Abstract With its fascinating historical, botanical and economic significance, coffee is now one of the most consumed beverages by mankind. Numerous prospective studies have almost unequivocally established the inverse association between risk for type 2 diabetes (T2D) and intake of both caffeinated and decaffeinated coffee. By disentangling the effect of acute coffee or caffeine intake on raising blood pressure, increased blood glucose and insulin resistance, from the long-term effect of coffee intake on metabolic syndrome, this chapter outlines the chemical and pharmacological basis of both roasted and unroasted coffee beans. These include, the polyphenolic compounds dominated by chlorogenic acids, the alkaloids such as trigonelline and its derivatives, diterpenes compounds (e.g. cafestol and kahweol) that have some positive outcome along with hypercholesterolaemic/hyperlipidaemic effect, etc. Data from in vitro, in vivo and plethora of clinical studies relevant to the various components of metabolic syndrome are presented.
Chemical and pharmacological evidences for coffee as a modulator of type 2 diabetes and metabolic syndrome
Published 2019 in Medicinal Foods as Potential Therapies for Type-2 Diabetes and Associated Diseases
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2019
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Medicinal Foods as Potential Therapies for Type-2 Diabetes and Associated Diseases
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Medicine, Chemistry
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