Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation

Gomez Ruiz, J. A., Ames, J. and Leake, D. S. (2008) Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation. European Food Research and Technology, 227 (4). pp. 1017-1024. ISSN 1438-2377

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Publisher's URL: http://dx.doi.org/10.1007/s00217-007-0815-5

Abstract

The in vitro antioxidant activity and the protective effect against human low density lipoprotein oxidation of coffees prepared using different degrees of roasting was evaluated. Coffees with the highest amount of brown pigments (dark coffee) showed the highest peroxyl radical scavenging activity. These coffees also protected human low-density lipoprotein (LDL) against oxidation, although green coffee extracts showed more protection. In a different experiment, coffee extracts were incubated with human plasma prior to isolation of LDL particles. This showed, for the first time, that incubation of plasma with dark, but not green coffee extracts protected the LDL against oxidation by copper or by the thermolabile azo compound AAPH. Antioxidants in the dark coffee extracts must therefore have become associated with the LDL particles. Brown compounds, especially those derived from the Maillard reaction, are the compounds most likely to be responsible for this activity.

Item Type:Article
Uncontrolled Keywords:ABTS, antioxidant activity, coffee, LDL, maillard reaction products, ORAC
Faculty/Department:Faculty of Health and Applied Sciences
ID Code:17205
Deposited By: E. Heathcote
Deposited On:29 Aug 2012 13:35
Last Modified:29 May 2014 14:13

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