Impact of coffee components on inflammatory markers: A review

• Main Authors: Nancy J. Frost-Meyer, John V. Logomarsino
• Format: Article
• Language: English
• Published: Elsevier 2012-10-01
• Series: Journal of Functional Foods
• Subjects: Coffee; Caffeine; Inflammation; Coffee chemistry
• Online Access: http://www.sciencedirect.com/science/article/pii/S175646461200093X

This review evaluates coffee constituents in order to determine their influence on the inflammation process. Coffee is a common beverage that contains multiple substances that impact inflammatory markers. The caffeine, chlorogenic acid (CGA), cafestol, trigonelline, and kahweol found in coffee are thought to have significant potential as antioxidants and free radical scavengers. Experimental animal studies indicated reduction of tumour necrosis factor alpha (TNF-α), interleukin-1B (IL-1B), and monocyte chemoattractant protein-1 (MCP-1) with coffee consumption. Human studies presented mixed results. At this point, coffee shows some promise against the inflammatory response. More research with controlled, double-blinded studies in humans must be conducted before practitioners advise patients to utilize the beverage as a prophylaxis against inflammation.