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Improvement of hypertension and vascular dysfunction by hydroxyhydroquinone‐free coffee in a genetic model of hypertension
Author(s) -
Suzuki Atsushi,
Fujii Akihiko,
Yamamoto Naoki,
Yamamoto Masaki,
Ohminami Hideo,
Kameyama Akiyo,
Shibuya Yusuke,
Nishizawa Yoshinori,
Tokimitsu Ichiro,
Saito Ikuo
Publication year - 2006
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/j.febslet.2006.03.047
Subject(s) - nitric oxide , chlorogenic acid , vasodilation , blood pressure , bioavailability , pharmacology , vascular tone , chemistry , endothelium , endocrinology , medicine , food science
Chlorogenic acid, a polyphenol found in coffee, has antihypertensive actions, but epidemiologic data on the effects of coffee on blood pressure are controversial. Specific coffee components that inhibit the hypotensive effect of chlorogenic acid and the physiologic mechanisms underlying the effects of coffee without these components were investigated. One component, hydroxyhydroquinone (HHQ), inhibited the hypotensive effects of chlorogenic acid in spontaneously hypertensive rats (SHR). The attenuation of hypertension by HHQ‐free coffee was associated with nitric oxide, the suppression of mRNA expression of NAD(P)H oxidase, and the improvement in endothelium‐dependent vasodilation in the aorta. Thus, HHQ‐free coffee might regulate vascular tone by improving the bioavailability of nitric oxide in SHR.