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
N1 - Publisher Copyright:
© 2019
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 -