Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study
Abstract
:1. Introduction
2. Materials and Methods
3. Results
4. Discussion
Author Contributions
Funding
Conflicts of Interest
References
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Constituent | Type of Study | Result | Reference |
---|---|---|---|
Caffeine | Cross-sectional study | Decreased risk of depression | [22] |
Caffeine | Cohort study | No association with the risk of depression | [23] |
Caffeine | Cross-sectional study | Decreased risk of depression | [9] |
Caffeine | Cohort study | No association with the risk of depression | [10] |
Polyphenols (hydroxycinnamic acids) | Cross-sectional | No association with depression risk | [21] |
Polyphenols (flavonoids) | Cohort study | Decreased risk of depression | [20] |
Analyte | Caffeinated | Decaffeinated | p Value | |
---|---|---|---|---|
Caffeine (mg/kg) | Brand 1 | 56,209.73 ± 19,601.52 (37,534.6–76,622) | 1976.2 ± 96.99 (1914.6–2088) | p < 0.0001 |
Brand 2 | 38,426.53 ± 10,157.26 (28,521.6–48,818.6) | 1710.93 ± 324.93 (1373.4–2021.6) | ||
Brand 3 | 33,319 ± 14,046.25 (25,000–49,536.4) | 954.93 ± 487.07 (492.8–1463.6) | ||
Average | 42,651.95 ± 12,016.06 (25,001.90–76,621.93) | 16,791.13 ± 529.92 (9083.42–20,879.04) | ||
Caffeic acid (mg/kg) | Brand 1 | 1550.87 ± 178.37 (1444.6–1756.8) | 1755.93 ± 130.01 (1625–1885) | p > 0.05 |
Brand 2 | 2459.6 ± 410.62 (2095–2904.4) | 2804.93 ± 343.55 (2454–3140.6) | ||
Brand 3 | 1863.33 ± 335.71 (1625.4–2247.4) | 2140.67 ± 310.85 (1960.2–2499.6) | ||
Average | 1957.95 ± 461.69 (1444.63–2904.39) | 2233.83 ± 530.67 (1625.04–3140.53) | ||
Chlorogenic acid (mg/kg) | Brand 1 | 41,735.07 ± 4157.29 (37,405–45,694.8) | 36,560.2 ± 4240.49 (33,261–41,343.2) | p > 0.05 |
Brand 2 | 33,605.53 ± 5368.33 (30,171–39,791.8) | 41,795.13 ± 3803.19 (38,722.2–46,048.6) | ||
Brand 3 | 41,477.8 ± 6999.30 (36,541.2–49,488) | 14,993.8 ± 2412.20 (13,005.4–17,677.2) | ||
Average | 38,932.81 ± 4621.11 (30,171.02–49,488.03) | 31,115.23 ± 14,205.78 (13,005.32–46,048.63) | ||
Ferulic acid (mg/kg) | Brand 1 | 1852.2 ± 95.08 (1752.6–1942) | 1235.07 ± 172.83 (1132.2–1434.6) | p > 0.05 |
Brand 2 | 1388.2 ±367.46 (1137.4–1810) | 1925.27 ± 196.86 (1765–2145) | ||
Brand 3 | 1714.96 ± 215.25 (1519.4–1945.6) | 352.87 ± 247.88 (159.8–632.4) | ||
Average | 1651.13 ± 238.36 (1137.50–1941.99) | 1171.09 ± 788.15 (159.82–2145.0) | ||
Pyrogallic acid (mg/kg) | Brand 1 | 2007.6 ± 150.41 (1834–2099) | 2666 ± 369.93 (2419.8–3091.4) | p > 0.05 |
Brand 2 | 2288.87 ± 294.58 (1964–2538.6) | 2972.07 ± 247.49 (2770.8–3248.4) | ||
Brand 3 | 2511.4 ± 92.95 (2442–2617) | 2344.2 ± 1059.22 (1490.6–3529.6) | ||
Average | 2269.33 ± 252.47 (1843.07–2616.99) | 2660.74 ± 313.97 (1490.50–3529.62) | ||
Trigonelline (mg/kg) | Brand 1 | 41,798.87 ± 12,084.62 (29,217.8–53,316.8) | 34,389.4 ± 4457.58 (31,106.2–39,464) | p > 0.05 |
Brand 2 | 31,255.4 ± 4669.26 (28,559.6–36,647) | 28,965.27 ± 4181.40 (24,137–31,379.4) | ||
Brand 3 | 31,235 ± 13,289.1 (23,401.8–46,578.8) | 17,499.47 ± 29,35.08 (14,551–20,406.2) | ||
Average | 34,070.33 ± 6093.17 (22,324.84–53,316.71) | 28,639.2 ± 8568.40 (14,551.02–39,463.89) |
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Hall, S.; Yuen, J.W.; Grant, G.D. Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study. Beverages 2018, 4, 79. https://doi.org/10.3390/beverages4040079
Hall S, Yuen JW, Grant GD. Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study. Beverages. 2018; 4(4):79. https://doi.org/10.3390/beverages4040079
Chicago/Turabian StyleHall, Susan, John W. Yuen, and Gary D. Grant. 2018. "Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study" Beverages 4, no. 4: 79. https://doi.org/10.3390/beverages4040079