Coffee Silverskin Extracts (CSE) Show Potential in Preventing Aging, Finds Study

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New research published in Molecules has explored the anti-aging properties of coffee silverskin extracts (CSE) and highlighted their potential as a functional food option. Aging is influenced by both extrinsic factors, such as environmental conditions and pollution, and intrinsic biological factors that lead to the formation of reactive oxygen species (ROS). Coffee silverskin (CS), a byproduct of coffee production, has been identified as a potential source of waste and environmental pollution. However, CS also possesses antioxidant properties that make it valuable in various health sectors.

The study involved roasting green beans of Coffea arabica and Coffea robusta to produce CS, which was subsequently processed into fine powder and extracted. The extracts were then analyzed and evaluated for their anti-aging potential. The researchers used various techniques, including molecular docking simulation and in vitro pathway regulation, to assess the metabolites or phytochemicals, antioxidant activity, and potential anti-aging effects of CS.

The results of the study revealed the presence of several beneficial components in the CS extracts, including epicatechin, kaempferol, quercitrin, 4-hydroxycinnamic acid, gallic acid, shikimic acid, caffeic acid, naringin, rutin, and (+)-catechin. Flavonoids and polyphenols were found to be the most abundant constituents in the CSEs. The extracts exhibited inhibitory effects on proteins such as mTOR, hypoxia-inducible factor-1 alpha (HIF-1α), and human inducible nitric oxide synthase (iNOS), all of which play important roles in aging processes.

Molecular docking studies showed that CS extracts interacted effectively with receptor proteins involved in aging-related pathways, such as mTOR, iNOS, HIF-1α, and ROS kinase 1 (ROS1). In vitro biological activity assessment confirmed the antioxidant and anti-aging potential of the CS extracts, with the robusta CSE (rCSE) demonstrating greater antioxidant activity compared to arabica CSE (aCSE). Additionally, rCSE exhibited better control over AMPK/SIRT1/mTOR expression compared to aCSE.

The study also highlighted the impact of CS extracts on specific cellular pathways related to aging. CS and rCS were found to increase AMPK/SIRT1 expression while decreasing mTOR expression, suggesting their role in regulating cellular metabolic processes, proteostasis maintenance, autophagy management, mitochondrial function supervision, cellular senescence dynamics, and stem cell regenerative capacity.

Overall, the findings of this study shed light on the potential benefits of CS as a functional food option with anti-aging properties. CS extracts, rich in flavonoids, polyphenols, proteins, magnesium, vitamin C, and calcium, exhibited significant antioxidant and nutritional properties. Notably, robusta coffee showed greater antioxidant capabilities than arabica coffee. However, further research, including in vivo studies and human trials, is needed to fully understand the effectiveness of rCSE in preventing aging.