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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Medium Light and Medium Roast Paper-Filtered Coffee Increased Antioxidant Capacity in Healthy Volunteers: Results of a Randomized Trial

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Autor(es):
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Faraldo Correa, Telma Angelina [1] ; Monteiro, Marcela Piedade [1] ; Nogueira Mendes, Thaise Maria [1] ; de Oliveira, Daniela Moura [1] ; Rogero, Marcelo Macedo [1] ; Benites, Cibelem Iribarrem [2] ; Christiano de Matos Vinagre, Carmen Guilherme [3] ; Mioto, Bruno Mahler [3] ; Tarasoutchi, Daniela [3] ; Tuda, Vera Lucia [3] ; Machado Cesar, Luiz Antonio [3] ; Ferraz da Silva Torres, Elizabeth Aparecida [1]
Número total de Autores: 12
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Nutr, Sch Publ Hlth, BR-01246904 Sao Paulo - Brazil
[2] Univ Estadual Campinas, Sch Chem Engn, BR-13083877 Campinas, SP - Brazil
[3] Univ Sao Paulo, Sch Med, Heart Inst InCor, BR-05403000 Sao Paulo - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: PLANT FOODS FOR HUMAN NUTRITION; v. 67, n. 3, p. 277-282, SEP 2012.
Citações Web of Science: 25
Resumo

We compared the effects of medium light roast (MLR) and medium roast (MR) paper-filtered coffee on antioxidant capacity and lipid peroxidation in healthy volunteers. In a randomized crossover study, 20 volunteers consumed 482 +/- 61 ml/day of MLR or MR for four weeks. Plasma total antioxidant status (TAS), oxygen radical absorbance capacity (ORAC), oxidized LDL and 8-epi-prostaglandin F2 alpha, erythrocyte superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase (CAT) activity were measured at baseline and after the interventions. MLR had higher chlorogenic acids-(CGA; 334 mg/150 mL) and less caffeine (231 mg/150 ml) than MR had (210 and 244 mg/150 ml, respectively). MLR also had fewer Maillard reaction products (MRP) than MR had. Compared with baseline, subjects had an increase of 21 and 26 % in TAS, 13 and 13 % in CAT, 52 and 75 % in SOD, and 62 and 49 % in GPx after MLR and MR consumption (P < 0.001), respectively. ORAC increased after MLR (P = 0.004). No significant alteration in lipid peroxidation biomarkers was observed. Both coffees had antioxidant effects. Although MLR contained more CGA, there were similar antioxidant effects between the treatments. MRP may have contributed as an antioxidant. These effects may be important in protecting biological systems and reducing the risk of diseases related to oxidative stress. (AU)

Processo FAPESP: 08/10933-6 - Estudo da ação antioxidante e dos efeitos dos compostos bioativos do café na prevenção de doenças crônicas não transmissíveis: dislipidemia, diabetes mellitus tipo 2 e hipertensão arterial
Beneficiário:Telma Angelina Faraldo Corrêa
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 09/05792-7 - Estudo da ação antioxidante e dos efeitos dos compostos bioativos do café sobre o metabolismo glico-lipídico e pressão arterial
Beneficiário:Elizabeth Aparecida Ferraz da Silva Torres
Linha de fomento: Auxílio à Pesquisa - Regular