Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action
AbstractCoffee 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. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Liang, N.; Kitts, D.D. Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action. Molecules 2014, 19, 19180-19208.
Liang N, Kitts DD. Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action. Molecules. 2014; 19(11):19180-19208.Chicago/Turabian Style
Liang, Ningjian; Kitts, David D. 2014. "Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action." Molecules 19, no. 11: 19180-19208.