Traditional Turkish Coffee with Medicinal Effect
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Submitted
28 June 2021
Published
30 November 2021
Keywords:
-
Arabic coffee bean, Turkish coffee, In vitro
Abstract
Traditional Turkish coffee (TTC) is highly associated with caffeine and is known as a mind and heart stimulant as it helps keep tiredness at bay. Daily consumption of TTC naturally benefits human health such as anti-cancer, anti-diabetic, improved energy, anti-depression, reduced risk of heart disease, etc. The TTC was derived from particular types of Arabic coffee beans (ACB), and the preparation method of TTC is unique from other types of coffee. The main objective of the study was to investigate the therapeutic and biological effects of TTC. The ACB powder was characterized physicochemically using UV-Vis spectroscopy, Fourier transforms infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and energy-dispersive X-ray spectroscopy (EDX). In vitro analysis using HaCaT (Human keratinocyte cell line) proved the biocompatibility of ACB powder. Case studies which were focusing on healthy individuals as the research populace were conducted using TTC. Consumption of TTC was found beneficially compared to other types of coffee. The TTC was obtained from ACB, which was characterized by spectroscopic techniques and displayed biocompatibility due to the results on HaCaT cell lines. The TTC has beneficial therapeutic effects on individuals. According to statistical analysis, the disease-affected ratio of diabetes, heart disease, and depression was significantly decreased.
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References
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2. Tungmunnithum D, Thongboonyou A, Pholboon A, Yangsabai A. Flavonoids and Other Phenolic Compounds from Medicinal Plants for Pharmaceutical and Medical Aspects: An Overview. Medicines. 2018;5(3):93. doi:10.3390/medicines5030093
3. Czarniecka-Skubina E, Pielak M, Sałek P, Korzeniowska-Ginter R, Owczarek T. Consumer Choices and Habits Related to Coffee Consumption by Poles. Int J Environ Res Public Health. 2021;18(8):3948. doi:10.3390/ijerph18083948
4. Ashihara H, Sano H, Crozier A. Caffeine and related purine alkaloids: biosynthesis, catabolism, function and genetic engineering. Phytochemistry. 2008;69(4):841-56. doi:10.1016/j.phytochem.2007.10.029
5. Bae JH, Park JH, Im SS, Song DK. Coffee and health. Integr Med Res. 2014;3(4):189-91. doi:10.1016/j.imr.2014.08.002
6. Temple JL, Bernard C, Lipshultz SE, Czachor JD, Westphal JA, Mestre MA. The Safety of Ingested Caffeine: A Comprehensive Review. Front Psychiatry. 2017;8:80. doi:10.3389/fpsyt.2017.00080
7. Livingston G, Huntley J, Sommerlad A, Ames D, Ballard C, Banerjee S, et al. Dementia prevention, intervention, and care: 2020 report of the Lancet Commission. Lancet. 2020;396(10248):413-46. doi:10.1016/s0140-6736(20)30367-6
8. Butt MS, Sultan MT. Coffee and its consumption: benefits and risks. Crit Rev Food Sci Nutr. 2011;51(4):363-73. doi:10.1080/10408390903586412
9. James PB, Wardle J, Steel A, Adams J. Traditional, complementary and alternative medicine use in Sub-Saharan Africa: a systematic review. BMJ Glob Health. 2018;3(5):e000895. doi:10.1136/bmjgh-2018-000895
10. Sofowora A, Ogunbodede E, Onayade A. The Role and Place of Medicinal Plants in the Strategies for Disease Prevention. Afr J Tradit Complement Altern Med. 2013;10(5):210-29. doi:10.4314/ajtcam.v10i5.2
11. Kuçükkömürler S., Özgen V. Coffee and Turkish Coffee Culture. Pak J Nutr. 2009;8(10):1693-700. doi:10.3923/pjn.2009.1693.1700
12. Islam MT, Tabrez S, Jabir NR, Kamal MA, Araujo LdS, Santos JVDO, et al. An Insight into the Therapeutic Potential of Major Coffee Components. Curr Drug Metab. 2018;19(6):544-56. doi:10.2174/1389200219666180302154551
13. Oliveira M, Casal S, Morais S, Alves C, Dias F, Ramos S, et al. Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake. Food Chem. 2012;130(3):702-9. doi:10.1016/j.foodchem.2011.07.113
14. Rethinam S, Basaran B, Vijayan S, Mert A, Bayraktar O, Aruni AW. Electrospun nano-bio membrane for bone tissue engineering application- a new approach. Mater Chem Phys. 2020;249:123010. doi:10.1016/j.matchemphys.2020.123010
15. Severini C, Derossi A, Ricci I, Caporizzi R, Fiore A. Roasting Conditions, Grinding Level and Brewing Method Highly Affect the Healthy Benefits of a Coffee Cup. Int J Clin Nutr Diet. 2018;4:127-32. doi:10.15344/2456-8171/2018/127
16. Nabavi SF, Tejada S, Setzer WN, Gortzi O, Sureda A, Braidy N, et al. Chlorogenic Acid and Mental Diseases: From Chemistry to Medicine. Curr Neuropharmacol. 2017;15(4):471-9. doi:10.2174/1570159X14666160325120625
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18. Flament I. Coffee Flavor Chemistry. New York (US): John Wiley & Sons; 2002.
19. Nebesny E, Budryn G. Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds. Eur Food Res Technol. 2003;217:157-63. doi:10.1007/s00217-003-0705-4
20. Hao L, Wang P, Valiyaveettil S. Successive extraction of As(V), Cu(II) and P(V) ions from water using spent coffee powder as renewable bioadsorbents. Sci Rep. 2017;7:42881. doi:10.1038/srep42881
21. Kibret M, Abera B. Antimicrobial susceptibility patterns of E. coli from clinical sources in northeast Ethiopia. Afr Health Sci. 2011;Suppl 1(Suppl 1):S40-5. doi:10.4314/ahs.v11i3.70069
22. Almeida AAP, Farah A, Silva DAM, Nunan EA, Glória MBA. Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria. J Agric Food Chem. 2006;54(23):8738-43. doi:10.1021/jf0617317
23. Nuhu AA. Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification. ISRN Nutr. 2014;2014:384230. doi:10.1155/2014/384230
24. Sandlie I, Solberg K, Kleppe K. The effect of caffeine on cell growth and metabolism of thymidine in Escherichia coli. Mutat Res. 1980;73(1):29-41. doi:10.1016/0027-5107(80)90133-5
25. Ackerley DF, Barak Y, Lynch SV, Curtin J, Matin A. Effect of chromate stress on Escherichia coli K-12. J Bacteriol. 2006;188(9):3371-81. doi:10.1128/jb.188.9.3371-3381.2006
26. Triglia D, Braa SS, Yonan C, Naughton GK. In vitro toxicity of various classes of test agents using the neutral red assay on a human three-dimensional physiologic skin model. In Vitro Cell Dev Biol. 1991;27A(3 Pt 1):239-44. doi:10.1007/bf02630923
27. Silverberg JI, Patel M, Brody N, Jagdeo J. Caffeine protects human skin fibroblasts from acute reactive oxygen species-induced necrosis. J Drugs Dermatol. 2012;11(11):1342-6.
28. Han W, Ming M, He YY. Caffeine promotes ultraviolet B-induced apoptosis in human keratinocytes without complete DNA repair. J Biol Chem. 2011;286(26):22825-32. doi:10.1074/jbc.m111.222349
29. Morphett L, Heath G, McIntosh W, Dorrian J. A Case Study Investigating a Behavioural Intervention to Reduce Caffeine Consumption. J Women Health Care. 2014;3:5. doi:10.4172/2167-0420.1000186
30. Alves RC, Oliveira SCeB. Benefícios do café na saúde: mito ou realidade? Quim Nova. 2009;32(8):2169-80. doi:10.1590/S0100-40422009000800031
31. Jee SH, He J, Whelton PK, Suh I, Klag MJ. The effect of chronic coffee drinking on blood pressure: a meta-analysis of controlled clinical trials. Hypertension. 1999;33(2):647-52. doi:10.1161/01.hyp.33.2.647
Authors
1.
Rethinam S, Kavukcu SB, Türkmen H, Zengin ACA, Yaşa İhsan. Traditional Turkish Coffee with Medicinal Effect. Borneo J Pharm [Internet]. 2021Nov.30 [cited 2024Dec.22];4(4):293-300. Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/2378
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