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Hot-brewed coffee is the most popular hot beverage in the world, and its health properties have been published in the literature (1). Conversely, over the past decade, cold-brewed coffee has gained popularity, but its eventual nutritional properties are unclear (2). Both hot and cold brewed coffee produce over 6 million tons of spent coffee grounds (SCG) yearly disposed in landfills (3). Moreover, due to water content in SCG approximately 2 kilograms of SCG is produced for every kilogram of coffee beans used for coffee beverage (4). Studies have documented the anti-inflammatory effects of SCG in different intestinal cell lines (5) and antidiabetic effects when tested on different digestive enzymes (6). In metabolic parameters by changes in the gut microbiome in obese and diabetic rats (7, 8) and reduced energy consumption in overweight humans (9). However, studies investigating the nutritional properties of SCG are lacking in the literature. Furthermore, the composition of SCG remains unclear which implicates in the comprehension of the possible mechanisms of action behind the positive outcomes existing studies presented. Hence, the aims of this study were to characterize and quantify bioactive compounds found in SCG using pharmaceutical grade analogues. Therefore, providing a clearer pathway to investigate the potential use of SCG as an environmentally friendly functional food. Experimental aims This study aimed to characterise bioactive compounds in SCG from two brewing methods, hot and cold brew, and then compare the bioactive compounds founds in SCG with cold- and hot-brewed coffee (beverage) and SCG extracts. Additionally, this study aimed to investigate the effects of SCG extracts in the E.A.hy926 cell line. The purpose of these experiments was to assess if SCG extracts inflict cell damage, influence cell viability, cytotoxicity prior in vitro studies. Finally, this study aimed to test SCG's antioxidant capacity compared to food sources of antioxidant, and ant, Thesis (Masters), Master of Medical Research (MMedRes), School of Pharmacy & Med Sci, Griffith Health, Full Text

Up to 90% of peripheral intravenous catheters (PIVCs) fail and often result in post-insertion complications (such as thrombosis), causing pain and discomfort for the patient, delayed treatment, and additional health care costs. Current research suggests that the infusion rate/velocity of saline administered through different sized catheters may be capable of causing endothelial damage and platelet activation due to the shear stress/shear rate generated at the catheter tip. Therefore, this thesis sought to investigate whether flushing saline at clinical infusion rates of 1mL/sec through smaller sized PIVC gauges (i.e., 22G) causes greater endothelial injury, platelet activation and coagulation (i.e., thrombotic risk) than larger sized PIVC gauges (i.e., 18G). A total of 12 participants were bilaterally cannulated with an 18G and 22G PIVC. Both catheters were flushed hourly with 10mL of saline (0.9% NaCl) at a fixed infusion rate of 1mL/sec, over a 5hr period. Post saline infusion (i.e., fluid shearing of the cephalic vessel wall and blood), whole blood (WB) was collected at baseline (0hr), 1hr, 3hrs and 5hrs, to measure endothelial injury (tissue factor (TF) release), platelet activation (CD62p and PAC-1), and coagulation (activated partial thromboplastin time (aPTT)/prothrombin time (PT) and serum calcium (Ca2+)). [...], Thesis (Masters), Master of Medical Research (MMedRes), School of Pharmacy & Med Sci, Griffith Health, Full Text