Forskning

August 21, 2024

Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts – in vitro assessment of the bioavailability, cytoprotective properties and modulation of inflammatory response

J Grzelczyk et al, 2024. Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts – in vitro assessment of the bioavailability, cytoprotective properties and modulation of inflammatory response, Food Chemistry.

ABSTRACT:

Coffee is the most consumed beverage in the world. Consumption of phenolic compounds present in coffee protects the body against oxidative stress generation, inflammatory response, and cancer development. The aim of the study was evaluation of biological activity of coffee extracts (obtained from green, as well as light and dark roasted Robusta and Arabica beans) and isolated fractions on human colon adenocarcinoma Caco-2 cells, which are used as a cellular model of intestinal barrier in bioavailability studies. Additionally, impact of coffee phenolics on oxidative stress level and anti-inflammatory activity has been studied with RAW 264.7 macrophages used in immunomodulatory research. It was demonstrated that the coffee constituents protection against oxidative stress, lipotoxicity and secretion of proinflammatory mediators is correlated with the presence of mono- and dichlorogenic acids and roasting process. It was demonstrated that coffee phytochemicals can decrease cells proliferation and bind to topoisomerase IIα being a dietary tool in cancer prevention.