Publication details

Káva v chemoprevenci nádorů

Title in English Coffee in Cancer Chemoprevention


Year of publication 2017
Type Article in Periodical
Magazine / Source Klinická onkologie
MU Faculty or unit

Faculty of Medicine

Field Oncology and hematology
Keywords coffee; chemoprevention; antooxidative enzyme; detoxification enzyme; anti-inflammatory effect
Description Consumption of coffee has been associated with reduced risk of several diseases including the prevention of DNA damage and some malignant tumours. Chemopreventive effect of coffee have been studied in a number of in vitro and animal experiments and more recently also in humans. Several modes of action were found in regard to chemopreventive effect of coffee bioactive components, namely inhibition of oxidative stress and damage, activation of metabolizing liver enzymes involved in carcinogens detoxification process and anti-inflammatory effect. Antioxidant activity of coffee is done partly by chlorogenic acid and partly by roasting process. Maximum antioxidant activity was observed for the medium-roasted coffee. Roasting process leads to a formation of specific components, e.g. melanoidins, which have antioxidant and antiinflammatory activity. Next to this, there are two specific diterpenes cafestol and kahweal in coffee, which have anticarcinogenic properties. Roasted coffee acts as a complex mixture of various chemicals. In studies with coffee chemopreventive components induction of apoptotic process, inhibition of growth and metastasis of tumour cells and antiangiogenic effect was found. Association between coffee consumption and lower risk of various malignant tumours exists according to meta-analyses of epidemiological studies. This review summarises molecular mechanisms, experimental data and epidemiological evidence of coffee chemopreventive effect.

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