Nanoemulsions of Phoenix dactylifera L. (Decaffeinated) and Coffea arabica L. Extracts as a Novel Approach for the Treatment of Carbon Tetrachloride-Mediated Liver Fibrosis.

Liver fibrosis is a condition characterized by the excessive buildup of scar tissue in the liver. This scarring occurs as a result of chronic liver damage, often caused by conditions such as hepatitis, alcohol abuse, certain metabolic disorders, genetic abnormalities, autoimmunity, and noninfectious diseases such as fatty liver which leads to liver fibrosis. Nanoparticles have gained attention in recent years as potential therapeutic agents for liver fibrosis. They offer unique advantages due to their small size, large surface area, and ability to carry drugs or target specific cells or tissues. Studies have suggested that nanoemulsions may enhance drug delivery systems, enabling targeted drug delivery to specific sites in the liver and improving therapeutic outcomes. In this study, we explore the protective and therapeutic values with phytochemical profiling of the used agro-wastes decaffeinated palm date seeds (Phoenix dactylifera L., PSC) coffee and caffeinated Arabic coffee seeds (Coffea arabica L.; ACS). Both ACS and PSC extracts were converted into nanoemulsion (NE) forms using the oleic acid/Tween 80 system, which was recruited for the purpose of treating a rat model with liver fibrosis. Transmission electron microscopy (TEM) and dynamic light scattering (DLS) were used to record the sizes, morphologies, hydrodynamic diameters, and ζ-potentials of the prepared NE-ACSE and NE-PSCE. Accordingly, the NE-ACSE and NE-PSCE imaged via TEM and their ζ-potentials were recorded at 20.7, 23.3 nm and -41.4, -28.0 mV, respectively. The antioxidant properties were determined with a DPPH scavenging assay. The synthesized NE-PSCE and NE-ACSE were employed to treat a rat model with CCl4-induced liver fibrosis, to estimate the role of each emulsion-based extract in the treatment of liver fibrosis through recording inflammatory parameters, liver functions, antioxidant enzymes, and histopathological analysis results. The nanoemulsion forms of both ACSE and PSCE provided significant increases in antioxidant enzymes, reducing inflammatory parameters, compared to other groups, where liver functions were decreased with values close to those of the control group. In conclusion, both nanoemulsions, ACSE and PSCE, provided a new avenue as therapeutic approaches for liver diseases, and further studies are encouraged to obtain maximum efficiency of treatment via the combination of both extracts.

Effect of Arabic Qahwa on Blood Pressure in Patients with Stage One Hypertension in the Eastern Region of Saudi Arabia.

Hypertension (HT), which is a condition of increased blood pressure (BP), is a major health problem globally. In Saudi Arabia, morbidity and mortality rates are increasing due to HT. Arabic Qahwa (AQ) is a commonly consumed beverage in Saudi Arabia and has numerous health benefits. We conducted a randomized control trial to investigate the effect of AQ on BP among patients with HT (Stage 1). Based on the inclusion criteria, 140 patients were randomly selected, and 126 patients were followed up. After obtaining demographic information, we assessed the BP, heart rate, and lipid profile before and after the intervention of consuming four cups of AQ daily for four weeks. A paired 't' test was used with a significance level of 5%. In the AQ group, there were significant changes (p = 0.009) in systolic blood pressure (SBP), with means of 134.72 ± 3.23 and 133.14 ± 3.69 observed pre and post-test, respectively. Similarly, the diastolic blood pressure (DBP) pre- and post-test mean scores were 87.08 ± 1.8 and 85.98 ± 1.95, respectively, which also showed significance (p = 0.001). There were also significant changes (p = 0.001) observed in the lipid profile of the AQ group. In conclusion, AQ is effective in reducing SBP and DBP in patients with stage one HT.

Arabic Coffee Consumption and Its Correlation to Obesity Among the General Population in the Eastern Province, Kingdom of Saudi Arabia.

Aim This study aims to assess the relationship between Arabic coffee consumption and obesity among the Saudi adult population. Subjects and methods This is a cross-sectional study conducted among the population living in the Eastern Province of Saudi Arabia. A self-administered questionnaire was distributed among the general population using an online survey. The questionnaire included socio-demographic characteristics, anthropometric measurements, and different parameters to assess the factors associated with Arabic coffee consumption. Results Three hundred eighty-nine participants were involved (57.1% females vs 42.9% males). Obese respondents constitute 33.7%. More than half of the total (53.5%) drink coffee daily. Our results revealed that there were statistically significant associations between the overall level of BMI according to the frequency of drinking coffee per day (p<0.001), number of cups drank per day (p=0.006), favorite additives for coffee such as milk (p=0.017), cardamom (p=0.017), other calorie additives (p=0.050) and eating chocolate while drinking coffee (p=0.034). Increased odds of consumption of Arabic coffee were predicted among female, married, overweight, and those who were eating dates while drinking Arabic coffee. Conclusion This study concluded that excessive consumption of Arabic coffee was predicted to have a direct association with obesity specifically in female and when mixed with additives including milk, cardamom, and other calorie additives. Furthermore, the odds of obesity tend to increase more when eating chocolate and dates along with coffee. Awareness campaigns are necessary to educate the community about the detrimental effect of unwarranted consumption of Arabic coffee mixed with food or additives.

A study of chemical Composition, Antioxidants, and volatile compounds in roasted Arabic coffee.

Coffea arabica (Rubiaceae) is a basic drink for all Gulf societies, especially Saudi Arabia, it is the main part of the Saudi tradition. This investigation was carried out to track the chemical composition, caffeine content by UV-visible spectrophotometer, acrylamide content by using a gas chromatograph, free radical scavenging capacity by DPPH methods as well as determined the browning index and separated the volatiles compounds using GC-MS for the most common three degree of roasted Arabic coffee; light (180 ± 10 °C; 6.0 ± 1.0 min), medium (180 ± 10 °C; 8.0 ± 1.0 min), and dark (180 ± 10 °C; 10.0 ± 1.0 min). Data revealed that light roasted coffee has the highest significant (p < 0.05) value of moisture content (4.80%), crude protein (13.05%), and lowest value of ether extract (10.39%) and crude fiber (24.24%). The caffeine content was found to be 1.13% in light coffee, which increased to 1.17% in medium coffee, then decreased to 1.08% in dark coffee. The quantity of acrylamide detected in light roasted coffee (0.41 mg/100 g) was the greatest, whereas medium roasted coffee comparatively produced low amounts (0.31 mg/100 g). The light roasted coffee gave the highest antioxidant activity (88.72 mg TE/g), while the dark roasted coffee gave the least activity (78.76 mg TE/g). Browning index increases with roasting time. Hydrocarbons, alcohols, and esters were the most represented in roasted coffee headspace. Silanes and sec-butyl nitrite compounds were absent in the medium roasted headspace. Except for amines, all 11 classes of volatile compounds were present in the headspace of dark roasted coffee.

Colour stability of resin infiltrated white spot lesion after exposure to stain-causing drinks.

BACKGROUND: The resin-based materials are used extensively in esthetic restorations but are.prone to color changes over time. AIMS: To assess the discoloration effect of red tea, Arabic coffee, and black coffee on the resin infiltrated white spot lesions (WSL). Moreover, to investigate the impact of time (1d, 3d, and 7d) on the discoloration of the resin infiltrated WSLs. MATERIALS AND METHODS: Thirty-three extracted human premolar teeth were used to create WSLs, and ICON resin infiltration treatment was performed to obliterate the enamel pores. Teeth with resin infiltrated WSLs were sectioned into two halves by cutting mesio-distally and cross-sectionally at 1 mm below the CEJ. The resin infiltrated specimens was exposed to control (artificial saliva) and staining subgroups. Colour stability was assessed using the CIE L*a*b* system. RESULTS: Analysis of variance (p < 0.05) and Tukey's multiple comparison tests revealed an insignificant color change in the control group. The immersion of resin infiltrated specimens at time intervals of 1 d (p < 0.001), 3 d (p < 0.001), and 7 d (p < 0.001) showed significant differences in color change. CONCLUSION: Resin infiltrated WSLs showed marked color changes after exposure to red tea, black coffee, and Arabic coffee over time. Severe discoloration of the infiltrant was evident with the use of red tea compared to black coffee and Arabic coffee. This suggests that ICON resin-based composite material might not be a suitable material for WSL infiltration.

Simultaneous co-hydrothermal carbonization and chemical activation of food wastes to develop hydrochar for aquatic environmental remediation.

Locally generated food wastes, such as Arabic coffee ground (ACG) and olive oil cake (OOC) were converted to N-ACG: OOC - 3 hydrochar (HC) through simultaneous co-hydrothermal carbonization (Co-HTC) and chemical activation. The optimized ACG: OOC mass ratio (g: g) and chemical activation agent used were 1.2: 0.8 and 0.1 M HNO3, respectively. Spectroscopic analyses confirmed the dominance of oxygen-containing functionalities, whereas the X-ray diffraction pattern displayed peaks for both sucrose and cellulose on N-ACG: OOC - 3. The developed HC was tested for methylene blue (MB) and crystal violet (CV) adsorption in aqueous systems. Batch scale adsorption studies showed pH, initial concentration (Co), time (t), and temperature (T) dependent dye uptake. Maximum dye uptake was observed at pH 7, with 50 - 70% and 76 - 90 % CV and MB removal achieved within 15 min at varied Co: 50 - 200 mg/L. Adsorption was governed by multiple mechanisms, including hydrogen bonding, electrostatic interactions, π-π interactions, and n-π interactions. Dye elution was higher in ethanol (EtOH: C2H5OH), and CV elution (50.8%) was more significant than MB elution (14.8%).

Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial.

The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath samples were collected from each subject and analyzed using portable gas chromatography (OralChroma™). Four interventions were evaluated, with Arabic coffee and black tea as the test intervention tools, mouthwash containing a solution (0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)) as a positive control, and drinking water as a negative control. Halitosis was induced by rinsing with 10 mL solution of L-cysteine for 30 s. Twenty minutes later, a breath sample was taken to record the baseline volatile sulfur compounds (VSC) levels (T0). Then, the participants were asked to rinse with 10 mL of a randomly-assigned solution for 30 s. Sixty minutes later, another breath sample was recorded (T1). Finally, after 120 min, the final breath sample was recorded (T2). It was found that rinsing with Arabic coffee decreased the level of H2S both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 (p = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in H2S (p < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in H2S values in the breath throughout the experiment (p < 0.001). Water showed no significant impact on the level of VSC (p = 0.71). This study demonstrates that black tea and Arabic coffee had inhibitory effects on halitosis that was greater in the first hour and was not sustained over a long period. Additionally, Arabic coffee had a greater inhibitory effect on halitosis than black tea.

New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality.

A new gas chromatography method using pulsed split injector (PS-GC) was validated to quantify thermolabile diterpenes cafestol, kahweol and isokahweol in methanolysed Arabica coffee oils. Linearity was 0.99 from 8 to 69mgmL(-1), recovery ranged from 99% to 101% and precision of less than 4% was obtained. Besides, Soxhlet extraction time was evaluated and Tukey׳s test indicated that the mass of diterpenes obtained in 4h is equivalent to a 16h period, which represents a space-time yield four times higher. The microwave assisted methanolysis proved to be efficient to quantitatively convert the natural diterpene esters in their respective alcohols and fatty acid methyl esters, accompanied by PS-GC. Also, the intact diterpene esters were analyzed by GC for the first time by the comparison between cold on-column (COC) and PS injection techniques. In all these stages, the molecular integrity of the thermolabile furokaurane diterpenes was maintained. The methanolysed oils from 13 samples of green Brazilian Arabica coffees were analyzed by PS-GC and the diterpenes composition varied from 8 to 12% w/w in oil and 0.7-1% in coffee beans. The ratio between cafestol and kahweol was successfully used to predict the quality of coffee even before the roasting and brewing processes.