Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans | Zendy

Fausta Natella | Zendy; Mirella Nardini | Zendy; Federica Belelli | Zendy; Cristina Scaccini | Zendy

Open Access

Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans

Author(s) -

Fausta Natella,

Mirella Nardini,

Federica Belelli,

Cristina Scaccini

Publication year - 2007

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.1093/ajcn/86.3.604

Subject(s) - chemistry , caffeic acid , ex vivo , antioxidant , chlorogenic acid , food science , oxidative phosphorylation , ferulic acid , ldl cholesterol , phenolic acid , biochemistry , cholesterol , in vitro

Epidemiologic and intervention studies indicate that both diet as a whole and single dietary components are involved in the risk of atherosclerosis. The resistance of LDL to oxidative modification is an ex vivo indicator of risk, which is modulated by dietary components. Coffee contains phenolic compounds with antioxidant activity. These molecules are found in plasma after the consumption of coffee, and it has been shown that, in vitro, they are able to decrease the susceptibility of LDL to oxidation.

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