Green coffee bean extract in human health PDF
Preview Green coffee bean extract in human health
Green Coffee Bean Extract in Human Health Green Coffee Bean Extract in Human Health Debasis Bagchi Hiroyoshi Moriyama Anand Swaroop Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper Version Date: 20160222 International Standard Book Number-13: 978-1-4987-1637-6 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Bagchi, Debasis, 1954- , editor. | Moriyama, Hiroyoshi, editor. | Swaroop, Anand, editor. Title: Green coffee bean extract in human health / editors, Debasis Bagchi, Hiroyoshi Moriyama, and Anand Swaroop. Description: Boca Raton : Taylor & Francis, 2017. | Includes bibliographical references. Identifiers: LCCN 2016008201 | ISBN 9781498716376 (hardcover : alk. paper) Subjects: | MESH: Coffea--chemistry | Seeds | Plant Extracts--pharmacology | Antioxidants--pharmacology | Chlorogenic Acid--pharmacology Classification: LCC RS160 | NLM QV 766 | DDC 615.3/21--dc23 LC record available at http://lccn.loc.gov/2016008201 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedicated to my beloved father, Mr. Tarak Chandra Bagchi, M.Sc., A.I.C. Contents Preface.......................................................................................................................ix Editors .......................................................................................................................xi Contributors ...........................................................................................................xiii Chapter 1 Green Coffee Bean Extract and Chlorogenic Acids: Chemistry and Novel Antioxidant Benefits ..........................................1 Rajesh K. Kesharwani, Prabhakar Singh, and Raj K. Keservani Chapter 2 Chlorogenic Acids in Green Coffee Bean Extract Are the Key Ingredients in Food with Health and Function Claims ......................19 Hiroyoshi Moriyama, Orie Yoshinari, and Debasis Bagchi Chapter 3 Chlorogenic Acids from Green Coffee Beans: Standard Quality and Extraction Methods .....................................................................31 Natalia Pandjaitan Chapter 4 Occurrence in Plants and In Vitro, Animal and Human Metabolism of Chlorogenic Acids ......................................................47 Maurice J. Arnaud Chapter 5 Mechanism of the Inhibition by Chlorogenic Acids against Postprandial Increase in Blood Glucose Level ..................................89 Yusaku Narita and Kuniyo Inouye Chapter 6 Beneficial Effects of Green Coffee Bean Extract and Coffee Polyphenols on Metabolic Syndrome ...............................................103 Ichiro Tokimitsu and Takatoshi Murase Chapter 7 Antiobesity Profile of Green Coffee Extract ....................................117 Hiroshi Shimoda Chapter 8 Antihypertension Effects of Green Coffee Bean Extract and Chlorogenic Acids ............................................................................133 Ichiro Tokimitsu and Atsushi Suzuki vii viii Contents Chapter 9 Therapeutic Potential of Green Coffee Bean in Nonalcoholic Fatty Liver Disease ...........................................................................145 Rama P. Nair, Debasis Bagchi, Anand Swaroop, and Sreejayan Nair Chapter 10 Caffeic Acid and Its Biological Effects on Brain Function ..............153 Myra O. Villareal, Yuki Sato, and Hiroko Isoda Chapter 11 Coffee and Cognition: Extending Our Understanding beyond Caffeine ...............................................................................163 Karen Nolidin, Christina Kure, Andrew Scholey, and Con Stough Chapter 12 Nontargeted Metabolomics Reveal Changes in Chlorogenic Acids in Ripening Coffea arabica Green Beans..............................175 Koichi Nakahara, Keiko Iwasa, and Chifumi Nagai Chapter 13 Effect of Green Coffee Bean Extract on Nrf2/ARE Pathway ..........191 Mirza Sarwar Baig and Raj K. Keservani Chapter 14 Metabolomics Study of Green Coffee Beans ...................................217 Anh Hong Phan, Takuya Miyakawa, and Masaru Tanokura Index ......................................................................................................................233 Preface Green coffee beans are unroasted coffee beans, which are a rich source of novel phenolic antioxidants including chlorogenic acids. It is important to note that Coffea arabica contains 3.5%–7.5% (w/w of dry matter) chlorogenic acids, while Coffea canephora contains 7.0%–14.0% (w/w of dry matter) chlorogenic acids. Unroasted green coffee beans have a higher level of chlorogenic acids compared to regular, roasted coffee beans. Research demonstrates that chlorogenic acids are novel anti- oxidants and have potential health benefits in cardiovascular health, hypertension, diabetes, neuroprotection, and metabolic syndrome [1]. The three major classes of chlorogenic acids in green coffee beans are caffeoylquinic acid (CQA), dicaffeoylquinic acid (diCQA), and feruloylquinic acid (FQA), which account for approximately 80% of the total chlorogenic acids in green coffee beans. Moreover, a total of nine chlorogenic acids belong to these three major chlorogenic acids (Table 0.1). These nine chlorogenic acids exhibit varying degrees of efficacy. Furthermore, caffeic acid is another integral constituent of green coffee beans, and exhibits diverse health benefits. In general, the daily intake of chlorogenic acids in coffee drinkers is 0.5–1.0 g [2]. An epidemiological study conducted by Pellegrini et al. in Italy indicated that cof- fee has the greatest antioxidant capacity of the commonly consumed beverages [3]. However, a clear distinction in health benefits has been reported between unroasted and roasted green coffee bean extracts, which has been substantiated by structural and compositional analyses. Scientists have reported significant hypotensive efficacy of chlorogenic acids in hypertensive rats, unique cardioprotective abilities, potent matrix metalloproteinase inhibitory activities, and α-amylase and tyrosinase inhibitory activities. Chlorogenic acids have been demonstrated as potent natural lipase inhibitors [4], which has led researchers to explore the efficacy of green coffee bean extract against diabetes, obesity, and metabolic syndrome. Green coffee bean extract has brought about a revolution in the nutraceutical mar- ketplace, however, recently there has been some controversies. We have compiled state-of-the-art research studies from eminent scientists around the world in this book, which exhibits the potential and diversified health benefits of green coffee bean extracts. However, it is very important to standardize the appropriate extraction tech- nology, quality control and assurance, broad spectrum safety studies, and human clin- ical studies to substantiate the claims and position of the product in the marketplace. Our book focuses on the chemistry, biochemistry, pharmacology, metabolism, safety, and diverse health benefits of green coffee bean extract and its constituents. We extensively discuss chlorogenic acid, caffeoylquinic acid, and caffeic acid in the chap- ters, which are written by eminent researchers. There are 14 well-defined chapters. The first chapter discusses the chemistry and novel antioxidant benefits of green cof- fee bean extract and chlorogenic acids. The health and function claims of chlorogenic acids are reviewed in Chapter 2. The standard quality of green coffee bean and extrac- tion methods are reviewed in Chapter 3. The metabolism of chlorogenic acid and ix x Preface TABLE 0.1 Chlorogenic Acid Classes and Subclasses Caffeoylquinic Acid (CQA) 3-Caffeoylquinic acid (also known as neochlorogenic acid) 4-Caffeoylquinic acid 5-Caffeoylquinic acid Dicaffeoylquinic Acid (diCQA) 3,4-Dicaffeoylquinic acid 3,5-Di-O-caffeoylquinic acid (also known as isochlorogenic acid) 4,5-Dicaffeoylquinic acid Feruloylquinic Acid (FQA) 3-Feruloylquinic acid 4-Feruloylquinc acid 5-Feruloylquinic acid caffeoylquinic acid is extensively discussed in Chapter 4 by Dr. M. Arnaud, who has been involved in chlorogenic acid research for approximately three decades. Aspects of metabolic syndrome, obesity, and diabetes are elaborated on by three independent research groups in Chapters 5, 6, and 7. Chapter 8 discusses the aspect of hypertension and benefits of green coffee bean extract and chlorogenic acids. Green coffee beans may protect against hepatic fat accumulation and this is demonstrated in Chapter 9. The beneficial efficacy of green coffee bean extract on cognition and brain health are independently discussed in Chapters 10 and 11 by two prestigious research groups in Japan and Australia. Finally, the metabolomics and molecular aspects of green coffee bean extract and chlorogenic acids are discussed in Chapters 12, 13, and 14. Finally, we sincerely thank all our authors for their valuable contributions to this book and we hope the material will be useful to the readers. Debasis Bagchi, PhD, MACN, CNS, MAIChE Hiroyoshi Moriyama, PhD, FACN Anand Swaroop, PhD, FACN REFERENCES 1. Kozuma K, Tsuchiya S, Kohori J, Hase T, Tokimitsu I. 2005. Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertens. Res. 28(9): 711–8. 2. Olthof MR, Hollman PC, Katan MB. 2001. Chlorogenic acid and caffeic acid are absorbed in humans. J. Nutr. 131(1): 66–71. 3. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr. 133(9): 2812–9. 4. McCarty MF. 2005. Nutraceutical resources for diabetes prevention—An update. Med. Hypotheses 64(1): 151–8.
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