Hohenheim Consensus Talk: Coffee

Bässler, K. H.; Boekma, P. J.; Brunner, H.; Goodman, B. A.; Meyer, H. W.; Steinhart, H.; Vaupel, P.; Viell, G.; Zoller, W. G.; Biesalski, H. K.

doi:10.1055/s-2001-17721

Cited by 6 publications

(1 citation statement)

References 29 publications

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“…Reviews of this information indicate that evidence for a direct link between coffee intake and adverse health effects is limited and inconsistent. On the contrary, human epidemiology strongly suggests the possibility of beneficial health effects (39), and overall, the available scientific information supports the safety of moderate coffee consumption (42).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Free Radicals in Soluble Coffee by Electron Paramagnetic Resonance Spectroscopy

Pascual

Goodman

Yeretzian

2002

J. Agric. Food Chem.

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EPR spectra of soluble coffee display single-line free radical signals in both the solid state and aqueous solution, along with signals from the paramagnetic ions Fe(III) and Mn(II). The intensity of the free radical signal in the pure solid was estimated to be ca. 7.5 x 10(16) unpaired electrons/g, and there was no significant change on dissolution in water. In aqueous solutions, however, the free radical signal declined rapidly over ca. 10-15 min in the temperature range 20-65 degrees C, after which only slow changes were observed. This decline, which was essentially independent of atmosphere, was greatest for the lowest temperatures used, and the intensity after 1 h fitted well to an exponential curve with respect to temperature. The free radicals responsible for the single-peak EPR signal did not react with any of the spin traps tested in the present experiments, but unstable free radicals with parameters consistent with adducts of C-centered radicals were detected in coffee solutions in the presence of PBN and 4-POBN spin traps. The presence of oxygen in the solutions increased the initial rate of formation of these free radical adducts. No adducts were detected when DEPMPO was used as spin trap. However, *OH adducts of DEPMPO were shown to be unstable in the presence of coffee, a fact which illustrates the strong free radical scavenging ability of coffee solutions.

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Section: Discussionmentioning

confidence: 99%