medigraphic.com
ISSN 1560-4381 (Print)

2017, Number 3

<< Back Next >>

Correo Científico Médico 2017; 21 (3)

Coffee cariogenic effects

Mesa RNY, Medrano MJ, Martínez PML, Grave PM, Cabrera HY

Language: Spanish
References: 28
Page: 888-898
PDF size: 434.21 Kb.


ABSTRACT

Coffee is a beverage that when is consumed alone, without sugar, is a natural beverage rich in benefits and protective, preventive, curative and medicinal properties. It is estimated that at least 30% of the world population consumes a cup of coffee once a day and, in Cuba it is considered one of the most commonly consumed. In addition to caffeine and other multicomponent, coffee is rich in phenolic compounds and melanoidins, beneficial effects for oral and overall health of the population; however, coffee consumption has traditionally been associated with a habit that does not benefit health, but motivated by that question was a review of the latest digital and printed literature 28 references indexed in the databases available at our fingertips to try to take part on the benefits associated with oral health with special emphasis on dental caries.


REFERENCES

  1. Puertas Mejía MA, Villegas Guzmán P, Rojano Benjamín A. Borra de café colombiano (Coffea arabica) como fuente potencial de sustancias con capacidad antirradicales libres in vitro. Rev Cubana Plant Med. 2013 [citado 11 feb 2017]; 18(3): 469-478. Disponible en: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S102847962013000300013&lng=es

  2. Cruz León A, Ortega Paczka R. La visión de los recursos fiogenéticos para América tropical en la obra de Jorge León Arguedas. Rev Geogr Agrícol. 2013 [citado 9 abr 2016]; 50-51: 99-101. Disponible en: http://www.redalyc.org/pdf/757/75749283009.pdf

  3. García G, Jaime E. Jorge León Arguedas (9 diciembre 1916 - 5 junio 2013). Rev Biol Trop.2014 [citado 11 mar 2017]; 62(1):2-9.Disponible en: http://www.redalyc.org/articulo.oa?id=44931382030

  4. Weinberg BA, Bealer BK. The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Nueva York: MSD; 2001.

  5. Baeza G, Sarriá B, Bravo L, Mateos R. Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee. J Agric Food Chem. 2016[citado 2 feb 2017]; 64(51):9663-9674. Disponible en: http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04022

  6. Panza F, Solfrizzi V, Barulli MR, Bonfiglio C, Guerra V, Osella A, et al. Coffee, tea, and caffeine consumption and prevention of late-life cognitive decline and dementia: a systematic review.J Nutr Health Aging. 2015[citado 2 Feb 2017]; 19(3):313-328. Disponible en: https://link.springer.com/article/10.1007/s12603-014-0563-8

  7. Childs E, Wit H. Subjective, behavioral, and physiological effects of acute caffeinein light, nondependent caffeine users. Psychopharmacology (Berl). 2006 [citado 2 feb 2017]; 185(4): 514–523. Disponible en: https://link.springer.com/article/10.1007/s00213-006-0341-3

  8. International Coffee Organization. World coffee trade (1963 – 2013): A review of the markets, challenges and opportunities facing the sector. 112th. London, United Kingdom: International Coffee Council; 2014 [citado 2 feb 2017].Disponible en: http://www.ico.org/news/icc-111-5-r1e-world-coffee-outlook.pdf

  9. Rucci S, Bonuccelli A, Angelini F, Negro M, Marzatico F. "Caffeina: alleata o nemica?” Riv della Socie Italiana Medi Gener. 2011[citado 9 feb 2017]; 5.Disponible en: https://www.progettoasco.it/riviste/rivista_simg/2011/05_2011/8.pdf

  10. Affonso RC, Voytena AP, Fanan S, Pitz H, Coelho DS, Horstmann AL, et al. Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing. Oxid Med Cell Longev. 2016 [citado 2 feb 2017]; 2016(2016).Disponible en: https://www.hindawi.com/journals/omcl/2016/1923754/

  11. Tian T, Freeman S, Corey M, German JB, Barile D. Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds. J Agric Food Chem. 2017[citado 2 feb 2017]; 65(13):2784-2792.Disponible en: http://pubs.acs.org/doi/full/10.1021/acs.jafc.6b04716

  12. Cano Marquina A, Tarín JJ, Cano A. The impact of coffee on health. Maturitas .2013 [citado 2 feb 2017]; 75(1):7-21. Disponible en: http://www.maturitas.org/article/S0378-5122%2813%2900047-9/abstract

  13. Siasos G, Tousoulis D, Stefanadi C. Effects of Habitual Coffee Consumption on Vascular Function. J Am Coll Cardiol.2014 [citado 2 feb 2017]; 63(6):606–607. Disponible en: http://ac.els-cdn.com/S0735109713056829/1-s2.0

  14. Namboodiripad A, Kori S. Can coffee prevent caries? .J Conserv Dent. 2009 [citado 23 feb 2017]; 12(1):17–21. Disponible en: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2848806/

  15. Lee SH. Antimicrobial effects of herbal extracts on Streptococcus mutans and normal oral streptococci. J Microbiol.2013[citado 23 feb 2017]; 51(4):484-489.Disponible en: https://link.springer.com/article/10.1007/s12275-013-3312-5

  16. Gomez Gonzalez B, Garcia Rubio M, Bermejo R, Gaillard H, Shirahige K, Marin A, et al. Genome-wide function of THO/TREX in active genes prevents R-loop-dependent replication obstacles. EMBO J. 2011[citado 23 feb 2017]; 30(15):3106-3119. Disponible en: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3160181/

  17. Cao C, Loewenstein DA, Lin X, Zhang C, Wang L, Duara R, et al. High Blood Caffeine Levels in MCI Linked to Lack of Progression to Dementia. J Alzheimers Dis. 2012[citado 23 feb 2017]; 30(3):559-572. Disponible en: http://content.iospress.com/articles/journal-of-alzheimers-disease/jad111781

  18. Carman AJ, Dacks PA, Lane RF, Shineman DW, Fillit HM. Current evidence for the use of coffee and caffeine to prevent age-related cognitive decline and Alzheimer's disease. J Nutr Health Aging.2014 [citado 23 feb 2017]; 18(4): 383-392. Disponible en: https://link.springer.com/article/10.1007/s12603-014-0021-7

  19. Gagne L, Maizes V. Osteoporosis. Integrative Medicine. 3ra ed. Philadelphia, PA: Elsevier Saunders; 2012.

  20. Simpson JL, Jauniaux ER, Gabbe SG, Niebyl JR, Simpson JL. et al. Obstetrics: Normal and Problem Pregnancies. 6ta ed. Philadelphia, PA: Elsevier Saunders; 2012.

  21. Laplace Pérez BN, Legrá Matos SM, Fernández Laplace J, Quiñones Márquez D, Piña Suárez L, Castellanos Almestoy L. Enfermedades bucales en el adulto mayor. CCM. 2013 [citado 7 dic 2015]; 17(4): 477-488. Disponible en: http://scielo.sld.cu/pdf/ccm/v17n4/ccm08413.pdf

  22. Kolenbrander PE. Oral microbial communities: biofilms, interactions, and genetic systems. Annu Rev Microbiol. 2000[citado 7 dic 2016]; 54: 413-437. Disponible en: http://www.annualreviews.org/doi/full/10.1146/annurev.micro.54.1.413

  23. Rodríguez Sauceda EN. Uso de agentes antimicrobianos naturales en la conservación de frutas y hortalizas. Ra Ximhai. 2011[citado 7 dic 2016]; 7(1): 153-170. Disponible en: http://www.redalyc.org/articulo.oa?id=46116742014

  24. Hans R, Thomas S, Garla B, Dagli RJ, Hans MK. Effect of Various Sugary Beverages on Salivary pH, Flow Rate, and Oral Clearance Rate amongst Adults. Scientifica. 2016 [citado 7 dic 2016]; 2016(2016).Disponible en: https://www.hindawi.com/journals/scientifica/2016/5027283/

  25. Gutiérrez MA. Café, antioxidantes y protección a la salud. MEDISAN. 2002 [citado 7 dic 2016]; 6(4):72-81. Disponible en: http://www.bvs.sld.cu/revistas/san/vol7_4_02/san11402.htm

  26. Signoretto C, Burlacchini G, Bianchi F, Cavalleri G, Canepari P. Differences in microbiological composition of saliva and dental plaque in subjects with different drinking habits. New Microbiol. 2006 [citado 31 ago 2016]; 29(4):293-302. Disponible en: http://www.newmicrobiologica.org/PUB/allegati_pdf/2006/4/09_Signoretto.pdf

  27. Gazzani G, Daglia M, Papetti A. Food components with anticaries activity. Curr Opin Biotechnol. 2012 [citado 31 ago 2016]; 23(2):153-159. Disponible en: http://www.sciencedirect.com/science/article/pii/S0958166911006781

  28. Stauder M, Papetti A, Mascherpa D, Schito AM, Gazzani G, Pruzzo C, et al. Antiadhesion and antibiofilm activities of high molecular weight cofee components against Streptococcus mutans. J Agric Food Chem. 2010 [citado 31 ago 2016]; 58(22):11662-11666. Disponible en: http://pubs.acs.org/doi/abs/10.1021/jf1031839




2020     |     www.medigraphic.com