Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

Hoelzl, Christine; Knasmüller, Siegfried; Wagner, Karl‐Heinz; Elbling, Leonilla; Huber, Wolfgang; Kager, Nina; Ferk, Franziska; Ehrlich, Veronika; Nersesyan, Armen; Neubauer, Oliver; Desmarchelier, Aurélien; Marin-Kuan, Maricel; Delatour, Thierry; Verguet, Clotilde; Bezençon, Claudine; Besson, Amélie; Grathwohl, Dominik; Simić, Tatjana; Kundi, Michael; Schilter, Benoı̂t; Cavin, Christophe

doi:10.1002/mnfr.201000048

Cited by 131 publications

(113 citation statements)

References 60 publications

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“…The present study found chlorogenic acid at 17.9 ± 1.3 g/g and caffeic acid at 23.2 ± 0.8 g/g in the stirfried chicken with green curry extract. Chlorogenic acid has been demonstrated to exhibit anti-inflammatory and antioxidant properties in vitro and in vivo [13][14]. Chlorogenic acid-rich coffee has been recently demonstrated to induce the Nrf2 (nuclear factor-erythroid 2-related factor-2)/antioxidant-response element (ARE) detoxifying pathway in vitro and in vivo [13].…”

Section: Discussionmentioning

confidence: 99%

“…Chlorogenic acid-rich coffee has been recently demonstrated to induce the Nrf2 (nuclear factor-erythroid 2-related factor-2)/antioxidant-response element (ARE) detoxifying pathway in vitro and in vivo [13]. In addition, humans consuming instant coffee at 800 ml/day for 5 days decreased oxidative stress markers 8-isoprostaglandin F2α by 15.3% and 3-nitrotyrosine by 16.1% in urine [14]. Caffeic acid phenethyl ester (CAPE) has been shown to exhibit anti-inflammatory activity in vitro and in vivo [15].…”

Section: Discussionmentioning

confidence: 99%

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Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

Charoenkiatkul¹,

Muangnoi²,

Chingsuwanrote³

et al. 2011

FNS

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

Charoenkiatkul¹,

Muangnoi²,

Chingsuwanrote³

et al. 2011

FNS

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“…The remaining four human intervention studies provided by the applicant (Bichler et al, 2007;Hoelzl et al, 2010;Misik et al, 2010;Steinkellner et al, 2005) used coffee types which had a composition different from that of C21. Two of these were single-arm intervention studies in eight (Bichler et al, 2007) and 10 (Steinkellner et al, 2005) subjects who consumed 600 mL or 1 L of coffee/day, respectively, for five days.…”

Section: Scientific Substantiation Of the Claimed Effectmentioning

confidence: 99%

Scientific Opinion on the substantiation of a health claim related to coffee C21 and reduction of spontaneous DNA strand breaks pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Products¹

2011

EFSA Journal

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Following an application from Tchibo GmbH, submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Germany, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to coffee C21 and reduction of spontaneous DNA strand breaks. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The food constituent that is the subject of the health claim is coffee C21, which is sufficiently characterised. The claimed effect is reduction of spontaneous DNA strand breaks, which may be a beneficial physiological effect. The target population proposed by the applicant is the general population. One human study on coffee C21 was not controlled adequately for confounding factors that may have affected the outcome. Four additional human studies investigated coffees other than coffee C21. Two of these had no control group and a third study did not assess spontaneous DNA strand breaks. No conclusions could be drawn from these human studies for the scientific substantiation of the claim. The fourth study did not show an effect of coffee compared to water on spontaneous DNA strand breaks. The evidence provided in animal and in vitro studies is not sufficient to predict the occurrence of an effect of coffee C21 consumption on the reduction of spontaneous DNA strand breaks in humans. The Panel concludes that a cause and effect relationship has not been established between the consumption of coffee C21 and a reduction in spontaneous DNA strand breaks.

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“…1) [3]. Несмотря на то, что изомеры ХГК значительно разрушаются в процессе обжа-ривания зерен [4,5], их содержание в раствори-мом кофе остается существенным и составляет 4-9 % [4,6,7].…”

Section: Introductionunclassified

Electrophoretic determination of phenolic nature components in instant coffee

Tishchenko¹,

Tsiupko²,

Voronova³

2018

АиК

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Поступила в редакцию 25 апреля 2018 г., после доработки -15 мая 2018 г.В данной работе обсуждена важность определения фенольных компонентов в растворимом кофе для оценки его качества. Особое внимание уделено компонентам «природного» и «техноло-гического» происхождения, в качестве которых рассмотрены кофеилхинные кислоты (КХК) и кате-хол (КТ). Выбраны условия одновременного определения КХК и КТ в образцах растворимого кофе методом капиллярного зонного электрофореза (КЗЭ). Разделение фенольных соединений прове-дено в среде боратного буфера (40 мМ, рН 9.5) при наложении напряжения +25 кВ на входной ко-нец капилляра (60.5 (52) см × 50 мкм). В рамках рассматриваемой методики предложено суммарное определение изомеров КХК методом КЗЭ. Правильность определения оценена способами «вве-дено-найдено» (Δ отн = 7 %) и сравнением результатов анализа с результатами, полученными неза-висимым методом, в качестве которого применяли метод ВЭЖХ-УФ (Δ отн = 4 %). Для обоснования «технологической» природы образования КТ в исследуемом продукте проанализированы образцы молотого зеленого и жареного кофе разной степени обжаривания, а также образцы растворимого кофе на содержание в них КХК и КТ электрофоретическим методом. Содержание КХК и КТ в образ-цах растворимого кофе варьируются в диапазонах 9-55 и 0.40-0.85 мг/г соответственно. Показано, что с увеличением степени обжаривания кофе наблюдается изменение содержания компонентов в образцах жареного молотого кофе: уменьшение КХК и увеличение КТ. Для образцов раствори-мого кофе установлена обратная корреляция (r расч = 0.80; r табл = 0.40; n = 24) между содержаниями КХК и КТ, а также положительная корреляция (r расч = 0.68; r табл = 0.51; n = 15) между содержанием КТ и индексом обжарки кофе. Это в совокупности подтверждает «технологическую» природу образо-вания катехола в исследуемом продукте. Ключевые слова: капиллярный зонный электрофорез, ВЭЖХ-УФ, фенольные соединения, кофеилхинные кислоты, катехол, кофеFor citation: Analitika i kontrol' [Analytics and Control], 2018, vol. 22, no. 2, pp. 197-205 DOI: 10.15826/analitika.2018.22.2.008 Electrophoretic determination of phenolic compounds in instant coffee In the current paper, the importance of determination of phenolic compounds in the instant coffee for the coffee's quality evaluation was discussed. Particular attention was paid to the components of "natural" and "technological" origin such as caffeoylquinic acids (CQA) and catechol (C) respectively. The conditions for the simultaneous determination of CQA and C in the instant coffee samples by the capillary zone electrophoresis (KZE) method were chosen. The separation of phenolic compounds was carried out in the borate buffer (40 mM, pH 9.5) with the voltage of +25 kV applied to the capillary inlet (60.5 (52) cm × 50 μm). The summary determination of the CQA isomers by the KZE method was proposed. The accuracy was estimated by spiked samples (the relative error was 4 %) and by comparison of the analysis results with the results obtained by

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Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

Abstract: 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.

Cited by 131 publications

References 60 publications

Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

Scientific Opinion on the substantiation of a health claim related to coffee C21 and reduction of spontaneous DNA strand breaks pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Electrophoretic determination of phenolic nature components in instant coffee

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