Antioxidant property of coffee components: Assessment of methods that define mechanism of action

Molecules

Volumn 19, Issue 11, 2014, Pages 19180-19208

  Liang, Ningjian ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Antioxidant; Coffee; Oxidative stress

Indexed keywords

ANTIOXIDANT; COFFEE; REACTIVE OXYGEN METABOLITE; SCAVENGER;

ANIMAL; BEVERAGE; CHEMISTRY; COFFEE; DRUG EFFECTS; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS;

ANIMALS; ANTIOXIDANTS; BEVERAGES; COFFEE; FREE RADICAL SCAVENGERS; HUMANS; OXIDATION-REDUCTION; OXIDATIVE STRESS; REACTIVE OXYGEN SPECIES;

EID: 84915820693     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules191119180     Document Type: Review

References (116)

1. Gunalan, G.; Myla, N.; Balabhaskar, R. In vitro antioxidant analysis of selected coffee bean varieities. J. Chem. Pharm. Res. 2012, 4, 2126-2132.
2. Fogliano, V.; Morales, F.J. Estimation of dietary intake of melanoidins from coffee and bread. Food Funct. 2011, 2, 117-123.
3. Reichardt, N.; Gniechwitz, D.; Steinhart, H.; Bunzel, M.; Blaut, M. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota. Mol. Nutr. Food Res.2009, 53, 287-299.
4. Morales, F.J.; Jiménez-pérez, S. Peroxyl radical scavenging activity of melanoidins in aqueous systems. Eur. Food Res. Technol. 2004, 218, 515-520.
5. Mader, E.A.; Davidson, E.R.; Mayer, J.M. Large ground-state entropy changes for hydrogen atom transfer reactions of iron complexes. J. Am. Chem. Soc. 2007, 129, 5153-5166.
6. Ashby, E.C. Single-electron transfer, a major reaction pathway in organic chemistry. An answer to recent criticisms. Acc. Chem. Res. 1988, 21, 414-421.
7. Shalaby, E.A.; Shanab, S.M.M. Antioxidant compounds, assays of determination and mode of action. Afr. J. Pharm. Pharmacol. 2013, 7, 528-539.
8. Ramalakshmi, K.; Rahath Kubra, I.; Jagan Mohan Rao, L. Antioxidant potential of low-grade coffee beans. Food Res. Int. 2008, 41, 96-103.
9. Anese, M.; Nicoli, M.C. Antioxidant properties of ready-to-drink coffee brews. J. Agric. Food Chem. 2003, 51, 942-946.
10. Madhava Naidu, M.; Sulochanamma, G.; Sampathu, S.R.; Srinivas, P. Studies on extraction and antioxidant potential of green coffee. Food Chem. 2008, 107, 377-384.
11. Ludwig, I.A.; Sanchez, L.; Caemmerer, B.; Kroh, L.W.; de Peña, M.P.; Cid, C. Extraction of coffee antioxidants: Impact of brewing time and method. Food Res. Int. 2012, 48, 57-64.
12. Cammerer, B.; Kroh, L.W. Antioxidant activity of coffee brew. Eur. Food Res. Technol. 2006, 223, 469-474.
13. Sacchetti, G.; di Mattia, C.; Pittia, P.; Mastrocola, D. Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J. Food Eng. 2009, 90, 74-80.
14. Del Castillo, M.D.; Ames, J.M.; Gordon, M.H. Effect of roasting on the antioxidant activity of coffee brews. J. Agric. Food Chem. 2002, 50, 3698-3703.
15. Sánchez-González, I.; Jiménez-Escrig, A.; Saura-Calixto, F. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chem. 2005, 90, 133-139.
16. Chu, Y.-F.; Brown, P.H.; Lyle, B.J.; Chen, Y.; Black, R.M.; Williams, C.E.; Lin, Y.-C.; Hsu, C.-W.; Cheng, I.H. Roasted Coffees High in Lipophilic Antioxidants and Chlorogenic Acid Lactones Are More Neuroprotective than Green Coffees. J. Agric. Food Chem. 2009, 57, 9801-9808.
17. Kwon, D.Y.; Choi, K.H.; Kim, S.J.; Choi, D.W.; Kim, Y.S.; Kim, Y.C. Peroxyl radical-scavenging activity of coffee brews. Eur. Food Res. Technol. 2005, 221, 471-477.
18. Mullen, W.; Nemzer, B.; Ou, B.; Stalmach, A.; Hunter, J.; Clifford, M.N.; Combet, E. The antioxidant and chlorogenic acid profiles of whole coffee fruits are influenced by the extraction procedures. J. Agric. Food Chem. 2011, 59, 3754-3762.
19. Brezová, V.; Šlebodová, A.; Stařko, A. Coffee as a source of antioxidants: An EPR study. Food Chem. 2009, 114, 859-868.
20. Parras, P.; Martínez-Tomé, M.; Jiménez, A.M.; Murcia, M.A. Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chem. 2007, 102, 582-592.
21. Kedare, S.B.; Singh, R.P. Genesis and development of DPPH method of antioxidant assay. J. Food Sci. Technol. 2011, 48, 412-422.
22. Blois, M.S. Antioxidant Determinations by the Use of a Stable Free Radical. Nature 1958, 181, 1199-1200.
23. Prior, R.L.; Wu, X.; Schaich, K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005, 53, 4290-4302.
24. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 1999, 26, 1231-1237.
25. Gil, M.I.; Tomas-Barberan, F.A.; Hess-Pierce, B.; Holcroft, D.M.; Kader, A.A. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem. 2000, 48, 4581-4589.
26. Antonio, C. An end-point method for estimation of the total antioxidant activity in plant material. Phytochem. Anal. 1998, 9, 196-202.
27. Leong, L.P.; Shui, G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 2002, 76, 69-75.
28. Shalaby, E.A.; Shanab, S.M.M. Comparison of DPPH and ABTS assays for determing antioxidant potential of water and methanol extracts of spirulina platensis. Indian J. Geo-Mar. Sci. 2013, 42, 556-564.
29. Floegel, A.; Kim, D.-O.; Chung, S.-J.; Koo, S.I.; Chun, O.K. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 2011, 24, 1043-1048.
30. Bravo, J.; Monente, C.; Juániz, I.; de Peña, M.P.; Cid, C. Influence of extraction process on antioxidant capacity of spent coffee. Food Res. Int. 2013, 50, 610-616.
31. Vignoli, J.A.; Bassoli, D.G.; Benassi, M.T. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chem. 2011, 124, 863-868.
32. Svilaas, A.; Sakhi, A.K.; Andersen, L.F.; Svilaas, T.; Strom, E.C.; Jacobs, D.R., Jr.; Ose, L.; Blomhoff, R. Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. J. Nutr. 2004, 134, 562-567.
33. Yanagimoto, K.; Lee, K.-G.; Ochi, H.; Shibamoto, T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by maillard reaction. J. Agric. Food Chem. 2002, 50, 5480-5484.
34. Benzie, I.F.F.; Strain, J.J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of "Antioxidant Power": The FRAP Assay. Anal. Biochem. 1996, 239, 70-76.
35. Valadao, V.S.J.; Queiroz, Y.S.; Gotlieb, S.L.D.; da Silva Torres, E.A.F. Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees. Braz. Arch. Biol. Technol. 2014, 57, 110-118.
36. Wayner, D.D.; Burton, G.W.; Ingold, K.U.; Barclay, L.R.; Locke, S.J. 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 1987, 924, 408-419.
37. Cao, G.; Alessio, H.M.; Cutler, R.G. Oxygen-radical absorbance capacity assay for antioxidants. Free Radic. Biol. Med. 1993, 14, 303-311.
38. Kitts, D.D.; Hu, C. Biological and chemical assessment of antioxidant activity of sugar-lysine model maillard reaction products. Ann. N. Y. Acad. Sci. 2005, 1043, 501-512.
39. Liu, Y.; Kitts, D.D. Activation of antioxidant response element (ARE)-dependent genes by roasted coffee extracts. Food Funct. 2012, 3, 950-954.
40. Ou, B.; Hampsch-Woodill, M.; Prior, R.L. Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent Probe. J. Agric. Food Chem. 2001, 49, 4619-4626.
41. Gómez-Ruiz, J.Á.; Leake, D.S.; Ames, J.M. In Vitro Antioxidant Activity of Coffee Compounds and Their Metabolites. J. Agric. Food Chem. 2007, 55, 6962-6969.
42. Prior, R.L.; Hoang, H.; Gu, L.; Wu, X.; Bacchiocca, M.; Howard, L.; Hampsch-Woodill, M.; Huang, D.; Ou, B.; Jacob, R. Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food Samples. J. Agric. Food Chem. 2003, 51, 3273-3279.
43. Lloyd, R.V.; Hanna, P.M.; Mason, R.P. The origin of the hydroxyl radical oxygen in the Fenton reaction. Free Radic. Biol. Med. 1997, 22, 885-888.
44. Klein, S.M.; Cohen, G.; Cederbaum, A.I. Production of formaldehyde during metabolism of dimethyl sulfoxide by hydroxyl radical generating systems. Biochemistry 1981, 20, 6006-6012.
45. Gutteridge, J.M. Ferrous-salt-promoted damage to deoxyribose and benzoate. The increased effectiveness of hydroxyl-radical scavengers in the presence of EDTA. Biochem. J. 1987, 243, 709-714.
46. Althaus, J.; Andrus, P.; Williams, C.; VonVoigtlander, P.; Cazers, A.; Hall, E. The use of salicylate hydroxylation to detect hydroxyl radical generation in ischemic and traumatic brain injury. Mol. Chem. Neuropathol. 1993, 20, 147-162.
47. Wijewickreme, A.N.; Kitts, D.D. Modulation of metal-induced genotoxicity by Maillard reaction products isolated from coffee. Food Chem. Toxicol. 1998, 36, 543-553.
48. Li, L.; Abe, Y.; Kanagawa, K.; Usui, N.; Imai, K.; Mashino, T.; Mochizuki, M.; Miyata, N. Distinguishing the 5,5-dimethyl-1-pyrroline N-oxide (DMPO)-OH radical quenching effect from the hydroxyl radical scavenging effect in the ESR spin-trapping method. Anal. Chim. Acta 2004, 512, 121-124.
49. Chung, H.Y.; Baek, B.S.; Song, S.H.; Kim, M.S.; Huh, J.I.; Shim, K.H.; Kim, K.W.; Lee, K.H. Xanthine dehydrogenase/xanthine oxidase and oxidative stress. Age 1997, 20, 127-140.
50. Ewing, J.F.; Janero, D.R. Microplate superoxide dismutase assay employing a nonenzymatic superoxide generator. Anal. Biochem. 1995, 232, 243-248.
51. Fox, G.P.; Wu, A.; Yiran, L.; Force, L. Variation in caffeine concentration in single coffee beans. J. Agric. Food Chem. 2013, 61, 10772-10778.
52. Casal, S.; Beatriz Oliveira, M.; Ferreira, M.A. HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee. Food Chem. 2000, 68, 481-485.
53. Tfouni, S.A.V.; Carreiro, L.B.; Teles, C.R.A.; Furlani, R.P.Z.; Cipolli, K.M.V.A.B.; Camargo, M.C.R. Caffeine and chlorogenic acids intake from coffee brew: Influence of roasting degree and brewing procedure. Int. J. Food Sci. Technol. 2014, 49, 747-752.
54. McCusker, R.R.; Fuehrlein, B.; Goldberger, B.A.; Gold, M.S.; Cone, E.J. Caffeine content of decaffeinated coffee. J. Anal. Toxicol. 2006, 30, 611-613.
55. León-Carmona, J.R.; Galano, A. Is Caffeine a Good Scavenger of Oxygenated Free Radicals? J. Phys. Chem. B 2011, 115, 4538-4546.
56. Shi, X.; Dalal, N.S.; Jain, A.C. Antioxidant behaviour of caffeine: Efficient scavenging of hydroxyl radicals. Food Chem. Toxicol. 1991, 29, 1-6.
57. Kumar, S.S.; Devasagayam, T.P.; Jayashree, B.; Kesavan, P.C. Mechanism of protection against radiation-induced DNA damage in plasmid pBR322 by caffeine. Int. J. Radiat. Biol. 2001, 77, 617-623.
58. Lee, C. Antioxidant ability of caffeine and its metabolites based on the study of oxygen radical absorbing capacity and inhibition of LDL peroxidation. Clin. Chim. Acta 2000, 295, 141-154.
59. Devasagayam, T.P.A.; Kamat, J.P.; Mohan, H.; Kesavan, P.C. Caffeine as an antioxidant: Inhibition of lipid peroxidation induced by reactive oxygen species. Biochim. Biophys. Acta 1996, 1282, 63-70.
60. Stalmach, A.; Steiling, H.; Williamson, G.; Crozier, A. Bioavailability of chlorogenic acids following acute ingestion of coffee by humans with an ileostomy. Arch. Biochem. Biophys. 2010, 501, 98-105.
61. Clifford, M.N. Chlorogenic acids and other cinnamates-nature, occurrence and dietary burden. J. Sci. Food Agric. 1999, 79, 362-372.
62. Perrone, D.; Farah, A.; Donangelo, C.M.; de Paulis, T.; Martin, P.R. Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chem. 2008, 106, 859-867.
63. Zang, L.Y.; Cosma, G.; Gardner, H.; Castranova, V.; Vallyathan, V. Effect of chlorogenic acid on hydroxyl radical. Mol. Cell. Biochem. 2003, 247, 205-210.
64. Kweon, M.H.; Hwang, H.J.; Sung, H.C. Identification and antioxidant activity of novel chlorogenic acid derivatives from bamboo (Phyllostachys edulis). J. Agric. Food Chem. 2001, 49, 4646-4655.
65. Magadula, J.J.; Tewtrakul, S.; Gatto, J.; Richomme, P. In vitro antioxidant and anti-HIV-1 protease (PR) activities of two Clusiaceae plants endemic to Tanzania. Int. J. Biol. Chem. Sci. 2011, 5, 1096-1104.
66. Xu, J.G.; Hu, Q.P.; Liu, Y. Antioxidant and DNA-protective activities of chlorogenic acid isomers. J. Agric. Food Chem. 2012, 60, 11625-11630.
67. Namiki, M. Chemistry of Maillard reactions: Recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. Adv. Food Res. 1988, 32, 115-184.
68. Rufián-Henares, J.A.; Morales, F.J. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Res. Int. 2007, 40, 995-1002.
69. Liu, Y.; Kitts, D.D. Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews. Food Res. Int. 2011, 44, 2418-2424.
70. Borrelli, R.C.; Visconti, A.; Mennella, C.; Anese, M.; Fogliano, V. Chemical characterization and antioxidant properties of coffee melanoidins. J. Agric. Food Chem. 2002, 50, 6527-6533.
71. Gniechwitz, D.; Reichardt, N.; Ralph, J.; Blaut, M.; Steinhart, H.; Bunzel, M. Isolation and characterisation of a coffee melanoidin fraction. J. Sci. Food Agric. 2008, 88, 2153-2160.
72. Moreira, A.S.; Nunes, F.M.; Domingues, M.R.; Coimbra, M.A. Coffee melanoidins: Structures, mechanisms of formation and potential health impacts. Food Funct. 2012, 3, 903-915.
73. Delgado-Andrade, C.; Rufian-Henares, J.A.; Morales, F.J. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J. Agric. Food Chem. 2005, 53, 7832-7836.
74. Morales, F.J. Assessing the non-specific hydroxyl radical scavenging properties of melanoidins in a Fenton-type reaction system. Anal. Chim. Acta 2005, 534, 171-176.
75. Delgado-Andrade, C.; Morales, F.J. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews. J. Agric. Food Chem. 2005, 53, 1403-1407.
76. Rufian-Henares, J.A.; Morales, F.J. Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions. J. Agric. Food Chem. 2007, 55, 10016-10021.
77. Samunl, A.; Neta, P. Electron spin resonance study of the reaction of hydroxyl radicals with pyrrole, imidazole, and related compounds. J. Phys. Chem. 1973, 77, 1629-1635.
78. Zhang, D.; Xie, L.; Wei, Y.; Liu, Y.; Jia, G.; Zhou, F.; Ji, B. Development of a cell-based antioxidant activity assay using dietary fatty acid as oxidative stressor. Food Chem. 2013, 141, 347-356.
79. Sessa, M.; Tsao, R.; Liu, R.; Ferrari, G.; Donsi, F. Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion. J. Agric. Food Chem. 2011, 59, 12352-12360.
80. Wolfe, K.L.; Liu, R.H. Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. J. Agric. Food Chem. 2007, 55, 8896-8907.
81. Ziberna, L.; Lunder, M.; Moze, S.; Vanzo, A.; Tramer, F.; Passamonti, S.; Drevensek, G. Acute cardioprotective and cardiotoxic effects of bilberry anthocyanins in ischemia-reperfusion injury: Beyond concentration-dependent antioxidant activity. Cardiovasc. Toxicol. 2010, 10, 283-294.
82. Roy, M.K.; Juneja, L.R.; Isobe, S.; Tsushida, T. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem. 2009, 114, 263-269.
83. Cooke, M.S.; Evans, M.D.; Dizdaroglu, M.; Lunec, J. Oxidative DNA damage: Mechanisms, mutation, and disease. FASEB J. 2003, 17, 1195-1214.
84. Motohashi, H.; Yamamoto, M. Nrf2-Keap1 defines a physiologically important stress response mechanism. Trends Mol. Med. 2004, 10, 549-557.
85. Boettler, U.; Sommerfeld, K.; Volz, N.; Pahlke, G.; Teller, N.; Somoza, V.; Lang, R.; Hofmann, T.; Marko, D. Coffee constituents as modulators of Nrf2 nuclear translocation and ARE (EpRE)-dependent gene expression. J. Nutr. Biochem. 2011, 22, 426-440.
86. Tiwari, K.K.; Chu, C.; Couroucli, X.; Moorthy, B.; Lingappan, K. Differential concentration-specific effects of caffeine on cell viability, oxidative stress, and cell cycle in pulmonary oxygen toxicity in vitro. Biochem. Biophys. Res. Commun. 2014, 450, 1345-1350.
87. Jagdeo, J.; Brody, N. Complementary antioxidant function of caffeine and green tea polyphenols in normal human skin fibroblasts. J. Drugs Dermatol. 2011, 10, 753-761.
88. Abreu, R.V.; Silva-Oliveira, E.M.; Moraes, M.F.; Pereira, G.S.; Moraes-Santos, T. Chronic coffee and caffeine ingestion effects on the cognitive function and antioxidant system of rat brains. Pharmacol. Biochem. Behav. 2011, 99, 659-664.
89. Lv, X.; Chen, Z.; Li, J.; Zhang, L.; Liu, H.; Huang, C.; Zhu, P. Caffeine protects against alcoholic liver injury by attenuating inflammatory response and oxidative stress. Inflamm. Res.2010, 59, 635-645.
90. Prasanthi, J.R.; Dasari, B.; Marwarha, G.; Larson, T.; Chen, X.; Geiger, J.D.; Ghribi, O. Caffeine protects against oxidative stress and Alzheimer's disease-like pathology in rabbit hippocampus induced by cholesterol-enriched diet. Free Radic. Biol. Med. 2010, 49, 1212-1220.
91. Cha, J.W.; Piao, M.J.; Kim, K.C.; Yao, C.W.; Zheng, J.; Kim, S.M.; Hyun, C.L.; Ahn, Y.S.; Hyun, J.W. The Polyphenol Chlorogenic Acid Attenuates UVB-mediated Oxidative Stress in Human HaCaT Keratinocytes. Biomol. Ther. 2014, 22, 136-142.
92. Li, S.; Bian, H.; Liu, Z.; Wang, Y.; Dai, J.; He, W.; Liao, X.; Liu, R.; Luo, J. Chlorogenic acid protects MSCs against oxidative stress by altering FOXO family genes and activating intrinsic pathway. Eur. J. Pharmacol. 2012, 674, 65-72.
93. Pavlica, S.; Gebhardt, R. Protective effects of ellagic and chlorogenic acids against oxidative stress in PC12 cells. Free Radic. Res. 2005, 39, 1377-1390.
94. Baeza, G.; Amigo-Benavent, M.; Sarriá, B.; Goya, L.; Mateos, R.; Bravo, L. Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress. Food Res. Int. 2014, 62, 1038-1046.
95. Boettler, U.; Volz, N.; Pahlke, G.; Teller, N.; Kotyczka, C.; Somoza, V.; Stiebitz, H.; Bytof, G.; Lantz, I.; Lang, R.; et al. Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo. Mol. Nutr. Food Res. 2011, 55, 798-802.
96. Tsuchiya, T.; Suzuki, O.; Igarashi, K. Protective effects of chlorogenic acid on paraquat-induced oxidative stress in rats. Biosci. Biotechnol. Biochem. 1996, 60, 765-768.
97. Amjid, A.; Pawan, K. Protective effect of chlorogenic acid against diabetic nephropathy in high fat diet/streptozotocin induced type-2 diabetic rats. Int. J. Pharm. Pharm. Sci. 2013, 5, 489-495.
98. Goya, L.; Delgado-Andrade, C.; Rufian-Henares, J.A.; Bravo, L.; Morales, F.J. Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide. Mol. Nutr. Food Res. 2007, 51, 536-545.
99. Vitaglione, P.; Morisco, F.; Mazzone, G.; Amoruso, D.C.; Ribecco, M.T.; Romano, A.; Fogliano, V.; Caporaso, N.; D'Argenio, G. Coffee reduces liver damage in a rat model of steatohepatitis: The underlying mechanisms and the role of polyphenols and melanoidins. Hepatology 2010, 52, 1652-1661.
100. Daglia, M.; Racchi, M.; Papetti, A.; Lanni, C.; Govoni, S.; Gazzani, G. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee. J. Agric. Food Chem. 2004, 52, 1700-1704.
101. Zhou, J.; Zhou, S.; Zeng, S. Experimental diabetes treated with trigonelline: Effect on beta cell and pancreatic oxidative parameters. Fundam. Clin. Pharmacol. 2013, 27, 279-287.
102. Hwang, Y.P.; Jeong, H.G. The coffee diterpene kahweol induces heme oxygenase-1 via the PI3K and p38/Nrf2 pathway to protect human dopaminergic neurons from 6-hydroxydopamine-derived oxidative stress. FEBS Lett. 2008, 582, 2655-2662.
103. Lee, K.J.; Choi, J.H.; Jeong, H.G. Hepatoprotective and antioxidant effects of the coffee diterpenes kahweol and cafestol on carbon tetrachloride-induced liver damage in mice. Food Chem. Toxicol. 2007, 45, 2118-2125.
104. Lee, K.J.; Jeong, H.G. Protective effects of kahweol and cafestol against hydrogen peroxide-induced oxidative stress and DNA damage. Toxicol. Lett. 2007, 173, 80-87.
105. Lang, R.; Wahl, A.; Stark, T.; Hofmann, T. Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumption. Mol. Nutr. Food Res. 2011, 55, 1613-1623.
106. Somoza, V.; Lindenmeier, M.; Wenzel, E.; Frank, O.; Erbersdobler, H.F.; Hofmann, T. Activity-Guided Identification of a Chemopreventive Compound in Coffee Beverage Using in Vitro and in Vivo Techniques. J. Agric. Food Chem. 2003, 51, 6861-6869.
107. Higgins, L.G.; Cavin, C.; Itoh, K.; Yamamoto, M.; Hayes, J.D. Induction of cancer chemopreventive enzymes by coffee is mediated by transcription factor Nrf2. Evidence that the coffee-specific diterpenes cafestol and kahweol confer protection against acrolein. Toxicol. Appl. Pharmacol. 2008, 226, 328-337.
108. Natella, F.; Nardini, M.; Giannetti, I.; Dattilo, C.; Scaccini, C. Coffee drinking influences plasma antioxidant capacity in humans. J. Agric. Food Chem. 2002, 50, 6211-6216.
109. Hoelzl, C.; Knasmuller, S.; Wagner, K.H.; Elbling, L.; Huber, W.; Kager, N.; Ferk, F.; Ehrlich, V.; Nersesyan, A.; Neubauer, O.; et al. Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules. Mol. Nutr. Food Res. 2010, 54, 1722-1733.
110. Mišík, M.; Hoelzl, C.; Wagner, K.-H.; Cavin, C.; Moser, B.; Kundi, M.; Simic, T.; Elbling, L.; Kager, N.; Ferk, F.; et al. Impact of paper filtered coffee on oxidative DNA-damage: Results of a clinical trial. Mutat. Res. 2010, 692, 42-48.
111. Hori, A.; Kasai, H.; Kawai, K.; Nanri, A.; Sato, M.; Ohta, M.; Mizoue, T. Coffee Intake is Associated With Lower Levels of Oxidative DNA Damage and Decreasing Body Iron Storage in Healthy Women. Nutr. Cancer 2014, 66, 964-969.
112. Cardin, R.; Piciocchi, M.; Martines, D.; Scribano, L.; Petracco, M.; Farinati, F. Effects of coffee consumption in chronic hepatitis C: A randomized controlled trial. Dig. Liver Dis. 2013, 45, 499-504.
113. Boettler, U.; Volz, N.; Teller, N.; Haupt, L.M.; Bakuradze, T.; Eisenbrand, G.; Bytof, G.; Lantz, I.; Griffiths, L.R.; Marko, D. Induction of antioxidative Nrf2 gene transcription by coffee in humans: Depending on genotype? Mol. Biol. Rep. 2012, 39, 7155-7162.
114. Volz, N.; Boettler, U.; Winkler, S.; Teller, N.; Schwarz, C.; Bakuradze, T.; Eisenbrand, G.; Haupt, L.; Griffiths, L.R.; Stiebitz, H.; et al. Effect of coffee combining green coffee bean constituents with typical roasting products on the Nrf2/ARE pathway in vitro and in vivo. J. Agric. Food Chem. 2012, 60, 9631-9641.
115. Kempf, K.; Herder, C.; Erlund, I.; Kolb, H.; Martin, S.; Carstensen, M.; Koenig, W.; Sundvall, J.; Bidel, S.; Kuha, S.; et al. Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: A clinical trial. Am. J. Clin. Nutr. 2010, 91, 950-957.
116. Bloomer, R.J.; Trepanowski, J.F.; Farney, T.M. Influence of acute coffee consumption on postprandial oxidative stress. Nutr. Metab. Insights 2013, 6, 35-42.