Literature DB >> 7735710

Coffee, tea and coronary heart disease.

D S Thelle1.   

Abstract

The most likely cholesterol-raising factors in unfiltered coffee are kahweol and cafestol. Different brewing methods alter the concentrations of these diterpenes and have caused discrepant results in studies from different parts of the world. The effect of tea on the risk of coronary heart disease is much less clear but some studies have found a protective effect, possibly caused by flavonoids acting as antioxidants.

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Year:  1995        PMID： 7735710     DOI： 10.1097/00041433-199502000-00006

Source DB:  PubMed          Journal:  Curr Opin Lipidol        ISSN： 0957-9672            Impact factor:   4.776


  5 in total

1.  Coffee intake can promote activity of antioxidant enzymes with increasing MDA level and decreasing HDL-cholesterol in physically trained rats.

Authors:  Eun-Young Choi; Jin-Young Jang; Youn-Ok Cho
Journal:  Nutr Res Pract       Date:  2010-08-31       Impact factor: 1.926

2.  Catechol-o-methyltransferase gene polymorphism modifies the effect of coffee intake on incidence of acute coronary events.

Authors:  Pertti Happonen; Sari Voutilainen; Tomi-Pekka Tuomainen; Jukka T Salonen
Journal:  PLoS One       Date:  2006-12-27       Impact factor: 3.240

Review 3.  The cholesterol-raising factor from coffee beans.

Authors:  R Urgert; M B Katan
Journal:  J R Soc Med       Date:  1996-11       Impact factor: 18.000

4.  Chinese green tea consumption reduces oxidative stress, inflammation and tissues damage in smoke exposed rats.

Authors:  Wajdy Al-Awaida; Muhanad Akash; Zaid Aburubaiha; Wamidh H Talib; Hayel Shehadeh
Journal:  Iran J Basic Med Sci       Date:  2014-10       Impact factor: 2.699

Review 5.  Cafestol and Kahweol: A Review on Their Bioactivities and Pharmacological Properties.

Authors:  Yaqi Ren; Chunlan Wang; Jiakun Xu; Shuaiyu Wang
Journal:  Int J Mol Sci       Date:  2019-08-30       Impact factor: 5.923
  5 in total

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