Category Archives: Coffee

Does Tea Prevent Parkinson’s Disease?

Posted on March 2, 2013 by Robert Barrington

Parkinson’s disease is the second most common neurodegenerative disease, but its aetiology is not fully understood. Parkinson’s disease is characterised by degeneration of the dopaminergic neurones in the substantia nigra of the midbrain. Treatments for involve administration of synthetic L-dopa, … Continue reading →

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Caffeine and Blood Pressure: Genetic Components

Posted on January 31, 2013 by Robert Barrington

Caffeine is though to produce a pharmacological action by antagonising adenosine receptors. In addition, caffeine can inhibit phosphodiesterase, which increases cellular cyclic AMP and causes a subsequent stimulation of the catecholamine hormonal system. The result of these interactions is a … Continue reading →

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More on Coffee and Hypertension

Posted on October 12, 2012 by Robert Barrington

Coffee consumption amongst normotensive individuals has been shown to cause an acute increased in both systolic and diastolic blood pressure, but does not result in long term changes in pressure. The acute effects are likely a result of caffeine causing … Continue reading →

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Coffee and Hypertension

Posted on August 13, 2012 by Robert Barrington

Hypertension is a known risk factor for cardiovascular and kidney disease and also increases all cause mortality. Many lifestyle factors have been identified that are known to affect blood pressure, including stress, smoking and exercise. The link between coffee consumption … Continue reading →

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Coffee and Weight Loss

Posted on December 3, 2011 by Robert Barrington

Coffee and tea both contain methylxanthine compounds such as caffeine, theobromine and theophylline, that have been identified as potentially beneficial for weight loss. In addition, green tea contains a number of flavan-3-ol compounds that have been shown to aid weight … Continue reading →

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Cafestol Increases VLDL

Posted on October 26, 2011 by Robert Barrington

Plasma lipoproteins levels are important because alteration in the ratios of the various fractions can alter the risk of developing cardiovascular disease. In particular, raised levels of low density lipoprotein (LDL) and very low density liporprotein (VLDL) are often cited … Continue reading →

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Glycaemic Effects of Coffee

Posted on July 29, 2011 by Robert Barrington

Coffee is of interest to nutritional scientists because it has been shown to contain a number of chemicals with biological action in humans. The most widely known of these is caffeine, which has been shown to activate the sympathetic nervous … Continue reading →

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Hydroxycinnamic Acids

Posted on May 18, 2011 by Robert Barrington

Plant foods are a rich source of polyphenols, the most well known and extensively researched of these being the flavonoids. Polyphenols are of interest to nutritional scientists because they possess phenolic rings within their structure. This ring structure confers chemical … Continue reading →

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