Journal
FOOD RESEARCH INTERNATIONAL
Volume 123, Issue -, Pages 567-589Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2019.05.029
Keywords
Espresso and common coffee; Caffeine; Trigonelline; Chlorogenic acid; Gastrointestinal cancer; Liver cancer
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Funding
- Sao Paulo Research Foundation (FAPESP) [2016/12015-0, 2017/26217-7]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior Brasil (CAPES) [88881.188786/2018-01]
- CAPES [001]
- FAPESP [2016/14420-0]
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Recent meta-analyses indicate that coffee consumption reduces the risk for digestive tract (oral, esophageal, gastric and colorectal) and, especially, liver cancer. Coffee bean-derived beverages, as the widely-consumed espresso and common filtered brews, present remarkable historical, cultural and economic importance globally. These drinks have rich and variable chemical composition, depending on factors that vary from seeding to serving. The alkaloids caffeine and trigonelline, as well as the polyphenol chlorogenic acid, are some of the most important bioactive organic compounds of these beverages, displaying high levels in both espresso and common brews and/or increased bioavailability after consumption. Thus, we performed a comprehensive literature overview of current knowledge on the effects of coffee beverages and their highly bioavailable compounds, describing: 1) recent epidemiological and experimental findings highlighting the beneficial effects against gastrointestinal/liver carcinogenesis, and 2) the main molecular mechanisms in these in vitro and in vivo bioassays. Findings predominantly address the protective effects of coffee beverages and their most common/ bioavailable compounds individually on gastrointestinal and liver cancer development. Caffeine, trigonelline and chlorogenic acid modulate common molecular targets directly implicated in key cancer hallmarks, what could stimulate novel translational or population-based mechanistic investigations.
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