Effects of Chlorogenic Acid-Enriched and Hydroxyhydroquinone-Reduced Coffee on Postprandial Fat Oxidation and Antioxidative Capacity in Healthy Men: A Randomized, Double-Blind, Placebo-Controlled, Crossover Trial.

Shun Katada,Tomohito Mizuno,Shinichi Kobayashi,Shigeru Kobayashi,Noriko Osaki,Yoshihisa Katsuragi,Takuya Watanabe,Masao Takeshita

doi:10.3390/nu10040525

Shun Katada, Tomohito Mizuno + Show 6 more

Open Access

https://doi.org/10.3390/nu10040525

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Journal: Nutrients	Publication Date: Apr 23, 2018
Citations: 18	License type: CC BY 4.0

Affiliation: Kao Corporation (Japan), Tokyo Rinkai Hospital

Abstract

Chlorogenic acids (CGAs) reduce blood pressure and body fat, and enhance fat metabolism. In roasted coffee, CGAs exist together with the oxidant component hydroxyhydroquinone (HHQ). HHQ counteracts the antihypertensive effects of CGA, but its effects on CGA-induced fat oxidation (FOX) are unknown. Here we assessed the effects of CGA-enriched and HHQ-reduced coffee on FOX. Fifteen healthy male volunteers (age: 38 ± 8 years (mean ± SD); BMI: 22.4 ± 1.5 kg/m2) participated in this crossover study. Subjects consumed the test beverage (coffee) containing the same amount of CGA with HHQ (CGA-HHQ(+)) or without HHQ (CGA-HHQ(−)) for four weeks. Postprandial FOX and the ratio of the biological antioxidant potential (BAP) to the derivatives of reactive oxygen metabolites (d-ROMs) as an indicator of oxidative stress were assessed. After the four-week intervention, postprandial FOX and the postprandial BAP/d-ROMs ratio were significantly higher in the CGA-HHQ(−) group compared with the CGA-HHQ(+) group (4 ± 23 mg/min, group effect: p = 0.040; 0.27 ± 0.74, group effect: p = 0.007, respectively). In conclusion, reducing the amount of HHQ facilitated the postprandial FOX effects of CGA in coffee. Our findings also suggest that the mechanism underlying the inhibition of FOX by HHQ is related to postprandial oxidative stress.

Highlights

Coffee is one of the most popular beverages in the world, and its habitual intake is reported to reduce the risk of type 2 diabetes [1], heart failure [2], and hepatocellular carcinoma [3]
Nutritional value calculations based on total energy intake, protein intake, fat intake, and carbohydrate intake determined from dietary records taken three to five days before the measurement days revealed no significant differences between the Chlorogenic acids (CGAs)-HHQ(−) and CGA-HHQ(+) groups after the intervention (Table 2)
In coffee affects the increase in fat oxidation (FOX) after CGA consumption [19]. Consistent with this finding, the results of the present study suggest that concomitant HHQ consumption with CGA interferes with the CGA-induced increase in FOX

Summary

Introduction

Coffee is one of the most popular beverages in the world, and its habitual intake is reported to reduce the risk of type 2 diabetes [1], heart failure [2], and hepatocellular carcinoma [3]. 3–4 cups of coffee a day have a reduced risk of mortality, heart disease, cerebrovascular disease, and respiratory disease [4]. Coffee contains a large amount of chlorogenic acids (CGA), which are major dietary polyphenols [5]. CGA intake is suggested to enhance fat oxidation (FOX) [7,8] and reduce body fat [9,10]. CGA are abundant in green coffee beans, the coffee bean roasting process produces oxidative substances such as hydroxyhydroquinone (HHQ).

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