Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study

Christina M. Hochkogler; Kerstin Schweiger; Petra Rust; Marc Pignitter; Johanna Rathmayr; Sebastian Bayer; Christina Chmelirsch; Leonie Hüller; Doris Marko; Roman Lang; Thomas Hofmann; Andrea Christina Kurz; Gerhard Bytof; Ingo Lantz; Dorothea Schipp; Veronika Somoza

doi:10.1016/j.jff.2019.02.009

Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study

Christina M. Hochkogler
, Kerstin Schweiger
, Petra Rust
, Marc Pignitter
, Johanna Rathmayr
, Sebastian Bayer
, Christina Chmelirsch
, Leonie Hüller
, Doris Marko
, Roman Lang
, Thomas Hofmann
, Andrea Christina Kurz
, Gerhard Bytof
, Ingo Lantz
, Dorothea Schipp
, Veronika Somoza^*

^*Corresponding author for this work

University of Vienna
Technical University of Munich
Tchibo GmbH

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

Scope: Coffee consumption is widely recognized to improve the antioxidant status. We hypothesized a dark-roast coffee to reduce plasma oxidized LDL (oxLDL) and to improve alpha-tocopherol concentrations. Methods and results: After a 4 week, coffee-free run-in period, 86 healthy, randomized volunteers completed either a control (CTRL) or coffee (COFF) intervention in which either 750 mL water (CTRL) or coffee (COFF) were consumed daily for 8 weeks. Blood samples were taken at the begin and after the intervention. Mean changes in oxidized LDL concentrations after coffee consumption (−0.47 ± 15.4 U/L) differed from those of the CTRL-G (5.69 ± 18.8 U/L, p < 0.05). Levels of alpha-tocopherol (+3.46 ± 16.48%, p < 0.05) as well as non-esterified fatty acids increased in the COFF-G. Conclusion: Improved plasma alpha-tocopherol levels and reduced levels of plasma oxLDL after 8 week consumption of a dark-roast coffee rich in N-methylpyridinium are hypothesized to be caused by coffee-induced lipolysis, resulting in increased alpha-tocopherol mobilisation.

Original language	English
Pages (from-to)	40-48
Number of pages	9
Journal	Journal of Functional Foods
Volume	56
DOIs	https://doi.org/10.1016/j.jff.2019.02.009
State	Published - May 2019
Externally published	Yes

Keywords

Alpha-tocopherol
Coffee antioxidants
Dark-roast coffee
Lipolysis
N-methylpyridinium
Oxidized LDL

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10.1016/j.jff.2019.02.009

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Hochkogler, C. M., Schweiger, K., Rust, P., Pignitter, M., Rathmayr, J., Bayer, S., Chmelirsch, C., Hüller, L., Marko, D., Lang, R., Hofmann, T., Kurz, A. C., Bytof, G., Lantz, I., Schipp, D., & Somoza, V. (2019). Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study. Journal of Functional Foods, 56, 40-48. https://doi.org/10.1016/j.jff.2019.02.009

@article{7546ed5974e249e69da49f1ed8b90f1b,

title = "Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study",

abstract = "Scope: Coffee consumption is widely recognized to improve the antioxidant status. We hypothesized a dark-roast coffee to reduce plasma oxidized LDL (oxLDL) and to improve alpha-tocopherol concentrations. Methods and results: After a 4 week, coffee-free run-in period, 86 healthy, randomized volunteers completed either a control (CTRL) or coffee (COFF) intervention in which either 750 mL water (CTRL) or coffee (COFF) were consumed daily for 8 weeks. Blood samples were taken at the begin and after the intervention. Mean changes in oxidized LDL concentrations after coffee consumption (−0.47 ± 15.4 U/L) differed from those of the CTRL-G (5.69 ± 18.8 U/L, p < 0.05). Levels of alpha-tocopherol (+3.46 ± 16.48\%, p < 0.05) as well as non-esterified fatty acids increased in the COFF-G. Conclusion: Improved plasma alpha-tocopherol levels and reduced levels of plasma oxLDL after 8 week consumption of a dark-roast coffee rich in N-methylpyridinium are hypothesized to be caused by coffee-induced lipolysis, resulting in increased alpha-tocopherol mobilisation.",

keywords = "Alpha-tocopherol, Coffee antioxidants, Dark-roast coffee, Lipolysis, N-methylpyridinium, Oxidized LDL",

author = "Hochkogler, \{Christina M.\} and Kerstin Schweiger and Petra Rust and Marc Pignitter and Johanna Rathmayr and Sebastian Bayer and Christina Chmelirsch and Leonie H{\"u}ller and Doris Marko and Roman Lang and Thomas Hofmann and Kurz, \{Andrea Christina\} and Gerhard Bytof and Ingo Lantz and Dorothea Schipp and Veronika Somoza",

note = "Publisher Copyright: {\textcopyright} 2019",

year = "2019",

month = may,

doi = "10.1016/j.jff.2019.02.009",

language = "English",

volume = "56",

pages = "40--48",

journal = "Journal of Functional Foods",

issn = "1756-4646",

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Hochkogler, CM, Schweiger, K, Rust, P, Pignitter, M, Rathmayr, J, Bayer, S, Chmelirsch, C, Hüller, L, Marko, D, Lang, R, Hofmann, T, Kurz, AC, Bytof, G, Lantz, I, Schipp, D & Somoza, V 2019, 'Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study', Journal of Functional Foods, vol. 56, pp. 40-48. https://doi.org/10.1016/j.jff.2019.02.009

TY - JOUR

T1 - Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status

T2 - A randomized, controlled human intervention study

AU - Hochkogler, Christina M.

AU - Schweiger, Kerstin

AU - Rust, Petra

AU - Pignitter, Marc

AU - Rathmayr, Johanna

AU - Bayer, Sebastian

AU - Chmelirsch, Christina

AU - Hüller, Leonie

AU - Marko, Doris

AU - Lang, Roman

AU - Hofmann, Thomas

AU - Kurz, Andrea Christina

AU - Bytof, Gerhard

AU - Lantz, Ingo

AU - Schipp, Dorothea

AU - Somoza, Veronika

PY - 2019/5

Y1 - 2019/5

N2 - Scope: Coffee consumption is widely recognized to improve the antioxidant status. We hypothesized a dark-roast coffee to reduce plasma oxidized LDL (oxLDL) and to improve alpha-tocopherol concentrations. Methods and results: After a 4 week, coffee-free run-in period, 86 healthy, randomized volunteers completed either a control (CTRL) or coffee (COFF) intervention in which either 750 mL water (CTRL) or coffee (COFF) were consumed daily for 8 weeks. Blood samples were taken at the begin and after the intervention. Mean changes in oxidized LDL concentrations after coffee consumption (−0.47 ± 15.4 U/L) differed from those of the CTRL-G (5.69 ± 18.8 U/L, p < 0.05). Levels of alpha-tocopherol (+3.46 ± 16.48%, p < 0.05) as well as non-esterified fatty acids increased in the COFF-G. Conclusion: Improved plasma alpha-tocopherol levels and reduced levels of plasma oxLDL after 8 week consumption of a dark-roast coffee rich in N-methylpyridinium are hypothesized to be caused by coffee-induced lipolysis, resulting in increased alpha-tocopherol mobilisation.

AB - Scope: Coffee consumption is widely recognized to improve the antioxidant status. We hypothesized a dark-roast coffee to reduce plasma oxidized LDL (oxLDL) and to improve alpha-tocopherol concentrations. Methods and results: After a 4 week, coffee-free run-in period, 86 healthy, randomized volunteers completed either a control (CTRL) or coffee (COFF) intervention in which either 750 mL water (CTRL) or coffee (COFF) were consumed daily for 8 weeks. Blood samples were taken at the begin and after the intervention. Mean changes in oxidized LDL concentrations after coffee consumption (−0.47 ± 15.4 U/L) differed from those of the CTRL-G (5.69 ± 18.8 U/L, p < 0.05). Levels of alpha-tocopherol (+3.46 ± 16.48%, p < 0.05) as well as non-esterified fatty acids increased in the COFF-G. Conclusion: Improved plasma alpha-tocopherol levels and reduced levels of plasma oxLDL after 8 week consumption of a dark-roast coffee rich in N-methylpyridinium are hypothesized to be caused by coffee-induced lipolysis, resulting in increased alpha-tocopherol mobilisation.

KW - Alpha-tocopherol

KW - Coffee antioxidants

KW - Dark-roast coffee

KW - Lipolysis

KW - N-methylpyridinium

KW - Oxidized LDL

UR - https://www.scopus.com/pages/publications/85062151684

U2 - 10.1016/j.jff.2019.02.009

DO - 10.1016/j.jff.2019.02.009

M3 - Article

AN - SCOPUS:85062151684

SN - 1756-4646

VL - 56

SP - 40

EP - 48

JO - Journal of Functional Foods

JF - Journal of Functional Foods

ER -

Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study

Abstract

Keywords

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