Bagchi Debasis - Green coffee bean extract in human health

Green Coffee Bean Extract in Human Health

Green Coffee Bean Extract in Human Health

Debasis Bagchi
Hiroyoshi Moriyama
Anand Swaroop

CRC Press

Taylor & Francis Group

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2017 by Taylor & Francis Group, LLC

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Version Date: 20160222

International Standard Book Number-13: 978-1-4987-1637-6 (Hardback)

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Library of Congress Cataloging-in-Publication Data

Names: Bagchi, Debasis, 1954- , editor. | Moriyama, Hiroyoshi, editor. | Swaroop, Anand, editor.

Title: Green coffee bean extract in human health / editors, Debasis Bagchi, Hiroyoshi Moriyama, and Anand Swaroop.

Description: Boca Raton : Taylor & Francis, 2017. | Includes bibliographical references.

Identifiers: LCCN 2016008201 | ISBN 9781498716376 (hardcover : alk. paper)

Subjects: | MESH: Coffea--chemistry | Seeds | Plant Extracts--pharmacology | Antioxidants--pharmacology | Chlorogenic Acid--pharmacology

Classification: LCC RS160 | NLM QV 766 | DDC 615.3/21--dc23

LC record available at http://lccn.loc.gov/2016008201

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Dedicated to my beloved father,
Mr. Tarak Chandra Bagchi, M.Sc., A.I.C.

Contents

Rajesh K. Kesharwani, Prabhakar Singh, and Raj K. Keservani

Hiroyoshi Moriyama, Orie Yoshinari, and Debasis Bagchi

Natalia Pandjaitan

Maurice J. Arnaud

Yusaku Narita and Kuniyo Inouye

Ichiro Tokimitsu and Takatoshi Murase

Hiroshi Shimoda

Ichiro Tokimitsu and Atsushi Suzuki

Rama P. Nair, Debasis Bagchi, Anand Swaroop, and Sreejayan Nair

Myra O. Villareal, Yuki Sato, and Hiroko Isoda

Karen Nolidin, Christina Kure, Andrew Scholey, and Con Stough

Koichi Nakahara, Keiko Iwasa, and Chifumi Nagai

Mirza Sarwar Baig and Raj K. Keservani

Anh Hong Phan, Takuya Miyakawa, and Masaru Tanokura

Green coffee beans are unroasted coffee beans, which are a rich source of novel phenolic antioxidants including chlorogenic acids. It is important to note that Coffea arabica contains 3.5%7.5% (w/w of dry matter) chlorogenic acids, while Coffea canephora contains 7.0%14.0% (w/w of dry matter) chlorogenic acids. Unroasted green coffee beans have a higher level of chlorogenic acids compared to regular, roasted coffee beans. Research demonstrates that chlorogenic acids are novel antioxidants and have potential health benefits in cardiovascular health, hypertension, diabetes, neuroprotection, and metabolic syndrome [].

The three major classes of chlorogenic acids in green coffee beans are caffeoylquinic acid (CQA), dicaffeoylquinic acid (diCQA), and feruloylquinic acid (FQA), which account for approximately 80% of the total chlorogenic acids in green coffee beans. Moreover, a total of nine chlorogenic acids belong to these three major chlorogenic acids (). These nine chlorogenic acids exhibit varying degrees of efficacy. Furthermore, caffeic acid is another integral constituent of green coffee beans, and exhibits diverse health benefits.

In general, the daily intake of chlorogenic acids in coffee drinkers is 0.51.0 g []. However, a clear distinction in health benefits has been reported between unroasted and roasted green coffee bean extracts, which has been substantiated by structural and compositional analyses.

Scientists have reported significant hypotensive efficacy of chlorogenic acids in hypertensive rats, unique cardioprotective abilities, potent matrix metalloproteinase inhibitory activities, and -amylase and tyrosinase inhibitory activities. Chlorogenic acids have been demonstrated as potent natural lipase inhibitors [], which has led researchers to explore the efficacy of green coffee bean extract against diabetes, obesity, and metabolic syndrome.

Green coffee bean extract has brought about a revolution in the nutraceutical marketplace, however, recently there has been some controversies. We have compiled state-of-the-art research studies from eminent scientists around the world in this book, which exhibits the potential and diversified health benefits of green coffee bean extracts. However, it is very important to standardize the appropriate extraction technology, quality control and assurance, broad spectrum safety studies, and human clinical studies to substantiate the claims and position of the product in the marketplace.

Our book focuses on the chemistry, biochemistry, pharmacology, metabolism, safety, and diverse health benefits of green coffee bean extract and its constituents. We extensively discuss chlorogenic acid, caffeoylquinic acid, and caffeic acid in the chapters, which are written by eminent researchers. There are 14 well-defined chapters. The first chapter discusses the chemistry and novel antioxidant benefits of green coffee bean extract and chlorogenic acids. The health and function claims of chlorogenic acids are reviewed in .

TABLE 0.1
Chlorogenic Acid Classes and Subclasses