245th ACS National Meeting, New Orleans, Louisiana, April 7-11, 2013

ACS 2012

Coffee bioactives: More than just caffeine (AGFD120)

ACS Meeting Name

Spring 2013 New Orleans ACS National Meeting (April 7-11, 2013)


Joe Vinson


Division of Agricultural and Food Chemistry (AGFD)

Syposium/Session Title

(TUE-AM) Natural Products for Health and Pharmaceuticals and Biotech

Session Date and Time

Tuesday, April 9, 2013, 8:00 AM

Lecture ID



There are now numerous epidemiological studies indicating that coffee consumption, especially decaffeinated coffee, will reduce the risk of all-cause mortality, heart failure and type 2 diabetes and Parkinson''s disease. The studies'' results are usually J-curves indicating an optimal consumption of 2-4 cups/day. The question then arises, what is/are the bioactive substance(s) in coffee? Our study of antioxidants in foods and beverages indicated the coffee is the #1 source of polyphenol antioxidants in the US diet and this has been borne out in several European countries. Recent studies indicate that coffee consumption acutely increases human plasma antioxidant capacity. Other investigators have found multiple evidence of chlorogenic acid metabolites and colonic bacterial degradation products in plasma and urine after drinking coffee and green coffee extract. A recent study in India with obese subjects showed a significant weight loss and body fat reduction after consuming capsules containing a green coffee extract which was high in chlorogenic acids. Roasting is known to greatly reduce the levels of these compounds in the beverage coffee. One mechanism for the weight loss is purported to be the inhibition of glucose-6-phosphatase which forces lipids to be used as energy to compensate for the decrease in glucose release from glycogenolysis in the liver. As evidence for coffee''s diabetes and heart disease protection we will present a new human study demonstrating a dose-response green coffee extract inhibition of glucose absorption during a glucose tolerance test in normal subjects. Studies with rats and humans have shown that the caffeine in coffee contributes to hyperglycemia after glucose consumption. The green coffee extract which is very low in caffeine and should be studied with pre-diabetes and type 2 diabetic subjects as a means to improve their blood glucose control.

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