Skip navigation
Please use this identifier to cite or link to this item:
Title: Determining the Abundance of Eicosanoyl-5-hydroxytryptamide in Coffea Arabica Using High Performance Liquid Chromatography
Authors: Wilson, Donald G.
Advisors: Stock, Jeffry
Department: Molecular Biology
Class Year: 2015
Abstract: Parkinson’s disease (PD) affects between 1 and 1.5 million Americans with approximately fifty thousand new cases developing each year (University of Pennsylvania). Current literature suggests that genetics is a contributing factor towards an individual’s potential to develop Parkinson’s. Polymeropoulos (1997) correlated mutations in the α-synuclein gene to development of early-onset Parkinson’s. Fortunately, genetic predisposition only seems to represent a small minority of Parkinson’s cases, suggesting that environmental factors play a significant role in developing the condition. Caffeine stood out as a potential dietary factor that mitigated neurodegeneration; findings such as Hu et al (2007) and Hernán (2002) suggested that coffee-drinkers experienced a decreased incidence of Parkinson’s disease; their incidence inversely proportional to the average amount of coffee they consumed daily. Though the epidemiological findings show a correlation, it remains unproven whether caffeine was the compound behind the decreased Parkinson’s incidence. Here we investigate Eicosanoyl-5-hydroxytryptamide (EHT), another coffee-component shown to decrease symptoms of Parkinsonism (Lee et al, 2013). We demonstrate how brewing methods, grind type, roast, and where the coffee was grown, affect EHT content in liquid coffee and coffee beans.
Extent: 48 pages
Type of Material: Princeton University Senior Theses
Language: en_US
Appears in Collections:Molecular Biology, 1954-2017

Files in This Item:
File SizeFormat 
PUTheses2015-Wilson_Donald_G..pdf3.86 MBAdobe PDF    Request a copy

Items in Dataspace are protected by copyright, with all rights reserved, unless otherwise indicated.