Presentation Title

The Impact of the Degree of Roast Levels of Coffee Extracts on its Possible Anticancer Activity

Start Date

November 2016

End Date

November 2016

Location

HUB 302-#152

Type of Presentation

Poster

Abstract

According to the American Cancer Society, colon cancer is the third most common type of cancer in the United States for both men and women. Coffee is one of the most widely consumed beverages in the world and is regarded for its stimulating and anticancer effects. Brewed coffee contains numerous phytochemicals that are beneficial to consumer health. Of those phytochemicals found in coffee, some are known antioxidants with anticancer qualities. The amount of total beneficial compounds present in coffee can be affected at any point from the harvest to the actual preparation of the beverage. In this study, we compared the anticancer activities various freeze dried coffee beverages, differing only in their roast treatments. The different roasting stages selected for this study were “Green”, “Cinnamon”/Blonde, “City”/Medium, “Full City”/Medium-Dark, and “Full City Plus”/Dark. The freeze dried coffee samples were re-suspended in cell culture media and incubated with human HT-29 colon cancer cells at various dilutions of the original brew concentrations. After 72 h of treatment cell viability was quantified. The Green, Cinnamon, City, and Full City coffees all had similar growth inhibitory properties with respect to anticancer potency, and were found to reduce colon cancer cell viability to a greater extent compared to the Full City Plus coffee treatment. Results from a Folin Ciocalteu assay showed that the weaker anticancer activity of the Full City Plus treatment may be due to decreased total phenolic concentration. In conclusion, the consumption of lighter roasted coffee, along with a healthy and balanced diet, may contribute to the prevention of colon cancer.

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The Impact of the Degree of Roast Levels of Coffee Extracts on its Possible Anticancer Activity

HUB 302-#152

According to the American Cancer Society, colon cancer is the third most common type of cancer in the United States for both men and women. Coffee is one of the most widely consumed beverages in the world and is regarded for its stimulating and anticancer effects. Brewed coffee contains numerous phytochemicals that are beneficial to consumer health. Of those phytochemicals found in coffee, some are known antioxidants with anticancer qualities. The amount of total beneficial compounds present in coffee can be affected at any point from the harvest to the actual preparation of the beverage. In this study, we compared the anticancer activities various freeze dried coffee beverages, differing only in their roast treatments. The different roasting stages selected for this study were “Green”, “Cinnamon”/Blonde, “City”/Medium, “Full City”/Medium-Dark, and “Full City Plus”/Dark. The freeze dried coffee samples were re-suspended in cell culture media and incubated with human HT-29 colon cancer cells at various dilutions of the original brew concentrations. After 72 h of treatment cell viability was quantified. The Green, Cinnamon, City, and Full City coffees all had similar growth inhibitory properties with respect to anticancer potency, and were found to reduce colon cancer cell viability to a greater extent compared to the Full City Plus coffee treatment. Results from a Folin Ciocalteu assay showed that the weaker anticancer activity of the Full City Plus treatment may be due to decreased total phenolic concentration. In conclusion, the consumption of lighter roasted coffee, along with a healthy and balanced diet, may contribute to the prevention of colon cancer.