Effect of Coffee and Cocoa-Based Confectionery Containing Coffee on Markers of DNA Damage and Lipid Peroxidation Products: Results from a Human Intervention Study.

Sonia Medina,Alessandra Dei ,Raúl Domínguez‐Perles ,Cristian Del Bò ,Ángel Gil-Izquierdo ,Furio Brighenti,Donato Angelino,Michele Tassotti,Thierry Durand,Monica Antonini,Francesca Scazzina,Daniele Del Rio,Camille Oger,Patrizia Riso,Hans Gottfried-Genieser,Marisa Porrini,Letizia Gigliotti,Pedro Mena,Mirko Marino,Alexandre Guy,Daniela Martini,Riccardo C Bonadonna,Federico Ferreres,Cristian Ricci,Alice Rosi

doi:10.3390/nu13072399

Abstract

The effect of coffee and cocoa on oxidative damage to macromolecules has been investigated in several studies, often with controversial results. This study aimed to investigate the effect of one-month consumption of different doses of coffee or cocoa-based products containing coffee on markers of DNA damage and lipid peroxidation in young healthy volunteers. Twenty-one volunteers were randomly assigned into a three-arm, crossover, randomized trial. Subjects were assigned to consume one of the three following treatments: one cup of espresso coffee/day (1C), three cups of espresso coffee/day (3C), and one cup of espresso coffee plus two cocoa-based products containing coffee (PC) twice per day for 1 month. At the end of each treatment, blood samples were collected for the analysis of endogenous and H2O2-induced DNA damage and DNA oxidation catabolites, while urines were used for the analysis of oxylipins. On the whole, four DNA catabolites (cyclic guanosine monophosphate (cGMP), 8-OH-2′-deoxy-guanosine, 8-OH-guanine, and 8-NO2-cGMP) were detected in plasma samples following the one-month intervention. No significant modulation of DNA and lipid damage markers was documented among groups, apart from an effect of time for DNA strand breaks and some markers of lipid peroxidation. In conclusion, the consumption of coffee and cocoa-based confectionery containing coffee was apparently not able to affect oxidative stress markers. More studies are encouraged to better explain the findings obtained and to understand the impact of different dosages of these products on specific target groups.

Highlights

Coffee is one of the most commonly consumed beverages in the world, and it has always been of great scientific interest because of its potential benefits on health
We evaluated through a three-arm, randomized, crossover study the effects of a onemonth intervention with coffee and cocoa-based products containing coffee on markers of DNA damage and lipid peroxidation in a group of healthy subjects
Despite the numerous in vitro and epidemiological evidence reporting positive associations between coffee and cocoa consumption and several health indicators [10,49], in our experimental conditions, there are no differences among the effects of consuming one or three espresso coffees per day for one month and of their partial substitution with confectionary containing coffee on the markers associated with DNA degradation, oxidative stress, and inflammation-based oxylipins

Summary

Introduction

Coffee is one of the most commonly consumed beverages in the world, and it has always been of great scientific interest because of its potential benefits on health. Chlorogenic acids can have a positive effect due to their capacity to increase the endogenous antioxidant defense [5], and caffeine may play a role, improving protection against free radicals [6,7]. Another important contribution may derive by the action of some compounds that originate during the thermal reactions of the roasting process (i.e., Maillard reaction), such as melanoidins, which have shown potent antioxidant activity [1]

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