Coffee Consumption and Oxidative Stress: A Review of Human Intervention Studies

Abstract

Abstract:Research on the potential protective effects of coffee and its bioactives (caffeine, chlorogenic acids and diterpenes) against oxidative stress and related chronic disease risk has been increasing in the last years. The present review summarizes the main findings on the effect of coffee consumption on protection against lipid, protein and DNA damage, as well as on the modulation of antioxidant capacity and antioxidant enzymes in human studies. Twenty-six dietary intervention studies (involving acute and chronic coffee intake) have been considered. Overall, the results suggest that coffee consumption can increase glutathione levels and improve protection against DNA damage, especially following regular/repeated intake. On the contrary, the effects of coffee on plasma antioxidant capacity and antioxidant enzymes, as well as on protein and lipid damage, are unclear following both acute and chronic exposure. The high heterogeneity in terms of type of coffee, doses and duration of the studies, the lack of information on coffee and/or brew bioactive composition, as well as the choice of biomarkers and the methods used for their evaluation, may partially explain the variability observed among findings. More robust and well-controlled intervention studies are necessary for a thorough understanding of the effect of coffee on oxidative stress markers in humans.

The role of polyphenols in modern nutrition

“…Nevertheless, a recent review on the effects of coffee from 26 intervention studies suggests that coffee consumption increases glutathione levels and protects against DNA damage, but with inconclusive effects on protein and lipid damage (Martini et al . ). Studies showing convincing mechanisms of action of coffee hydroxycinnamic acids are also lacking, but include effects on fat metabolism and the gut microbiota (Pan et al .…”

“…[Colour figure can be viewed at wileyonlinelibrary.com] DNA and lipids, plasma glucose and insulin, cholesterol, triglycerides, inflammatory markers, nor on blood pressure (Shaposhnikov et al 2016). Nevertheless, a recent review on the effects of coffee from 26 intervention studies suggests that coffee consumption increases glutathione levels and protects against DNA damage, but with inconclusive effects on protein and lipid damage (Martini et al 2016). Studies showing convincing mechanisms of action of coffee hydroxycinnamic acids are also lacking, but include effects on fat metabolism and the gut microbiota (Pan et al 2016).…”

Coffee with a high content of chlorogenic acids and low content of hydroxyhydroquinone improves postprandial endothelial dysfunction in patients with borderline and stage 1 hypertension

“…Darker roasts contain a smaller amount of chlorogenic acids [16]. Hydroxyhydroquinone is a compound that is generated from the roasting of coffee beans [28].…”

“…Coffee contains an abundance of polyphenols, which is the major source of dietary antioxidants [13,14]. Drinking coffee is associated with lower risks of metabolic syndrome, diabetes, and coronary heart disease [15][16][17][18][19]. However, there have been conflicting results regarding the association between coffee drinking and risk of cardiovascular disease [19][20][21][22][23].…”

Electronic cigarettes—A review of the physiological health effects

“…In addition, some measured biomarkers may not necessarily represent good predictors of disease risk. For instance, acute exposure to caffeine can have similar effects on aspects of oxidative stress response or endothelial cell function in the cardiovascular system as those found for EC aerosols (Buscemi et al 2010;Martini et al 2016). Therefore, some biomarkers such as intracellular ROS may not be the best estimators of potential EC vapour toxicity for users (Putzhammer et al 2016).…”