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O c t o b e r 1 5 - 1 6 , 2 0 1 8 | T o k y o , J a p a n
Obesity Congress 2018, Diabetes Congress 2018 & Vaccines Congress 2018 Biomedical Research | ISSN: 0976-1683| Volume 29
2nd WORLD OBESITY CONGRESS
2nd WORLD VACCINES AND IMMUNOLOGY CONGRESS
&
&
DIABETES AND ENDOCRINOLOGY
International Conference on
Joint Event on
OF EXCELLENCE
IN INTERNATIONAL
MEETINGS
YEARS
Rosa Lelyana, Biomed Res 2018, Volume 29 | DOI: 10.4066/biomedicalresearch-C5-013
THE BENEFIT AND MECHANISM OF
COFFEE’S CONTENT FOR REDUCING
WEIGHT GAIN
Rosa Lelyana
Diponegoro University, Indonesia
Obesity is one of the metabolic disorders associated with excessive energy
intake rather than energy expenditure and is still one of the problems of
the world community. Over the past few years, some obese people have been
treated for obesity, but the treatment has not been optimal, and some have
failed. There is lack of information about the benefit of coffee consumption.
This review study discusses the mechanism and the benefit of coffee con-
sumption. Some research results indicate that coffee influences weight loss
because of the working effect of caffeine as a stimulant. An epidemiological
study also found results that coffee consumption will reduce weight gain in
obese men. Caffeine is a major stimulant of coffee and is associated with
weight loss and reduced risk of developing metabolic syndrome. A recent
study in Japan found that coffee polyphenols can increase energy metab-
olism and reduce lipogenesis through downregulating regulatory sterol ele-
ment protein binding elements and similarities in molecules that will lead to
suppression of fat accumulation. Coffee consumption helps lipid metabolism
by increasing thermogenesis as part of increased fat oxidation. Research
conducted on animal models of rodent through long-term studies shows that
caffeine reduces adipose pad size and the number of adipocyte cells. Coffee
consumption will help you lose weight.
Rosa Lelyana completed medical school in 1997 and
graduated S2 is less than 2 years of research in the
field of coffee. She is a member of the ACS (Ameri-
can Chemical Society) on request since 2014. In 2011
she received an award from the Dean of the Faculty of
Medicine and University lecturer Diponegoro as one of
the best level textbook authors of university medical
faculty level Diponegoro.
BIOGRAPHY