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Natella, F., Nardini, M., Belelli, F. & Scaccini, C. Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans. Am. J. Clin. Nutr. 86, 604-609

National Research Institute for Food and Nutrition, Rome, Italy.
American Journal of Clinical Nutrition (Impact Factor: 6.77). 10/2007; 86(3):604-9.
Source: PubMed

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.

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    • "CA (Figure 1), 3,4-dihydroxycinnamic acid, is a phytochemical existing in some vegetables, medicinal herbs, and plants[1]and also in some beverages[1,2]. Coffee drinking was shown to increase the incorporation of conjugated forms of caffeic acid into LDL particles, and the oxidation-resistance of LDL was increased[3]. Moreover, CA was reported to have a wide variety of pharmacological activities including antioxidants[4], immunomodulatory, antiviral, anti-HIV[5], anticarcinogenic, and anti-inflammatory effect6789. "
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    ABSTRACT: This paper describes experimentally verifiable computational chemistry results of the environmentally benign caffeic acid (CA) antioxidant. Computations at density functional level (DFT) and its time dependent (TD) extension are carried out to explain results obtained experimentally in our laboratories. Emphases are on acidity constants, photodegradation, fluorescence quenching by metal ligation, and UV-Vis absorption characteristics of CA. Additionally, quantitative structure activity indices and composite maps that visualizing nucleophilicity, electrophilicity, and potential energy surface (PES map) are computed and discussed.
    Full-text · Article · Feb 2016
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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. "
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    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”.
    Full-text · Article · Mar 2015 · Nutrition & Food Science
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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 [19]. The phenolic compounds in coffee possess antioxidant capacity and can inhibit the oxidative modification of lowdensity lipoprotein [22] and may also have effects on serum cholesterol and homocysteine concentrations, oxidation, and inflammation [23]. Chronic coffee consumption has been inconsistently associated with risk of stroke. "
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    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.
    Full-text · Article · May 2012
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