Chemical compound in coffee may help prevent damaging effects of obesity

In continuation of my update on chlorogenic acid

Researchers at the University of Georgia have discovered that a chemical compound commonly found in coffee may help prevent some of the damaging effects of obesity.

In a paper published recently in Pharmaceutical Research, scientists found that chlorogenic acid, or CGA, significantly reduced insulin resistance and accumulation of fat in the livers of mice who were fed a high-fat diet.

"Previous studies have shown that coffee consumption may lower the risk for chronic diseases like Type 2 diabetes and cardiovascular disease," said Yongjie Ma, a postdoctoral research associate in UGA's College of Pharmacy and lead author of the paper. "Our study expands on this research by looking at the benefits associated with this specific compound, which is found in great abundance in coffee, but also in other fruits and vegetables like apples, pears, tomatoes and blueberries."

During the past 20 years, there has been a dramatic increase in obesity in the United States. More than one-third of U.S. adults and approximately 17 percent of children are obese, according to the Centers for Disease Control and Prevention, and the annual medical cost of obesity is more than $147 billion.

Aside from weight gain, two common side effects of obesity are increased insulin resistance and the accumulation of fat in the liver. Left untreated, these disorders can lead to diabetes and poor liver function.

To test the therapeutic effects of CGA, researchers fed a group of mice a high-fat diet for 15 weeks while also injecting them with a CGA solution twice per week.

Chemical compound in coffee may help prevent damaging effects of obesity

Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews ......

Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffee's much touted antioxidant benefits, tracing valuable compounds to the roasting process.  Yazheng Liu and Prof. David Kitts found that the prevailing antioxidants present in dark roasted coffee brew extracts result from the green beans being browned under high temperatures.

Liu and Kitts analyzed the complex mixture of chemical compounds produced during the bean's browning process, called the "Maillard reaction (a chemical reaction between an amino acid and a reducing sugar, usually requiring heat). The term refers to the work by French chemist Louis-Camille Maillard who in the 1900s looked at how heat affects the carbohydrates, sugars and proteins in food, such as when grilling steaks or toasting bread. Previous studies suggested that antioxidants in coffee could be traced to caffeine or the chlorogenic acid (see structures above and below respectively)  found in green coffee beans, but the present results clearly show that the Maillard reaction is the main source of antioxidants claims the researchers.  Researchers conclude that that coffee beans lose 90 per cent of their chlorogenic acid during the roasting process, LFS food science professor and director of the Food, Nutrition and Health program.

Ref : Yazheng Liu and David D. Kitt, Food Research International.

Phenolic compounds (chlorogenic & neo-chlorogenic acids) in peaches, plums kill breast cancer cells..

We know that Peaches and plums are both high in Potassium, Phosphorus, Magnesium, Calcium, and Vitamins A, C, Niacin, and Folate and antioxidant rich. A recent study performed at Texas A&M University revealed that peaches and plums may present an even sweeter, juicier treat in their ability to fight breast cancer. According to research scientists Dr. Luis Cisneros-Zevallos and Dr. David Byrne from AgriLife Research at Texas A&M, extracts found in commercial varieties of peaches and plums have been to kill breast cancer cells while not harming normal cells.

The AgriLife research scientists identified two phenolic compounds (slightly acidic and may be associated with traits such as aroma, taste or color)  within the Rich Lady peach and Black Splendor (commercial varieties) plum that are responsible for killing the cancer cells. Phenols are organic compounds that occur in fruits and may affect traits such as aroma, taste or color. Stone fruits such as peaches and plums have especially high levels of phenols.

Byrne and Dr. Luis Cisneros-Zevallos originally studied the antioxidants and phytonutrients in plums and found them to match or exceed the blueberry which had been considered superior to other fruits in those categories.

"These extracts killed the cancer cells but not the normal cells," Cisneros-Zevallos said...

As per the claim by the researchers,  two specific phenolic acid components - chlorogenic and neochlorogenic ( structures, source :ChemBlink) - were responsible for killing the cancer cells while not affecting the normal cells. Researchers add that the two compounds are very common in fruits, the researchers said, but the stone fruits such as plums and peaches have especially high levels. The team said laboratory tests also confirmed that the compounds prevented cancer from growing in animals given the compounds.

"So this is very, very attractive from the point of view of being an alternative to typical chemotherapy which kills normal cells along with cancerous ones," Byrne claims..

Researchers conclude that,  phenolic acids present (chlorogenic- left above structure and neo-chlorogenic acids-right below structure)  have potential as chemopreventive dietary compounds because of the relatively high growth inhibition exerted on the estrogen-independent MDA-MB-435 breast cancer cell line and low toxicity exerted in the normal MCF-10A cells.

Dr. Byrne plans to examine more fully the lines of the varieties that were tested to see how these compounds might be incorporated into his research of breeding plums and peaches. Dr.  Cisneros-Zevallos will continue testing these extracts and compounds in different types of cancer and conduct further studies of the molecular mechanisms involved. Hope they come up with substantial results to support their claim....

Ref : Dr.Luis Cisneros-Zevallos et. al., J. Agric. Food Chem., 2009, 57 (12), pp 5219–5226...

Can Green Tea, Coffee Reduce Stroke Risk? - Drugs.com MedNews

In continuation of my update on green tea...

This study of about 83,000 people suggests that drinking green tea or coffee daily might lower stroke risk by about 20 percent, with even more protection against a specific type of stroke.

"The regular action of daily drinking [of] green tea and coffee is a benefit in preventing stroke," said lead researcher Dr. Yoshihiro Kokubo, chief doctor in the department of preventive cardiology at the National Cerebral and Cardiovascular Center, in Osaka.

"If you cannot readily improve your lifestyle, try to prevent stroke by drinking green tea every day," he said.

Although it isn't certain why coffee and tea may have this effect, Kokubo thinks it might be due to certain properties in these drinks that keep blood from clotting.

In addition, green tea contains catechins, which have an antioxidant, anti-inflammatory effect. Some chemicals in coffee, such as chlorogenic acid, may cut the risk of stroke by lowering the chances of developing type 2 diabetes, he explained.

Coffee also contains caffeine, which may have an impact on cholesterol levels and blood pressure, and may cause changes in insulin sensitivity, which affects blood sugar, he added.

One expert, Dr. Ralph Sacco, past president of the American Heart Association, cautioned that this type of study cannot say for sure that the lower risk of stroke is really the result of drinking coffee or tea.

"Such association studies are still limited in [the] ability to tell whether it is some ingredients in the coffee or tea or some other behavior common to coffee and tea drinkers that is driving the protective effects," said Sacco, chairman of neurology at the University of Miami Miller School of Medicine.

Can Green Tea, Coffee Reduce Stroke Risk? - Drugs.com MedNews