MATERIALS AND METHODS: A total of 385 university students including foundation and undergraduate students took part in this study. Self-administered online surveys were used to obtain sociodemographic data, and anthropometry measurements including weight and height, night eating during studying, duration of the study, opinion on eating and academic performance, sleep quality, level of depression, anxiety, and stress of the respondents. Questionnaires were validated and IBM SPSS Statistics Software version 26.0 was used to analyse categorical and continuous variables.
RESULTS: The findings showed that there was an association between night eaters and coffee consumption with BMI (p<0.001) and sleep quality (p<0.05). However, there was no association (p>0.05) found between the types of food eaten during night studying and the mean duration of the study. The results showed drinking coffee had an association with depression, anxiety, and stress (p<0.05) among Malaysian university students.
CONCLUSION: Coffee consumption was common among undergraduate students during studying. Awareness of the risk of overconsumption of caffeine intake should be implemented in the future. However, this study did not include all types of food choices and drinks. Thus, frequency of eating energy dense food during night studying among students should be conducted in the future.
OBJECTIVE: This study aimed to determine the effect of the green coffee extract on the expression of fibronectin dan FGFs in rats' cutaneous wounds.
MATERIALS AND METHODS: Forty male Sprague Dawney rats, aged 2-3 months, weighing 150-200 grams, were randomly divided into four groups. Cutaneous wounds were made 1.5 cm in diameter and under lidocaine anaesthesia. Group I without treatment was the control group, group II was given a green coffee extract dose of 15%, group III was given a green coffee extract dose of 30%, and group IV was given a green coffee extract dose of 100%. The treatment was applied every day without wound debridement. In each group, five rats were sacrificed after 7 days of treatment (proliferative phase), and the rest were sacrificed after 16 days of treatment (remodelling phase). An anatomical pathologist carried out the immunohistochemical examination to assess fibronectin and FGF expression using a blind method.
RESULTS: The expressions of fibronectin and FGF in the treatment groups were slightly higher than those in the control group, both in the proliferative and remodelling phases. Only, fibronectin expression of the green coffee dose of 100% was significantly higher than the control group in the remodelling phase.
CONCLUSION: The application of green coffee bean extract in cutaneous wounds could increase fibronectin expression.
METHODS: Information regarding the consumption of coffee, tea, and alcohol was collected from the UK Biobank, with sample sizes of 428,860, 447,485, and 462,346 individuals, respectively. Data on 41 inflammatory cytokines were obtained from summary statistics of 8293 healthy participants from Finnish cohorts.
RESULTS: The consumption of coffee was found to be potentially associated with decreased levels of Macrophage colony-stimulating factor (β = -0.57, 95% CI -1.06 ~ -0.08; p = 0.022) and Stem cell growth factor beta (β = -0.64, 95% CI -1.16 ~ -0.12; p = 0.016), as well as an increase in TNF-related apoptosis-inducing ligand (β = 0.43, 95% CI 0.06 ~ 0.8; p = 0.023) levels. Conversely, tea intake was potentially correlated with a reduction in Interleukin-8 (β = -0.45, 95% CI -0.9 ~ 0; p = 0.045) levels. Moreover, our results indicated an association between alcohol consumption and decreased levels of Regulated on Activation, Normal T Cell Expressed and Secreted (β = -0.24, 95% CI -0.48 ~ 0; p = 0.047), as well as an increase in Stem cell factor (β = 0.17, 95% CI 0.02 ~ 0.31; p = 0.023) and Stromal cell-derived factor-1 alpha (β = 0.20, 95% CI 0.04 ~ 0.36; p = 0.013).
CONCLUSION: Revealing the interactions between beverage consumption and various inflammatory cytokines may lead to the discovery of novel therapeutic targets, thereby facilitating dietary interventions to complement clinical disease treatments.