The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant components

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 6, 2009, Pages 173-181

  Moura Nunes, Nathlia ^a   Perrone, Daniel ^a   Farah, Adriana ^a   Donangelo, Carmen M ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant capacity; Coffee; Endogenous antioxidants; FRAP; Human plasma; TRAP

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; URIC ACID;

ADULT; ARTICLE; BLOOD; BRAZIL; CHEMISTRY; CLINICAL TRIAL; COFFEE; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; HUMAN; MALE; METABOLISM; MIDDLE AGED; RANDOMIZED CONTROLLED TRIAL; UPREGULATION;

ADULT; ALPHA-TOCOPHEROL; ANTIOXIDANTS; BRAZIL; COFFEE; CROSS-OVER STUDIES; FEMALE; HUMANS; MALE; MIDDLE AGED; UP-REGULATION; URIC ACID; YOUNG ADULT;

EID: 77951491683     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903158893     Document Type: Article

References (34)

1. Azam S, Hadi N, Khan NU, Hadi SM. 2003. Antioxidant and prooxidant properties of caffeine, theobromine and xanthine. Med Sci Monitor 9:325-330.
2. Bartosz G, Janaszewska A, Ertel D, Bartosz M. 1998. Simple determination of peroxyl radical-trapping capacity. Biochem Mol Biol Int 46(3):519-528.
3. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay. Anal Biochem 239:70-76.
4. Cao G, Russell RM, Lischner N, Prior RL. 1998. Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. J Nutr 128(12):2383-2390.
5. Casiglia E, Spolaore P, Ginocchio G, Ambrosio GB. 1993. Unexpected effects of coffee consumption on liver enzymes. Eur J Epidemiol 9(3):293-297.
6. Ceriello A. 1997. Acute hyperglycaemia and oxidative stress generation. Diabetic Med 14:S45-S49.
7. Choi HK, Curhan G. 2007. Coffee, tea and caffeine consumption and serum uric acid level: The third national health and nutrition examination survey. Arthritis Rheum Arthritis Care Res 57(5):816-821.
8. Delgado-Andrade C, Rufián-Henares JA, Morales FJ. 2005. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J Agric Food Chem 53(20):7832-7836. (Pubitemid 41499628)
9. Devasagayam TPA, Kamat JP, Mohan H, Kesavan PC. 1996. Caffeine as an antioxidant: Inhibition of lipid peroxidation induced by reactive oxygen species. Biochim Biophys Acta 1282(1):63-70.
10. Farah A, Monteiro M, Donangelo CM, Lafay S. 2008. Chlorogenic acids from green coffee extract are highly bioavailable in humans. J Nutr 138:2309-2315.
11. Fernández-Pachón MS, Villaño D, Troncoso AM, Garc?́a-Parrilla MC. 2005. Antioxidant capacity of plasma after red wine intake in human volunteers. J Agric Food Chem 53(12):5024-5029.
12. Hess D, Keller HE, Oberlin B, Bonfanti R, Schüep W. 1991. Simultaneous determination of retinol, tocopherols, carotenes and lycopene in plasma by means of high-performance liquid chromatography on reversed phase. Int J Vitamin Nutr Res 61(3):232-238.
13. Higdon JV, Frei B. 2006. Coffee and health: a review of recent human research. Crit Rev Food Sci Nutr 46(2):101-123.
14. Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Fielden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV. 1981. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 34(3):362-366.
15. Kiyohara C, Kono S, Honjo S, Todoroki I, Sakurai Y, Nishiwaki M, Hamada H, Nishikawa H, Koga H, Ogawa S, Nakagawa K. 1999. Inverse association between coffee drinking and serum uric acid concentrations in middle-aged Japanese males. Br J Nutr 82(2):125-130.
16. Lee C. 2000. Antioxidant ability of caffeine and its metabolites based on the study of oxygen radical absorbing capacity and inhibition of LDL peroxidation. Clin Chim Acta 295:141-154.
17. Lotito SB, Frei B. 2006. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence or epiphenomenon? Free Radic Biol Med 41(12):1727-1746.
18. Modun D, Music I, Vukovic J, Brizic I, Katalinic V, Obad A, Palada I, Dujic Z, Boban M. 2008. The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. Atherosclerosis 197(1):250-256.
19. Monteiro M, Farah A, Perrone D, Trugo LC, Donangelo CM. 2007. Chlorogenic acid compounds from coffee are differentially absorbed and metabolized in humans. J Nutr 137(10):2196-2201.
20. Moreira DP, Monteiro MC, Ribeiro-Alves M, Donangelo CM, Trugo LC. 2005. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages. J Agric Food Chem 53(5):1399-1402.
21. Nardini F, Cirillo E, Natella F, Scaccini C. 2002. Absorption of phenolic acids in humans after coffee consumption. J Agric Food Chem 50:5735-5741.
22. Natella F, Nardini M, Giannetti I, Dattilo C, Scaccini C. 2002. Coffee drinking influences plasma antioxidant capacity in humans. J Agric Food Chem 50(21):6211-6216.
23. Natella F, Nardini M, Belelli F, Scaccini C. 2007. Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans. Am J Clin Nutr 86(3): 604-609.
24. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 133(9):2812-2819.
25. Perrone D, Farah A, Donangelo CM. 2008. Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chem 106(2):859-867.
26. Prior RL, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53(10):4290-4302. (Pubitemid 40936797)
27. Prior RL, Gu L, Wu X, Jacob RA, Sotoudeh G, Kader AA, Cook RA. 2007. Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status. J Am Coll Nutr 26(2):170-181. (Pubitemid 46911261)
28. Ribeiro-Alves M, Donangelo CM, Trugo LC. 2005. A single dose of coffee increases the ferricreducing-ability of plasma in healthy women depending on chlorogenic acid and caffeine content. FASEB J 2005:281-283.
29. Serafini M, Testa MF. 2009. Redox ingredients for oxidative stress prevention: The unexplored potentiality of coffee. Clin Dermatol 27(2):225-229.
30. Sies H. 1993. Strategies of antioxidant defense. Eur J Biochem 215(2):213-219. (Pubitemid 23224303)
31. Svilaas A, Sakhi AK, Andersen LF, Svilaas T, Ström EC, Jacobs DR, Ose L, Blomhoff R. 2004. Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. J Nutr 134:562-567.
32. Trugo LC, Macrae R, Dick J. 1983. Determination of purine alkaloids and trigonelline in instant coffee and other beverages using high performance liquid chromatography. J Sci Food Agric 34(3):300-306.
33. Wayner DD, Burton GW, Ingold KU, Barclay LR, Locke SJ. 1987. The relative contributions of vitamin E, urate, ascorbate and proteins to the total peroxyl radical-trapping antioxidant activity of human blood plasma. Biochim Biophys Acta 924(3):408-419.
34. Wey Y, Ota RB, Bowen HT, Omaye ST. 1996. Determination of human plasma and leukocyte ascorbic acid by microtiter plate assay. J Nutr Biochem 7:179-186.