Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans
ABSTRACT 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.
The aim of this study was to evaluate the effect of coffee consumption on the redox status of LDL as modulated by the possible incorporation of phenolic acids into LDL.
Ten healthy volunteers, after an overnight fast, drank 200 mL filtered coffee. Blood was drawn before and 30 and 60 min after drinking. Changes in LDL redox status were evaluated by the measure of LDL resistance to oxidative modification and the concentration of LDL(-), a mildly modified, electronegative LDL subfraction. Chlorogenic and phenolic acids concentration in LDL were measured by electrochemical HPLC.
The resistance of LDL to oxidative modification increased significantly after coffee drinking, but the LDL(-) concentration did not increase. The concentration into LDL of conjugated forms of caffeic, p-coumaric, and ferulic acids increased significantly after coffee drinking.
Drinking 200 mL (1 cup) coffee induces an increase in the resistance of LDL to oxidative modification, probably as a result of the incorporation of coffee's phenolic acids into LDL.
- SourceAvailable from: Lucila Sánchez Boado
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- "Then fractions of approximately 30 ml of hot water (70 to 85°C) are poured repeatedly on the YM, and finally the infusion is extracted and ingested by using the " bombilla " . Infusions of YM contain a high amount of polyphenols, mainly caffeoylquinic acids which have a tested in vitro antioxidant activity through its neutralizing effect of free radicals (superoxide, 2,2-diphenyl-1-picrylhydrazyl (DPPH)˙ and 2,2=-azinobis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt [ABTS˙ ϩ ]), decreasing the low density lipoproteins oxidation (LDL) in vitro and in vivo with a potential comparable to that of vitamin C. The consumption of aqueous extracts of YM decreased LDL plasma oxidation was also demonstrated ex vivo (Natella, et al, 2007). Due to the amount of biological activity attributed to polyphenols infusions in YM in the past decade, current emphasis is directed toward the measurement of their content in different ways of consumption and to the study of their bioactive properties. "
ABSTRACT: Purpose – The purpose of this study was to evaluate in vivo the bioavailability of the Ilex paraguariensis polyphenols due to total polyphenols and changes in antioxidant capacity (AOC) in human plasma after an acute intake of 300 ml of an infusion of yerba maté (YM) for 120 minutes. Also, we evaluated the variation of plasma protein or plasma uric acid after the acute intake of YM infusion. Design/methodology/approach – Seventeen healthy young volunteers participated in the determining plasma of total polyphenols concentration (TPC, Folin-Ciocalteu method), plasma AOC for ferric reducing antioxidant power (FRAP) and 2,2=-azinobis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt [ABTS] methods), plasmatic uric acid and plasma total protein over the 120 minutes test. Findings – It was found that the bioavailability of YM polyphenols during 120 minutes was 49.3 ± 11.9 per cent, the TPC was increased to 6.0 ± 1.5 per cent, the plasma AOC was increased byFRAP8.3 ± 3.3 per cent and byABTS6.0 ± 2.0 per cent and no significant variation of plasma protein or plasma uric acid was found. Practical implications – Maté polyphenols has a thrifty effect on the natural antioxidant defenses of the body, which are beneficial to human health. Originality/value – There was no information on the bioavailability of polyphenols in YM infusions prepared in its traditional form as “hot mate”.Nutrition & Food Science 03/2015; 45(2):326-335. DOI:10.1108/NFS-08-2014-0079
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- "It is possible that the minerals and polyphenols effects on the cardiovascular system would be higher than the adverse effects of caffeine . The phenolic compounds in coffee possess antioxidant capacity and can inhibit the oxidative modification of lowdensity lipoprotein  and may also have effects on serum cholesterol and homocysteine concentrations, oxidation, and inflammation . Chronic coffee consumption has been inconsistently associated with risk of stroke. "
ABSTRACT: Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.05/2012; 2012:763507. DOI:10.1155/2012/763507
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- "As our results showed that the increase in plasma AC after coffee intake was not influenced by endogenous antioxidants, this indicates that coffee components with high antioxidant activity may be sparing or regenerating plasma endogenous antioxidants, maintaining their homeostatic concentrations or contributing themselves to the AC increase following the beverage consumption. Chlorogenic acids are potential candidates, since they are the main phenolic compounds in coffee, known to have strong antioxidant activity in vitro (Moreira et al. 2005), to be absorbed and metabolized by humans (Monteiro et al. 2007) and to improve the resistance to oxidative human LDL modification (Natella et al. 2007). Caffeine was shown to inhibit in vitro peroxidation of rat liver microsomes at milimolar concentrations (Devasagayam et al. 1996) and its main metabolites, 1-methylxanthine and 1-methylurate, are effective antioxidants at physiologically relevant concentrations, equivalent to plasma ascorbic acid and uric acid, respectively (Lee 2000). "
ABSTRACT: This study evaluated the association between the main plasma endogenous non-enzymatic antioxidant components and the increase in human antioxidant capacity (AC) after acute coffee intake. Ten adults were tested before and 90 min after consumption of coffee or water, in a crossover design, with a 7-day interval between tests. AC (FRAP and TRAP), ascorbic acid, alpha-tocopherol and gamma-tocopherol, albumin, bilirubin and uric acid were analyzed in plasma/serum. After coffee consumption FRAP and TRAP increased 2.6% and 7.6% (P<0.05), whereas after water consumption FRAP and TRAP decreased 2.5% and 1.0% (P<0.05), respectively. In general, AC assays correlated with uric acid and alpha-tocopherol (r>0.75; P<0.04), independently of treatment and time point. Changes in AC assays after coffee intake did not correlate with endogenous components, which remained unchanged. These results suggest that coffee components spare endogenous antioxidants or are themselves the main contributors to plasma AC increase after coffee intake.International Journal of Food Sciences and Nutrition 09/2009; 60(s6):1-9. DOI:10.1080/09637480903158893 · 1.21 Impact Factor