Coffee Chlorogenic Acid Research Articles

Inhibition of radical-induced DNA strand breaks by water-soluble constituents of coffee: phenolics and caffeine metabolites

Epidemiological studies have associated coffee consumption with an inverse risk of developing Parkinson's disease, hepatocellular carcinoma and cirrhosis. The molecular mechanisms by which low concentrations of the constituents of coffee measured in human plasma can reduce the incidence of such diseases are not clear. Using an in vitro plasmid DNA system and radiolytically generated reactive oxygen species under constant radical scavenging conditions, we have shown that coffee chlorogenic acid, its derivatives and certain metabolites of caffeine reduce some of the free radical damage sustained to the DNA. A reduction in the amount of prompt DNA single-strand breaks (SSBs) was observed for all compounds whose radical one-electron reduction potential is < 1.0 V. However, except for chlorogenic acid, the compounds were found to be inactive in reducing the amount of radical damage to the DNA bases. These results support a limited antioxidant role for such compounds in their interaction with DNA radicals.

The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids

Coffee with different types and concentrations of milk was digested with pepsin (2 h) and pancreatin (2 h) to simulate gastropancreatic digestion. Chlorogenic acids (CGAs) were determined by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in ultrafiltrate (cutoff 3 kDa) to evaluate their bioaccessibility. After digestion, bioaccessible CGAs decreased from 80.2 to 53.0 and 69.5 μmol/200 mL in coffee without milk and coffee-whole milk, respectively. When whole, semiskimmed, skimmed, or diluted milk were present, the increase in bioaccessibility was dependent on fat content (r = 0.99, p < 0.001). No relationship was observed between bioaccessibility and proteins, carbohydrates, and calcium content. The addition of milk to coffee caused an immediate decrease in the bioaccessibility due to CGAs binding to proteins. After digestion, 86-94% of bound CGAs remained in the high molecular weight fraction. Casein bound 5-caffeoylquinic acid with high affinity (K(D) of 37.9 ± 2.3 μmol/L; n = 0.88 ± 0.06).

Dose response bioavailability of coffee chlorogenic acids in humans

Chlorogenic acids are coffee bioactives that are becoming of great interest for their health promoting effects. However, human bioavailability of these compounds is not fully understood. We investigated dose response plasma appearance of coffee chlorogenic (CGAs) and phenolic (PAs) acids after ingestion of increasing doses of soluble coffee by 10 healthy volunteers.Two groups of metabolites appeared over 24h where plasma CGAs and PAs were measured after enzymatic treatment. The first group of metabolites appeared rapidly, less than 2 hours after ingestion, indicative of intestinal absorption. Dihydrocaffeic and dihydroferulic acids peaked around 10h, which suggest colonic metabolism and absorption. Regardless of the dose, colonic metabolites were the most present compounds, followed by phenolic acids and chlorogenic acids. Finally, all compounds quantified in plasma showed a positive dose response effect proportional to the ingested dose, indicating passive absorption mechanisms. It also highlights the importance of this beverage as a significant dietary source of bioavailable bioactive compounds.

Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies

Coffee is one of mankind's most popular beverages obtained from green coffee beans by roasting. Much effort has been expended towards the chemical characterisation of the components of the roasted coffee bean, frequently termed melanoidines, which are dominated byproducts formed from its most relevant secondary metabolites - chlorogenic acids. However, impeded by a lack of suitable authentic reference standards and analytical techniques sufficiently powerful for providing insight into an extraordinarily complex enigmatic material, unsurprisingly little structural and mechanistic information about the products of coffee roasting is available. Here we report on the characterisation of low molecular weight melanoidine fractions of roasted coffee using a conceptually novel combination of targeted and non-targeted mass spectrometrical techniques. We provide an unprecedented account of the chemical composition of roasted coffee beans. Using a targeted analytical approach we show for the first time, by comparison to authentic reference standards obtained by chemical synthesis, that chlorogenic acids follow four distinct reaction pathways including epimerization, acyl migration, lactonisation and dehydration. The analytical strategy employed in a non-targeted approach uses high resolution mass spectrometry to identify the most abundant molecular formulas present in roasted coffee samples and model roasts followed by van Krevelen and homologous series analysis. We identified the molecular formulas formed from reactions of chlorogenic acids, carbohydrates and proteins, both between classes of compounds and within same classes of compounds. Furthermore, we identified two new classes of compounds formed from chlorogenic acids during roasting, chlorogenic acid acetates and O-phenolic quinoyl and shikimoyl esters of chlorogenic acids.

Abstract 1905: The association between coffee and green tea intake and upper aerodigestive tract cancer in Japanese population

Abstract [Background] Coffee and tea are the most common beverages worldwide. Specifically, green tea is the most common tea in Japan. Coffee and green tea are potentially thought to have anticancer effect because of the antioxidative components such as chlorogenic acids in coffee and catechins in tea. On the other hand, coffee and green tea are often consumed with high temperature. Hot foods and beverages are considered as risk factor for esophageal cancer (e.g. yarba mate in Latin America). Thus, coffee and green tea might be carcinogenic. Then, we conducted a case-control study to elucidate the association between UAT cancer and coffee and green tea consumption. [Method] Cases were 961 patients with histologically diagnosed as UAT cancer (head and neck cancer in 527 and esophageal cancer in 434) between January 2001 and December 2005 at Aichi Cancer Center Hospital. Controls were 2883 first-visit outpatients who were confirmed to have no cancer during the same period. Cases and Controls were matched by age and sex. Information on coffee and green tea consumption and other lifestyle factors were obtained via self-administered questionnaire. Associations between coffee and green tea consumption and UAT cancer were assessed by odds ratios (ORs) and 95% confidence intervals (CIs) by using conditional logistic regression models. [Result] Both coffee and green tea consumption had significant association with UAT cancer overall (trend p=0.011 and 0.007, respectively). Those who had three or more cups of coffee a day showed significantly lower OR for UAT cancer (OR 0.71, 95% CI 0.55-0.93) than those with non-daily consumers. In contrast, three or more cups of green tea consumption had significant positive association with UAT cancer (OR 1.28, 95% CI 1.06-1.56). These trends were not clear for esophageal cancer. The inverse association between coffee consumption and UAT cancer was evident among current drinkers, while the positive association between green tea and UAT cancer was evident among never drinkers. Similar trends were observed in other categories. [Conclusion] UAT cancer was inversely associated with coffee consumption, and positively associated with green tea consumption. Further epidemiologic studies are warranted. Citation Format: {Authors}. {Abstract title} [abstract]. In: Proceedings of the 102nd Annual Meeting of the American Association for Cancer Research; 2011 Apr 2-6; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2011;71(8 Suppl):Abstract nr 1905. doi:10.1158/1538-7445.AM2011-1905

Bioavailability and metabolism of coffee chlorogenic acids in humans

Chlorogenic acids are coffee bioactives that are becoming of great interest for their health promoting effects. However, human bioavailability of these compounds is not fully understood. We investigated plasma appearance of coffee chlorogenic (CGAs) and phenolic (PAs) acids after ingestion of coffee by healthy volunteers. Two groups of metabolites appeared over the 24h after coffee ingestion where plasma CGAs and PAs were measured after enzymatic treatment. Caffeoyl quinic, feruloyl quinic, caffeic, ferulic (FA) and isoferulic acid appeared rapidly with mean Cmax less than 2 hours after ingestion, indicative of intestinal absorption. Dihydrocaffeic and dihydroferulic acid peaked between 10 and 12h, which might suggest colonic metabolism and absorption. While colonic metabolites were present in high amounts (Cmax > 1μM), other PAs acids were present in lesser quantities (Cmax < 500nM). CGAs were present in low quantities (Cmax < 100nM), while di-caffeoylquinic acids were only detected in trace amounts. Surprisingly, FA and isoFA showed strong biphasic plasmatic curve while the methylated form of FA (dimethoxycaffeic acid) did not. Taken together, these data show the complexity of absorption and metabolism of coffee polyphenols in healthy humans. It also highlights the importance of this beverage as a significant dietary source of bioactive compounds.

Novel electrochemical sensor for the selective recognition of chlorogenic acid

In this study, a novel sensitive molecularly imprinted electrochemical sensor was constructed for the selective detection of chlorogenic acid (CGA) by deposition of a molecularly imprinted siloxane (MIS) film, prepared by sol–gel process, onto Au bare electrode surface. Initially, a (3-mercaptopropyl)siloxane layer (MSL) was formed on the Au bare surface, followed by a siloxane layer obtained from the acid-catalyzed hydrolysis/condensation of a solution constituted by tetraethoxysilane (TEOS), phenyltriethoxysilane (PTEOS), 3-(aminopropyl)trimethoxysilane (APTMS) and CGA, as a molecular template. After the GCA extraction the MIS imprinted film was electrochemically characterized using differential pulse voltammetry (DPV). The MIS/Au sensor was tested in a solution of the CGA template and other similar molecules. This electrode displayed excellent selectivity towards CGA when compared with structurally similar molecules. Under optimized experimental conditions, the peak current response of the sensor for CGA was linear from 5.0 × 10 −7 mol L −1 to 1.4 × 10 −5 mol L −1, and the detection limit was 1.48 × 10 −7 mol L −1. The MIS/Au sensor was successfully applied for the determination of CGA in coffee and tea samples.

Bioavailability of Coffee Chlorogenic Acids and Green Tea Flavan-3-ols

This paper reviews recent human studies on the bioavailability of chlorogenic acids in coffee and green tea flavan-3-ols in which the identification of metabolites, catabolites and parent compounds in plasma, urine and ileal fluid was based on mass spectrometric methodology. Both the chlorogenic acids and the flavan-3-ols are absorbed in the small intestine and appear in the circulatory system predominantly as glucuronide, sulfate and methylated metabolites. Even when absorption occurs in the small intestine, feeding studies with ileostomists reveal that substantial amounts of the parent compounds and some of their metabolites appear in ileal fluid indicating that in volunteers with a functioning colon these compounds will pass to the large intestine where they are subjected to the action of the colonic microflora. A diversity of colonic-derived catabolites are absorbed into the bloodstream and pass through the body prior to excretion in urine. There is growing evidence that these compounds, which were little investigated until recently, are produced in quantity in the colon and form a key part of the bioavailability equation of flavonoids and related compounds that occur in fruits, vegetables and beverages. Recent evidence indicates that some colon-derived phenolic acids have in vitro anti-inflammatory activity.

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits.

Metabolite Profiling of Hydroxycinnamate Derivatives in Plasma and Urine after the Ingestion of Coffee by Humans: Identification of Biomarkers of Coffee Consumption

Human subjects drank coffee containing 412 mumol of chlorogenic acids, and plasma and urine were collected 0 to 24 h after ingestion and were analyzed by high-performance liquid chromatography-mass spectrometry. Within 1 h, some of the components in the coffee reached nanomole peak plasma concentrations (C(max)), whereas chlorogenic acid metabolites, including caffeic acid-3-O-sulfate and ferulic acid-4-O-sulfate and sulfates of 3- and 4-caffeoylquinic acid lactones, had higher C(max) values. The short time to reach C(max) (T(max)) indicates absorption of these compounds in the small intestine. In contrast, dihydroferulic acid, its 4-O-sulfate, and dihydrocaffeic acid-3-O-sulfate exhibited much higher C(max) values (145-385 nM) with T(max) values in excess of 4 h, indicating absorption in the large intestine and the probable involvement of catabolism by colonic bacteria. These three compounds, along with ferulic acid-4-O-sulfate and dihydroferulic acid-4-O-glucuronide, were also major components to be excreted in urine (8.4-37.1 mumol) after coffee intake. Feruloylglycine, which is not detected in plasma, was also a major urinary component (20.7 mumol excreted). Other compounds, not accumulating in plasma but excreted in smaller quantities, included the 3-O-sulfate and 3-O-glucuronide of isoferulic acid, dihydro(iso)ferulic acid-3-O-glucuronide, and dihydrocaffeic acid-3-O-glucuronide. Overall, the 119.9 mumol excretion of the chlorogenic acid metabolites corresponded to 29.1% of intake, indicating that as well as being subject to extensive metabolism, chlorogenic acids in coffee are well absorbed. Pathways for the formation of the various metabolites within the body are proposed. Urinary dihydrocaffeic acid-3-O-sulfate and feruloylglycine are potentially very sensitive biomarkers for the consumption of relatively small amounts of coffee.

Determination of chlorogenic acid in coffee using a biomimetic sensor based on a new tetranuclear copper(II) complex

A new tetranuclear copper(II) complex which mimics the active site of catechol oxidase was synthesized and characterized by IR, CHN, electronic spectroscopic and 1H NMR methods. The title complex [Cu 2(μ-OH)(bpbpmp-NO 2)] 2[ClO 4] 2 was employed in the construction of a novel biomimetic sensor and used in the determination of chlorogenic acid by square wave voltammetry. The performance and optimization of the resulting biomimetic sensor were studied in detail. The best response of this sensor was obtained for 75:15:10% (w/w/w) ratio of the graphite powder:nujol:Cu(II) complex, 0.1 mol L −1 phosphate buffer solution (pH 7.0), with frequency, pulse amplitude, and scan increment at 30 Hz, 100 mV, and 3.0 mV, respectively. The chlorogenic acid concentration was linear in the range of 5.0 × 10 −6 to 1.45 × 10 −4 mol L −1 ( r = 0.9985) with a detection limit of 8.0 × 10 −7 mol L −1. This biomimetic sensor demonstrated long-term stability (250 days; 640 determinations) and reproducibility, with a relative standard deviation of 10.0%. The recovery study of chlorogenic acid in coffee samples gave values from 93.2% to 106.1% and the concentrations determined showed good agreement when compared with those obtained using capillary electrophoresis at the 95% confidence level.

Effects of Hydroxyhydroquinone-reduced Coffee on Blood Pressure in High-normotensives and Mild Hypertensives

The influence of hydroxyhydroquinone (HHQ) on the antihypertensive effects of chlorogenic acids in coffee was evaluated in a double-blind, randomized controlled trial of high-normotensive and mild hypertensive adult men and women. The subjects were randomly assigned to either an active group that ingested HHQ-reduced coffee (0.05 mg/184 ml) containing chlorogenic acids (299 mg/184 ml) or a control group that ingested coffee containing HHQ (1.69 mg/184 ml) and chlorogenic acids (299 mg/184 ml), corresponding to commercially available products. Each subject was instructed to continuously ingest one can of test beverage (coffee) daily for 12 weeks. A linear mixed-model repeated-measures analysis of covariance of 38 high-normotensives and 60 mild hypertensives showed that systolic blood pressure (SBP) was significantly lower in the active group (n = 51) than in the control group (n = 47) throughout the intake period (Group effect; p = 0.031). A stratified analysis suggested that the antihypertensive effect was greater in the mild hypertensives (Group effect; p = 0.013 in SBP and p = 0.015 in diastolic blood pressure) than in the high-normotensives. Safety assessment revealed no adverse effects associated with the reduction of HHQ to a level lower than the amounts in commercially available coffee products. These results suggest that HHQ-reduced coffee containing chlorogenic acids can be safely ingested to improve hypertension.

Hydroxyhydroquinone Interferes With the Chlorogenic Acid-induced Restoration of Endothelial Function in Spontaneously Hypertensive Rats

Coffee is a rich source of antioxidative polyphenols, but epidemiological studies and interventional trials have failed to demonstrate any clear beneficial effects of coffee consumption on hypertension. The interaction between hydroxyhydroquinone (HHQ) and 5-caffeoylquinic acid (CQA) was examined, in an attempt to understand the controversial effects of coffee on hypertension. Male Wistar Kyoto (WKY) rats or spontaneously hypertensive rats (SHRs, 14 weeks old) were divided into the following four groups; those on a control diet, 0.005% HHQ diet, 0.5% CQA diet, and HHQ plus CQA diet. The rats were fed the above diets for 8 weeks, and the tail arterial blood pressure was monitored in conscious rats at 2-week intervals. Urinary nitric oxide (NO) metabolites and hydrogen peroxide (H(2)O(2)) excretion were measured 8 weeks after the start of the experiment. Endothelium-dependent and -independent vasorelaxant responses and immunohistochemical staining for nitrotyrosine were examined in aortas. HHQ inhibited the CQA-induced improvement in hypertension, urinary NO metabolites or H(2)O(2) excretion, endothelial dysfunction, and nitrotyrosine deposits in aortas in SHR. However, the administration of HHQ alone had little effect on either strain. Based on the content ratio of HHQ and chlorogenic acids in coffee, HHQ interfered with the CQA-induced improvement in blood pressure and endothelial function in SHR. The results explain, at least in part, the conflicting action of coffee drinking on hypertension and vascular reactivity.

Chlorogenic Acid in Coffee Can Prevent the Formation of Dinitrogen Trioxide by Scavenging Nitrogen Dioxide Generated in the Human Oral Cavity

Coffee contains antioxidants like chlorogenic acid and its isomers. In this report, effects of coffee on the nitrite-induced N2O3 formation were studied using whole saliva and bacterial fraction prepared from the saliva. The formation of N2O3 was measured by fluorescence increase due to the transformation of 4,5-diaminofluorescein to triazolfluorescein. Coffee inhibited the nitrite-induced fluorescence increase, and 50% inhibition was observed at several microg of coffee/mL in bacterial fraction of saliva as well as whole saliva. During the inhibition of the fluorescence increase, concentration of chlorogenic acid and its isomers decreased. It is discussed that the reduction of NO2 by chlorogenic acid and its isomers contributed to the coffee-dependent inhibition of the fluorescence increase as N2O3 is formed from NO and NO2. When coffee was added to whole saliva, chlorogenic acid and its isomers bound to cells in the saliva. The rate of the fluorescence increase in bacterial fraction, which was prepared at defined periods after the ingestion of coffee, was increased to the rate before the ingestion of coffee with a half-time of about 1 h. This result suggests that chlorogenic acid and its isomers remained in the oral cavity for a few hours after ingestion of coffee. The significance of coffee drinking and rinsing of the mouth with coffee for the health of the oral cavity is proposed.

Formation of the Thiocyanate Conjugate of Chlorogenic Acid in Coffee under Acidic Conditions in the Presence of Thiocyanate and Nitrite: Possible Occurrence in the Stomach

The objective of the present study was to elucidate how chlorogenic acid in coffee was transformed under acidic conditions simulating the mixture of saliva and gastric juice. When coffee was incubated in acidified saliva that contained nitrite and SCN-, in addition to nitric oxide (NO), four major components were detected. Two of the four components (components 3 and 4) were generated when chlorogenic acid was incubated in acidified saliva and when incubated in an acidic buffer solution in the presence of both nitrite and SCN-. By the incubation of chlorogenic acid in acidic nitrite in the absence of SCN-, components 3 and 4 were not formed but the quinone of chlorogenic acid and nitrated chlorogenic acid were formed. The result indicates that SCN- was indispensable for nitrous acid induced formation of components 3 and 4. Component 4 was isolated and its structure was determined to be (E)-5'-(3-(7-hydroxy-2-oxobenzo[d] [1,3]oxathiol-4-yl)acryloyloxy)quinic acid. Component 3, which was suggested to be 2-thiocyanatochlorogenic acid, seemed to be formed by the reaction between SCN- and the quinone of chlorogenic acid. As it has been reported that the quinone of chlorogenic acid can react with thiols and can decompose producing H2O2, the formation of component 4 can reduce the toxic effects of the quinone of chlorogenic acid.

Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions

ABSTRACT: In the human diet, coffee is the major source of caffeoyl-quinic acids known as powerful antioxidants. The aim of this study was to assess the effect of usual coffee consumption, such as the addition of milk, and of processing conditions, such as spray-drying, on beverage antioxidant power and potential polyphenol bioavailability impairments. When 25% milk was added to coffee, up to 40% of coffee chlorogenic acid were found to be bound to dairy proteins, using an ultrafiltration technique. However, neither milk addition nor spray-drying had a significant effect on beverage antioxidant power, evaluated using 2,2-diphenyl-1-pycrylhydrazyl (DPPH), 2-2′-azobis (2-amidinopropane) dihydrochloride (AAPH), and total antioxidant capacity (TAC) tests. Moreover, these interactions tended to decrease during in vitro gastric and intestinal digestion, thus suggesting that interactions between chlorogenic acid and milk proteins in coffee and milk beverage may not have any significant effect on coffee antioxidant power before and after consumption.

Phenolic compounds in coffee

Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting also produce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins. This review focuses on the chemical characteristics, biosynthesis, and distribution of CGA and related compounds in coffee. The influence of genetic, physiological and environmental factors as well as processing on the chemical composition of coffee beans is discussed. The impact of CGA composition of green coffee on cup quality is also approached. Despite the existence of substantial published information on the total levels of CGA in coffee, more research is needed on the composition of minor phenolic compounds and specific CGA isomers (and related substances) in green and roasted coffee beans, as well as their impact on coffee quality.

Phenolic acid metabolites as biomarkers for tea- and coffee-derived polyphenol exposure in human subjects.

Tea and coffee are rich in polyphenols with a variety of biological activities. Many of the demonstrated activities are consistent with favourable effects on the risk of chronic diseases. 4-O-methylgallic acid (4OMGA) and isoferulic acid are potential biomarkers of exposure to polyphenols derived from tea and coffee respectively. 4OMGA is derived from gallic acid in tea, and isoferulic acid is derived from chlorogenic acid in coffee. Our major objective was to explore the relationships of tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid in human subjects. The relationships of long-term usual (111 participants) and contemporaneously recorded current (344 participants) tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid were assessed in two populations. 4OMGA was related to usual (r 0.50, P<0.001) and current (r 0.57, P<0.001) tea intake, and isoferulic acid was related to usual (r 0.26, P=0.008) and current (r 0.18, P<0.001) coffee intake. Overall, our present results are consistent with the proposal that 4OMGA is a good biomarker for black tea-derived polyphenol exposure, but isoferulic acid may be of limited usefulness as a biomarker for coffee-derived polyphenol exposure.

Coffee acutely modifies gastrointestinal hormone secretion and glucose tolerance in humans: glycemic effects of chlorogenic acid and caffeine

Accumulating evidence suggests that certain dietary polyphenols have biological effects in the small intestine that alter the pattern of glucose uptake. Their effects, however, on glucose tolerance in humans are unknown. The objective was to investigate whether chlorogenic acids in coffee modulate glucose uptake and gastrointestinal hormone and insulin secretion in humans. In a 3-way, randomized, crossover study, 9 healthy fasted volunteers consumed 25 g glucose in either 400 mL water (control) or 400 mL caffeinated or decaffeinated coffee (equivalent to 2.5 mmol chlorogenic acid/L). Blood samples were taken frequently over the following 3 h. Glucose and insulin concentrations tended to be higher in the first 30 min after caffeinated coffee consumption than after consumption of decaffeinated coffee or the control (P < 0.05 for total and incremental area under the curve for glucose and insulin). Glucose-dependent insulinotropic polypeptide secretion decreased throughout the experimental period (P < 0.005), and glucagon-like peptide 1 secretion increased 0-120 min postprandially (P < 0.01) after decaffeinated coffee consumption compared with the control. Glucose and insulin profiles were consistent with the known metabolic effects of caffeine. However, the gastrointestinal hormone profiles were consistent with delayed intestinal glucose absorption. Differences in plasma glucose, insulin, and gastrointestinal hormone profiles further confirm the potent biological action of caffeine and suggest that chlorogenic acid might have an antagonistic effect on glucose transport. Therefore, a novel function of some dietary phenols in humans may be to attenuate intestinal glucose absorption rates and shift the site of glucose absorption to more distal parts of the intestine.

Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages

The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile (Matricaria recutita L.), vervain (Verbena officinalis L.), lime flower (Tilia cordata Mill.), pennyroyal (Mentha pulegium L.) and peppermint (Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50-70%, whereas beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption by 60-90%. Inhibition by black tea was 79-94%, peppermint tea 84%, pennyroyal 73%, cocoa 71%, vervain 59%, lime flower 52% and camomile 47%. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and coca can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.