الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
Consumption of coffee by pregnant and lactating mothers may pose a potential risk to the fetus’s and baby’s health, such as congenital malformations, restriction of fetal growth, and the risk of disease later in life. Mandibular condylar cartilage is one of the most critical growth centers in the face and head from birth until adulthood.
As far as our knowledge, there is a lack of available studies that show the effect of green and roasted coffee on the growth of mandibular condyle. The present study aims to compare the effect of green coffee versus roasted coffee on the growth of mandibular condyle in Albino rats’ offspring at birth, 21 and 90 days.
In the present study, twenty-seven albino rats’ offspring were used. They were obtained from 9 adult female albino rats at birth. On the first day of gestation, the pregnant rats were divided randomly into three groups. group I: (Control group as placebo): pregnant rats were fed a standard diet and received 5 ml of distilled water daily. group II: (Green coffee group) pregnant rats were fed a standard diet and received 5 ml of green coffee daily. group III: (Roasted coffee group) pregnant rats were fed a standard diet and received 5 ml of roasted coffee daily. Both coffee types were administrated at an optimum dose equal to 2 cups in humans during the gestation and lactation period.
The rats’ offspring were classified according to their mother groups into: 9 rats’ offspring from the control group, 9 rats’ offspring from the green coffee group, and 9 rats’ offspring from the roasted coffee group. The rats’ offspring were euthanized at birth, 21 days (weaning time), and 90 days respectively. The condyles of each rat of all groups were dissected and processed for histological study by Hematoxylin and Eosin (H&E) stain, the histochemical study by toluidine blue and trichrome stains, and histomorphometric analysis.
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The histological results at birth in the control group showed a well-developed erosive zone with no evidence of bone formation. The cartilage thickness in green and roasted coffee groups was reduced compared to the control group. The osteogenic zone in the green coffee group showed fine spicules of woven bone with osteoclasts, while the roasted coffee group showed well-developed woven bone.
At 21 days, the control group showed well developed hypertrophic zone, while the cartilage thickness was reduced in the green and roasted coffee groups. As regards the osteogenic zone showed cancellous bone formation in the control group. The green coffee group showed thin bone trabecula of cancellous bone with several osteoclasts, while the roasted coffee group showed well-developed cancellous bone with areas replaced by compact bone.
At 90 days, there was no significant difference in cartilage thickness between the groups. The osteogenic zone in the control group showed replacement of cancellous bone with compact bone. In comparison, the osteogenic zone in the green coffee group revealed fine bone trabeculae of the cancellous bone surrounding wide bone marrow. The roasted coffee showed more replacement of cancellous bone with compact bone in the osteogenic zone than other groups.
The toluidine blue stained sections showed a moderate reaction of the cartilage extracellular matrix in the control group, whereas the green coffee group showed a faint reaction; on the other hand, the roasted coffee group showed an intense reaction. This result is due to the effect of the high antioxidant contents of roasted coffee such as melanoidin, tocopherol and caffeic acid that stimulate cartilage extracellular matrix formation than in the green coffee group.
The histomorphometric analysis of the cartilage thickness showed a significant reduction in cartilage thickness in green and roasted coffee groups compared to the control group at birth and 21 days, while there was no significant difference at 90 days between the three groups.
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Regarding the percentage of the bone surface area, at birth, there was a significant decrease in the percentage of the bone surface area in the green coffee group compared to the roasted coffee group. At 21 days, the percentage of bone surface area was statistically increased in the roasted coffee group compared with the control and green coffee groups. At 90 days, the percentage of bone surface area was statistically decreased in the green coffee group compared with the control and roasted coffee groups. On the other hand, there was no significant between roasted and control groups.