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Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules
Author(s) -
Hoelzl Christine,
Knasmüller Siegfried,
Wagner KarlHeinz,
Elbling Leonilla,
Huber Wolfgang,
Kager Nina,
Ferk Franziska,
Ehrlich Veronika,
Nersesyan Armen,
Neubauer Oliver,
Desmarchelier Aurélien,
MarinKuan Maricel,
Delatour Thierry,
Verguet Clotilde,
Bezençon Claudine,
Besson Amélie,
Grathwohl Dominik,
Simic Tatjana,
Kundi Michael,
Schilter Benoît,
Cavin Christophe
Publication year - 2010
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201000048
Subject(s) - food science , antioxidant , chemistry , chlorogenic acid , reactive oxygen species , malondialdehyde , oxidative phosphorylation , nitrotyrosine , oxidative stress , dna oxidation , biochemistry , oxidative damage , enzyme , nitric oxide synthase
Scope: Coffee is among the most frequently consumed beverages. Its consumption is inversely associated to the incidence of diseases related to reactive oxygen species; the phenomenon may be due to its antioxidant properties. Our primary objective was to investigate the impact of consumption of a coffee containing high levels of chlorogenic acids on the oxidation of proteins, DNA and membrane lipids; additionally, other redox biomarkers were monitored in an intervention trial. Methods and results: The treatment group ( n =36) consumed instant coffee co‐extracted from green and roasted beans, whereas the control consumed water (800 mL/P/day, 5 days). A global statistical analysis of four main biomarkers selected as primary outcomes showed that the overall changes are significant. 8‐Isoprostaglandin F2α in urine declined by 15.3%, 3‐nitrotyrosine was decreased by 16.1%, DNA migration due to oxidized purines and pyrimidines was (not significantly) reduced in lymphocytes by 12.5 and 14.1%. Other markers such as the total antioxidant capacity were moderately increased; e.g. LDL and malondialdehyde were shifted towards a non‐significant reduction. Conclusion: The oxidation of DNA, lipids and proteins associated with the incidence of various diseases and the protection against their oxidative damage may be indicative for beneficial health effects of coffee.