EFSA
ecomole
vscht
  2. Arabian coffee (as plant) // Coffea arabica L. // Coffea vulgaris Moench

Arabian coffee (as plant) // Coffea arabica L. // Coffea vulgaris Moench

Family:
Rubiaceae
Approval state:
Approved
Number of articles retrieved:
8190
Number of processed references:
5
Compositions
#1: trigonelline (seeds) #2: trigonelline (fruits) #3: caffeine (fruits) #4: caffeine (seeds) #5: caffeine (unspecified) #6: trigonelline (unspecified) #7: caffeine in leaves #8: theobromine in leaves #9: theophylline in leaves #10: trigonelline in leaves #11: Daidzin (seeds) #12: Daidzein (seeds) #13: Genistein (seeds) #14: Biochanin-A (seeds) #15: Lariciresinol (seeds) #16: Formononetin (seeds) #17: Secoisolariciresinol (seeds)
Endpoint Studies
#1: hyperresponsivity to sound stimuli, cardiac abnormalities, higher rectal temperature, changes in plasma and urine
Genotoxicity
Composition #1: Koshiro, Yukiko., Zheng, Xin-Qiang., Wang, Ming-Li., Nagai, Chifumi., Ashihara, Hiroshi. Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits. plant science, 2006, vol. 171, no. 2, p. 242–250. DOI: 10.1016/j.plantsci.2006.03.017. [DOI link]
Composition #2: Koshiro, Yukiko., Zheng, Xin-Qiang., Wang, Ming-Li., Nagai, Chifumi., Ashihara, Hiroshi. Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits. plant science, 2006, vol. 171, no. 2, p. 242–250. DOI: 10.1016/j.plantsci.2006.03.017. [DOI link]
Composition #3: Koshiro, Yukiko., Zheng, Xin-Qiang., Wang, Ming-Li., Nagai, Chifumi., Ashihara, Hiroshi. Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits. plant science, 2006, vol. 171, no. 2, p. 242–250. DOI: 10.1016/j.plantsci.2006.03.017. [DOI link]
Composition #4: Koshiro, Yukiko., Zheng, Xin-Qiang., Wang, Ming-Li., Nagai, Chifumi., Ashihara, Hiroshi. Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits. plant science, 2006, vol. 171, no. 2, p. 242–250. DOI: 10.1016/j.plantsci.2006.03.017. [DOI link]
Composition #5: Hong, Bin Na., Yi, Tae Hoo., Kim, Sun Yeou., Kang, Tong Ho. High-Dosage Pyridoxine-Induced Auditory Neuropathy and Protection with Coffee in Mice. biological & pharmaceutical bulletin, 2009, vol. 32, no. 4, p. 597–603. DOI: 10.1248/bpb.32.597. [DOI link]
Composition #6: Hong, Bin Na., Yi, Tae Hoo., Kim, Sun Yeou., Kang, Tong Ho. High-Dosage Pyridoxine-Induced Auditory Neuropathy and Protection with Coffee in Mice. biological & pharmaceutical bulletin, 2009, vol. 32, no. 4, p. 597–603. DOI: 10.1248/bpb.32.597. [DOI link]
Composition #7: Chen, Xiumin. A review on coffee leaves: Phytochemicals, bioactivities and applications. critical reviews in food science and nutrition, 2019, vol. 59, no. 6, p. 1008–1025. DOI: 10.1080/10408398.2018.1546667. [DOI link]
Composition #8: Chen, Xiumin. A review on coffee leaves: Phytochemicals, bioactivities and applications. critical reviews in food science and nutrition, 2019, vol. 59, no. 6, p. 1008–1025. DOI: 10.1080/10408398.2018.1546667. [DOI link]
Composition #9: Chen, Xiumin. A review on coffee leaves: Phytochemicals, bioactivities and applications. critical reviews in food science and nutrition, 2019, vol. 59, no. 6, p. 1008–1025. DOI: 10.1080/10408398.2018.1546667. [DOI link]
Composition #10: Chen, Xiumin. A review on coffee leaves: Phytochemicals, bioactivities and applications. critical reviews in food science and nutrition, 2019, vol. 59, no. 6, p. 1008–1025. DOI: 10.1080/10408398.2018.1546667. [DOI link]
Composition #11: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Composition #12: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Composition #13: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Composition #14: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Composition #15: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Composition #16: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Composition #17: Angeloni, Simone., Navarini, Luciano., Khamitova, Gulzhan., Maggi, Filippo., Sagratini, Gianni., Vittori, Sauro., Caprioli, Giovanni. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. food chemistry, 2020, vol. 325 . DOI: 10.1016/j.foodchem.2020.126924. [DOI link]
Endpoint study #1: Delfiol, Diego Jose Z., Oliveira-Filho, Jose P., Casalecchi, Fernanda L., Kievitsbosch, Thatiane., Hussni, Carlos A., Riet-Correa, Franklin., Araujo-, Joao P., Jr., Borges, Alexandre S. Equine poisoning by coffee husk (Coffea arabica L.). bmc veterinary research, 2012, vol. 8 . DOI: 10.1186/1746-6148-8-4. [DOI link]