Contact allergy to green coffee bean dust in a coffee processing plant worker

2002 ◽  
Vol 47 (1) ◽  
pp. 56-56 ◽  
Author(s):  
V. C. Diba ◽  
J. S. C. English
Keyword(s):  
Contact Allergy ◽  
Processing Plant ◽  
Coffee Bean ◽  
Green Coffee ◽  
Plant Worker ◽  
Green Coffee Bean

Chlorogenic Acid: An Allergen in Green Coffee Bean

Nature ◽  
1961 ◽  
Vol 192 (4799) ◽  
pp. 241-243 ◽  
Author(s):  
S. O. FREEDMAN ◽  
J. KRUPEY ◽  
A. H. SEHON
Keyword(s):  
Chlorogenic Acid ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Bean

scholarly journals Phytochemical screening and HPLC- UV method quantiϐication of Flavonoids in Coffee Arabica green seeds

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 1895-1904
Author(s):  
Bothiraj K V ◽  
Kalaivani P ◽  
Murugan K ◽  
Vanitha V
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Coffee Bean ◽  
Green Coffee ◽  
High Concentration ◽  
Antimitotic Activity ◽  
Wide Range ◽  
Anti Inflammatory ◽  
Green Coffee Bean

The green coffee bean is the most commonly used beverages in India and it is one of the most commercialised food products. They have a rich source of biologically active compounds that are important for human health. The coffee tree or a shrub belongs to the family Rubiaceae. Commercially available, two species of green coffee bean are Coffea Arabica and Coffea canephora. Cancer is the most important cause of death. Apart from cancer, quercetin can also prevent Osteoporosis. The phytochemicals present in the green coffee bean can be used as an alternate therapy for cancer due to its antimitotic activity and free radical scavenging activity. Total antioxidant shows IC50 value 45.81. Kaempferol is a potent antioxidant that can defence against free radicals and cure chronic diseases. Flavonoids are phenolic substances that act as an antioxidant, anti-inflammatory, anti-allergenic, antiviral and also have vasodilating actions. Green coffee bean shows a high concentration of Flavonoids in hydroethanolic extraction. The aim of this study is used to analyse the presence of Flavonoids in green coffee bean by using High-performance Liquid Chromatography (HPLC). Flavonoids are potent antioxidant that can bind to a protein. Flavonoids show a wide range of biological and pharmacological activities like anti-allergic, anti-inflammatory, anti-cancer and anti-microbial activity.

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