Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules
Article first published online: 29 JUN 2010
Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 54, Issue 12, pages 1722–1733, December 2010
How to Cite
Hoelzl, C., Knasmüller, S., Wagner, K.-H., Elbling, L., Huber, W., Kager, N., Ferk, F., Ehrlich, V., Nersesyan, A., Neubauer, O., Desmarchelier, A., Marin-Kuan, M., Delatour, T., Verguet, C., Bezençon, C., Besson, A., Grathwohl, D., Simic, T., Kundi, M., Schilter, B. and Cavin, C. (2010), Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules. Mol. Nutr. Food Res., 54: 1722–1733. doi: 10.1002/mnfr.201000048
- Issue published online: 2 DEC 2010
- Article first published online: 29 JUN 2010
- Manuscript Accepted: 14 MAY 2010
- Manuscript Revised: 30 APR 2010
- Manuscript Received: 27 JAN 2010
- Chlorogenic acids;
- Instant coffee;
- Intervention trial
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.