scholarly journals What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

2019 ◽  
Vol 6 ◽  
Author(s):  
Giovana B Celli ◽  
Adriano Costa de Camargo
Keyword(s):  
Bioactive Compounds ◽  
Lipid Fraction ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Positive Association ◽  
Special Focus ◽  
Green Beans ◽  
Caffeine Ingestion ◽  
Coffee Beans ◽  
Coffee Oil

Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing—from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

scholarly journals What is in a cup of joe? From green beans to spent grounds: a mini-review on coffee composition and health benefits

2019 ◽  
Vol 6 ◽  
Author(s):  
Giovana B Celli ◽  
Adriano Costa de Camargo
Keyword(s):  
Bioactive Compounds ◽  
Lipid Fraction ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Positive Association ◽  
Special Focus ◽  
Green Beans ◽  
Caffeine Ingestion ◽  
Coffee Beans ◽  
Coffee Oil

Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing— from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

A recent update on the multifaceted health benefits associated with ginger and its bioactive components

2021 ◽  
Author(s):  
Run-Hui Ma ◽  
Zhi-Jing Ni ◽  
Yun-Yang Zhu ◽  
Kiran Thakur ◽  
Fan Zhang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Therapeutic Effects ◽  
Bioactive Components ◽  
Effective Antioxidant

The bioactive compounds and bioactivities of ginger, and their detailed mechanisms including some therapeutic effects of ginger and its constituents for effective antioxidant properties were comprehensive reviewed.

scholarly journals The Large Jellyfish Rhizostoma luteum as Sustainable a Resource for Antioxidant Properties, Nutraceutical Value and Biomedical Applications

Marine Drugs ◽  
2018 ◽  
Vol 16 (10) ◽  
pp. 396 ◽  
Author(s):  
Laura Prieto ◽  
Angélica Enrique-Navarro ◽  
Rosalia Li Volsi ◽  
María Ortega
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Positive Association ◽  
Human Potential ◽  
Marine Biotechnology ◽  
In Captivity ◽  
Giant Jellyfish ◽  
Jellyfish Species

Jellyfish is a compartment in the marine food web that often achieves high increases of biomass and that it is starting to be explored for several human potential uses. In this paper, a recently rediscovered large jellyfish, Rhizostoma luteum, is studied for the first time to describe its organic compounds for the isolation and production of bioactive compounds in several fields of food, cosmetics, or biomedical industries. The biogeochemical composition (Carbon, Nitrogen and Sulfur content), protein and phenols content, together with their antioxidant activity, and the analysis of lipid content (identifying each of the fatty acids presented) was analyzed. The results presented here suggested this jellyfish has the highest antioxidant activity ever measured in a jellyfish, but also with high content in polyunsaturated fatty acids (PUFAs), including the essential fatty acid linoleic. The large natural biomass of Rhizostoma luteum in nature, the wide geographical spread, the fact that already its life cycle has been completed in captivity, establishes a promising positive association of this giant jellyfish species and the isolation of bioactive compounds for future use in marine biotechnology.

scholarly journals Nutraceutical Supplements in the Thyroid Setting: Health Benefits beyond Basic Nutrition

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2214 ◽  
Author(s):  
Salvatore Benvenga ◽  
Ulla Feldt-Rasmussen ◽  
Daniela Bonofiglio ◽  
Ernest Asamoah
Keyword(s):  
Antioxidant Properties ◽  
Health Benefits ◽  
Special Focus ◽  
Main Concern ◽  
Therapeutic Tool ◽  
Pathological Conditions ◽  
Major Nutrient ◽  
Real Concentration ◽  
Dietary Components ◽  
Effective Use

In recent years, there has been a growing interest in nutraceuticals, which may be considered as an efficient, preventive, and therapeutic tool in facing different pathological conditions, including thyroid diseases. Although iodine remains the major nutrient required for the functioning of the thyroid gland, other dietary components play important roles in clinical thyroidology—these include selenium, l-carnitine, myo-inositol, melatonin, and resveratrol—some of which have antioxidant properties. The main concern regarding the appropriate and effective use of nutraceuticals in prevention and treatment is due to the lack of clinical data supporting their efficacy. Another limitation is the discrepancy between the concentration claimed by the label and the real concentration. This paper provides a detailed critical review on the health benefits, beyond basic nutrition, of some popular nutraceutical supplements, with a special focus on their effects on thyroid pathophysiology and aims to distinguish between the truths and myths surrounding the clinical use of such nutraceuticals.

scholarly journals The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

2020 ◽  
Author(s):  
Esther Shiau Ping Yap ◽  
Apiradee Uthairatanakij ◽  
Natta Laohakunjit ◽  
Pongphen Jitareerat ◽  
Punchira Vongsawasdi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Bound State ◽  
Antioxidant Compounds ◽  
Physicochemical Changes ◽  
Color Retention ◽  
Hot Air ◽  
Physico Chemical ◽  
Red Color

Abstract Dried and roasted chilies are used in many recipes due to higher pungency, especially in Asia. However, the roasting process is usually done on a pan, or wok without temperature control. Thus, this study aimed to evaluate the effects of different hot air oven drying temperatures (60, 80 and 100 °C), roasting temperatures (120, 140 and 160 °C) and times (30, 60, 120 min and at 12–13% moisture content (MC)) on the physicochemical changes in dried ‘Super Hot’ chili fruits. High antioxidant compounds that have health benefits were detected in dried chili samples such as capsaicinoids, limonene, pinene, tocopherol, and oleic acid regardless of temperature and time of drying. Chilies dried at 60 °C until reaching 12–13% MC (1440 min) had better color retention and DPPH• values. In contrast, the contents of bioactive compounds were the highest at 160 °C, despite having a darker red color. This result showed that chilies dried or roasted at high temperatures allowed the bioactive compounds to be released from the bound state and can be easily absorbed during consumption. Thus, hot air oven roasting at 160 °C can be applied to improve bioactive compounds and antioxidant activity in ‘Super Hot’ chili for health benefits and taste.

scholarly journals Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1197
Author(s):  
Ahmad K. Alafeef ◽  
Fazilah Ariffin ◽  
Musfirah Zulkurnain
Keyword(s):  
Antioxidant Activity ◽  
Superheated Steam ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Negative Control ◽  
Green Beans ◽  
Antioxidant Additive ◽  
Organic Selenium ◽  
Acrylamide Formation ◽  
Coffee Beans

Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9–165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.

scholarly journals The lipid fraction of the coffee bean

2006 ◽  
Vol 18 (1) ◽  
pp. 201-216 ◽  
Author(s):  
Karl Speer ◽  
Isabelle Kölling-Speer
Keyword(s):  
Lipid Fraction ◽  
Coffee Bean ◽  
Physiological Effects ◽  
Total Lipids ◽  
Green Coffee Beans ◽  
New Findings ◽  
Coffee Beans ◽  
Coffee Oil ◽  
Coffee Species ◽  
Lipid Components

The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed.

Flavones and Their Analogues as Bioactive Compounds – An Overview

2019 ◽  
Vol 16 (4) ◽  
pp. 377-391 ◽  
Author(s):  
B.S. Jayashree ◽  
H. Venkatachalam ◽  
Sanchari Basu Mallik
Keyword(s):  
Biological Activity ◽  
Free Radical ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Cost Effective ◽  
Free Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Pharmacological Activities ◽  
Poor Solubility

Flavonoids constitute a large group of polyphenolic compounds that are known to have antioxidant properties, through their free radical scavenging abilities. They possess a chromone (γ- benzopyrone) moiety, responsible for eliciting many pharmacological activities. Even though, natural flavonoids are highly potent, owing to their poor solubility, they are less used. Therefore, attempts have been made to improve their stability, solubility, efficacy and kinetics by introducing various substituents on the flavone ring. For nearly the last two decades, flavones were synthesized in our laboratory by simple, convenient and cost-effective methods, with the knowledge of both synthetic and semi-synthetic chemistry. In this direction, it was considered worthwhile to present an overview on the synthesized flavonoids. This review creates a platform for highlighting various modifications done on the flavone system along with their biological activity.

scholarly journals Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 10
Author(s):  
Jawad Sarfraz ◽  
Tina Gulin-Sarfraz ◽  
Julie Nilsen-Nygaard ◽  
Marit Kvalvåg Pettersen
Keyword(s):  
Polymer Nanocomposites ◽  
Circular Economy ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Nanocomposite Materials ◽  
Consumer Acceptability ◽  
Special Focus ◽  
Packaging Materials ◽  
Mechanical And Thermal Properties ◽  
Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

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