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1.
Rev Med Suisse ; 16(679): 176-178, 2020 Jan 29.
Artigo em Francês | MEDLINE | ID: mdl-31995293
2.
Bioresour Technol ; 300: 122653, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-31901773

RESUMO

This study aimed to produce and characterize hydrochars from defective coffee beans and its application as a solid fuel. Defective coffee beans were used as precursor residue for hydrochar synthesis. Reactions were run in a high-pressure reactor at temperatures of 150, 200 and 250 °C, under autogenesis pressure, for 40 min. Solid phase was recovered by filtration and characterized by CHNO-S analyzer, thermogravimetric analysis and differential scanning calorimetry. Hydrothermal carbonization temperature was key to change energy values and fuel properties. These results suggest hydrothermal carbonization is an effective and simple strategy for converting coffee waste into functional, high-quality, and energy-dense solid biofuels.


Assuntos
Carbono , Café , Biocombustíveis , Alimentos , Temperatura Ambiente
3.
Bioresour Technol ; 301: 122664, 2020 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-31931334

RESUMO

This study investigates the recovery of phosphorus from the process water obtained through hydrothermal carbonisation (HTC) of a 'wet' biomass waste, namely spent coffee grounds. HTC was shown to liberate more than 82% of the total phosphorus in the grounds in the form of dissolved ortho-phosphate. Nanofiltration was used to concentrate the inorganic nutrients of the HTC process water, achieving a mass concentration factor of 3.9 times. The natural stoichiometry of phosphorus, magnesium and ammoniacal nitrogen in the nanofiltration retentate was favourable for struvite precipitation. 92.8% of aqueous phosphorus was recovered as struvite through simple pH adjustment, yielding a total phosphorus recovery of 75% from the feedstock spent coffee grounds.


Assuntos
Fósforo , Águas Residuárias , Café , Nitrogênio , Fosfatos , Estruvita , Eliminação de Resíduos Líquidos
4.
Biomed Chromatogr ; 34(1): e4712, 2020 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-31633799

RESUMO

Coffee and tea are the most widely consumed beverages worldwide. However, the consumer may be unaware of the exact amount of methyl xanthine (MX, i.e. caffeine [C], theobromine [TB] and theophylline [TH]) consumed, as most of the products do not list the proper amounts. This may lead to serious risks including cardiovascular, kidney and stimulant effects. The aim of the study was to determine the MX amount in ready-to-use beverages (coffee and tea) collected from various outlets in the city of Al-Khobar, Saudi Arabia. Forty different samples of espresso, black coffee and red tea were collected. A fast, reliable and efficient UHPLC-DAD method was developed and validated for MX determination. Total lipids were extracted and fractionated in order to determine glycolipids, phospholipids and neutral lipids. The r2 value for the method was 0.980-0.988 in a linearity range of 0.5-200 ppm. The range for MX (C [0.02-2.39 mg/ml], TB [0.00-0.10 mg/ml] and TH [0.00-0.004 mg/ml]) and total lipids was 1-5 g. The amount of glycolipids (3.1 g) was higher among the lipid fractions followed by phospholipids (1.8 g) and neutral lipids (0.25 g). In general, espresso beverages (20-30 ml) contained high amounts of MX whereas black coffee beverages contained high amount of lipids. Most of the beverages expressed C, TB, TH, lipids or their fractions; however, the product with high amounts of MX and lipids at the same time was espresso (brands Chemistry and Wogard). Although the MX and lipid levels in these beverages well below the allowed limits, care must still be taken, especially when using the beverages with high serving volumes (200-250 ml) or coffee prepared via the filter method i.e. black coffee, using a high temperature for a longer time.


Assuntos
Cromatografia Líquida de Alta Pressão/métodos , Café/química , Chá/química , Xantinas , Culinária , Temperatura Alta , Lipídeos/análise , Reprodutibilidade dos Testes , Arábia Saudita , Xantinas/análise , Xantinas/química , Xantinas/isolamento & purificação
5.
Food Chem ; 302: 125370, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31442699

RESUMO

Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). Due to matrix complexity, some trace odourants were detected in SAFE extracts by aroma extract dilution analysis (AEDA) but remained difficult to quantify by gas chromatography-mass spectrometry (GC-MS). This prompted the application of low energy electron ionisation (EI) coupled with GC-quadrupole time-of-flight (GC-QTOF). Optimal low EI GC-QTOF parameters (EI energy: 15 eV, acquisition rate: 3 Hz) were applied to achieve improved molecular ion signal intensity and reproducibility (relative standard deviation < 10%) across five compounds, which resulted in good linearity (R2 ≥ 0.999) and lowered detection levels (e.g. 0.025 ±â€¯0.005 ng/mL for 4-hydroxy-5-methyl-3(2H)-furanone). Therefore, this method potentially improves the measurement of trace odourants in complex matrices by increasing specificity and sensitivity.


Assuntos
Café/química , Análise de Alimentos/métodos , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Adulto , Brasil , Coffea/química , Colômbia , Etiópia , Feminino , Análise de Alimentos/estatística & dados numéricos , Cromatografia Gasosa-Espectrometria de Massas/métodos , Guatemala , Humanos , Masculino , Pessoa de Meia-Idade , Olfatometria/métodos , Extratos Vegetais/química , Análise de Componente Principal , Reprodutibilidade dos Testes , Microextração em Fase Sólida/métodos , Paladar , Compostos Orgânicos Voláteis/isolamento & purificação
6.
Food Chem ; 302: 125345, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31445377

RESUMO

This paper compares the results of standard chemical analytical processes and electrochemical impedance spectroscopy (EIS) in the characterization of different beverages, namely ground coffee, soluble coffee, coffee substitutes, barley, cow milk, vegetable drinks, tea, plant infusions and plant mixtures. For the two approaches, the similarities between the experimental data are assessed by means of the Euclidean and Canberra distances. The resulting information is processed by means of the multidimensional scaling (MDS) clustering and visualization algorithm. The results of the chemical analytical processes and EIS reveal identical clusters for the two adopted distances. Furthermore, the robustness of the experimental and computational scheme are assessed by means of the Procrustes technique. The results confirm the effectiveness of combining the EIS and MDS.


Assuntos
Bebidas/análise , Visualização de Dados , Espectroscopia Dielétrica/métodos , Algoritmos , Animais , Técnicas de Química Analítica/métodos , Análise por Conglomerados , Café/química , Espectroscopia Dielétrica/estatística & dados numéricos , Análise de Alimentos/métodos , Análise de Alimentos/estatística & dados numéricos , Leite/química , Processamento de Sinais Assistido por Computador , Chá/química
7.
Food Chem ; 303: 125372, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31446360

RESUMO

The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175-177 °C (1045 ±â€¯28 and 795 ±â€¯25 µg kg-1 for Arabica and Robusta, respectively). Successively, AA content decreased very quickly and at 14 min (203-205 °C) its concentration was lower than the benchmark level of 400 µg kg-1 for roast coffee set by the EU Commission Regulation (2017/2158). In the final product, AA content was close to 300 µg kg-1. Asparagine quickly decreased; contrary, the concentration of fructose and glucose increased reaching their maximum value at 12 min. Then, a quick degradation occurred; their increase could be mainly due to the hydrolysis of sucrose, which decreased in the same period.


Assuntos
Acrilamida/análise , Café/química , Manipulação de Alimentos , Temperatura Alta , Asparagina/química , Sacarose , Açúcares/química
8.
Food Chem ; 308: 125598, 2020 Mar 05.
Artigo em Inglês | MEDLINE | ID: mdl-31648096

RESUMO

An in vitro gastrointestinal digestion model was used to investigate the effects of milk matrix: skimmed milk (Sm), whole milk (Wm) and processing methods: pH adjustment, high pressure homogenization processing (HPHP), thermal treatment (TT) on the antioxidant capacity, phenolics bioaccessibility of coffee. Our findings showed that the antioxidant capacity of all the samples decreased or unchanged after in vitro digestion. The total phenolic bioaccessibility of coffee (C), coffee with whole milk (Cwm), and coffee with skimmed milk (Csm) decreased by 29.2%, 28.5%, 21.1% from the HPHP treatment and by 14.7%, 34.2%, and 33.8% from TT, respectively. pH adjustment had little effect on the total phenolic bioaccessibility of Cwm and Csm but significantly decreased that of C. Wm showed better protective effect on the phenolic bioaccessibility than Sm. These results may contribute to the optimization of formulations and processing methods in coffee beverage production, thereby increasing the health benefits of coffee.


Assuntos
Antioxidantes/metabolismo , Café/metabolismo , Leite/metabolismo , Fenóis/metabolismo , Animais , Digestão , Trato Gastrointestinal/metabolismo
9.
Bioresour Technol ; 296: 122334, 2020 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-31698223

RESUMO

Spent coffee grounds (SCGs) are a promising material for sustainable preparation of biodiesel. This study proposed a new approach for biodiesel synthesis from wet SCGs using 1,8-diazabicyclo[5.4.0]undec-7-ene (DBU) as both a green solvent and catalyst. The optimal reaction conditions were determined as a methanol amount of 6.25 mL/g of wet SCGs, DBU amount of 14.46 mL/g of wet SCGs, temperature of 60.2 °C, and reaction time of 28.65 min through response surface methodology. Under these conditions, the maximum biodiesel yield was 97.18%. Notably, DBU polarity could be regulated reversibly, facilitating its reusability and a simple process for product separation. Under optimal conditions, DBU could be potentially reused for at least 10 cycles to yield high amounts of biodiesel. This study suggests that the switchable solvent-assisted direct transesterification of wet SCGs is a potential, efficient, cost-effective, and eco-friendly approach for biodiesel synthesis.


Assuntos
Biocombustíveis , Café , Catálise , Esterificação , Metanol , Solventes
10.
Carbohydr Polym ; 227: 115323, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31590841

RESUMO

Bacterial nanocellulose (BNC) has many advantages over plant cellulose, which make it widely used in many fields, especially in the food industry. In this study, three strains including BCA263, BCC529, and P1 were selected for characteristics analysis of BNCs under static and agitated culture conditions. The BNCs produced under static culture condition were in the shape of uniform membrane, while BNCs produced under agitated culture were in form of small agglomerates and fragments. BCA263 and BCC529 strains were more suitable for static culture, while P1 strain was more suitable for agitated culture. BNCs produced under static culture condition exhibited higher crystallinity, stronger tensile strength, denser network structure, higher temperature resistance and good flame retardancy; while BNCs produced under agitated culture condition exhibited larger porous and lower crystallinity. Furthermore, BNCs produced under agitated culture condition were more suitable as a stabilizer of coffee milk beverage.


Assuntos
Acetobacteraceae/metabolismo , Celulose/metabolismo , Nanopartículas/metabolismo , Polissacarídeos Bacterianos/metabolismo , Animais , Técnicas Bacteriológicas , Celulose/química , Café , Conservação de Alimentos , Microscopia Eletrônica de Varredura , Leite , Nanopartículas/química , Nanopartículas/ultraestrutura , Polissacarídeos Bacterianos/química
11.
J Cosmet Sci ; 70(6): 313-325, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31829924

RESUMO

Coffee roasting industries generate a by-product called coffee silverskin that is usually disposed of as waste. The valorization of this abundant waste is necessary because of the antioxidant compounds in coffee silverskin. In this study, coffee silverskin was extracted in different extraction conditions to obtain an extract with high antioxidant activity and to use it as an additive for antioxidant skin gel. The extracts were characterized for the total phenolic content by using the Folin-Ciocalteu method. The antioxidant activity was determined by using the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay. It was found that the extraction time and temperature strongly affected the total phenolic content and the antioxidant activity of the extracts. The extraction at 40°C and 60 min resulted in an extract with a high total phenolic content of 31.15 ± 2.77 mg Gallic Acid Equivalent/g coffee silverskin and a high antioxidant activity of 68.44 ± 0.76%. The extract solution was spray-dried to produce extract powder, which was then added to a basic skin gel with different extract concentrations. It was observed that the antioxidant activity of the gel increased with increasing extract concentration in the gel. This result showed that coffee silverskin has great potential as a source of antioxidants for various skin care products.


Assuntos
Café , Antioxidantes , Fenóis , Extratos Vegetais
12.
J Agric Food Chem ; 67(50): 13775-13777, 2019 Dec 18.
Artigo em Inglês | MEDLINE | ID: mdl-31779309

RESUMO

The Second International Flavor and Fragrance Conference was successfully held on May 28-31, 2018, in Wuxi, China. The congress shared the progresses and discoveries in the research areas of flavor and fragrance perception, flavor analysis, thermal and biomediated generation of flavor, biological activities of aroma and flavor, and flavor and fragrance encapsulation and delivery technologies. This special issue collected some original research papers as well as reviews on basic taste, flavor analysis, aroma and taste characterization, essential oil bioactivity, and other related topics.


Assuntos
Aromatizantes/química , Odorantes/análise , Animais , Café/química , Humanos , Alimentos Marinhos/análise , Tetraodontiformes , Vinho/análise
13.
J Food Sci ; 84(11): 3099-3108, 2019 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-31645089

RESUMO

In this work, different chemometric tools were compared to classify n = 26 conventional (CONV) and n = 19 organic (ORG) coffees from the main Brazilian producing regions based on the chemical composition, physicochemical properties, and antioxidant activity. Principal component analysis separated ORG and CONV coffees but the distinction among the producing regions of Brazilian coffee was not possible. Partial least squares discriminant analysis classified all ORG and CONV coffees in the external validation. Similarly, linear discriminant analysis was able to discriminate 100% and 81% of ORG and CONV coffees in the external validation, respectively, in which total phenolic content (TPC), ferric reducing antioxidant activity, and caffeic acid were the main discriminant variables. Overall 100% of samples from Paraná, Minas Gerais, and blended samples were correctly classified, where TPC, flavonoids, inhibition of lipid peroxidation, caffeic acid, pH, and soluble solids were the main discriminant variables. Support vector machines classified 95% ORG and 88% CONV, 100% Coffea arabica, and 88% and 78% coffees produced in São Paulo and Minas Gerais. k-Nearest neighbors was effective in distinguishing 100% CONV, 89% ORG, 100% coffees from São Paulo, and 100% C. arabica coffees. Overall, HPLC data and simple physicochemical parameters allied to chemometrics were effective in authenticating the cultivation system and the botanical origin of Brazilian coffees. PRACTICAL APPLICATION: Coffee adulteration is a serious problem in the food chain as some fraudsters replace coffee powder by other cheaper products. In the case of organic coffee, this scenario is even worse as still there is not a universal method to differentiate conventionally grown coffee from its organic counterpart. In addition, Brazilian coffee is produced in different regions and the commercial value varies. Therefore, we analyzed some physicochemical, chemical, and antioxidant properties of Brazilian coffees from distinct origins and classified the samples using chemometrics. Our approach seems to be interesting for quality control purposes.


Assuntos
Coffea/química , Café/química , Contaminação de Alimentos/análise , Antioxidantes/análise , Antioxidantes/farmacologia , Brasil , Ácidos Cafeicos/análise , Fenômenos Químicos , Análise Discriminante , Flavonoides/análise , Concentração de Íons de Hidrogênio , Análise dos Mínimos Quadrados , Fenóis/análise , Análise de Componente Principal , Sementes/química
14.
Artigo em Inglês | MEDLINE | ID: mdl-31584863

RESUMO

In the period from 2007 to 2017 furan levels of foods were analysed by the Austrian Agency for Health and Food Safety. Based on these analytical data and the Austrian consumption data the dietary exposure of children and adults to furan was estimated by using a deterministic approach. For the adult population the mean and 95th percentile dietary exposures to furan were estimated at 0.31 µg/kg bodyweight per day and at 0.72 µg/kg bodyweight per day, respectively. The mean dietary exposure of children was estimated at 0.18 µg/kg bodyweight per day and is thus only about half as high as for Austrian adults. At the 95th percentile the dietary exposure of children was estimated at 0.49 µg/kg bodyweight per day. The main contributor to the total dietary exposure for adults is coffee followed by convenience products and for children the main contributors are grain products as well as convenience products, bread and snacks. Based on the BMDL10 of 0.064 mg/kg bodyweight per day for the development of cholangiofibrosis, the MOE-calculation revealed that the current levels of dietary exposure to furan are of concern for Austrian adult high consumers. The MOE-calculation, based on the BMDL10 of 1.31 mg/kg bodyweight per day for the development of hepatocellular adenomas, indicated a health concern for Austrian children and adults.


Assuntos
Exposição Dietética/análise , Contaminação de Alimentos/análise , Furanos/análise , Adulto , Áustria , Criança , Café/química , Grão Comestível/química , Humanos
15.
J Sports Med Phys Fitness ; 59(9): 1435-1441, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31610637

RESUMO

BACKGROUND: This study investigated the effects of coffee ingestion with supplemental caffeine (CAF) on serum testosterone (T) responses to exercise in recreationally strength-trained males. METHODS: Subjects ingested 6 mg/kg body weight of caffeine via 12 ounces of coffee (CAF) supplemented with anhydrous caffeine or decaffeinated (DEC) coffee prior to exercise in a randomized, within-subject, crossover design. The exercise session consisted of 21 minutes of high-intensity interval cycling (alternating intensities at power outputs associated with 2.0 mmol/L lactate for two minutes and 4.0 mmol/L lactate for one minute) followed by resistance exercise (seven exercises, three sets of ten repetitions, 65% 1RM, one-minute rest periods). Subjects also completed repetitions to fatigue tests and soreness scales to determine muscle recovery 24 hours following the exercise. RESULTS: T was elevated immediately and 30-minutes post-exercise by 20.5% and 14.3% respectively (P<0.05). There was no main effect for treatment and no exercise x treatment interaction. There were no differences in repetitions to fatigue or soreness between treatments (P>0.05). No relationships were observed between T and any proxy of recovery. CONCLUSIONS: While past literature suggests caffeine may enhance T post-exercise, data from the current study suggest that augmented T response is not evident following anhydrous caffeine added to coffee. The duration of T elevation indicates that this protocol is beneficial to creating long-lasting increases in serum testosterone.


Assuntos
Cafeína/metabolismo , Treinamento Intervalado de Alta Intensidade/métodos , Treinamento de Resistência/métodos , Testosterona/sangue , Adulto , Cafeína/administração & dosagem , Café , Estudos Cross-Over , Humanos , Ácido Láctico/sangue , Masculino , Adulto Jovem
16.
J Food Sci ; 84(10): 2983-2994, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31518452

RESUMO

The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw ) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson-de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw . SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off-flavor) was also studied (Si , sensory scoring using 9-point magnitude scale) and kinetically modeled. Quality loss rates (ki ) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off-flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. PRACTICAL APPLICATIONS: Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.


Assuntos
Café/química , Água/química , Adulto , Culinária , Feminino , Aromatizantes/análise , Armazenamento de Alimentos , Grécia , Humanos , Masculino , Pessoa de Meia-Idade , Odorantes/análise , Paladar , Temperatura Ambiente , Adulto Jovem
17.
J Agric Food Chem ; 67(39): 10921-10929, 2019 Oct 02.
Artigo em Inglês | MEDLINE | ID: mdl-31496242

RESUMO

Free amino residues react with α-dicarbonyl compounds (DCs) contributing to the formation of advanced glycation end products (AGEs). Phenolic compounds can scavenge DCs, thus controlling the dietary carbonyl load. This study showed that high-molecular weight cocoa melanoidins (HMW-COM), HMW bread melanoidins (HMW-BM), and especially HMW coffee melanoidins (HMW-CM) are effective DC scavengers. HMW-CM (1 mg/mL) scavenged more than 40% DCs within 2 h under simulated physiological conditions, suggesting some physiological relevance. Partial acid hydrolysis of HMW-CM decreased the dicarbonyl trapping capacity, demonstrating that the ability to react with glyoxal, methylglyoxal (MGO), and diacetyl was mainly because of polyphenols bound to macromolecules. Caffeic acid (CA) and 3-caffeoylquinic acid showed a DC-scavenging kinetic profile similar to that of HMW-CM, while mass spectrometry data confirmed that hydroxyalkylation and aromatic substitution reactions led to the formation of a stable adduct between CA and MGO. These findings corroborated the idea that antioxidant-rich indigestible materials could limit carbonyl stress and AGE formation across the gastrointestinal tract.


Assuntos
Pão/análise , Cacau/química , Café/química , Diacetil/química , Depuradores de Radicais Livres/química , Extratos Vegetais/química , Polímeros/química , Cacau/metabolismo , Café/metabolismo , Diacetil/metabolismo , Depuradores de Radicais Livres/metabolismo , Trato Gastrointestinal/metabolismo , Glioxal/química , Humanos , Modelos Biológicos , Extratos Vegetais/metabolismo , Polímeros/metabolismo , Aldeído Pirúvico/química , Aldeído Pirúvico/metabolismo
18.
BMC Neurol ; 19(1): 194, 2019 Aug 14.
Artigo em Inglês | MEDLINE | ID: mdl-31412802

RESUMO

BACKGROUND: Coffee consumption represents a negative risk factor for Parkinson's disease (PD) and seems to affect PD motor symptoms. We aimed to investigate the association between coffee consumption and motor symptoms in de novo PD patients. METHODS: In total, 284 patients with de novo PD were included in the current study. Motor and non-motor symptoms were evaluated using various scales. History of coffee consumption was obtained via a semi-structured interview. RESULTS: In total, 204 patients were categorized as coffee drinkers and 80 as non-coffee drinkers. Coffee drinkers were predominantly male and had early symptom onset; in addition, they were younger, reported more years in formal education, and had better motor and non-motor scores than did non-coffee drinkers. After adjustments, coffee drinkers had lower tremor scores than did non-coffee drinkers, and coffee consumption was related to tremors in a dose-dependent manner. These relationships were statistically significant in case of rest tremor but not in case of action tremor. The dose-dependent relationship between coffee consumption and tremor severity was significant only in men. Non-motor symptom scores were not significantly different between coffee drinkers and non-coffee drinkers. CONCLUSIONS: Coffee consumption and tremor severity are inversely related in male patients with de novo PD.


Assuntos
Café , Doença de Parkinson , Tremor , Idoso , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Doença de Parkinson/complicações , Fatores de Risco , Índice de Gravidade de Doença , Fatores Sexuais , Tremor/etiologia
19.
Phytomedicine ; 63: 153018, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31398662

RESUMO

BACKGROUND: Given that the most recent systematic review investigating Green-Coffee Extract (GCE) as a weight loss facilitator was nearly a decade ago and that the authors reported there no consensus on the effect of GCE/CGA (Chlorogenic acids) on body composition indices, a comprehensive systematic review and dose-response meta-analysis of all available randomized controlled trial (RCTs) was undertaken to examine the effect of GCE and CGA intervention on body weight (BW), body mass index (BMI) and waist circumference (WC) in adults. METHODS: We conducted a systematic search of all available randomized controlled trials (RCTs) performed up to June 2019 in the following electronic databases: PubMed, Scopus and Google Scholar. RCTs that investigated the effect GCE/CGA Supplementation on BW, BMI and WC in adults were included for final analysis. The pooled weight mean difference (WMD) of included studies was estimated using a random-effects model. RESULTS: A total of 13 articles with 16 RCTs were included in the meta-analysis. Results revealed significant reduction in BMI (WMD: -0.403 kg/m2, 95% CI: -0.800, -0.005, p = 0.047) and no significant change in BW (WMD: -0.585 kg, 95% CI: -1.498, 0.329, p = 0.210) and WC (WMD: -0.847 cm, 95% CI: -1.764, 0.071, p = 0.070). In the subgroup analysis, studies that were conducted on baseline BMI ≥25 kg/m2 revealed a significant greater reduction in body weight and BMI than those performed on baseline BMI <25 kg/m2. Moreover, short supplementation periods of less than 4 weeks had no effect. CONCLUSION: The results of current meta-analysis study support the use of GCE supplementation for the improvement of obesity indices, with sub-group analysis highlighting greater improvements in individuals with a starting BMI ≥25 kg/m2.


Assuntos
Café , Obesidade/dietoterapia , Extratos Vegetais/farmacologia , Adulto , Índice de Massa Corporal , Peso Corporal/efeitos dos fármacos , Ácido Clorogênico/farmacologia , Suplementos Nutricionais , Humanos , Ensaios Clínicos Controlados Aleatórios como Assunto , Circunferência da Cintura/efeitos dos fármacos , Perda de Peso
20.
J Oral Sci ; 61(3): 418-424, 2019 Aug 28.
Artigo em Inglês | MEDLINE | ID: mdl-31406029

RESUMO

Coffee is a widely consumed beverage containing organic compounds with antibacterial activity. To investigate its possible effect on the growth of oral indigenous microbiota, saliva samples collected from nine young adults were inoculated into brain heart infusion (BHI) medium with or without addition of coffee compounds and cultured at 37°C in 5% CO2 for 12 h. The total bacterial density and composition after cultivation for 0, 6, and 12 h were determined by quantitative PCR analysis and 16S rRNA gene sequencing, respectively. The increase in total bacterial load was significantly inhibited by addition of the coffee compounds. The microbiota was mostly composed of Streptococcus species after culture in BHI medium regardless of the addition of coffee compounds. The proportion of Streptococcus salivarius was significantly reduced after addition of coffee relative to that in untreated medium alone, whereas the proportions of Streptococcus mitis and Streptococcus infantis were increased. These results suggest that exposure to coffee affects the composition of the oral Streptococcus population, in addition to inhibiting the overall growth of salivary bacteria. Considered in the light of data from earlier epidemiological studies, it is possible to conclude that coffee consumption contributes to better health.


Assuntos
Café , Microbiota , Humanos , RNA Ribossômico 16S , Saliva , Streptococcus , Adulto Jovem
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