Yang
29. Linking metabolic syndrome and coffee drinking
Basma Damiri, Thabet Zidan and Iyad Maqboul
30. The cardiovascular effects of coffee consumption: An overview
Stanisaw Surma and Gregory Y.H. Lip
Section IV: General aspects of the effects of coffee
Part A: Organs and conditions
31. Highlights in the history of the science of coffee and health
Maria Letķcia Galluzzi and Adriana Farah
32. A Comprehensive Review of Coffees Health Impacts on Older Adults
Weida Lyu and Huijuan Jia
33. Coffee and arterial stiffness
Andressa Bressan Pedroso, Diego Chemello and Patrķcia Chagas
34. Coffee and its metabolites in relation to asthma and lung function
Yueh-Ying Han and Juan C. Celedón
35. Head and neck cancer and the protective associations with coffee
consumption
Luciane Bresciani Salaroli, Cleodice Alves Martins, Camila Bruneli do Prado,
Jślia Rabelo Santos Ferreira, Olķvia Perim Galvćo de Podestį and Luciana
Bicalho Cevolani Pires
36. Investigations of the effects of coffee in chemotherapy
Sandra Kalthoff and Christian P. Strassburg
37. Coffee, caffeine, and delaying of cataract development
Martin Kronschläger and Manuel Ruiss
38. Coffee and periodontal health: To protect or to harm?
Taufan Bramantoro, Agung Krismariono, Muhammad Subhan Amir, Alexander Patera
Nugraha,
Wahyuning Ratih Irmalia and Amalia Ayu Zulfiana
39. Effects of coffee on gut microbiota in health and diseases
Shrilakshmi Hegde and Xuan-Zheng Shi
B: Cells and cellular biology
40. Coffee and effects on platelets
Ivįn Palomo, Eduardo Fuentes, Lyanne Rodrķguez, Francisca Tellerķa and
Magdalena Sepślveda
41. Human genetics and caffeine: Functional single-nucleotide polymorphism
and response to
caffeine intake
Agata Chmurzynska
42. Coffee compounds and their effects on miRNAs during gastrointestinal
health and disease
Letķcia Cardoso Valente, Guilherme Ribeiro Romualdo and Luķs Fernando
Barbisan
43. Chronotype, circadian rhythm, and coffee consumption
Mahmut Bodur and Mustafa Volkan Ylmaz
44. Coffea robusta extracts and antibacterial effects: Escherichia coli and
beyond
Yohanes Krisnantyo Adi Pinandito, Alfisar Shidqi and Wiwin Retnowati
Section V: Focused areas, specific coffee components, and effects
45. Cafestol: Impact of coffee diterpene on cancer cells and associated
antiinflammatory response
Maria Alice Esteves da Silva, Ana Laura Macedo Brand, Claudia Moraes de
Rezende and Patrķcia Fernandes
46. Caffeic acid and derivatives as antiviral agents
Motohiko Ogawa and Masayoshi Fukasawa
47. Hypertension and effects of coffee-derived analytes caffeic and
chlorogenic acids
Odunayo M. Agunloye, Akintoye O. Francis and Ganiyu Oboh
48. Sleep and the impact of high caffeine consumption: Implications for
coffee consumption
Silvia V. Conde, Joana F. Sacramento and Fįtima O. Martins
49. The role of caffeine in health via comparisons between caffeinated and
decaffeinated coffee: A focus on colon cancer
Vinicius Kannen and Sergio Britto Garcia
50. Caffeine, coffee and effects on the liver
Marta Alegret, Juan Carlos Laguna and Nśria Roglans
51. Caffeine and its molecular and physiological effects on skeletal muscle
Mojtaba Kaviani and Solmaz Salari
52. Caffeine cardiovascular toxicity: too much of a good thingan update
Clįudia M. Deus, Ana F. Branco, Paulo J. Oliveira and Vilma A. Sardćo
53. Chlorogenic acid in energy metabolism on efficacy and mechanisms of
action
Xuguang Li and Huijuan Jia
54. Chlorogenic acid utilization in the diabetic and prediabetic states
Milad Abdollahi, Samaneh Shirkhani and Sayyed Mohammad Marandi
55. Nanoencapsulation of coffee: Controlled release of chlorogenic acid
Aratrika Ray, Nivas Desai and Pushpa S. Murthy
56. ent-Kaurane-type diterpenes as components in coffee and their biological
activities
Minh Hao Hoang, Linh Nham Nguyen and Thi Nga Vo
57. Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone
prevention
Paleerath Peerapen and Visith Thongboonkerd
Section VI: Behavior, brain, and neurological systems
58. Coffee and caffeine: Impact on mood, cognition, and physical activity
Valerio Manippa, Caterina Padulo and Alfredo Brancucci
59. Coffee consumption: Links with anxiety and depression
Merve lhan-Esgin and Esma Asil
60. The brain response to coffee consumption: Electroencephalogram (EEG)
changes and implications
Cristian Felipe Blanco-Dķaz, Cristian David Guerrero-Méndez, Alvaro David
Orjuela-Caón, Teodiano Bastos-Filho, Andrés Felipe Ruiz-Olaya and Sebastiįn
Jaramillo-Isaza
61. Caffeine and potential use in Alzheimers disease
Luca Büschgens, Daniel Janitschke, Anna Andrea Lauer, Marcus Otto Walter
Grimm and Oliver Wirths
62. Chlorogenic acid as a neuroprotectant: A focus on Parkinsons disease
Ritu Soni, Nishant Sharma, Jigna S. Shah and Amit Khairnar
63. Investigating kahweol as a component of coffee: Effects on brain
mitochondria
Marcos Roberto de Oliveira
64. Coffee and the braingut axis
Paula Gallego-Barceló and Raquel Abalo
Section VII: Adverse components and adverse effects of coffee and related
products
65. Exploring the relationship between caffeine consumption and atrial
fibrillation: Unraveling the
connection
Anna Vittoria Mattioli
66. Formation, level, reduction methods, and health risk assessment of
acrylamide in coffee
products
Burhan Basaran and Yamur Demirel Özbek
67. The mycotoxin ochratoxin A: Levels in coffee
Annibal Duarte Pereira Netto, Michelle Costa da Silva and Ademįrio Iris da
Silva Junior
68. Toxic compounds in coffee: Polycyclic aromatic hydrocarbons
Fabio Beccari, Arianna Binello, Silvia Tagliapietra and Giancarlo Cravotto
Section VIII: Comparison of coffee and tea
69. Comparing coffee and tea consumption regarding DNA methylation
Ferenc Budįn, Lįszló Szabó, Domokos Mįthé, József L. Szentpéteri, Dįvid Szép
and Attila Sķk
70. Coffee and tea consumption and pregnancy
Ehab Eshak, Masayuki Teramoto and Hiroyasu Iso
Section IX: Byproducts of coffee production and their uses
71. Uses of industrially produced spent coffee grounds
Juan Camilo Osorio-Arias, Yudy Duarte-Correa and Laura Sofia
Torres-Valenzuela
72. Prebiotic potential of coffee and coffee by-products
Marlene Machado, M.Beatriz P.P. Oliveira, Helena Ferreira and Rita C. Alves
73. Coffee silverskin: potential health benefits and current applications
Juliana A. Barreto-Peixoto, Nelson Andrade, M. Beatriz P.P. Oliveira, Fįtima
Martel and Rita C. Alves
74. In silico molecular modeling of coffee silverskin
Haniyeh Noormohammadi, Faezeh Fathi, Reza M. Kouchaksaraee, Rita C. Alves and
M. Beatriz P.P. Oliveira
Section X: Resources and selective methods
75. Highlights for the advanced analysis of bioactive compounds in coffee
Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Lionel Jublot, Shao Quan Liu,
Bin Yu and Dejian Huang
76. Methods for extracting bioactive compounds from coffee and its
by-products
Nuntawat Khat-udomkiri and Hla Myo
77. Genetic methods to evaluate evidence for causal effect of coffee on
health
Kitty Pham and Elina Hyppönen
78. Caffeic and chlorogenic acid in coffee and methods for their detection
Alexandra Virginia Bounegru and Constantin Apetrei
79. Ochratoxin A in coffee: occurrence, health impact, regulation, and
analytical methods
Moez Elsaadani, Nermin Gamal, Abdullah M.M. Elbadry and Muhamed Elsaadani
80. Profiling new genotypes of coffee sensory, compositional, and biological
aspects
Arthur Merigueti de Souza Costa, Daniele Alves Marinho, Tassio da Silva de
Souza, Maria Amélia Gava Ferrćo and Rodrigo Scherer
81. Recommended resources for coffee in health and disease prevention
Rajkumar Rajendram, Vinood B. Patel and Victor R. Preedy
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at Kings College Hospital and Emeritus Professor of Nutritional Biochemistry at Kings College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at Kings College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Vinood B. Patel, BSc, PhD, FRSC, is currently Professor in Clinical Biochemistry at the University of Westminster. In 2014 Dr Patel was elected as a Fellow to The Royal Society of Chemistry. Dr Patel graduated from the University of Portsmouth with a degree in Pharmacology and completed his PhD in protein metabolism from Kings College London in 1997. His postdoctoral work was carried out at Wake Forest University Baptist Medical School, NC, USA studying structural-functional alterations to mitochondrial ribosomes, where he developed novel techniques to characterize their biophysical properties. Research is being undertaken to study the role of nutrients, antioxidants, phytochemicals, iron, alcohol and fatty acids in the pathophysiology of liver disease. Other areas of interest are identifying new biomarkers that can be used for the diagnosis and prognosis of disease and understanding mitochondrial oxidative stress in neurological disorders and iron dysregulation in diabetes. Dr Patel is a nationally and internationally recognized researcher and has several edited biomedical books related to the use or investigation of active agents or components. These books include The Handbook of Nutrition, Diet, and Epigenetics, Branched Chain Amino Acids in Clinical Nutrition, Cancer: Oxidative Stress and Dietary Antioxidants, Toxicology: Oxidative Stress and Dietary Antioxidants, Molecular Nutrition: Vitamins, The Neuroscience of Pain, Cognitive Behavioural Therapy. He is Editor of the ten-volume series Biomarkers in Disease: Methods, Discoveries and Applications.
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