Coffee: Production, Consumption and Health Benefits


John L. Massey (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

Coffee is among the most widely consumed beverages worldwide. Traditionally, high consumption of coffee has been considered to have negative health consequences due to the stimulant effects of caffeine. However, there is substantial evidence that coffee contains a range of bioactive compounds and antioxidants with potentially beneficial effects on human health. Chapter One presents a review of the works of research that have been developed in order to establish the functional potential of coffee, either raw or roasted and its byproducts. Chapter Two studies the extraction of bioactive compounds and antioxidant activities of coffee brews. Chapter Three focuses on two factors, aroma and geographic provenance, namely the geographic origin and the roasting procedure, and aims at providing a systematic assessment of the chemical compounds that are mainly responsible for the quality of coffee samples. Chapter Four focuses on the properties of spend coffee ground (SCG), based on its composition and structural organization, and the complex enzyme necessary for its conversion, highlighting its impact on biotechnology and bioenergy process. Chapter Five examines an optimal range of extraction conditions for extraction of polyphenols from espresso SCG by using response surface methodology and to investigate in vitro effects of obtained polyphenol-rich extracts on platelets activation and their aggregation with monocytes and neutrophiles. Chapter Six evaluates sensory acceptance and the effect of the expectations caused by information and the packaging characteristics of instant coffee. Chapter Seven overviews emerging evidence for the protective effects of coffee and its bioactive compounds on ocular health. Chapter Eight discusses coffee contaminated with Ochratoxin and genotoxicity. Chapter Nine studies health and health risks of the substances found in coffee. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Coffee and its By-Products as Sources of Bioactive Compounds
Adriana S. Franca and Leandro S. Oliveira (Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil)

Chapter 2. Coffee Brews Preparation: Extraction of Bioactive Compounds and Antioxidant Activity
Josiane Alessandra Vignoli, Marcelo Caldeira Viegas, Denisley Gentil Bassoli and Marta de Toledo Benassi (Departamento de Bioquímica e Biotecnologia, Centro de Ciências Exatas Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Londrina, Paraná, Brazil, and others)

Chapter 3. Control of Coffee Samples Quality: Geographic and Roasting Factors
Paulo R.A.B. de Toledo, Marcelo M.R. de Melo, Helena R. Pezza, Aline T. Toci, Leonardo Pezza, Carlos M. Silva (Institute of Chemistry, São Paulo State University – UNESP, Araraquara, SP, Brazil, and others)

Chapter 4. Spent Coffee Ground Properties and Application in Bioenergy and Bioproducts
Michel Brienzo, María García-Aparicio, and Johann Görgens (Laboratory of Biomass Characterization, Bioenergy Research Institute (IPBEN), UNESP, Rio Claro-SP, Brazil, and others)

Chapter 5. The Re-use Potential of Espresso Spent Coffee Grounds: Optimization of Microwave-Assisted Extraction of Polyphenols by use of Response Surface Methodology and their Effects on Platelet Function – Pilot Study

Marija Ranić, Aleksandra Konić-Ristić, Marija Glibetić and Suzana Dimitrijević-Branković (Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Belgrade, Serbia, and others)

Chapter 6. Effects of Extrinsic Factors on the Acceptance of Instant Coffee Enriched with Natural Antioxidants from Green Coffee
Marta de Toledo Benassi, and Marinês Paula Corso (Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Paraná, Brazil, and others)

Chapter 7. Coffee: Emerging Beneficial Effects on Ocular Health
Tae-Jin Kim, Holim Jang, Chang Yong Lee and Sang Hoon Jung (Natural Products Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of Korea, and others)

Chapter 8. Coffee Contaminated with OTA and Genotoxicity
Daniel Lerda (PhD in Biochemistry, Genetic Molecular Laboratory, Qeen Fabiola University Clinic, School of Medicine, Córdoba Catholic University, Córdoba, Argentina)

Chapter 9. Substances Present in Coffee: Health or Risk?
Maurílio de Souza Cazarim (School of Pharmaceutical Sciences of Ribeirao Preto, University of São Paulo, Brazil)


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