Coffee intake leads to preeclampsia-like syndromes in susceptible pregnant rats.

Coffee is one of the most popular beverages worldwide, and there is an increasing concern of the health risk of coffee consumption in pregnancy. Preeclampsia (PE) is a serious pregnancy disease that causes elevated blood pressure and proteinuria in pregnant women and growth restriction of fetuses due to poorly developed placental vasculature. The aim of our study is to investigate the possible effect of coffee intake during pregnancy in rats with potential underlying vasculature conditions. The endothelial nitric oxide synthase inhibitor N(gamma)-nitro-L-arginine methyl ester (L-NAME) at a high dose (125 mg/kg/d) was used to induce PE in pregnant rats, which were used as the positive control group. In addition, low-dose L-NAME (10 mg/kg/d) was used to simulate the compromised placental vasculature function in pregnant rats. Coffee was given together with low-dose L-NAME to the pregnant rats from gestational day 10.5-18.5. Our results show that the pregnant rats treated with low-dose L-NAME + coffee, but not low-dose L-NAME alone, developed PE symptoms such as prominent fetal growth restriction, hypertension, and proteinuria. Therefore, our findings suggest that coffee intake during pregnancy may cause an increased risk of PE in susceptible women.

Association between caffeine intake and erectile dysfunction: a meta-analysis of cohort studies.

BACKGROUND: Erectile dysfunction (ED) is a common condition with various contributing factors, including lifestyle and dietary habits. Caffeine, a widely consumed stimulant, has been linked to multiple physiological effects on vascular function and hormonal balance that might influence sexual function. This meta-analysis aims to evaluate the association between caffeine intake and the risk of ED by analyzing data from cohort studies. METHODS: A systematic search was conducted across PubMed, Web of Science, Scopus, and Embase databases, and a manual search was conducted on Google Scholar for studies on the relationship between caffeine intake and ED in adult men. The search included observational studies published up to April 1, 2024. Four cohort studies were included, and their data were extracted and analyzed by STATA version 18. RESULTS: Four included cohort studies comprised 51,665 cohort members. The study population included adult males, on average, aged 18 to 80. The results indicate that there was no significant relationship between coffee consumption and the risk of ED (relative risk [RR] = 0.94, 95% CI: 0.86-1.03; p = 0.999). CONCLUSIONS: The current evidence suggests no significant relationship between caffeine intake and ED, but limited studies limit conclusions. Future research should focus on larger sample sizes, standardized outcome assessments, and different dosages and forms of caffeine consumption.

Effects of Coffee on Gut Microbiota and Bowel Functions in Health and Diseases: A Literature Review.

Background and objectives: As one of the most popular beverages in the world, coffee has long been known to affect bowel functions such as motility, secretion, and absorption. Recent evidence obtained in human and animal studies suggests that coffee has modulating impacts on gut microbiota. We aim to present an overview of the specific effects of coffee on gut microbiota composition, diversity, and growth. We will also critically review the impacts of coffee on bowel functions in health and diseases and discuss whether gut microbiota play a role in the coffee-associated functional changes in the gastrointestinal tract. Methods: We searched the literature up to June 2024 through PubMed, Web of Science, and other sources using search terms such as coffee, caffeine, microbiota, gastrointestinal infection, motility, secretion, gut-brain axis, absorption, and medication interaction. Clinical research in patients and preclinical studies in rodent animals were included. Results: A majority of the studies found that moderate consumption of coffee (<4 cups a day) increased the relative abundance of beneficial bacterial phyla such as Firmicutes and Actinobacteria and decreased Bacteroidetes. Moderate coffee consumption also increased Bifidobacterium spp. and decreased the abundance of Enterobacteria. Coffee consumption is reported to increase gut microbiota diversity. Although the effects of coffee on bowel functions have been known for a long time, it is not until recently that we have recognized that some of the effects of coffee may be partly due to its impacts on microbiota. Conclusions: The current literature suggests that moderate coffee consumption has beneficial effects on oral and gut microbiota and motility function. However, excessive coffee intake (>5 cups a day) is implicated in reflux disorders, periodontal diseases, and progression of Crohn's disease. Further research in the field is needed, as there are many conflicting results regarding the impacts of coffee in the gastrointestinal tract.

Adsorption parameters optimization of spent coffee ground biochar for methylene blue removal using response surface methodology.

This study investigates the potential of spent coffee ground biochar (SCGB) as a sustainable and cost-effective adsorbent for the removal of methylene blue (MB), a hazardous dye commonly used in the textile and printing industries. A response surface methodology (RSM) approach with central composite design (CCD) was employed to systematically investigate the effects of key process parameters, including adsorbent dosage, solution pH, contact time and temperature, on MB removal efficiency. The analysis revealed that adsorbent dosage and temperature as critical factors influencing MB removal, with a linear model providing a strong correlation. Optimal conditions for MB removal were determined to be 0.99 g of SCGB, 30 min of contact time, 30 °C temperature, and a solution pH of 7. Under these conditions, MB removal reached 99.99%, with a desirability of 1.000. The experimental results closely matched the predicted values, differing by only 0.02%, thus validating the accuracy of the model. Kinetic studies indicated a rapid adsorption process, well-described by both pseudo-first and pseudo-second order models. Isotherm analysis confirmed the applicability of the Freundlich model, suggesting favorable adsorption with increasing MB concentration. The high adsorption capacity of SCGB is attributed to its carbonaceous and porous structure, highlighting its potential as an effective adsorbent for dye removal in wastewater treatment applications.

Impact of Coffee Intake on Measures of Wellbeing in Mice.

Coffee intake is increasingly recognized as a life-style factor associated with the preservation of health, but there is still a debate on the relative effects of caffeinated and decaffeinated coffee. We now tested how the regular drinking of caffeinated and decaffeinated coffee for 3 weeks impacted on the behavior of male and female adult mice. Males drinking caffeinated coffee displayed statistically significant lower weight gain, increased sensorimotor coordination, greater motivation in the splash test, more struggling in the forced swimming test, faster onset of nest building, more marble burying and greater sociability. Females drinking caffeinated coffee displayed statistically significant increased hierarchy fighting, greater self-care and motivation in the splash test and faster onset of nest building. A post-hoc two-way ANOVA revealed sex-differences in the effects of caffeinated coffee (p values for interaction between the effect of caffeinated coffee and sex) on the hierarchy in the tube test (p = 0.044; dominance), in the time socializing (p = 0.044) and in the latency to grooming (p = 0.048; selfcare), but not in the marble burying test (p = 0.089). Intake of decaffeinated coffee was devoid of effects in males and females. Since caffeine targets adenosine receptors, we verified that caffeinated but not decaffeinated coffee intake increased the density of adenosine A1 receptors (A1R) and increased A1R-mediated tonic inhibition of synaptic transmission in the dorsolateral striatum and ventral but not dorsal hippocampus, the effects being more evident in the ventral hippocampus of females and striatum of males. In contrast, caffeinated and decaffeinated coffee both ameliorated the antioxidant status in the frontal cortex. It is concluded that caffeinated coffee increases A1R-mediated inhibition in mood-related areas bolstering wellbeing of both males and females, with increased sociability in males and hierarchy struggling and self-care in females.

Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests.

Arabica coffee is one of the most consumed beverages in the world. The chemical components present in raw Arabica coffee beans (RACB) are directly related to the cup quality of the beverage. Environmental and genetic factors influence the content and profile of these components. Then, this work aimed to evaluate different chemical parameters of RACB from 3 varieties planted in 3 different experimental farms located within the "Alta Mogiana" terroir harvested in 2021 and 2022 to identify a better variety for each farm to produce a high cup quality Arabica coffee. The harvest period had a strong influence on most of the studied parameters because atypical weather conditions occurred in the 2021 harvest. The RACB harvested in 2022 yielded better results and supposedly will produce a beverage of high cup quality. Samples harvested in this period presented mainly average moisture levels closer to optimum (11.02 against 8.56 % in 2021); low total titratable acidity (98.00 against 169.75 mL 0.1 M NaOH/100 g in 2021); high amounts of free amino acids (0.96 against 0.93 g GAE/100 g in 2021), low amounts of CGA (4.27 against 4.85 g/100 g in 2021) and caffeine (1.08 against 1.76 g/100 g in 2021) and high amounts of trigonelline (1.12 against 0.96 g/100 g in 2021). The Rome Sudan variety had the best combination of chemical results, mainly when cultivated in Farm 2 in 2022, presenting high amounts of protein content (15.24 %) and free amino acids (0.96 g GAE/100 g), low total titratable acidity (98.3 mL 0.1 M NaOH/100 g), low amounts of CGA (4.55 g/100 g) and caffeine (1.29 g/100 g) and high amounts of trigonelline (1.11 g/100 g). The analysis of chemical compounds could predict the best farm to cultivate each variety studied and was a guide to foresee a higher cup quality of RACB beverages.

Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.

Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between fermented coffee sensory characteristics and elicited emotional responses from consumers is underexplored. This study aimed to evaluate consumers' acceptability of spontaneously fermented and unfermented roasted coffee through self-reported sensory evaluation and biometrics assessment. Self-reported liking in 15-cm non-structured scale, multiple choice of negative, neutral, and positive emojis, and subconscious emotional responses from 85 regular coffee consumers were analysed. Their relationship with the pattern of volatile aromatic compounds were also investigated. Fermented (F) and unfermented (UF) coffee beans with light- (L), dark- (D), and commercial dark (C) roasting levels were brewed and evaluated along with gas chromatography-mass spectrometry measurement. Multivariate data analysis was conducted to explore the inner relationships among volatile compounds, self-reported liking, and biometrics. Unfermented-dark roasted coffee (UFD) had highest overall consumer liking response ± standard error (8.68 ± 0.40), followed by the fermented-dark roasted (FD) at 7.73 ± 0.43 with no significant differences (p > 0.05). Fermented light-roasted coffee was associated with lower liking scores and negative emotional responses. In contrast, dark roasted coffee, which was linked to positive emojis and emotional responses, exhibited less detected peak area of volatile compounds contributing fruity and vegetative aromas, such as benzaldehyde, furfuryl acetate, 2-acetyl-1-methyl pyrrole, and isovaleric acid, potentially as negative drivers of consumer liking. Findings from this study could guide coffee manufacturers in developing specialty coffee if spontaneous fermentation is offered.

Development of lactic acid production from coffee grounds hydrolysate by fermentation with Lacticaseibacillus rhamnosus.

Spent coffee grounds (SCG) are commercial waste that are still rich in numerous valuable ingredients and can be further processed into useful products such as coffee oil, antioxidant extract, lactic acid, and lignin. The challenge and innovation is to develop the SCG processing technology, maximizing the use of raw material and minimizing the use of other resources within the sequential process. The presented research is focused on the aspect of biotechnological production of lactic acid from SCG by using the Lacticaseibacillus rhamnosus strain isolated from the environment. Thanks to the optimization of the processes of acid hydrolysis, neutralization, enzymatic hydrolysis of SCG, and fermentation, the obtained concentration of lactic acid was increased after 72 hr of culture from the initial 4.60 g/l to 48.6 g/l. In addition, the whole process has been improved, taking into account the dependence on other processes within the complete SCG biorefinery, economy, energy, and waste aspects. Costly enzymatic hydrolysis was completely eliminated, and it was proven that supplementation of SCG hydrolysate with expensive yeast extract can be replaced by cheap waste from the agri-food industry. ONE-SENTENCE SUMMARY: A process for efficient lactic acid production from spent coffee grounds using the Lacticaseibacillus rhamnosus strain was developed and optimized, including nutrient solution preparation, supplementation and fermentation.

Synthesis of novel composite material with spent coffee ground biochar and steel slag zeolite for enhanced dye and phosphate removal.

Rising concerns over water scarcity, driven by industrialization and urbanization, necessitate the need for innovative solutions for wastewater treatment. This study focuses on developing an eco-friendly and cost-effective biochar-zeolite composite (BZC) adsorbent using waste materials-spent coffee ground biochar (CGB) and steel slag zeolite (SSZ). Initially, the biochar was prepared from spent coffee ground, and zeolite was prepared from steel slag; their co-pyrolysis resulted in novel adsorbent material. Later, the physicochemical characteristics of the BZC were examined, which showed irregular structure and well-defined pores. Dye removal studies were conducted, which indicate that BZC adsorption reach equilibrium in 2 h, exhibiting 95% removal efficiency compared to biochar (43.33%) and zeolite (74.58%). Moreover, the removal efficiencies of the novel BZC composite toward dyes methyl orange (MO) and crystal violet (CV) were found to be 97% and 99.53%, respectively. The kinetic studies performed with the dyes and phosphate with an adsorbent dosage of 0.5 g L-1 suggest a pseudo-second-order model. Additionally, the reusability study of BZC proves to be effective through multiple adsorption and regeneration cycles. Initially, the phosphate removal remains high but eventually decreases from 92% to 70% in the third regeneration cycle, highlighting the robustness of the BZC. In conclusion, this study introduces a promising, cost-effective novel BZC adsorbent derived from waste materials as a sustainable solution for wastewater treatment. Emphasizing efficiency, reusability, and potential contributions to environmentally conscious water treatment, the findings highlight the composite's significance in addressing key challenges for the removal of toxic pollutants from the aqueous solutions. PRACTITIONER POINTS: A novel biochar-zeolite composite (BZC) material has been synthesized. Excellent removal of dyes by BZC (~95%) was achieved as compared to their counterparts The kinetic studies performed suggest a pseudo-second-order model. BZC proves to be highly effective for multiple adsorption studies. Excellent reusability showed potential as a robust adsorbent.

Awareness of insomnia caused by coffee consumption among adults in Jazan, Saudi Arabia.

The Kingdom of Saudi Arabia is the second largest country in the Arabian Peninsula and ranks 61st out of 150 countries in terms of coffee consumption. Excessive coffee consumption is associated with the risk of adverse health outcomes. This study aimed to assess awareness of the effects of coffee consumption and its relationship with insomnia among the adult population in Jazan, Saudi Arabia. A cross-sectional study was conducted with 431 adults in the Jazan region. A self-administered questionnaire was distributed to the participants using an online survey. Data were analyzed using Statistical Program for the Social Sciences, Version 24.0. Of 431 participants, 377 (87.5%) consumed coffee. Females and married women consumed more coffee than their counterparts (91.3%, P < .01; 92.8%, P < .05; respectively), while students consumed coffee (85.2%) less than both the employed and unemployed (P < .05). The proportion of consumption increased from underweight (79.7%) to normal weight (88.5%), and as high as 91.3% among overweight/obese (P < .05). More than one-third of the participants (35.5%) preferred drinking coffee at coffee shops. The most preferred coffee was Arabic coffee (40%), and the major reason for drinking coffee was to change their mood (29.7%). More than half of the participants (54.5%) reported that coffee caused insomnia (P < .01). Awareness-raising initiatives for the negative effects of excessive coffee consumption are important. Longitudinal studies are required in the next stage of research to identify trends such as the motivations and profiles of Saudi coffee drinkers.

The association between antenatal coffee consumption and preeclampsia: a systematic review and meta-analysis.

BACKGROUND: A growing body of evidence has documented unfavorable maternal outcomes attributed to excessive antenatal coffee consumption. Preeclampsia is one of the most common hypertensive disorders of pregnancy with several adverse maternal and neonatal outcomes. However, the association between antenatal coffee consumption and preeclampsia remains debatable. Herein, we performed a systematic review and meta-analysis of available evidence to investigate this association. METHODS: After systematically reviewing PubMed and Scopus for eligible studies published until October 2023, we pooled the odds ratios (ORs) and their 95% confidence intervals (CIs) of preeclampsia for women who reported the highest versus the lowest frequencies of antenatal coffee consumption. We used the I2 statistic to measure heterogeneity across studies and the funnel plot asymmetry to assess publication bias. RESULTS: This meta-analysis included seven retrospective studies (six case-control studies and one cross-sectional study) investigating 904 women with preeclampsia and 6,257 women without it. Combined, the highest frequencies of antenatal coffee consumption were associated with higher odds of preeclampsia: (pooled OR = 1.39, 95% CI: 1.03, 1.86), with a moderate heterogeneity across studies (I2 = 40.34% and p-value for heterogeneity = 0.122) and no publication bias (z = 0.610 and p-value for publication bias = 0.542). However, excluding the cross-sectional study, which contributed to 24.3% of the meta-analysis weight, left the association statistically non-significant: (pooled OR = 1.33, 95% CI: 0.91, 1.95; I2 = 44.59%). The association became even weaker after limiting the analysis to studies that excluded women with chronic hypertension: (pooled OR = 1.21, 95% CI: 0.77, 1.89; I2 = 41.64%) or after excluding studies with low quality: (pooled OR = 1.24, 95% CI: 0.70, 2.19; I2 = 65.79%). CONCLUSION: The association between antenatal coffee consumption and preeclampsia remains inconclusive. Future prospective cohort studies are needed to better investigate this association.

An overview on the Brazilian Coffea canephora scenario and the current chemometrics-based spectroscopic research.

This review explores the historical, botanical, sensory, and quality aspects of Coffea canephora, with a focus on Brazil's rise as a producer of specialty canephora coffees in the Amazon region, Espírito Santo, and Bahia. Brazil has gained global recognition through the first geographical indications for canephora: Matas de Rondônia for robusta amazônico coffee and Espírito Santo for conilon coffee. Despite this, comprehensive insights into how variety, terroir, environmental conditions, and cultivation practices influence the chemical and sensory attributes of Brazilian canephora remain underdeveloped compared to well-studied arabica coffee. Producers and researchers are working to elevate canephora coffees to higher market levels, despite technological, production, and perception challenges stemming from its historical reputation for poor quality. Ensuring the sustainability of Amazonian canephora coffee without deforestation is particularly challenging due to the need to verify practices across numerous small-scale farms. There is also a critical need for standardized production and tasting protocols for Brazilian canephora, leveraging local expertise and professional cuppers to ensure consistent quality and reliable sustainability claims. Significant opportunities exist in valuing the production chain of geographically unique canephora coffees, which could increase specialty exports, enhance economic prospects for local farmers, and support Amazon preservation. Recognizing and marketing these coffees as premium products with unique flavor profiles can boost their global appeal. Another challenge lies in establishing new specialty standards for soluble coffee from specialty canephora to meet consumer demands for convenience without compromising taste or ethical standards. In such a scenario, several analytical methods have been suggested to identify high-quality variants, combating their stigmatization. The potential of spectroscopy techniques and chemometrics-based data science is highlighted in confirming coffee quality, authenticity, traceability, and geographical origin, enhancing model interpretation and predictive accuracy through synergistic and complementary information. Non-targeted spectroscopic analyses, providing comprehensive spectral fingerprints, are contrasted with targeted analyses. Overall, this review offers valuable insights for the coffee scientific community, exporters, importers, roasters, and consumers in recognizing the potential of Brazilian canephora coffees.

Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages.

This research evaluated the occurrence and bioaccessibility of acrylamide and HMF in commercial instant coffees (IC) and coffee substitutes (CS), considering both isolated consumption and combination with milk. There were no significant differences in acrylamide content between IC and CS samples (median: 589 vs. 671 µg/kg), but higher variability was reported for CS, probably due to their varied composition (roasted cereals, nuts, honey, dehydrated fruits, and/or chicory). Acrylamide level were always below the EU benchmark for each category. HMF contents were similar between both groups (1354-5127 mg/kg for IC and 735-7134 mg/kg for CS; median: 2890 vs. 2960 mg/kg), with no clear ingredient relationship. Since IC consumption by the Spanish population is ten times higher than that of CS, exposure to acrylamide and HMF was higher from IC (6.8 vs. 1.07 ng/kg body weight/day for acrylamide; 39.1 vs. 4.2 µg/kg body weight/day for HMF). The standardized in vitro gastrointestinal digestion protocol (INFOGEST) was used. The gastrointestinal process reduced the bioaccessibility of acrylamide up to 27.2 % in IC and to 22.4 % in CS, regardless of the presence of milk. HMF bioaccessibility from IC significantly dropped after the gastrointestinal digestion, whereas it greatly increased for CS. The presence of milk did not affect HMF bioaccessibility. These results highlight the importance of assessing food bioaccessibility in typical consumption scenarios, providing a holistic view and a realistic evaluation of the potential risks associated with acrylamide and HMF exposure in the diet.

No significant difference in salivary cortisol response on the Trier Social Stress Test-Online based on coffee consumption habits.

BACKGROUND: Coffee is widely consumed around the world. In Japan, it is a type of "Shikohin" (consumed for flavor, not nutrition). Several medical studies have reported the beneficial effects of coffee consumption, whereas others suggest that these beneficial effects on psychological aspects are marginal. The habit of consuming large amounts of caffeine through coffee may improve short-term resilience in stressful situations and may exhaust individuals in the long term. We hypothesized that people who habitually drink high amounts of coffee would have lower resilience scores and higher acute stress responses. METHODS: Adult Japanese men completed a questionnaire that included a resilience scale and Shikohin consumption habits. Experimental participants were recruited from the survey respondents and classified into three groups based on their coffee consumption per day: No Coffee, Low Coffee, and High Coffee. All participants were asked to join the Trier Social Stress Test-Online (TSST-OL). Subjective stress and salivary cortisol concentrations was measured at eight time points during the experiment. There were 16 participants in each group for the analysis (mean age = 46.10 years, SD = 12.58). RESULTS: Statistical analysis showed that both subjective stress and salivary cortisol concentrations significantly increased following TSST-OL exposure. However, there were no significant differences among the groups, and the hypotheses were not supported. CONCLUSIONS: This study demonstrated the effectiveness and stability of the TSST-OL. Additionally, coffee consumption habits were not significantly related to resilience scale scores or acute stress responses.

Evaluation of Colour Changes in Nanocomposite-Based Bulk-Fill and Universal Composite Using Different Polishing Systems.

PURPOSE: Resins composites are widely used in modern dentistry because of their aesthetic and physical properties. However, discoloration of anterior tooth restorations is a common complaint. Understanding the factors affecting the colour stability of resin composites can lead to longer-lasting repairs. This study aimed to evaluate and compare the colour changes of nanocomposite-based bulk-fill and universal resin composites after immersion in coffee using various polishing systems. MATERIALS AND METHODS: A total of 160 samples were prepared using four different composite groups, with 40 pieces for each combined group. Based on the finishing procedure, the samples were divided into four subgroups for each composite group. Three different polishing procedures were applied to the samples according to the manufacturer's instructions. The control group was not subjected to any treatment. Initial colour measurements were performed using a VITA Easyshade V spectrophotometer. After the initial measurements, the samples were immersed in a Nescafe coffee solution for seven days, followed by colour measurements. Data were analysed using the Kolmogorov-Smirnov test and two-way analysis of variance. Tukey's honest significant difference (HSD) test was used to determine differences between subgroups. RESULTS: The results indicate that bulk-fill resins exhibit more discolouration than universal composites; however, this difference was not statistically significant. The resin group with the smallest discolouration was Ceram X, and the most effective polishing method was Twist polishing. CONCLUSION: Final surface polishing significantly reduced the composites' discolouration. These findings support the selection of appropriate materials and polishing techniques to achieve aesthetic outcomes and colour stability in dental restorations.

Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping.

Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Caffeine consumption of medical students in Korea: amount and symptoms based on a 2023 survey.

PURPOSE: To investigate the form and level of daily caffeine intake recommended above 400 mg in medical students expected to consume caffeinated beverages to enhance their performance. METHODS: From May to June 2023, freshman through senior medical students at a medical school in Korea were administered a seven-item questionnaire designed to measure the amount of caffeine-containing foods consumed, the weekly interval between consumption, the reason for consumption, and the level of caffeine-induced symptoms experienced. RESULTS: Out of 443 students, 361 responded (81.5%). The most commonly consumed caffeine beverages were coffee (79.2%), followed by soda (33.2%), tea (27.4%), chocolate (25.2%), and energy drinks (20.5%). The estimated (average±standard deviation) daily intake was estimated to 274.6±276.5 mg, and they consumed caffeine on an average of 4.25±2.26 days per week. Students who consumed 400 mg or more of caffeine daily consumed 19.9%. The primary motivation for caffeine intake was "to improve academic performance" (60.9%) and "preferred food" (51.8%). Among the responders, 98% of them replied they had symptoms that could be caused by caffeine, in order of palpitations (47.4%), frequent urination (42.9%), anxiety (27.1%), indigestion (17.5%), and excitement (17.5%). A total of 45.7% reported two symptoms, and 24.7% reported three or more. CONCLUSION: Caffeinated beverage consumption was routine among current medical students, with 20% consuming more than the recommended daily amount. Most students experienced at least one caffeine-induced symptom, with two symptoms in half, suggesting the need for policy measures and warnings about caffeine-containing foods.

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology.

The utilization of polyols as green solvents for extracting bioactive compounds from plant materials has gained attention due to their safety and inert behavior with plant bioactive chemicals. This study explores the sustainable extraction of phenolic compounds and natural antioxidants from coffee silverskin using the microwave-assisted extraction (MAE) method with polyol-based solvents: glycerin, propylene glycol (PG), butylene glycol (BG), methylpropanediol (MPD), isopentyldiol (IPD), pentylene glycol, 1,2-hexanediol, and hexylene glycol (HG). A comparative analysis was conducted on conventional and non-conventional solvent extractions, focusing on their impact on the bioactive compounds of MAE, encompassing parameters such as total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities like the 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), the 2,2'-azino-bis(-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assay (ABTS), and the ferric reducing antioxidant power assay (FRAP). The highest values were observed for TPC with aqueous-1,2-hexanediol extraction (52.0 ± 3.0 mg GAE/g sample), TFC with aqueous-1,2-hexanediol extraction (20.0 ± 1.7 mg QE/g sample), DPPH with aqueous-HG extraction (13.6 ± 0.3 mg TE/g sample), ABTS with aqueous-pentylene glycol extraction (8.2 ± 0.1 mg TE/g sample), and FRAP with aqueous-HG extraction (21.1 ± 1.3 mg Fe (II) E/g sample). This research aims to advance eco-friendly extraction technology through natural plant components, promoting sustainability by minimizing hazardous chemical use while reducing time and energy consumption, with potential applications in cosmetics.

Nonrestorative sleep and its associated factors in Chinese adolescents and the moderation effects of coffee or tea consumption.

BACKGROUND: Nonrestorative sleep (NRS) is related to numerous adverse outcomes. There is rare evidence of its associated factors, especially in Chinese adolescents. This study aimed to explore the factors associated with NRS in Chinese adolescents and the potential moderation effects of coffee or tea consumption. METHODS: This cross-sectional study invited adolescents attending Grades 7-11 in Nanjing, China, to complete a self-administered questionnaire, including their NRS, stress, anxiety, physical symptoms, depression, sociodemographics, and lifestyles. Linear regressions were applied to investigate the associated factors of their NRS, with the moderation effects of coffee or tea consumption and other characteristics being tested by additionally including their interactions. RESULTS: Totally 481 adolescents (49% male, age 15.5 ± 1.5 years) were enrolled, with the average global NRS score of 42.16 ± 7.57. Higher family income (ß = 2.01, P = 0.007), longer sleep duration (ß = 2.33, P = 0.011), and moderate after-class activity (ß = 1.50, P = 0.044) contributed less NRS, while higher educational level (ß = -2.60, P = 0.033), more coffee or tea consumption (ß = -1.68, P = 0.013), physical symptoms (ß = -3.85, P < 0.001), stress (ß = -0.23, P = 0.005), anxiety (ß = -1.54, P = 0.045), and depression (ß = -0.13, P = 0.014) contributed more NRS. Females (ß = 0.82, P = 0.005), older age (ß = -0.46, P = 0.029), and higher education level (ß = -1.68, P < 0.001) contributed less refreshment from sleep, more physical/medical symptoms of NRS, and less daytime function, respectively. Coffee or tea consumption moderated the associations of somatic symptoms (ß = 0.25, P = 0.021), stress (ß = 0.29, P = 0.022), anxiety (ß = 0.27, P = 0.005), and depression (ß = 0.17, P = 0.021) with NRS. CONCLUSIONS: Longer sleep duration, moderate after-class activity, reduced coffee or tea consumption, and promotion of physical and mental health may help reduce adolescents' NRS. Coffee or tea consumption may help buffer the negative associations of somatic symptoms, stress, anxiety, and depression with NRS.

Association between coffee and tea consumption and the risk of dementia in individuals with hypertension: a prospective cohort study.

Many studies have shown that drinking coffee and tea may be associated with the risk of hypertension and dementia. Limited research exists on their impact on dementia risk in hypertensive patients. This study aimed to determine the association between coffee and tea consumption and the risk of dementia development in hypertensive population by utilizing Cox proportional risk modeling with 453,913 participants from a UK biobank. Our findings reveal a J-shaped and U-shaped association between the risk of all-cause dementia and the consumption of coffee and tea respectively in hypertensive people. The hypertensive patients who drink 0.5-1 cup of coffee or 4-5 cups of tea per day have the lowest risk of dementia. A U-shaped relationship was observed between daily caffeine consumption and the risk of developing all-cause dementia and vascular dementia in the hypertensive population. Furthermore, the significant association between the amount of coffee and tea consumed and the risk of all-cause and vascular dementia were more likely to be found in hypertensive patients than in the non-hypertensive population.