Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study. (May 2019)

• Record Type: Journal Article
• Authors: Hochkogler, Christina M.; Schweiger, Kerstin; Rust, Petra; Pignitter, Marc; Rathmayr, Johanna; Bayer, Sebastian; Chmelirsch, Christina; Hüller, Leonie; Marko, Doris; Lang, Roman; Hofmann, Thomas; Kurz, Andrea Christina; Bytof, Gerhard; Lantz, Ingo; Schipp, Dorothea; Somoza, Veronika
• Is Part Of: Journal of functional foods. Volume 56(2019)
• Page Start: 40
• Page End: 48
• Publication Date: 2019-05
• Subjects: Dark-roast coffee -- Alpha-tocopherol -- Oxidized LDL -- Lipolysis -- Coffee antioxidants -- N-methylpyridinium; ARE antioxidant response element -- CGA chlorogenic acids -- EFSA European Food Safety Agency -- LDL low density lipoprotein -- NMP N-methylpyridinium -- oxLDL oxidized low density lipoproteins; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2019.02.009
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Consumption of dark-roast coffee improves the intake of antioxidants. Dark roast coffee constituents other than antioxidants may improve plasma antioxidant status. Drinking dark-roast coffee improved plasma oxLDL and α-tocopherol likely through lipolysis. Abstract: Scope: Coffee consumption is widely recognized to improve the antioxidant status. We hypothesized a dark-roast coffee to reduce plasma oxidized LDL (oxLDL) and to improve alpha-tocopherol concentrations. Methods and results: After a 4 week, coffee-free run-in period, 86 healthy, randomized volunteers completed either a control (CTRL) or coffee (COFF) intervention in which either 750 mL water (CTRL) or coffee (COFF) were consumed daily for 8 weeks. Blood samples were taken at the begin and after the intervention. Mean changes in oxidized LDL concentrations after coffee consumption (−0.47 ± 15.4 U/L) differed from those of the CTRL-G (5.69 ± 18.8 U/L, p < 0.05). Levels of alpha-tocopherol (+3.46 ± 16.48%, p < 0.05) as well as non-esterified fatty acids increased in the COFF-G. Conclusion: Improved plasma alpha-tocopherol levels and reduced levels of plasma oxLDL after 8 week consumption of a dark-roast coffee rich in N-methylpyridinium are hypothesized to be caused by coffee-induced lipolysis, resulting in increased alpha-tocopherol mobilisation.