Green Coffee Bean Extract Improves Human Vasoreactivity

Ochiai, Ryuji; Jokura, Hiroko; Suzuki, Atsushi; Tokimitsu, Ichiro; Ohishi, Mitsuru; Komai, Norio; Rakugi, Hiromi; Ogihara, Toshio

doi:10.1291/hypres.27.731

Cited by 122 publications

(96 citation statements)

References 34 publications

(26 reference statements)

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“…Another study in humans also indicated that consumption of a green coffee bean extract (main component: chlorogenic acids) enhances vascular endothelial function. 25 These results indicate that ingestion of HHQ-reduced coffee decreased blood pressure in subjects with mild hypertension. The decreased blood pressure was associated with reduced ROS and improved vascular endothelial function.…”

Section: Discussionmentioning

confidence: 79%

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

et al. 2009

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Recent studies suggest that chlorogenic acids, which are the main components of the polyphenol class in coffee, decrease blood pressure, and that hydroxyhydroquinone (HHQ), which is generated by roasting coffee beans, inhibits the antihypertensive effect of chlorogenic acids in brewed coffee. Here, we examined the vasoreactivity and antihypertensive effects of HHQ-reduced coffee in mild hypertension. The study design was a double blind, randomized, placebo-controlled intervention study, with a 4-week run-in period, followed by an 8-week test beverage ingestion period. The subjects were Japanese men and women with mild hypertension and vascular failure, who were not taking any antihypertensive drugs. During the test beverage ingestion period, the subjects ingested either active or placebo HHQ-reduced coffee (chlorogenic acids per 184 ml of coffee: active, 300 mg; and placebo, 0 mg) daily. Subjects were randomly divided into two groups: active group (n¼9) and placebo group (n¼12). In the active beverage group, endothelium-dependent, flow-mediated vasodilation impairment was significantly ameliorated and systolic blood pressure was significantly decreased from the baseline, but not in the placebo group. There were no test beverage consumption-related changes in other parameters that may influence blood pressure, such as pulse, cardiac output, body weight or 24-h urine volume. Ingestion of the active beverage significantly decreased urinary isoprostane levels, suggesting a reduced oxidative stress. These findings indicate that HHQ-reduced coffee decreased blood pressure in subjects with mild hypertension. The decreased blood pressure was associated with improved vascular endothelial function.

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Section: Discussionmentioning

confidence: 79%

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

et al. 2009

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“…[11][12][13] Of great interest, investigations during the last decade have demonstrated that the consumption of green coffee extracts produces an anti-hypertensive effect in both rats and humans, 14,15 as a result of improved endothelial or vascular function. 16,17 Such biological effects have been attributed to the presence of CGAs in green coffee. The purpose of this invited review is to highlight the findings pertinent to the effects and mechanisms of CGA on arterial blood pressure control and to discuss unanswered questions that warrant further research effort.…”

Section: Introductionmentioning

confidence: 99%

Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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Chlorogenic acids (CGAs) are potent antioxidants found in certain foods and drinks, most notably in coffee. In recent years, basic and clinical investigations have implied that the consumption of chlorogenic acid can have an anti-hypertension effect. Mechanistically, the metabolites of CGAs attenuate oxidative stress (reactive oxygen species), which leads to the benefit of blood-pressure reduction through improved endothelial function and nitric oxide bioavailability in the arterial vasculature. This review article highlights the physiological and biochemical findings on this subject and highlights some remaining issues that merit further scientific and clinical exploration. In the framework of lifestyle modification for the management of cardiovascular risk factors, the dietary consumption of CGAs may hold promise for providing a non-pharmacological approach for the prevention and treatment of high blood pressure.

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“…In clinical trials, green coffee bean extract (the main component of which is chlorogenic acids) improved vascular endothelial function. 26) These findings suggest that HHQ-reduced coffee decreases blood pressure by improving vascular endothelial function. In the present study, more than 80% of the subjects were treated with either an ACEI or ARB.…”

Section: Discussionmentioning

confidence: 91%

Effects of Hydroxyhydroquinone-reduced Coffee in Patients with Essential Hypertension

Ochiai

Nagao

Katsuragi

et al. 2008

JOURNAL OF HEALTH SCIENCE

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Recent animal and human studies suggest that chlorogenic acids, which are the main component of the class of polyphenols in coffee, reduce blood pressure, and that hydroxyhydroquinone (HHQ), produced by roasting green coffee beans, inhibits the antihypertensive effect of chlorogenic acids in brewed coffee. To examine the effects of 4 weeks of daily ingestion of HHQ-reduced coffee in patients with essential hypertension undergoing treatment with antihypertensive drugs. Patients being treated for essential hypertension with antihypertensive drugs participated in a randomized, double-blind, crossover controlled trial. After a 2-week run-in phase, participants consumed two cans of either HHQ-reduced coffee or Control coffee daily for 4 weeks. After a 2-week washout period, subjects were crossed over to the other treatment. Blood pressure and pulse rate were measured once a week. Blood biochemistry and hematology analysis was performed before and after the test beverage ingestion periods. A 4-week ingestion period of HHQ-reduced coffee did not significantly change systolic blood pressure (SBP) or diastolic blood pressure (DBP) compared to the Control coffee. There were no significant changes in pulse rate and body weight during the test beverage ingestion periods in either group, and no clinically relevant problems were reported. These findings suggest that 4 weeks of daily ingestion of HHQ-reduced coffee does not reduce or enhance the efficacy of antihypertensive drugs in treated essential hypertensive patients.

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Green Coffee Bean Extract Improves Human Vasoreactivity

Abstract: Our previous study revealed the antihypertensive effects of green coffee bean extract (GCE) ingestion in spontaneously hypertensive rats. We suggested that this antihypertensive action was due to the fact that

Cited by 122 publications

References 34 publications

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

Antihypertensive effects and mechanisms of chlorogenic acids

Effects of Hydroxyhydroquinone-reduced Coffee in Patients with Essential Hypertension

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