Abstract
This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared.
Highlights
Studies carried out in recent decades have confirmed that excessive accumulation of oxygen and nitrogen reaction products in body fluids including free radicals, such as the superoxide anion, hydroxyl radical, hydroperoxyl radical, etc., is a major cause of pathological changes in the human body, resulting in premature aging and numerous diseases.The steady increase of free radicals in cells creates the conditions for so-called oxidative stress, wherein free radicals oxidize blood vessel walls, protein molecules, DNA, carbohydrates, and lipids.These radicals are active in interacting with membrane lipids that contain unsaturated bonds, and alter the properties of cell membranes
Many methods based on new reagents, model systems and devices were suggested to use for determining the antioxidant activity, and many reviews were published on this subject [23,24,25,26,27]
The most antioxidant-rich beverages are [1]: coffee—200–550 mg/cup; tea—150–400 mg/cup; red wine—150–400 mg/glass. Intake of these drinks makes a significant contribution to the total amount of antioxidants consumed by people
Summary
Studies carried out in recent decades have confirmed that excessive accumulation of oxygen and nitrogen reaction products in body fluids including free radicals, such as the superoxide anion, hydroxyl radical, hydroperoxyl radical, etc., is a major cause of pathological changes in the human body, resulting in premature aging and numerous diseases.The steady increase of free radicals in cells creates the conditions for so-called oxidative stress, wherein free radicals oxidize blood vessel walls, protein molecules, DNA, carbohydrates, and lipids.These radicals are active in interacting with membrane lipids that contain unsaturated bonds, and alter the properties of cell membranes. Studies carried out in recent decades have confirmed that excessive accumulation of oxygen and nitrogen reaction products in body fluids including free radicals, such as the superoxide anion, hydroxyl radical, hydroperoxyl radical, etc., is a major cause of pathological changes in the human body, resulting in premature aging and numerous diseases. The steady increase of free radicals in cells creates the conditions for so-called oxidative stress, wherein free radicals oxidize blood vessel walls, protein molecules, DNA, carbohydrates, and lipids. These radicals are active in interacting with membrane lipids that contain unsaturated bonds, and alter the properties of cell membranes. Oxidative stress can be caused by various negative impacts, such as gamma or UV radiation, environmental factors, polluted and poor-quality food, stress, some medications or treatments, smoking, alcoholism, etc
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