Article
Biochemistry & Molecular Biology
Marcelo Paradiso Marinovic, Celso Pereira Batista Sousa-Filho, Fernanda Aparecida Heleno Batista, Thayna Mendonca Avelino, Bruno Cogliati, Ana Carolina Migliorini Figueira, Rosemari Otton, Alice Cristina Rodrigues
Summary: This study demonstrates that green tea can improve non-alcoholic fatty liver disease (NAFLD), and this improvement is dependent on the action of adiponectin in the liver. The researchers found that catechins in green tea can reduce hepatic steatosis in a PPAR alpha-dependent manner.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2022)
Article
Multidisciplinary Sciences
Kyoko Kondo, Kanzo Suzuki, Masakazu Washio, Satoko Ohfuji, Satoru Adachi, Sakae Kan, Seiichiro Imai, Kunihiko Yoshimura, Naoyuki Miyashita, Nobumitsu Fujisawa, Akiko Maeda, Wakaba Fukushima, Yoshio Hirota
Summary: A large prospective cohort study in the United States found an inverse association between pneumonia and influenza deaths and coffee intake. In Japan, where the mortality rate of pneumonia in elderly people is high, a hospital-based case control study investigated the association between coffee and green tea intake and pneumonia among the elderly. The study suggested a preventive association between coffee intake over 2 cups per day and pneumonia in the elderly.
SCIENTIFIC REPORTS
(2021)
Article
Multidisciplinary Sciences
Yichi Chen, Sarah K. Abe, Manami Inoue, Taiki Yamaji, Motoki Iwasaki, Shuhei Nomura, Masahiro Hashizume, Shoichiro Tsugane, Norie Sawada
Summary: This study used data from a large prospective cohort study in Japan to evaluate the association between green tea and coffee consumption and the risk of kidney cancer. The study found no significant association between green tea intake and kidney cancer risk in the total population. However, among women who consumed more than five cups of green tea per day, a significantly decreased risk was observed. The association between coffee consumption and kidney cancer risk was not statistically significant.
SCIENTIFIC REPORTS
(2022)
Article
Thermodynamics
Bruna Rijo, Ana Paula Soares Dias, Marta Ramos, Nicole de Jesus, Jaime Puna
Summary: The pyrolysis of food waste has the environmental advantage of waste management and renewable fuel production. Tea grounds have higher cellulose content and activation energy for pyrolysis compared to coffee grounds, leading to lower liquid product yield. The use of alkaline carbonates as catalysts increases bio-gas production, decreases bio-oil production, and enhances the volatile fraction of bio-oils.
Review
Food Science & Technology
Tomokazu Ohishi, Sumio Hayakawa, Noriyuki Miyoshi
Summary: Epidemiological studies have shown that consumption of green tea, coffee, wine, and curry may reduce the risk of various cancers, although the effects can differ depending on the specific cancer site. Compounds found in these foods, such as chlorogenic acid, curcumin, epigallocatechin gallate, and resveratrol, can act as antioxidants or prooxidants to modulate reactive oxygen species (ROS) and miRNA expression, thereby exerting anticancer effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Tomokazu Ohishi, Ryuuta Fukutomi, Yutaka Shoji, Shingo Goto, Mamoru Isemura
Summary: Green tea, coffee, wine, and curry have beneficial effects on human health, such as anti-obesity, anti-cancer, anti-diabetic, and neuroprotective properties, attributed to polyphenols like epigallocatechin gallate and resveratrol. These polyphenols have conflicting actions as both anti-oxidants and pro-oxidants, potentially modulating enzymes and factors related to health. However, human studies have shown inconsistencies in the effects of these foods on obesity, possibly due to various study factors.
Article
Multidisciplinary Sciences
Inhae Sohn, Chol Shin, Inkyung Baik
Summary: The study evaluated the association between green tea, coffee, and soft drink consumption and changes in leukocyte telomere length (LTL) over 6 years. The results showed a negative association between green tea consumption and LTL shortening, specifically in women. On the other hand, soft drink consumption was positively associated with LTL shortening in women. Coffee consumption did not show any significant association with LTL changes.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
Laszlo Szabo, Richard Molnar, Andras Tomesz, Arpad Deutsch, Richard Darago, Ghodratollah Nowrasteh, Timea Varjas, Balazs Nemeth, Ferenc Budan, Istvan Kiss
Summary: Our study revealed that chemopreventive substances have antioxidant, anti-inflammatory properties and regulate molecular biological signaling pathways; they can increase glutathione levels, induce antioxidant enzymes, decrease free radical damage caused by DMBA, and ultimately increase the activity of DNA methyltransferase enzymes.
Article
Cardiac & Cardiovascular Systems
Masayuki Teramoto, Kazumasa Yamagishi, Isao Muraki, Akiko Tamakoshi, Hiroyasu Iso
Summary: This study examined the effects of coffee and green tea consumption on cardiovascular disease mortality among people with severe hypertension. The results showed that heavy coffee consumption was associated with an increased risk of CVD mortality, while green tea consumption was not.
JOURNAL OF THE AMERICAN HEART ASSOCIATION
(2023)
Article
Geriatrics & Gerontology
Nana Matsushita, Yuta Nakanishi, Yumi Watanabe, Kaori Kitamura, Keiko Kabasawa, Akemi Takahashi, Toshiko Saito, Ryosaku Kobayashi, Ribeka Takachi, Rieko Oshiki, Shoichiro Tsugane, Masayuki Iki, Ayako Sasaki, Osamu Yamazaki, Kei Watanabe, Kazutoshi Nakamura
Summary: The study found that high levels of coffee and caffeine consumption were significantly associated with a reduced risk of dementia, especially in men. Moreover, consuming >= 3 cups of coffee per day was associated with a 50% reduction in dementia risk.
JOURNAL OF THE AMERICAN GERIATRICS SOCIETY
(2021)
Article
Clinical Neurology
Masayuki Teramoto, Isao Muraki, Kazumasa Yamagishi, Akiko Tamakoshi, Hiroyasu Iso
Summary: The study found an inverse association between green tea consumption and all-cause mortality for stroke or MI survivors, while coffee consumption was negatively associated with mortality in individuals without a history of stroke or MI.
Review
Urology & Nephrology
Yazeed Barghouthy, Mariela Corrales, Steeve Doizi, Bhaskar K. Somani, Olivier Traxer
Summary: Moderate consumption of coffee does not raise the risk of stone formation in healthy individuals, while tea shows a protective role against stone formation, especially green tea. However, more standardized research is needed to provide clear conclusions to patients and the public.
WORLD JOURNAL OF UROLOGY
(2021)
Review
Nutrition & Dietetics
Sarah Krull Abe, Manami Inoue
Summary: Green tea consumption is inversely associated with certain specific cancers, beneficial for cardiovascular disease outcomes, and the evidence for diabetes outcomes is inconclusive. Overall, green tea may be beneficial for human health.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Nutrition & Dietetics
Adashi Margaret Odama, Valerie Otti, Shuai Xu, Olamide Adebayo, Adetunji T. Toriola
Summary: This study found no associations of coffee and caffeinated tea intake with mammographic breast density in premenopausal women. However, decaffeinated tea may be positively associated with VPD in non-Hispanic white women and was not associated with African American women. Coffee intake was positively associated with dense volume in African American women, but not in non-Hispanic white women.
Article
Nutrition & Dietetics
Hinako Nanri, Megumi Hara, Yuichiro Nishida, Chisato Shimanoe, Chiharu Iwasaka, Yasuki Higaki, Keitaro Tanaka
Summary: This study found that higher consumption of green tea and coffee was associated with lower serum ferritin levels in Japanese middle-aged and older adults. In premenopausal women, higher consumption of green tea was associated with lower serum ferritin levels, while coffee consumption showed no significant association. In postmenopausal women, consuming over 3 cups of coffee was associated with a higher prevalence of iron deficiency compared to consuming almost none.
FRONTIERS IN NUTRITION
(2023)