Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2

Luís Rodrigues da Silva, Branca Maria Silva

• Publisher: Bentham Science Publishers
• Year: 2016
• ISBN:
  9781681082431
• Topic: Physical Sciences
• Subtopic: Chemistry
• Index: Chemistry

Plants have been widely used to treat diseases, owing to the presence of bioactive compounds (phytochemicals) which play important roles in health promotion and disease prevention. In recent years, advances in chemical extraction techniques, lifestyle and dietary choices for human health have increased the interest in the consumption and study of fruits, vegetables, and foods enriched with bioactive compounds and nutraceuticals. Thousands of dietary phytochemicals, such as flavonoids, phenolic acids, glucosinolates, terpenes and alkaloids, have been identified and categorized further according to a diverse array of biochemical properties. Many of these phytochemicals have been hypothesized to reduce the risk of several pathological conditions which include life threatening diseases such as heart disease and cancer, to name a few.
Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters is a 2 book set which presents a summary of different classes of phytochemicals commonly found in common edible food sources. Each chapter details the general chemical structures of compounds, naturally present in specific fruits, vegetables and grains, their biological importance and mechanisms of action.
The book set is an essential handbook for anyone interested in the natural product chemistry of these common crops.
Part 1 of this set covers details about different fruits (banana, citrus fruits, pears, etc.). Part 2 covers legumes, nuts, seeds and cereals.

Bioactive Compounds in Coffee as Health Promotors

Mafalda C. Sarraguça¹, Ricardo N.M.J. Páscoa¹, Miguel Lopo¹, Jorge M.G. Sarraguça¹, João A. Lopes^{2, *}

¹ LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

² iMed.ULisboa, Departamento de Farmácia Galénica e Tecnologia Farmacêutica, Faculdade de Farmácia, Universidade de Lisboa, Lisbon, Portugal

Abstract

Coffee is the most consumed beverage in the world after water. In 2014 approximately 141 million tons of coffee bags were produced. In terms of international trade only crude oil has a bigger share. The world coffee trade is increasing every year showing the importance of coffee to the world economy. The composition of the two main coffee species (Arabica and Robusta) varies according to the origin, storage and terroir conditions. During the roasting process there are a number of reactions that give rise to the organoleptic properties of coffee. The main bioactive compounds in coffee are chlorogenic acids, caffeine, trigonelline, melanoidins and diterpenes. These compounds are known to have a number of beneficial health effects. Many epidemiological studies suggest that coffee consumption can lead to health benefits in several diseases such as type 2 diabetes, several types of cancers, Parkinson’s and Alzheimer’s disease. These benefits are related with coffee antioxidant, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties. Chlorogenic acids are known to have chemopreventive and anticarcinogenic activities and also to act as antithrombotic agents. Caffeine is the most recognized bioactive constituent of coffee and can have a number of positive effects in health, most of them associated with the antagonism of the A1 and A2 subtypes of the adenosine receptor. Its stimulatory effect is due to the synergetic interaction with adrenalin and noradrenaline. Trigonelline is connected to neuroprotective, estrogenic, hypoglycemic, anti-invasive, and antibacterial responses.

The biological activities commonly associated with melanoidins are antioxidant and metal chelating, antimicrobial, and anticarcinogenic. These compounds also have the ability to modulate colonic microflora. Research has showed that the diterpenes, cafestol and kahweol have a chemopreventive potential by enhancing defense systems against oxidative stress. It is clear from the epidemiological studies that coffee has indeed health benefits. Nevertheless some caution has to be taken into account since there are a number of issues regarding these studies, as many of them were not designed specifically for coffee. Furthermore, health problems history and individual lifestyle can introduce misleading factors.

Keywords: Alzheimer’s disease, Antioxidant, Bioactive compounds, Caffeine, Cancer, Chlorogenic acids, Coffee, Diterpenes, Health benefits, Melanoidins, Parkinson’s diseasee, Trigonelline, Type 2 diabetes.

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^* Corresponding author João A. Lopes:Departamento de Farmácia Galénica e Tecnologia Farmacêutica, Faculdade de Farmácia, Universidade de Lisboa, Lisbon, Portugal; Tel. [phone]; Fax. [phone]; Email: [email protected].

Introduction

The coffee plant belongs to the genus Coffea [1] and the most important species are Coffea canephora (Robusta coffee) and Coffea Arabica (Arabica coffee) [2]. Approximately 75% of world coffee production derives from the Arabica coffee species that are considered to have better organoleptic characteristics, while the Robusta coffee species provide the remaining world production and are more resistant to plagues [3]. Coffee is cultivated in tropical areas, Brazil, Vietnam, and Colombia being the main producers and responsible for more than 50% of the worldwide production [4].

There are references in ancient manuscripts dating as far back as 575 AD showing that the Arabs were the first promoters of coffee culture [3] and according to some legends, coffee trees originated in the Ethiopian province of Kaffa [4]. The first known occurrence of coffee beans roasting and conversion into a beverage dates from the XVI century in Persia. Since then coffee dissemination started, and coffee plant arrived in Europe around 1615 AD, brought by travellers. The first cultivation of coffee in Europe was in the botanical garden of Amsterdam, followed by French cultivations in the islands of Sandwich and Bourbon. It took several years before the first coffee house was opened. This happened in the middle of the XVII century in England. Due to a higher demand of the beverage, coffee plantation expanded to European colonies in Africa and South/Central America [3]. It is curious that, until the 20^th century, coffee divided the scientific community whether it should be considered as food or medicine due to its long list of human health benefits.

Nowadays, coffee is very much appreciated around the world (mainly in the developed countries) and is the most consumed beverage in the world after water (only crude oil has bigger share in the international trade market) [3]. In 2015, around 141 million tons of coffee bags (60 kg each bag) were reported as the annual worldwide production for 2014 by the International Coffee Organization [4]. The production of coffee is mainly located in developing countries where it plays a crucial role in obtaining foreign exchange earnings as well as tax income and gross domestic product. The annual exports of coffee in 2010 were estimated in US$15.4 billion with about 26 million persons in 52 countries involved [4, 5]. These numbers show the substantial impact of this industry over world’s economy and it is expected to continue to grow year after year. The product trade is carried out mainly as green coffee beans. Its price depends on coffee species and variety, geographic location, the methodology used in the processing of green coffee beans and also the care taken during production. The top three importing countries/regions, European Union, USA and Japan, are responsible for more than 70% of total coffee imports in 2015 [4].

The composition of green coffee beans varies according to the species, origin, storage and terroir conditions (the composition of the soil and its fertilisation, altitude, weather). The degree of maturation of the green coffee beans is also critical to obtain high quality coffee. Due to this fact, the harvesting process is only performed when the majority of fruits are ripe through a mechanical or manual process.

The major components of green coffee beans for both Arabica and Robusta species are: carbohydrates, lipids, proteins, chlorogenic acids (CGAs), minerals, trigonelline and caffeine [3]. The most abundant carbohydrate is sucrose which acts as an aroma precursor during roasting [6]. Trigonelline is a pyridine derivative present at high levels that contributes indirectly to the formation of desirable flavour products during coffee roasting [7]. Proteins are also responsible for the development of aroma and taste due to their interaction with other aroma compounds and their role in the formation of melanoidin compounds [8]. The lipids present in coffee prevent the volatilization and loss of flavour during the roasting process [9]. Caffeine is a methylxanthine that contributes to the perceived bitterness of the coffee beverage [10]. Chlorogenic acids are phenolic compounds that have an important contribution in the coffee flavour, coffee cup quality and present several positive health effects [7].

During the roasting process, several interactions and chemical reactions take place between the chemical compounds initially present in...

Table of contents

• Welcome
• Table of Contents
• Title Page
• BENTHAM SCIENCE PUBLISHERS LTD.
• FOREWORD
• PREFACE
• List of Contributors
• Bioactive Compounds of Legumes as Health Promoters
• Bioactive Compounds from Brassicaceae as Health Promoters
• Bioactive Compounds of Tomatoes as Health Promoters
• Bioactive Compounds from Capsicum annuum as Health Promoters
• Phytochemical, Nutritional, Antioxidant and Anticancer Properties of Juglans regia (L.)
• Bioactive Compounds of Chestnuts as Health Promoters
• Bioactive Compounds of Hazelnuts as Health Promoters
• Bioactive Compounds in Coffee as Health Promotors
• Bioactive Compounds of Rice as Health Promoters