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

Autor(en)

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

Abstrakt

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.

Organisation(en)

Institut für Physiologische Chemie, Department für Ernährungswissenschaften, Institut für Lebensmittelchemie und Toxikologie

Externe Organisation(en)

Technische Universität München, Tchibo GmbH, Universität Wien, Unknown External Organisation Unbekannt/undefiniert

Journal

Journal of Functional Foods

Band

56

Seiten

40-48

Anzahl der Seiten

9

ISSN

1756-4646

DOI

https://doi.org/10.1016/j.jff.2019.02.009

Publikationsdatum

05-2019

Peer-reviewed

Ja

ÖFOS 2012

211202 Lebensmitteltechnologie, 104009 Lebensmittelchemie

Schlagwörter

ASJC Scopus Sachgebiete

Food Science, Nutrition and Dietetics, Medicine (miscellaneous)

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/5acf229d-1100-4fbe-9900-80904433b713