Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

Hoelzl, Christine, Knasmuller, Siegfried, Wagner, Karl-Heinz, Elbling, Leonilla, Huber, Wolfgang, Kager, Nina, Ferk, Franziska, Ehrlich, Veronika, Nersesyan, Armen, Neubauer, Oliver, Desmarchelier, Aurélien, Marin-Kuan, Maricel, Delatour, Thierry, Verguet, Clotilde, Bezencon, Claudine, Besson, Amélie, Grathwohl, Dominik, Simic, Tatjana, Kundi, Michael, Schilter, Benoît, & Cavin, Christophe (2010) Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules. Molecular Nutrition & Food Research, 54(12), pp. 1722-1733.

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Abstract

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.

Impact and interest:

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ID Code: 84815
Item Type: Journal Article
Refereed: Yes
Keywords: Antioxidants, Chlorogenic acids, Instant coffee, Interventional trial
DOI: 10.1002/mnfr.201000048
ISSN: 1613-4133
Subjects: Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > MEDICAL BIOCHEMISTRY AND METABOLOMICS (110100) > Medical Biochemistry - Nucleic Acids (110105)
Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > NUTRITION AND DIETETICS (111100) > Nutritional Physiology (111103)
Divisions: Current > Schools > School of Biomedical Sciences
Current > QUT Faculties and Divisions > Faculty of Health
Current > Institutes > Institute of Health and Biomedical Innovation
Deposited On: 23 Jul 2015 22:48
Last Modified: 27 Jul 2015 00:03

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