Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats

Abstract

Green coffee is one of health-promoting supplements of the diet, applied in the form of either preparations or enriched food products. Its positive impact is manifested by mitigation of the development of certain tumors, e.g., in the colon and liver, and type 2 diabetes. Many studies proved that chlorogenic acids are the main active substances in green coffee. The bioavailability of these compounds depends among others on their interactions with other components of the diet, mainly proteins. When they are used as food ingredients, their bioavailability is additionally decreased because of the decomposition or interactions with other ingredients during food processing. The undesirable changes may be limited among others by microencapsulation, for example with β-cyclodextrin. In this study, rats were fed the pro-oxidative high fat diet, which was supplemented with chlorogenic acids from green coffee that were used in four forms such as: a purified extract, complexes of chlorogenic acids and β-cyclodextrin, and bread supplemented with either the extract or the β-cyclodextrin inclusion complex. Chlorogenic acids added to bread because of the reduced absorption from the crumb in the small intestine and increased passage to the colon, contributed to the beneficial modification of enzymatic activities of intestinal microbiota. When added directly to the diet, they contributed to the improved antioxidant status in the liver and kidneys, lowered glucose level and increased HDL level. A high ratio of reduced to oxidized glutathione in the liver and a high concentration of antioxidants in the blood serum were observed after administration of chlorogenic acids in the form of inclusion complexes with β-cyclodextrin, indicating that microencapsulation increased their bioaccessibility due to the limited interactions with other components of the diet.

Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies

“…This high total phenolic content in sunflower seeds is almost 84 times higher than that in peanut butter, which has about 0.05g/100 g (Ma et al, 2013). Chlorogenic acid prevents lipid oxidation reactions (Budryn, Nebesny, Zyzelewicz, & Oracz, 2014) by reducing free radical formation (Liang & Kitts, 2016), inhibiting low-density lipoprotein (LDL) oxidation and DNA damage in vitro (Budryn et al, 2017;Olthof, Hollman, & Katan, 2001). However, the high free CGA content induces a greening reaction in sunflower seed products which can hinder the application of sunflower butter in the bakery industry (Wildermuth, Young, & Were, 2016).…”

Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

“…Oxidative stress is a well-recognized mechanism that is closely involved in MetS (Rani, Deep, Singh, Palle, & Yadav, 2016) (Ayerza, 2013;Budryn et al, 2017;Fernández-Martínez et al, 2007;Imran et al, 2015). Indeed, in this study the TPC of DC was higher than the TPC of DE, this suggests that incorporation of CS into DE significantly increases the TPC.…”

“…However, DC alone promoted liver oxidative stress, probably because the metabolism of high amounts of antioxidant polyphenols and PUFAs may generate reactive agents, as observed for prooxidant very long chain fatty acids (Baarine et al, ), or because they are very reactive by themselves in the absence of free radicals to react with (Morales‐López et al, ). Chia also contains other antioxidant compounds such as phenolic compounds (caffeic and chlorogenic acids, and the lignan secoisolariciresinol diglucoside), as well as flavonoids (quercetin, kaempferol, and myricetin), all of which exert hepatoprotective and anti‐inflammatory effects by reducing LP and necrosis (Ayerza, ; Budryn et al, ; Fernández‐Martínez et al, ; Imran et al, ). Indeed, in this study the TPC of DC was higher than the TPC of DE, this suggests that incorporation of CS into DE significantly increases the TPC.…”

Cinnamic Acid and Its Derivatives in the Herbal Mixtures and Their Antidiabetic Activity

“…In addition, chlorogenic acid has strong antioxidant properties, which is important for the prevention of diabetic angiopathies, the pathogenesis of which are activation of lipid peroxidation, inactivation of antioxidant protection system and development of oxidative stress. Antioxidant properties of chlorogenic acid are realized by cleavage of hydrogen atoms, which reduces the amount of free radicals, lipid peroxidation products and inhibits the development of oxidative stress [4]. The development of inflammatory processes in patients with diabetes mellitus is an important problem that requires some adjustments to the pharmacotherapy.…”