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Review

Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action

by and *,†
Food, Nutrition and Health, Faculty of Land and Food Systems, the University of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Molecules 2014, 19(11), 19180-19208; https://doi.org/10.3390/molecules191119180
Received: 6 September 2014 / Revised: 4 November 2014 / Accepted: 4 November 2014 / Published: 19 November 2014
(This article belongs to the Special Issue Free Radicals and Radical Ions)
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. View Full-Text
Keywords: coffee; antioxidant; oxidative stress coffee; antioxidant; oxidative stress
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MDPI and ACS Style

Liang, N.; Kitts, D.D. Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action. Molecules 2014, 19, 19180-19208. https://doi.org/10.3390/molecules191119180

AMA Style

Liang N, Kitts DD. Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action. Molecules. 2014; 19(11):19180-19208. https://doi.org/10.3390/molecules191119180

Chicago/Turabian Style

Liang, Ningjian, and David D. Kitts. 2014. "Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action" Molecules 19, no. 11: 19180-19208. https://doi.org/10.3390/molecules191119180

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