Chlorogenic acids from green and roasted coffees are equally absorbed and metabolized by humans.

Abstract

The bioavailability of chlorogenic acids (CGA) in humans has been recently reported. However, the role of the food matrix in this bioavailability has not yet been investigated. This study aimed at comparing the urinary excretion of CGA and metabolites in humans after green and roasted coffees consumption. Subjects (n=7) consumed in different days either capsules of green coffee, roasted coffee (8.4μmol of CGA/Kg weight) or placebo. Urine samples were collected at baseline and for 24h after treatments. CGA and metabolites were measured in urine by HPLC. Six CGA (3 caffeoylquinic and 3 dicaffeoylquinic acids) and 14 metabolites (caffeic, vanillic, ferulic, isoferulic, p‐coumaric, gallic, p‐hydroxybenzoic, dihydrocaffeic, syringic, sinapic, 3,4‐dihidroxyphenilacetic, 3‐[4‐hydroxyphenil]propionic, trans‐3‐hydroxycinnamic and benzoic acids) were quantified in the urine samples. The total urinary excretion of phenolic compounds after consumption of green (489μmol) and roasted (531μmol) coffees was higher (p<0,000) than placebo (374μmol), with no significant difference between both coffee treatments. On average, after the consumption of green and roasted coffees, respectively, 33% and 37% of total hydroxycinnamic and quinic acid moieties’ derivatives were recovered in urine. Our results indicate that CGA from both green and roasted coffees are equally absorbed and metabolized by humans.Financial Support: Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ), Brazil.