A review of the bioactivity of coffee, caffeine and key coffee constituents on inflammatory responses linked to depression

Susan Hall; Ben Desbrow; Shailendra Anoopkumar-Dukie; Andrew K. Davey; Devinder Arora; Catherine McDermott; Matthew M. Schubert; Anthony V. Perkins; Milton J. Kiefel; Gary D. Grant

doi:10.1016/j.foodres.2015.07.027

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A review of the bioactivity of coffee, caffeine and key coffee constituents on inflammatory responses linked to depression

Journal article

Peer reviewed

A review of the bioactivity of coffee, caffeine and key coffee constituents on inflammatory responses linked to depression

Susan Hall, Ben Desbrow, Shailendra Anoopkumar-Dukie, Andrew K. Davey, Devinder Arora, Catherine McDermott, Matthew M. Schubert, Anthony V. Perkins, Milton J. Kiefel and Gary D. Grant

Food Research International, Vol.76(Part 3), pp.626-636

2015

DOI: https://doi.org/10.1016/j.foodres.2015.07.027

PMID: 28455046

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Abstract

Caffeic acid

Caffeine

Chlorogenic acid

Coffee

Ferulic acid

Inflammation

Oxidative stress

Coffee is a widely consumed beverage containing numerous biologically active constituents predominantly belonging to the polyphenol and alkaloid classes. It has been established that coffee has a beneficial effect on numerous disease states including depression. A number of prospective and retrospective cohort studies have assessed the effects of coffee consumption on the relative risk of developing major depressive disorder in humans. These studies have identified an inverse relationship between the consumption of caffeinated coffee and the risk of developing depression. Caffeine, chlorogenic acid, ferulic acid and caffeic acid, all important constituents of coffee, have been shown to possess biological activities that highlight a possible mechanistic link to the pathology of depression. This review aims to assess the evidence from the biological evaluation of these constituents of coffee on markers of inflammation associated with depression in in vitro and in vivo models of inflammation, neuroinflammation and depression. The ability of bioactive coffee constituents to modulate the parameters of neuroinflammation has been shown with caffeine having strong antioxidant properties in vitro, chlorogenic acid and caffeic acid having strong anti-inflammatory and antioxidant properties in vitro and ferulic acid having activities in in vivo animal models of depression.

Details

Title: A review of the bioactivity of coffee, caffeine and key coffee constituents on inflammatory responses linked to depression
Authors: Susan Hall (Author) - Griffith University
Ben Desbrow (Author) - Griffith University
Shailendra Anoopkumar-Dukie (Author) - Griffith University
Andrew K. Davey (Author) - Griffith University
Devinder Arora (Author) - Griffith University
Catherine McDermott (Author) - Bond University
Matthew M. Schubert (Author) - University of Kansas Medical Center
Anthony V. Perkins (Author) - Griffith University
Milton J. Kiefel (Author) - Griffith University
Gary D. Grant (Corresponding Author) - Griffith University
Publication details: Food Research International, Vol.76(Part 3), pp.626-636
Publisher: Elsevier Ltd
DOI: 10.1016/j.foodres.2015.07.027
ISSN: 1873-7145
PMID: 28455046
Organisation Unit: University of the Sunshine Coast, Queensland; School of Health and Behavioural Sciences - Legacy; School of Health
Language: English
Record Identifier: 99685297102621
Output Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Web Of Science research areas: Food Science & Technology

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