Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies.
Publication/Presentation Date
3-1-2007
Abstract
Coffee is a commonly consumed beverage with potential health benefits. This review will focus on cardiovascular disease. There are three preparations of coffee that are commonly consumed and thus worthy of examination; boiled unfiltered coffee, filtered coffee, and decaffeinated coffee. Coffee has over a thousand chemicals, many formed during the roasting process. From a physiological point of view, the potential bioactives are caffeine, the diterpenes cafestol and kahweol found in the oil, and the polyphenols, most notably chlorogenic acid. We will examine coffee and its bioactives and their connection with and effect on the risk factors which are associated with heart disease such as lipids, blood pressure, inflammation, endothelial function, metabolic syndrome and potentially protective in vivo antioxidant activity. These will be critically examined by means of in vitro studies, cell experiments, animal supplementation, epidemiology, and the most definitive evidence, human trials.
Volume
55
Issue
3
First Page
187
Last Page
198
ISSN
1043-6618
Published In/Presented At
Bonita, J. S., Mandarano, M., Shuta, D., & Vinson, J. (2007). Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies. Pharmacological research, 55(3), 187–198. https://doi.org/10.1016/j.phrs.2007.01.006
Disciplines
Medicine and Health Sciences
PubMedID
17368041
Department(s)
Department of Medicine
Document Type
Article