Coffee in Health and Disease Prevention

Section I: Coffee, coffee drinking, and varieties<br>1. An introduction to the coffee plant and seeds<br>Adriana Farah and Thiago Ferreira<br>2. Coffea arabica<br>Rallinari Diaz-Gómez, José Sandoval-Cortes and Cristóbal N. Aguilar<br>3. Coffea canephora (robusta): Quality and health benefits<br>Carmen Santiago, José Sandoval-Cortes, Mónica L. Chávez González, Xóchitl Ruelas-Chacón, Miguel A. Aguilar-González and Cristóbal N. Aguilar<br>4. Green coffee<br>Fransiska Maria Christianty and Fifteen Aprila Fajrin<br>5. Evolution and organization of Coffea genomes<br>Perla Hamon, Serge Hamon, Mathilde Dupeyron, Nathalie Eva Raharimalala, Rickarlos Bezandry, Emmanuel Couturon, Dominique Crouzillat, Sélastique Akaffou and Romain Guyot<br>6. Genomics to reveal divergence and convergence between coffee species<br>Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Habib MotieGhader, Darío Fernando Herrera-Jácome, Karen Rafaela Mayorga Morejon and Ronald Oswaldo Villamar-Torres<br>7. Caffeine-free species in the genus Coffea<br>Perla Hamon, Nathalie Eva Raharimala, Sélastique Akaffou, Emmanuel Couturon, Dominique Crouzillat, Serge Hamon, Mathilde Dupeyron and Romain Guyot<br>8. Characterization of coffee genes involved in isoprenoid and diterpene metabolic pathways<br>Suzana Tiemi Ivamoto-Suzuki, Nícollas Gabriel de Oliveira Aprigio, Luiz Filipe Protasio Pereira and Douglas Silva Domingues<br>9. The antioxidant system in coffee<br>Igor Cesarino and Paulo Mazzafera<br><br>Section II: Production and processing<br>10. Origin, properties, and possibilities of the use and reuse of spent coffee grounds<br>Ana Cervera-Mata, Alejandro Fernández-Arteaga, Silvia Pastoriza, Gabriel Delgado and José Ángel Rufián-Henares<br>11. Coffee beans and processing<br>Maik Kleinwãchter, Gerhard Bytof and Dirk Selmar<br>12. Postharvest changes in coffee: A focus on chlorogenic acids and antioxidant activities<br>Fareeya Kulapichitr and Keith R. Cadwallader<br>13. Changes in coffee beans during roasting<br>Feifei Wei and Masaru Tanokura<br>14. Trace levels of plant protection products derived from coffee roasting instead of agricultural<br>practices<br>Thierry Delatour, Mathieu Dubois and Viviane Theurillat<br>15. Assessing the effects of coffee roasting conditions on sensory preferences: A narrative review<br>Wan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim and Mohd Nizam Lani<br>16. Espresso coffee preparation and the importance of volatiles<br>Giovanni Caprioli, Gianni Sagratini, Sauro Vittori and Agnese Santanatoglia<br>17. The aroma of instant coffee: Its release and modulation by encapsulation<br>Rodolfo Campos Zanin, Chahan Yeretzian and Samo Smrke<br><br>Section III: Compositional, nutritional, and metabolic aspects<br>A: Compositional<br>18. The compositional differences between wild and domesticated coffee<br>Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Maryam Sadat Beheshti Shooshtari, Ricardo Augusto Luna Murillo, Pedro Darío Cedeño Loja and Ronald Oswaldo Villamar-Torres<br>19. Components in coffee, their concentrations, and methods of analysis<br>Dhanya B. Sen, Rajesh A. Maheshwari, Dillip Kumar Dash, Manojkumar K. Munde and Ashim Kumar Sen<br>20. Nuclear magnetic resonance spectroscopic profiles of coffee<br>Emanuele C.S. Oliveira, Bárbara Z. Agnoletti and Jair C.C. Freitas<br>21. Derivatives of atractyligenin in coffee<br>Roman Lang<br>22. Chlorogenic acids in different coffees<br>Kouame Fulbert Oussou, Ozlem Kilic Buyukkurt, Gamze Guclu, Hasim Kelebek and Serkan Selli<br>23. Diterpenes in coffee<br>Elena Guercia, Federico Berti, Cristina Forzato and Luciano Navarini<br>24. Influence of melanoidins on aroma perception of coffee<br>Michael Gigl and Oliver Frank<br>25. Coffee dietary fiber: Features and hypocholesterolemic effects<br>Fernanda Machado, Manuel A. Coimbra and Filipe Coreta-Gomes<br><br>B: Nutritional and metabolic<br>26. Linking coffee consumption and vitamin D status<br>Mahmoud S. Abu-Samak, Shady H. Awwad and Beisan Mohammad<br>27. Coffee and the glycemic response in obesity<br>Lange Ewa and Pałkowska-Goździk Ewelina<br>28. Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification of adiposity<br>Chao Cao, Ruixuan Wang and Lin Yang<br>29. Linking metabolic syndrome and coffee drinking<br>Basma Damiri, Thabet Zidan and Iyad Maqboul<br>30. The cardiovascular effects of coffee consumption: An overview<br>Stanisław Surma and Gregory Y.H. Lip<br><br>Section IV: General aspects of the effects of coffee<br>Part A: Organs and conditions<br>31. Highlights in the history of the science of coffee and health<br>Maria Letícia Galluzzi and Adriana Farah<br>32. A Comprehensive Review of Coffee&rsquo;s Health Impacts on Older Adults<br>Weida Lyu and Huijuan Jia<br>33. Coffee and arterial stiffness<br>Andressa Bressan Pedroso, Diego Chemello and Patrícia Chagas<br>34. Coffee and its metabolites in relation to asthma and lung function<br>Yueh-Ying Han and Juan C. Celedón<br>35. Head and neck cancer and the protective associations with coffee consumption<br>Luciane Bresciani Salaroli, Cleodice Alves Martins, Camila Bruneli do Prado, Júlia Rabelo Santos Ferreira, Olívia Perim Galvão de Podestá and Luciana Bicalho Cevolani Pires<br>36. Investigations of the effects of coffee in chemotherapy<br>Sandra Kalthoff and Christian P. Strassburg<br>37. Coffee, caffeine, and delaying of cataract development<br>Martin Kronschläger and Manuel Ruiss<br>38. Coffee and periodontal health: To protect or to harm?<br>Taufan Bramantoro, Agung Krismariono, Muhammad Subhan Amir, Alexander Patera Nugraha,<br>Wahyuning Ratih Irmalia and Amalia Ayu Zulfiana<br>39. Effects of coffee on gut microbiota in health and diseases<br>Shrilakshmi Hegde and Xuan-Zheng Shi<br><br>B: Cells and cellular biology<br>40. Coffee and effects on platelets<br>Iván Palomo, Eduardo Fuentes, Lyanne Rodríguez, Francisca Tellería and Magdalena Sepúlveda<br>41. Human genetics and caffeine: Functional single-nucleotide polymorphism and response to<br>caffeine intake<br>Agata Chmurzynska<br>42. Coffee compounds and their effects on miRNAs during gastrointestinal health and disease<br>Letícia Cardoso Valente, Guilherme Ribeiro Romualdo and Luís Fernando Barbisan<br>43. Chronotype, circadian rhythm, and coffee consumption<br>Mahmut Bodur and Mustafa Volkan Yılmaz<br>44. Coffea robusta extracts and antibacterial effects: Escherichia coli and beyond<br>Yohanes Krisnantyo Adi Pinandito, Alfisar Shidqi and Wiwin Retnowati<br><br>Section V: Focused areas, specific coffee components, and effects<br>45. Cafestol: Impact of coffee diterpene on cancer cells and associated antiinflammatory response<br>Maria Alice Esteves da Silva, Ana Laura Macedo Brand, Claudia Moraes de Rezende and Patrícia Fernandes<br>46. Caffeic acid and derivatives as antiviral agents<br>Motohiko Ogawa and Masayoshi Fukasawa<br>47. Hypertension and effects of coffee-derived analytes caffeic and chlorogenic acids<br>Odunayo M. Agunloye, Akintoye O. Francis and Ganiyu Oboh<br>48. Sleep and the impact of high caffeine consumption: Implications for coffee consumption<br>Silvia V. Conde, Joana F. Sacramento and Fátima O. Martins<br>49. The role of caffeine in health via comparisons between caffeinated and decaffeinated coffee: A focus on colon cancer<br>Vinicius Kannen and Sergio Britto Garcia<br>50. Caffeine, coffee and effects on the liver<br>Marta Alegret, Juan Carlos Laguna and Núria Roglans<br>51. Caffeine and its molecular and physiological effects on skeletal muscle<br>Mojtaba Kaviani and Solmaz Salari<br>52. Caffeine cardiovascular toxicity: too much of a good thing—an update<br>Cláudia M. Deus, Ana F. Branco, Paulo J. Oliveira and Vilma A. Sardão<br>53. Chlorogenic acid in energy metabolism on efficacy and mechanisms of action<br>Xuguang Li and Huijuan Jia<br>54. Chlorogenic acid utilization in the diabetic and prediabetic states<br>Milad Abdollahi, Samaneh Shirkhani and Sayyed Mohammad Marandi<br>55. Nanoencapsulation of coffee: Controlled release of chlorogenic acid<br>Aratrika Ray, Nivas Desai and Pushpa S. Murthy<br>56. ent-Kaurane-type diterpenes as components in coffee and their biological activities<br>Minh Hao Hoang, Linh Nham Nguyen and Thi Nga Vo<br>57. Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone prevention<br>Paleerath Peerapen and Visith Thongboonkerd<br><br>Section VI: Behavior, brain, and neurological systems<br>58. Coffee and caffeine: Impact on mood, cognition, and physical activity<br>Valerio Manippa, Caterina Padulo and Alfredo Brancucci<br>59. Coffee consumption: Links with anxiety and depression<br>Merve İlhan-Esgin and Esma Asil<br>60. The brain response to coffee consumption: Electroencephalogram (EEG) changes and implications<br>Cristian Felipe Blanco-Díaz, Cristian David Guerrero-Méndez, Alvaro David Orjuela-Caňón, Teodiano Bastos-Filho, Andrés Felipe Ruiz-Olaya and Sebastián Jaramillo-Isaza<br>61. Caffeine and potential use in Alzheimer&rsquo;s disease<br>Luca Büschgens, Daniel Janitschke, Anna Andrea Lauer, Marcus Otto Walter Grimm and Oliver Wirths<br>62. Chlorogenic acid as a neuroprotectant: A focus on Parkinson&rsquo;s disease<br>Ritu Soni, Nishant Sharma, Jigna S. Shah and Amit Khairnar<br>63. Investigating kahweol as a component of coffee: Effects on brain mitochondria<br>Marcos Roberto de Oliveira<br>64. Coffee and the brain—gut axis<br>Paula Gallego-Barceló and Raquel Abalo<br><br>Section VII: Adverse components and adverse effects of coffee and related products<br>65. Exploring the relationship between caffeine consumption and atrial fibrillation: Unraveling the<br>connection<br>Anna Vittoria Mattioli<br>66. Formation, level, reduction methods, and health risk assessment of acrylamide in coffee<br>products<br>Burhan Basaran and Yağmur Demirel Özbek<br>67. The mycotoxin ochratoxin A: Levels in coffee<br>Annibal Duarte Pereira Netto, Michelle Costa da Silva and Ademário Iris da Silva Junior<br>68. Toxic compounds in coffee: Polycyclic aromatic hydrocarbons<br>Fabio Beccari, Arianna Binello, Silvia Tagliapietra and Giancarlo Cravotto<br><br>Section VIII: Comparison of coffee and tea<br>69. Comparing coffee and tea consumption regarding DNA methylation<br>Ferenc Budán, László Szabó, Domokos Máthé, József L. Szentpéteri, Dávid Szép and Attila Sík<br>70. Coffee and tea consumption and pregnancy<br>Ehab Eshak, Masayuki Teramoto and Hiroyasu Iso<br><br>Section IX: Byproducts of coffee production and their uses<br>71. Uses of industrially produced spent coffee grounds<br>Juan Camilo Osorio-Arias, Yudy Duarte-Correa and Laura Sofia Torres-Valenzuela<br>72. Prebiotic potential of coffee and coffee by-products<br>Marlene Machado, M.Beatriz P.P. Oliveira, Helena Ferreira and Rita C. Alves<br>73. Coffee silverskin: potential health benefits and current applications<br>Juliana A. Barreto-Peixoto, Nelson Andrade, M. Beatriz P.P. Oliveira, Fátima Martel and Rita C. Alves<br>74. In silico molecular modeling of coffee silverskin<br>Haniyeh Noormohammadi, Faezeh Fathi, Reza M. Kouchaksaraee, Rita C. Alves and M. Beatriz P.P. Oliveira<br><br>Section X: Resources and selective methods<br>75. Highlights for the advanced analysis of bioactive compounds in coffee<br>Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Lionel Jublot, Shao Quan Liu, Bin Yu and Dejian Huang<br>76. Methods for extracting bioactive compounds from coffee and its by-products<br>Nuntawat Khat-udomkiri and Hla Myo<br>77. Genetic methods to evaluate evidence for causal effect of coffee on health<br>Kitty Pham and Elina Hyppönen<br>78. Caffeic and chlorogenic acid in coffee and methods for their detection<br>Alexandra Virginia Bounegru and Constantin Apetrei<br>79. Ochratoxin A in coffee: occurrence, health impact, regulation, and analytical methods<br>Moez Elsaadani, Nermin Gamal, Abdullah M.M. Elbadry and Muhamed Elsaadani<br>80. Profiling new genotypes of coffee sensory, compositional, and biological aspects<br>Arthur Merigueti de Souza Costa, Daniele Alves Marinho, Tassio da Silva de Souza, Maria Amélia Gava Ferrão and Rodrigo Scherer<br>81. Recommended resources for coffee in health and disease prevention<br>Rajkumar Rajendram, Vinood B. Patel and Victor R. Preedy