Neuroprotective effects of green coffee bean extract against Alzheimer’s and Parkinson’s disease: a mini review

• 영문명: Neuroprotective effects of green coffee bean extract against Alzheimer’s and Parkinson’s disease: a mini review
• 발행기관: 한국축산식품학회
• 저자명: Renalison Farias-Pereira Lynnea Young Yeonhwa Park
• 간행물 정보: 『Food and Life』제2021권 제1호, 1~7쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.03.31

영문 초록

Green coffee bean extract (GCBE) is known as an anti-obesity dietary supplement, but its neuroprotective effects have been recently reported. Since GCBE and its main phenolic acids, chlorogenic acids (CGA), share similar physiological effects, this mini review summarizes the most current research of the neurobiological effects of GCBE and CGA. GCBE and/or CGA act on acetylcholine, glutamate, and insulin signaling pathways to reduce the risk of Alzheimer’s disease by reducing amyloid-β proteins (Aβ) and tau proteins in the brain of rodents. Clinical trials, although limited, further suggest that CGA improves cognition, which was associated with changes in blood Aβ levels. In addition, CGA modulates the dopamine metabolism to reduce neurotoxicity in animal models of Parkinson’s disease, although there is no direct association between GCBE and Parkinson’s disease in humans. The antioxidant and anti-inflammatory effects of GCBE and CGA are suggested to be the underlying mechanisms that help to protect from the development of these diseases. GCBE and CGA have potential benefits to prevent the development of neurodegenerative diseases, but there is still a great need to further investigate their effects on Alzheimer’s and Parkinson’s disease.

목차

Introduction

Green coffee bean extract

Chlorogenic acids

Alzheimer’s disease

Parkinson’s disease

Oxidative stress and inflammation

Conclusion

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

Alzheimer’s disease brain disorders chlorogenic acid coffee Parkinson’s disease.