Drinking for protection? Epidemiological and experimental evidence on the beneficial effects of coffee or major coffee compounds against gastrointestinal and liver carcinogenesis

Autor(es)

Romualdo, Guilherme Ribeiro ^[1] ; Rocha, Ariane Bartolomeu ^[1] ; Vinken, Mathieu ^[2] ; Cogliati, Bruno ^[3] ; Moreno, Fernando Salvador ^[4] ; Garcia Chaves, Maria Angel ^[5] ; Barbisan, Luis Fernando ^[6]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Sch Med, Dept Pathol, Botucatu, SP - Brazil

^[2] Vrije Univ Brussel, Fac Med & Pharm, Dept Vitro Toxicol & Dermatocosmetol, Brussels - Belgium

^[3] Univ Sao Paulo, Sch Vet Med & Anim Sci, Dept Pathol, Sao Paulo - Brazil

^[4] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo - Brazil

^[5] Univ Granada, Univ Hosp Granada, Biosanitary Res Inst Granada Ibs GRANADA, Dept Oncol, Granada - Spain

^[6] Sao Paulo State Univ UNESP, Biosci Inst, Dept Morphol, Botucatu, SP - Brazil

• Tipo de documento: Artigo de Revisão
• Fonte: Food Research International; v. 123, p. 567-589, SEP 2019.
• Citações Web of Science: 1

Resumo

Recent meta-analyses indicate that coffee consumption reduces the risk for digestive tract (oral, esophageal, gastric and colorectal) and, especially, liver cancer. Coffee bean-derived beverages, as the widely-consumed espresso and ``common{''} filtered brews, present remarkable historical, cultural and economic importance globally. These drinks have rich and variable chemical composition, depending on factors that vary from ``seeding to serving{''}. The alkaloids caffeine and trigonelline, as well as the polyphenol chlorogenic acid, are some of the most important bioactive organic compounds of these beverages, displaying high levels in both espresso and common brews and/or increased bioavailability after consumption. Thus, we performed a comprehensive literature overview of current knowledge on the effects of coffee beverages and their highly bioavailable compounds, describing: 1) recent epidemiological and experimental findings highlighting the beneficial effects against gastrointestinal/liver carcinogenesis, and 2) the main molecular mechanisms in these in vitro and in vivo bioassays. Findings predominantly address the protective effects of coffee beverages and their most common/ bioavailable compounds individually on gastrointestinal and liver cancer development. Caffeine, trigonelline and chlorogenic acid modulate common molecular targets directly implicated in key cancer hallmarks, what could stimulate novel translational or population-based mechanistic investigations. (AU)

• Processo FAPESP: 16/14420-0 - Expressão de miRNAs na Hepatocarcinogênese associada à Fibrose: modulação pela Cafeína, Trigonelina e Ácido Clorogênico
• Beneficiário: Luís Fernando Barbisan
• Linha de fomento: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/26217-7 - Ação de compostos bioativos do café em células tumorais e na modulação da expressão de miRNAs durante a carcinogênese de cólon
• Beneficiário: Ariane Rocha Bartolomeu
• Linha de fomento: Bolsas no Brasil - Doutorado
• Processo FAPESP: 16/12015-0 - Cafeína, Trigonelina e Ácido Clorogênico: Modulação da expressão de miRNAs na Hepatocarcinogênese associada à Fibrose.
• Beneficiário: Guilherme Ribeiro Romualdo
• Linha de fomento: Bolsas no Brasil - Doutorado