Coffee Emerging Health Effects and Disease Prevention -- Contents -- Preface -- List of Contributors -- List of Abbreviations -- Acknowledgement -- 1 Introduction -- 1.1 Coffee-a popular beverage -- 1.2 Coffee from a nutritional perspective -- 1.3 Potential beneficial effects of coffee -- 1.4 Limitations to the beneficial effects -- 1.5 History -- 1.6 Coffee production worldwide -- 1.7 Coffee processing: formation and fate of bioactive compounds -- 1.7.1 Green bean processing, storage, and transport -- 1.7.2 Blending -- 1.7.3 Roasting -- 1.7.4 Grinding -- 1.7.5 Packaging and storage -- 1.7.6 Decaffeination -- 1.7.7 Soluble coffee production -- 1.8 New processes to optimize the health benefits of coffee -- 1.8.1 Enhancement with mannooligosaccharides -- 1.8.2 Use of green bean extracts -- 1.8.3 After-roast blending for enhanced antioxidative properties -- 1.8.4 Stomach-friendly coffee -- 1.9 Coffee preparation -- 1.9.1 Boiled coffee -- 1.9.2 Cafeti`ere or French press coffee -- 1.9.3 Filter coffee -- 1.9.4 Espresso -- 1.9.5 Moka (mocha) -- 1.9.6 Percolated coffee -- 1.9.7 Soluble coffee -- 1.9.8 Liquid coffee -- 1.9.9 Single-serve coffee machines -- 1.10 Coffee beverages and specialties -- 1.11 Coffee consumption -- 1.12 Conclusions -- Acknowledgments -- References -- 2 Coffee Constituents -- 2.1 Introduction -- 2.2 Production of coffee and coffee-based beverages -- 2.2.1 Green coffee production -- 2.2.2 Decaffeinated coffee production -- 2.2.3 Steam-treated and monsooned coffees -- 2.2.4 Coffee roasting -- 2.2.5 Coffee brewing -- 2.2.6 Instant coffee production -- 2.3 Natural coffee constituents -- 2.3.1 Green coffee chemical composition -- 2.3.1.1 Nonvolatile compounds in green coffee -- Caffeine -- Trigonelline -- Chlorogenic acids -- Cafestol and kahweol -- Soluble dietary fiber -- Water -- Carbohydrates.

Protein, peptides, and free amino acids -- Minerals -- Lipids -- 2.3.1.2 Volatile compounds in green coffee -- 2.3.2 Changes in coffee chemical composition during roasting -- 2.3.2.1 Nonvolatile components in roasted coffee -- 2.3.2.2 Volatile compounds in roasted coffee -- 2.3.3 Changes in coffee chemical composition during special coffee processing -- 2.3.4 Chemical composition of coffee brew -- 2.4 Incidental coffee constituents -- 2.4.1 Incidental nonvolatile compounds in coffee -- 2.4.1.1 Ochratoxin A -- 2.4.1.2 Biogenic amines -- 2.4.1.3 -carbolines -- 2.4.1.4 Acrylamide -- 2.4.1.5 Polycyclic aromatic hydrocarbons -- 2.4.1.6 Pesticide residues -- 2.4.2 Incidental volatile constituents in coffee -- 2.5 Concluding remarks -- Acknowledgments -- References -- 3 Bioavailability of Coffee Chlorogenic Acids -- 3.1 Introduction -- 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested -- 3.2.1 Dietary intake -- 3.2.2 Levels in coffee beverage -- 3.3 Bioavailability of coffee chlorogenic acids -- 3.3.1 Absorption and metabolic fate -- 3.3.2 Extensive metabolism upon intake -- 3.3.2.1 Identification of chlorogenic acid metabolites -- 3.3.2.2 Metabolic pathways -- 3.3.2.3 Bioavailability of intact chlorogenic acids -- 3.3.3 Urinary and biliary excretion -- 3.3.4 Effects of food matrix and co-ingestion on bioavailability -- 3.4 Conclusions -- References -- 4 Coffee and Alzheimer's Disease: Animal and Cellular Evidence -- 4.1 Introduction -- 4.2 Alzheimer's disease -- 4.2.1 Prevalence -- 4.2.2 Symptoms -- 4.2.3 Gross pathology -- 4.2.4 Tauopathy -- 4.2.5 Cerebral amyloidosis -- 4.2.6 Other neuropathology -- 4.2.7 Genetic factors -- 4.2.8 Diagnosis -- 4.2.9 Treatments -- 4.2.10 Cellular and animal models of Alzheimer's disease -- 4.3 Coffee -- 4.3.1 Cellular evidence -- 4.3.2 Animal evidence -- 4.4 Caffeine -- 4.4.1 Cellular evidence.

4.4.2 Animal evidence -- 4.5 Phenolics -- 4.5.1 Cellular evidence -- 4.5.2 Animal evidence -- 4.5.3 Caffeic acid -- 4.5.4 Dicinnamoylquinides -- 4.6 Other coffee constituents -- 4.6.1 Trigonelline -- 4.6.2 Kahweol and cafestol -- 4.6.3 Pyroglutamate -- 4.7 Conclusions -- References -- 5 Coffee and Alzheimer's Disease-Epidemiologic Evidence -- 5.1 Introduction -- 5.2 Review of epidemiologic studies of coffee in relation to Alzheimer's disease, dementia, and selected aspects of cognitive functioning -- 5.2.1 Case-control/retrospective studies -- 5.2.2 Cross-sectional studies -- 5.2.3 Prospective cohort studies -- 5.3 The strength of the evidence for preventing Alzheimer's disease -- References -- 6 Coffee and Parkinson's Disease -- 6.1 Introduction -- 6.2 Pathogenesis of Parkinson's disease -- 6.3 Gene and environmental/lifestyle factors -- 6.4 Clinical evidence linking coffee consumption and Parkinson's disease -- 6.5 Neuroprotection and active components of coffee -- 6.6 Adenosine receptor antagonism and Parkinson's disease -- 6.7 Caffeine rescue of Parkinson's disease in animal models -- 6.8 Clinical trials of adenosine receptor antagonists in Parkinson's disease -- 6.9 Caffeine-mediated genetic susceptibility of Parkinson's disease -- 6.10 Summary -- Acknowledgments -- References -- 7 Coffee and Liver Health -- 7.1 The liver -- 7.2 Epidemiologic studies -- 7.2.1 Coffee and liver enzymes -- 7.3 Coffee, fibrosis, and cirrhosis -- 7.3.1 General aspects of fibrosis and cirrhosis -- 7.3.2 Coffee and cirrhosis -- 7.4 Coffee and animal models of hepatic fibrosis -- 7.5 Cytokines and liver fibrosis -- 7.5.1 Transforming growth factor- in liver fibrogenesis -- 7.6 Mechanism of coffee's protective effect -- 7.6.1 Oxidative stress, antioxidant-dependent mechanisms -- 7.6.2 Chemoprotective mechanisms: cafestol and kahweol -- 7.6.3 Phase I-mediated mechanisms.

7.6.4 Inhibition of phase I activating enzyme expression -- 7.6.5 Inhibition of phase I enzymatic activity -- 7.6.6 Induction of phase II detoxifying enzymes -- 7.6.7 Molecular mechanism of induction: Nrf2/ARE signal pathway -- 7.7 Adenosine A2A receptors and caffeine -- 7.7.1 Proinflammatory and anti-inflammatory actions of caffeine mediated through the adenosine A2A receptor -- 7.8 Caffeine metabolism and drug interactions -- 7.9 Conclusions -- References -- 8 Coffee and Type 2 Diabetes Risk -- 8.1 Introduction -- 8.2 Observational associations between coffee consumption and type 2 diabetes risk -- 8.3 Coffee preparation -- 8.3.1 Type of coffee: ground or instant -- 8.3.2 Addition of milk or sugar -- 8.3.3 Caffeine and noncaffeine components of coffee -- 8.3.4 Lifestyle-related factors -- 8.4 Observational associations between coffee consumption and diabetes risk factors -- 8.5 Intervention studies in human subjects -- 8.5.1 Effects of caffeine on glucose tolerance -- 8.5.2 Effects of caffeinated coffee on glucose tolerance -- 8.5.3 Effects of noncaffeine coffee components on glucose tolerance -- 8.5.4 Effects of coffee consumption on other diabetes risk factors -- 8.5.5 Limitations of the existing intervention literature on coffee and diabetes -- 8.6 Possible mechanisms of action -- 8.6.1 Modulation of energy expenditure by caffeine -- 8.6.2 Modulation of carbohydrate absorption and incretin response -- 8.6.3 Modulation of hepatic glucose output -- 8.6.4 Modulation of insulin sensitivity -- 8.6.4.1 Anti-inflammatory effects -- 8.6.4.2 Antioxidative effects -- 8.6.4.3 Estrogen receptor activation -- 8.6.4.4 Inhibition of 11 -hydroxysteroid dehydrogenase -- 8.6.4.5 Iron and magnesium status -- 8.7 Summary and conclusions -- References -- 9 Coffee and Cardiovascular Diseases -- 9.1 Introduction -- 9.2 Coffee components and CVD -- 9.2.1 Caffeine.

9.2.2 Diterpenes: kahweol & cafestol -- 9.2.3 Polyphenols -- 9.3 Early, transient, or acute effects of coffee consumption on CVD -- 9.3.1 Tolerance or modification -- 9.4 Coffee metabolism and CVD: genetic influences -- 9.5 Long-term habitual coffee consumption and CVD -- 9.5.1 Coffee and CHD -- 9.5.1.1 Coffee consumption, blood pressure, and hypertension -- 9.5.1.2 Coffee intake and risk of type 2 diabetes -- 9.5.1.3 Coffee and atherosclerosis -- 9.5.1.4 Coffee consumption and plasma homocysteine -- 9.6 Coffee consumption and heart failure -- 9.7 Coffee consumption and stroke -- 9.8 Summary -- References -- 10 Coffee and Cancers -- 10.1 Introduction -- 10.2 Breast cancer -- 10.3 Colorectal cancer -- 10.4 Prostate cancer -- 10.5 Bladder cancer -- 10.6 Gastric cancer -- 10.7 Ovarian cancer -- 10.8 Pancreatic cancer -- 10.9 Liver cancer -- 10.10 Head and neck cancers -- 10.11 Endometrial cancer -- 10.12 Kidney cancer -- 10.13 Brain cancer -- 10.14 Cancer survival -- 10.15 Conclusions -- References -- 11 Coffee Consumption and Mortality Risk -- 11.1 Introduction -- 11.2 Coffee consumption and all-cause mortality -- 11.3 Coffee consumption and CVD mortality -- 11.4 Coffee consumption and cancer mortality -- 11.5 Possible mechanism of CVD mortality reduction by coffee -- 11.6 Conclusions -- References -- 12 Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux -- 12.1 High-density lipoprotein and cardiovascular disease -- 12.2 Coffee and cardiovascular disease -- 12.3 Coffee polyphenols -- 12.4 Coffee polyphenols and cholesterol efflux -- References -- 13 Additional Positive Impacts on Health -- 13.1 Coffee intake and reduced risk of suicide -- 13.2 Enhanced cognitive performance and mood -- 13.3 Coffee bioactive compounds -- References.

14 Epidemiological Evidence for Maternal Prenatal Coffee and Caffeine Consumption and Miscarriage Risk.