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Molecules. 2014 Nov 19;19(11):19180-208. doi: 10.3390/molecules191119180.

Antioxidant property of coffee components: assessment of methods that define mechanisms of action.

Author information

  • 1Food, Nutrition and Health, Faculty of Land and Food Systems, the University of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada. ningjian.liang@alumni.ubc.ca.
  • 2Food, Nutrition and Health, Faculty of Land and Food Systems, the University of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada. david.kitts@ubc.ca.

Abstract

Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that coffee is one of the world's most popular beverages, has led to the understanding that coffee is a major contributor to dietary antioxidant intake. Brewed coffee is a complex food matrix with numerous phytochemical components that have antioxidant activity capable of scavenging free radicals, donating hydrogen and electrons, providing reducing activity and also acting as metal ion pro-oxidant chelators. More recent studies have shown that coffee components can trigger tissue antioxidant gene expression and protect against gastrointestinal oxidative stress. This paper will describe different in vitro, cell-free and cell-based assays that both characterize and compare the antioxidant capacity and mechanism of action of coffee and its bioactive constituents. Moreover, evidence of cellular antioxidant activity and correlated specific genomic events induced by coffee components, which are relevant to antioxidant function in both animal and human studies, will be discussed.

PMID:
25415479
[PubMed - indexed for MEDLINE]
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