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

✍ Scribed by Christine Hoelzl; Siegfried Knasmüller; Karl-Heinz Wagner; Leonilla Elbling; Wolfgang Huber; Nina Kager; Franziska Ferk; Veronika Ehrlich; Armen Nersesyan; Oliver Neubauer; Aurélien Desmarchelier; Maricel Marin-Kuan; Thierry Delatour; Clotilde Verguet; Claudine Bezençon; Amélie Besson; Dominik Grathwohl; Tatjana Simic; Michael Kundi; Benoît Schilter; Christophe Cavin

• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 166 KB
• Volume: 54
• Category: Article
• ISSN: 1613-4125
• DOI: 10.1002/mnfr.201000048

✦ Synopsis

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 5 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 F2a in urine declined by 15.3%, 3nitrotyrosine 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.