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Food Chem. 2014 Nov 1;162:81-8. doi: 10.1016/j.foodchem.2014.03.132. Epub 2014 Apr 16.

Coffee with cinnamon - impact of phytochemicals interactions on antioxidant and anti-inflammatory in vitro activity.

Author information

1
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: agatadurak@gmail.com.
2
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
3
Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich Str. 8, 24-100 Pulawy, Poland.

Abstract

This paper evaluates the potential bioaccessibility and interactions between antiradical and anti-inflammatory compounds from coffee and cinnamon. Results obtained for whole plant material extracts were compared with those for chlorogenic and cinnamic acids (the main bioactive constituents of the study material). All samples, coffee, cinnamon and a mixture of the two showed abilities to scavenge free radicals and to inhibit lipoxygenase (LOX) activity. Both activities increased after simulated gastrointestinal digestion. In the mixture antiradical phytochemicals acted antagonistically - isoboles adopted the convex form. The same interactions were determined for chemical standards. The water-extractable LOX inhibitors acted synergistically - the isobole curve was "concave". The same type of interaction was determined for standard compounds. Interestingly, after digestion in vitro a slight antagonism in the action of LOX inhibitors was observed. The results show that the food matrix and/or its changes during digestion may play an important role in creating the biological properties.

KEYWORDS:

Cinnamon; Coffee; Interaction factor; Interactions; Isobolographic analysis

PMID:
24874360
DOI:
10.1016/j.foodchem.2014.03.132
[Indexed for MEDLINE]

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