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The Marshall Protocol Study Site > PROF. MARSHALL'S PERSPECTIVE > Prof. Marshall's Perspective > Chlorogenic Acid in Coffee is powerful Immune modulator


Chlorogenic Acid in Coffee is powerful Immune modulator
 Moderated by: Prof Trevor Marshall Page:  First Page Previous Page  ...  27  28  29  30  31  32  33  34  35  36  37  ...  Next Page Last Page  
 

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eClaire
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 Posted: Thu Oct 4th, 2012 05:28

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Decaf coffee typically goes through a process that I don't want to partake in (though I can't remember why). I don't think it is the caffeine so much, as I used to drink tea in the morning all the time. Does tea raise cortisol levels? I really think it's the rise in cortisol at the time of day that is essential for the sleep cycle to stay in sync.

Last edited on Thu Oct 4th, 2012 05:28 by eClaire



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Lee
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 Posted: Thu Oct 4th, 2012 05:54

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Decaf coffee has been useful for us on the MP especially hubby and I feel it is safer now than in the past way of decaffing ....:P  Lee
Most processors use safe methods to remove caffeine. A few different techniques are available, and understanding them may help allay your concerns about coffee contaminants. Coffee beans are decaffeinated by softening the beans with water and using a substance to extract the caffeine. Water alone cannot be used because it strips away too much of the flavor. The goal is to extract the caffeine with minimal loss of flavor. Substances used to remove the caffeine may directly or indirectly come in contact with the beans, and so the processes are referred to as direct or indirect decaffeination. In one process, coffee beans are soaked in water to soften them and dissolve the caffeine. The water containing the caffeine (and the flavor from the beans) is treated with a solvent, heated to remove the solvent and caffeine, and then returned to the beans. The flavors in the water are reabsorbed by the beans, which are then dried. This process is referred to as "indirect decaffeination," because the beans never touch the solvent themselves. The most widely used solvent today is ethyl acetate, a substance found in many fruits. When your coffee label states that the beans are "naturally decaffeinated," it is referring to this process, specifically using ethyl acetate. Although it doesn't sound like a natural process, it can be labeled as such because the solvent occurs in nature. Other solvents have been used, some of which have been shown to be harmful. One, methylene chloride, has been alleged to cause cancer in humans and therefore is not often used. Back in the 1970s, another solvent, trichloroethylene, was found to be carcinogenic and is no longer used.



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eClaire
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 Posted: Thu Oct 4th, 2012 06:34

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Great info Lee!



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Lee
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 Posted: Thu Oct 4th, 2012 06:44

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You are so welcome Claire ....:cool:  We need our little luxuries!  Lee



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Paisleykilt
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 Posted: Thu Oct 4th, 2012 07:18

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I love all the things I learn on this site.  Thank you, Lee!  :D



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Cynthia S
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 Posted: Thu Oct 4th, 2012 07:28

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Well, what can you assume about a company that says nothing about the process on the package or on their web site.  I am using folgers decaf singles, a tea bag concept.  Their web site does not offer a contact option.  Cynthia



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Lee
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 Posted: Thu Oct 4th, 2012 09:06

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This is interesting!  Lee
If the label says “naturally decaffeinated” it will mean it was decaffeinated by either the Swiss water processed method, or the water and carbon dioxide method. The only way to find out which method was used is to call the company. Decaffeinated coffee manufactured in the United States is, for the most part, done through water processing.
Note: Avoid bleached filters, which may contain small amounts of dioxin. Buy unbleached coffee filters or a rusable gold filter instead.

Read more: http://www.care2.com/greenliving/safe-decaf-why-shade-grown-coffee.html#ixzz28M3txKHN



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GillyB
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 Posted: Sun Oct 7th, 2012 06:38

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When I began the MP in June, I stopped drinking coffee, but I only drank one cup each day, and an occasional cup of green tea during the day.  When my energy levels tanked, I began drinking a cup on those days when I had to be sharp or expected a long day.  Then I went on vacation and began drinking it every morning.

Now I'm back to a cup a day.  I've always had a love/hate relationship with coffee, since I always want to drink more and more, but it gives me the shakes and anxiety at more than one cup.  Given what I've read here about it's pallative properties and caffeine's stimulation, it's got a double barrel of addictive qualities.

As much as I hate to let it go, out it must go.  *sigh*



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wrotek
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 Posted: Sun Dec 16th, 2012 09:49

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Chlorogenic acid activates benzodiazepine receptors ?

http://goo.gl/T0Tr2
Abstract
Background:

Oxidative stress is linked to neurodegenerative diseases, cancer, cardiovascular diseases and to some behaviors, such as anxiety and depression. In particular, recent research observed a close relationship between oxidative stress and anxiety. Methods: We investigated the anxiolytic effect of chlorogenic acid, a dietary antioxidant present in fruits, in mouse models of anxiety including the light/dark test, the elevated plus maze and the free exploratory test. Moreover, the antioxidative effect of chlorogenic acid on peripheral blood granulocytes was investigated. Results: Chlorogenic acid (20 mg/kg) induced a decrease in anxiety-related behaviors suggesting an anxiolytic-like effect of this polyphenol. The anti-anxiety effect was blocked by flumazenil suggesting that anxiety is reduced by activation of the benzodiazepine receptor. In vitro, chlorogenic acid protected granulocytes from oxidative stress. Conclusions: Chlorogenic acid is one of the most abundant polyphenols in fruits. We demonstrated in vivo and in vitro for the first time, that chlorogenic acid has anxiolytic effects coupled with antioxidant activity. Thus, fruits such as plums (Mirabelle), apples and cherries may provide health-promoting advantages to consumers. © 2007 Elsevier B.V. All rights reserved.

Last edited on Sun Dec 16th, 2012 10:09 by wrotek



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seanlane
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 Posted: Sun Dec 16th, 2012 10:29

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why the f*** would something so "good" for you block the immune system???

Forgive my frustration...but it seems everything that's palliative or "healthy" has some bizarre drawback



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wrotek
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 Posted: Sun Dec 16th, 2012 10:30

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Benzos shut down immune system as well, dont they ?



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seanlane
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 Posted: Sun Dec 16th, 2012 10:36

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Not sure....but they are sometimes needed in my case.....rarely



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wrotek
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 Posted: Sun Dec 16th, 2012 13:05

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I believe Dr Marshall mentioned them as immunosupressives not once...But actually You can tell because of how they make you feel.  I took once tetrazepam for my jaw muscle relaxation (tmj+ wisdom teeth removal) and drug made me feel normal again for short time.



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Prof Trevor Marshall
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 Posted: Sun Dec 16th, 2012 14:24

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SSRI antidepressives  are the highly immunsuppressive family..

There is a lot of difference between the benzos. Some are terribly addictive - members have great trouble weaning off Klonopin, for example. Then there is a huge difference in action between the brand-name Valium (Diazepam) and the the generic form of that same diazepam.

Brand-name Diazepam seems to be easy to wean, and members often need only a very low dose .. it is in our MPKB as one for Doc to try...

wrotek
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 Posted: Mon Dec 17th, 2012 01:48

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My oral surgeon prescribed tetrazepam for 2 weeks(or maybe 3). It made my muscles relax and calmed me down so much. And food was sooo tasty :) But valium caused me anxiety, very interesting. It relaxed but then caused anxiety.  Tetrazepam seemed very easy to wean off. You just missed the feeling of calmness and relaxation, but no physical withdrawal.

Last edited on Mon Dec 17th, 2012 05:06 by wrotek



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wrotek
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 Posted: Tue Dec 18th, 2012 01:01

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Cafestol, a coffee-specific diterpene, induces peripheral antinociception mediated by endogenous opioid peptides.

http://www.ncbi.nlm.nih.gov/pubmed/22332877

Abstract The opioid peptides have been implicated in peripheral antinociception induced by non-opioidergic compounds, including non-steroidal anti-inflammatory drugs and α(2) -adrenoceptor agonists. The aims of the present study were to investigate the possible peripheral antinociceptive effect of cafestol, a diterpene present in the oil derived from coffee beans, and to evaluate the involvement of opioid peptides in its effect. The rat paw pressure test was used to assess antinocipeptive effects. Hyperalgesia was induced by intraplantar injection of prostaglandin E(2) (2 μg/paw). All drugs were locally administered into the hind-paws of male Wistar rats. Intraplantar injection of cafestol (20, 40 and 80 μg) induced peripheral antinociception. The antinociceptive effect of cafestol was due to a local action because the higher dose (80 μg/paw) did not produce any effect in the contralateral paw. The opioid receptor antagonist naloxone (25, 50 and 100 μg/paw) prevented the action of cafestol (80 μg/paw), whereas the aminopeptidase inhibitor bestatin (400 μg/paw) potentiated the antinociceptive effect of cafestol (40 μg/paw). The results of the present study provide evidence that cafestol treatment has a peripheral antinociceptive effect and suggest that this effect is mediated by the release of endogenous opioids. © 2012 The Authors Clinical and Experimental Pharmacology and Physiology © 2012 Blackwell Publishing Asia Pty Ltd.

Last edited on Tue Dec 18th, 2012 01:04 by wrotek



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wrotek
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 Posted: Mon Jan 21st, 2013 02:33

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http://www.ncbi.nlm.nih.gov/pubmed/20854806

Neuroprotective effects of chlorogenic acid on scopolamine-induced amnesia via anti-acetylcholinesterase and anti-oxidative activities in mice.

Last edited on Mon Jan 21st, 2013 02:40 by wrotek



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seanlane
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 Posted: Sun Feb 24th, 2013 19:33

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Isn't there a way to neutralize the chlorogenic acid with an additive before drinking the coffee?



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wrotek
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 Posted: Mon Feb 25th, 2013 00:20

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seanlane wrote: Isn't there a way to neutralize the chlorogenic acid with an additive before drinking the coffee
It would be ideal if milk did it
Lol well not ideal for th1 person :D because of vitamin d, of course.

Last edited on Mon Feb 25th, 2013 01:17 by wrotek



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Prof Trevor Marshall
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 Posted: Mon Feb 25th, 2013 01:18

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Milk is fine, as long as it is not supplemented. Cheese is fine. Butter is fine. All are best from organic cattle in free-range grazing.


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