Coffee, type 2 diabetes and pancreatic islet function - a mini-review

Adele Costabile, Kittiwadee Sarnsamak, A.C. Hauge-Evans

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Abstract

Caffeinated and decaffeinated coffee consumption has increasingly been linked to reduced risks of type 2 diabetes. The condition is characterised by insulin resistance and pancreatic beta cell loss and dysfunction, leading to hyperglycaemia. Recent research has indicated that coffee components such as chlorogenic acid derivatives and cafestol positively modify the regulation of blood glucose levels in peripheral tissues. Taking into consideration bioavailability of coffee bioactives, this mini-review evaluates the pros and cons of individual components and their combinations and highlights some of their significant effects on insulin secretion. Although the loss and/or dysfunction of beta cells is a key element in type 2 diabetes, little is known about the impact of coffee components on the regulation of beta cell mass, including survival under conditions of hyperglycaemia, lipotoxicity and inflammation. Further investigations are warranted in particular with regards to use of physiologically
relevant concentrations and conjugated forms of the bioactive components.

© 2018, Elsevier. This is an author produced version of a paper published in JOURNAL OF FUNCTIONAL FOODS uploaded in accordance with the publisher’s self- archiving policy. The final published version (version of record) is available online at the link below. Some minor differences between this version and the final published version may remain. We suggest you refer to the final published version should you wish to cite from it.
Original languageEnglish
Pages (from-to)409-416
Number of pages8
JournalJOURNAL OF FUNCTIONAL FOODS
Volume45
Early online date21 Apr 2018
DOIs
Publication statusE-pub ahead of print - 21 Apr 2018

Keywords

  • Coffee
  • Type 2 diabetes
  • Islet
  • Beta cell function
  • Chlorogenic acids

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