Coffee in Health and Disease Prevention

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Vinood B. Patel, BSc, PhD, FRSC, is currently Professor in Clinical Biochemistry at the University of Westminster. In 2014 Dr Patel was elected as a Fellow to The Royal Society of Chemistry. Dr Patel graduated from the University of Portsmouth with a degree in Pharmacology and completed his PhD in protein metabolism from King’s College London in 1997. His postdoctoral work was carried out at Wake Forest University Baptist Medical School, NC, USA studying structural-functional alterations to mitochondrial ribosomes, where he developed novel techniques to characterize their biophysical properties. Research is being undertaken to study the role of nutrients, antioxidants, phytochemicals, iron, alcohol and fatty acids in the pathophysiology of liver disease. Other areas of interest are identifying new biomarkers that can be used for the diagnosis and prognosis of disease and understanding mitochondrial oxidative stress in neurological disorders and iron dysregulation in diabetes. Dr Patel is a nationally and internationally recognized researcher and has several edited biomedical books related to the use or investigation of active agents or components. These books include The Handbook of Nutrition, Diet, and Epigenetics, Branched Chain Amino Acids in Clinical Nutrition, Cancer: Oxidative Stress and Dietary Antioxidants, Toxicology: Oxidative Stress and Dietary Antioxidants, Molecular Nutrition: Vitamins, The Neuroscience of Pain, Cognitive Behavioural Therapy. He is Editor of the ten-volume series Biomarkers in Disease: Methods, Discoveries and Applications.

• Section I: Coffee, coffee drinking, and varieties1. An introduction to the coffee plant and seedsAdriana Farah and Thiago Ferreira2. Coffea arabicaRallinari Diaz-Gómez, José Sandoval-Cortes and Cristóbal N. Aguilar3. Coffea canephora (robusta): Quality and health benefitsCarmen Santiago, José Sandoval-Cortes, Mónica L. Chávez González, Xóchitl Ruelas-Chacón, Miguel A. Aguilar-González and Cristóbal N. Aguilar4. Green coffeeFransiska Maria Christianty and Fifteen Aprila Fajrin5. Evolution and organization of Coffea genomesPerla Hamon, Serge Hamon, Mathilde Dupeyron, Nathalie Eva Raharimalala, Rickarlos Bezandry, Emmanuel Couturon, Dominique Crouzillat, Sélastique Akaffou and Romain Guyot6. Genomics to reveal divergence and convergence between coffee speciesSeyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Habib MotieGhader, Darío Fernando Herrera-Jácome, Karen Rafaela Mayorga Morejon and Ronald Oswaldo Villamar-Torres7. Caffeine-free species in the genus CoffeaPerla Hamon, Nathalie Eva Raharimala, Sélastique Akaffou, Emmanuel Couturon, Dominique Crouzillat, Serge Hamon, Mathilde Dupeyron and Romain Guyot8. Characterization of coffee genes involved in isoprenoid and diterpene metabolic pathwaysSuzana Tiemi Ivamoto-Suzuki, Nícollas Gabriel de Oliveira Aprigio, Luiz Filipe Protasio Pereira and Douglas Silva Domingues9. The antioxidant system in coffeeIgor Cesarino and Paulo MazzaferaSection II: Production and processing10. Origin, properties, and possibilities of the use and reuse of spent coffee groundsAna Cervera-Mata, Alejandro Fernández-Arteaga, Silvia Pastoriza, Gabriel Delgado and José Ángel Rufián-Henares11. Coffee beans and processingMaik Kleinwãchter, Gerhard Bytof and Dirk Selmar12. Postharvest changes in coffee: A focus on chlorogenic acids and antioxidant activitiesFareeya Kulapichitr and Keith R. Cadwallader13. Changes in coffee beans during roastingFeifei Wei and Masaru Tanokura14. Trace levels of plant protection products derived from coffee roasting instead of agriculturalpracticesThierry Delatour, Mathieu Dubois and Viviane Theurillat15. Assessing the effects of coffee roasting conditions on sensory preferences: A narrative reviewWan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim and Mohd Nizam Lani16. Espresso coffee preparation and the importance of volatilesGiovanni Caprioli, Gianni Sagratini, Sauro Vittori and Agnese Santanatoglia17. The aroma of instant coffee: Its release and modulation by encapsulationRodolfo Campos Zanin, Chahan Yeretzian and Samo SmrkeSection III: Compositional, nutritional, and metabolic aspectsA: Compositional18. The compositional differences between wild and domesticated coffeeSeyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Maryam Sadat Beheshti Shooshtari, Ricardo Augusto Luna Murillo, Pedro Darío Cedeño Loja and Ronald Oswaldo Villamar-Torres19. Components in coffee, their concentrations, and methods of analysisDhanya B. Sen, Rajesh A. Maheshwari, Dillip Kumar Dash, Manojkumar K. Munde and Ashim Kumar Sen20. Nuclear magnetic resonance spectroscopic profiles of coffeeEmanuele C.S. Oliveira, Bárbara Z. Agnoletti and Jair C.C. Freitas21. Derivatives of atractyligenin in coffeeRoman Lang22. Chlorogenic acids in different coffeesKouame Fulbert Oussou, Ozlem Kilic Buyukkurt, Gamze Guclu, Hasim Kelebek and Serkan Selli23. Diterpenes in coffeeElena Guercia, Federico Berti, Cristina Forzato and Luciano Navarini24. Influence of melanoidins on aroma perception of coffeeMichael Gigl and Oliver Frank25. Coffee dietary fiber: Features and hypocholesterolemic effectsFernanda Machado, Manuel A. Coimbra and Filipe Coreta-GomesB: Nutritional and metabolic26. Linking coffee consumption and vitamin D statusMahmoud S. Abu-Samak, Shady H. Awwad and Beisan Mohammad27. Coffee and the glycemic response in obesityLange Ewa and Pałkowska-Goździk Ewelina28. Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification of adiposityChao Cao, Ruixuan Wang and Lin Yang29. Linking metabolic syndrome and coffee drinkingBasma Damiri, Thabet Zidan and Iyad Maqboul30. The cardiovascular effects of coffee consumption: An overviewStanisław Surma and Gregory Y.H. LipSection IV: General aspects of the effects of coffeePart A: Organs and conditions31. Highlights in the history of the science of coffee and healthMaria Letícia Galluzzi and Adriana Farah32. A Comprehensive Review of Coffee’s Health Impacts on Older AdultsWeida Lyu and Huijuan Jia33. Coffee and arterial stiffnessAndressa Bressan Pedroso, Diego Chemello and Patrícia Chagas34. Coffee and its metabolites in relation to asthma and lung functionYueh-Ying Han and Juan C. Celedón35. Head and neck cancer and the protective associations with coffee consumptionLuciane Bresciani Salaroli, Cleodice Alves Martins, Camila Bruneli do Prado, Júlia Rabelo Santos Ferreira, Olívia Perim Galvão de Podestá and Luciana Bicalho Cevolani Pires36. Investigations of the effects of coffee in chemotherapySandra Kalthoff and Christian P. Strassburg37. Coffee, caffeine, and delaying of cataract developmentMartin Kronschläger and Manuel Ruiss38. Coffee and periodontal health: To protect or to harm?Taufan Bramantoro, Agung Krismariono, Muhammad Subhan Amir, Alexander Patera Nugraha,Wahyuning Ratih Irmalia and Amalia Ayu Zulfiana39. Effects of coffee on gut microbiota in health and diseasesShrilakshmi Hegde and Xuan-Zheng ShiB: Cells and cellular biology40. Coffee and effects on plateletsIván Palomo, Eduardo Fuentes, Lyanne Rodríguez, Francisca Tellería and Magdalena Sepúlveda41. Human genetics and caffeine: Functional single-nucleotide polymorphism and response tocaffeine intakeAgata Chmurzynska42. Coffee compounds and their effects on miRNAs during gastrointestinal health and diseaseLetícia Cardoso Valente, Guilherme Ribeiro Romualdo and Luís Fernando Barbisan43. Chronotype, circadian rhythm, and coffee consumptionMahmut Bodur and Mustafa Volkan Yılmaz44. Coffea robusta extracts and antibacterial effects: Escherichia coli and beyondYohanes Krisnantyo Adi Pinandito, Alfisar Shidqi and Wiwin RetnowatiSection V: Focused areas, specific coffee components, and effects45. Cafestol: Impact of coffee diterpene on cancer cells and associated antiinflammatory responseMaria Alice Esteves da Silva, Ana Laura Macedo Brand, Claudia Moraes de Rezende and Patrícia Fernandes46. Caffeic acid and derivatives as antiviral agentsMotohiko Ogawa and Masayoshi Fukasawa47. Hypertension and effects of coffee-derived analytes caffeic and chlorogenic acidsOdunayo M. Agunloye, Akintoye O. Francis and Ganiyu Oboh48. Sleep and the impact of high caffeine consumption: Implications for coffee consumptionSilvia V. Conde, Joana F. Sacramento and Fátima O. Martins49. The role of caffeine in health via comparisons between caffeinated and decaffeinated coffee: A focus on colon cancerVinicius Kannen and Sergio Britto Garcia50. Caffeine, coffee and effects on the liverMarta Alegret, Juan Carlos Laguna and Núria Roglans51. Caffeine and its molecular and physiological effects on skeletal muscleMojtaba Kaviani and Solmaz Salari52. Caffeine cardiovascular toxicity: too much of a good thing—an updateCláudia M. Deus, Ana F. Branco, Paulo J. Oliveira and Vilma A. Sardão53. Chlorogenic acid in energy metabolism on efficacy and mechanisms of actionXuguang Li and Huijuan Jia54. Chlorogenic acid utilization in the diabetic and prediabetic statesMilad Abdollahi, Samaneh Shirkhani and Sayyed Mohammad Marandi55. Nanoencapsulation of coffee: Controlled release of chlorogenic acidAratrika Ray, Nivas Desai and Pushpa S. Murthy56. ent-Kaurane-type diterpenes as components in coffee and their biological activitiesMinh Hao Hoang, Linh Nham Nguyen and Thi Nga Vo57. Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone preventionPaleerath Peerapen and Visith ThongboonkerdSection VI: Behavior, brain, and neurological systems58. Coffee and caffeine: Impact on mood, cognition, and physical activityValerio Manippa, Caterina Padulo and Alfredo Brancucci59. Coffee consumption: Links with anxiety and depressionMerve İlhan-Esgin and Esma Asil60. The brain response to coffee consumption: Electroencephalogram (EEG) changes and implicationsCristian Felipe Blanco-Díaz, Cristian David Guerrero-Méndez, Alvaro David Orjuela-Caňón, Teodiano Bastos-Filho, Andrés Felipe Ruiz-Olaya and Sebastián Jaramillo-Isaza61. Caffeine and potential use in Alzheimer’s diseaseLuca Büschgens, Daniel Janitschke, Anna Andrea Lauer, Marcus Otto Walter Grimm and Oliver Wirths62. Chlorogenic acid as a neuroprotectant: A focus on Parkinson’s diseaseRitu Soni, Nishant Sharma, Jigna S. Shah and Amit Khairnar63. Investigating kahweol as a component of coffee: Effects on brain mitochondriaMarcos Roberto de Oliveira64. Coffee and the brain—gut axisPaula Gallego-Barceló and Raquel AbaloSection VII: Adverse components and adverse effects of coffee and related products65. Exploring the relationship between caffeine consumption and atrial fibrillation: Unraveling theconnectionAnna Vittoria Mattioli66. Formation, level, reduction methods, and health risk assessment of acrylamide in coffeeproductsBurhan Basaran and Yağmur Demirel Özbek67. The mycotoxin ochratoxin A: Levels in coffeeAnnibal Duarte Pereira Netto, Michelle Costa da Silva and Ademário Iris da Silva Junior68. Toxic compounds in coffee: Polycyclic aromatic hydrocarbonsFabio Beccari, Arianna Binello, Silvia Tagliapietra and Giancarlo CravottoSection VIII: Comparison of coffee and tea69. Comparing coffee and tea consumption regarding DNA methylationFerenc Budán, László Szabó, Domokos Máthé, József L. Szentpéteri, Dávid Szép and Attila Sík70. Coffee and tea consumption and pregnancyEhab Eshak, Masayuki Teramoto and Hiroyasu IsoSection IX: Byproducts of coffee production and their uses71. Uses of industrially produced spent coffee groundsJuan Camilo Osorio-Arias, Yudy Duarte-Correa and Laura Sofia Torres-Valenzuela72. Prebiotic potential of coffee and coffee by-productsMarlene Machado, M.Beatriz P.P. Oliveira, Helena Ferreira and Rita C. Alves73. Coffee silverskin: potential health benefits and current applicationsJuliana A. Barreto-Peixoto, Nelson Andrade, M. Beatriz P.P. Oliveira, Fátima Martel and Rita C. Alves74. In silico molecular modeling of coffee silverskinHaniyeh Noormohammadi, Faezeh Fathi, Reza M. Kouchaksaraee, Rita C. Alves and M. Beatriz P.P. OliveiraSection X: Resources and selective methods75. Highlights for the advanced analysis of bioactive compounds in coffeeAileen Pua, Rui Min Vivian Goh, Yunle Huang, Lionel Jublot, Shao Quan Liu, Bin Yu and Dejian Huang76. Methods for extracting bioactive compounds from coffee and its by-productsNuntawat Khat-udomkiri and Hla Myo77. Genetic methods to evaluate evidence for causal effect of coffee on healthKitty Pham and Elina Hyppönen78. Caffeic and chlorogenic acid in coffee and methods for their detectionAlexandra Virginia Bounegru and Constantin Apetrei79. Ochratoxin A in coffee: occurrence, health impact, regulation, and analytical methodsMoez Elsaadani, Nermin Gamal, Abdullah M.M. Elbadry and Muhamed Elsaadani80. Profiling new genotypes of coffee sensory, compositional, and biological aspectsArthur Merigueti de Souza Costa, Daniele Alves Marinho, Tassio da Silva de Souza, Maria Amélia Gava Ferrão and Rodrigo Scherer81. Recommended resources for coffee in health and disease preventionRajkumar Rajendram, Vinood B. Patel and Victor R. Preedy