Roseane Maria Maia Santos1, Darcy Roberto Andrade Lima2. 1. Department of Pharmaceutical Sciences, South University School of Pharmacy, 709 Mall Boulevard, Savannah, GA, 31419, USA. rsantos@southuniversity.edu. 2. Instituto de Neurologia Deolindo Couto, Universidade Federal do Rio de Janeiro, Botafogo, Rio de Janeiro, Brazil.
Abstract
PURPOSE: The effects of regular coffee intake on weight gain and development of diabetes are reviewed. The pathophysiology of obesity and type 2 diabetes as well as the necessity of preventive options based on the increasing prevalence of these two disorders worldwide is briefly discussed. The relationship between weight gain and development of diabetes is also presented. The two major constituents in the brewed coffee, chlorogenic acids and caffeine, are responsible for many of the beneficial effects suggested by numerous epidemiological studies of coffee consumption and the development of diabetes. METHODS: A wide search of various databases, such as PubMed and Google Scholar, preceded the writing of this manuscript, focusing on key words that are part of the title. It was selected mainly review papers from in vivo, ex vivo, in vitro experimental studies in animals and human tissues as well as wide population-based epidemiological studies in the last 10 years. CONCLUSION: As of today, there are mounting evidences of the reduced risk of developing type 2 diabetes by regular coffee drinkers of 3-4 cups a day. The effects are likely due to the presence of chlorogenic acids and caffeine, the two constituents of coffee in higher concentration after the roasting process.
PURPOSE: The effects of regular coffee intake on weight gain and development of diabetes are reviewed. The pathophysiology of obesity and type 2 diabetes as well as the necessity of preventive options based on the increasing prevalence of these two disorders worldwide is briefly discussed. The relationship between weight gain and development of diabetes is also presented. The two major constituents in the brewed coffee, chlorogenic acids and caffeine, are responsible for many of the beneficial effects suggested by numerous epidemiological studies of coffee consumption and the development of diabetes. METHODS: A wide search of various databases, such as PubMed and Google Scholar, preceded the writing of this manuscript, focusing on key words that are part of the title. It was selected mainly review papers from in vivo, ex vivo, in vitro experimental studies in animals and human tissues as well as wide population-based epidemiological studies in the last 10 years. CONCLUSION: As of today, there are mounting evidences of the reduced risk of developing type 2 diabetes by regular coffee drinkers of 3-4 cups a day. The effects are likely due to the presence of chlorogenic acids and caffeine, the two constituents of coffee in higher concentration after the roasting process.
Authors: Liyuan Han; Wenjie Ma; Dianjianyi Sun; Yoriko Heianza; Tiange Wang; Yan Zheng; Tao Huang; Donghui Duan; J George A Bray; Catherine M Champagne; Frank M Sacks; Lu Qi Journal: Am J Clin Nutr Date: 2017-09-20 Impact factor: 7.045
Authors: Mengna Huang; Abdullah Quddus; Lynda Stinson; James M Shikany; Barbara V Howard; Randa M Kutob; Bing Lu; JoAnn E Manson; Charles B Eaton Journal: Am J Clin Nutr Date: 2017-06-28 Impact factor: 7.045