Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)

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dc.contributor.authorErgin E.
dc.contributor.authorTokusoglu O.
dc.contributor.authorVural H.
dc.date.accessioned2024-07-22T08:06:15Z
dc.date.available2024-07-22T08:06:15Z
dc.date.issued2021
dc.description.abstractThe present study aimed to investigate the beneficial effects of coffee on the liver. The results show that coffee has beneficial effects on the liver and can reduce liver disease progression due to its antioxidant properties. Coffee contains antioxidant capacities of chlorogenic acid, hydrophilic components, hydrophobic components, lactones, and diterpenes. There are also rich amounts of potassium and magnesium in coffee. Roasting of the green coffee beans at high temperatures will make unique components due to the chemical reactions between carbohydrates and amino acids as Maillard reactions. Caffeine with a purine derivative is found in several dietary sources, including tea, chocolate bars, coffee, cocoa beverages, energy, and soft drinks. Caffeine can pass all biological membranes due to the hydrophobic properties of caffeine. Three primary metabolites, such as theophylline, theobromine, and paraxanthine, are caused by metabolizing caffeine in the liver. Caffeine at normal consumption doses mainly acts among humans as an antagonist of adenosine receptors. Two cups of coffee per day should be consumed to show its beneficial effects. Coffee drinkers experience a lower incidence of advanced cirrhosis and fibrosis. There are also differences between males and females in their responses to caffeine due to changes in circulating steroid hormones. Practical applications: This article investigates the beneficial effects of coffee on the liver and summarizes the potential preventive or positive effects of coffee on the liver. Coffee has beneficial effects on the liver and can reduce the progression of liver disease due to its antioxidant properties. © 2021 Wiley Periodicals LLC.
dc.identifier.DOI-ID10.1111/jfpp.15243
dc.identifier.issn01458892
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13452
dc.language.isoEnglish
dc.publisherBlackwell Publishing Ltd
dc.rightsAll Open Access; Gold Open Access
dc.subjectAntioxidants
dc.subjectBiological membranes
dc.subjectCaffeine
dc.subjectChemical reactions
dc.subjectCytology
dc.subjectHydrophobicity
dc.subjectMetabolites
dc.subjectSteroid hormones
dc.subjectTea
dc.subjectAdenosine receptor
dc.subjectAntioxidant capacity
dc.subjectAntioxidant properties
dc.subjectGreen coffee beans
dc.subjectHydrophilic components
dc.subjectHydrophobic components
dc.subjectHydrophobic properties
dc.subjectPrimary metabolite
dc.subjectCoffee
dc.titleCoffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)
dc.typeArticle

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