This study aimed to evaluate the plasma antioxidant capacity (AC) in response to acute coffee intake using two assays based on different mechanisms: single electron transfer (Ferric ion Reducing Antioxidant Parameter) and hydrogen atom transfer (Total Radical‐trapping Antioxidant Parameter). Nine healthy subjects drank 200 mL of instant coffee or water after overnight fast, with 7d interval between treatments. Blood was drawn before (baseline) and 90 min after treatment. Plasma AC was evaluated by FRAP and TRAP at both time points. Albumin, bilirubin and uric acid levels were also measured. At baseline, FRAP and TRAP were correlated (r = 0,86, p < 0.001), and both FRAP and TRAP were correlated with uric acid (r = 0.88 and r = 0.91, p < 0.001, respectively). After coffee ingestion, FRAP and TRAP values increased 1.7 and 8.7%, whereas after water ingestion, FRAP and TRAP decreased 1.3 and 3.0%, respectively. Net percent increase in response to coffee intake was significantly higher (p < 0.02) for TRAP (11.7%) than for FRAP (3.0%). Changes in FRAP and TRAP were not correlated with those of uric acid, bilirubin and albumin levels, indicating that these endogenous components do not contribute to the antioxidant response to coffee intake. Although FRAP and TRAP assays were both able to detect the increase in plasma AC after coffee intake, TRAP showed to be a more sensitive assay. Financial support: CBP&D Café, CNPq, FAPERJ (Brazil).
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