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Molecules 2016, 21(8), 979; doi:10.3390/molecules21080979

Coffee Consumption and Oxidative Stress: A Review of Human Intervention Studies

1
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School Building C, Via Volturno 39, 43125 Parma, Italy
2
Department of Food, Environmental and Nutritional Sciences, Division of Human Nutrition, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milano, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Pedro Mena
Received: 28 June 2016 / Revised: 19 July 2016 / Accepted: 21 July 2016 / Published: 28 July 2016
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Abstract

Research on the potential protective effects of coffee and its bioactives (caffeine, chlorogenic acids and diterpenes) against oxidative stress and related chronic disease risk has been increasing in the last years. The present review summarizes the main findings on the effect of coffee consumption on protection against lipid, protein and DNA damage, as well as on the modulation of antioxidant capacity and antioxidant enzymes in human studies. Twenty-six dietary intervention studies (involving acute and chronic coffee intake) have been considered. Overall, the results suggest that coffee consumption can increase glutathione levels and improve protection against DNA damage, especially following regular/repeated intake. On the contrary, the effects of coffee on plasma antioxidant capacity and antioxidant enzymes, as well as on protein and lipid damage, are unclear following both acute and chronic exposure. The high heterogeneity in terms of type of coffee, doses and duration of the studies, the lack of information on coffee and/or brew bioactive composition, as well as the choice of biomarkers and the methods used for their evaluation, may partially explain the variability observed among findings. More robust and well-controlled intervention studies are necessary for a thorough understanding of the effect of coffee on oxidative stress markers in humans. View Full-Text
Keywords: coffee; phenols; DNA damage; lipid damage; protein damage; antioxidant capacity; antioxidant enzymes coffee; phenols; DNA damage; lipid damage; protein damage; antioxidant capacity; antioxidant enzymes
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Martini, D.; Del Bo’, C.; Tassotti, M.; Riso, P.; Del Rio, D.; Brighenti, F.; Porrini, M. Coffee Consumption and Oxidative Stress: A Review of Human Intervention Studies. Molecules 2016, 21, 979.

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