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Título: | Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress |
Autor: | Baeza, Gema CSIC; Amigo-Benavent, Miryam; Sarriá, Beatriz CSIC ORCID; Goya, Luis CSIC ORCID; Mateos, Raquel CSIC ORCID ; Bravo, Laura CSIC ORCID | Palabras clave: | Polyphenolic compounds Caffeine Dietary antioxidants Oxidative stress biomarkers Green coffee |
Fecha de publicación: | 2014 | Editor: | Elsevier | Citación: | Food Research International 62: 1038- 1046 (2014) | Resumen: | The intake of green coffee has been associated with a lower risk of diseases of oxidative etiology probably due to its high phenolic content. The present study investigated the effect of treating human HepG2 cells with different concentrations of a green coffee bean extract (GCBE) and its main hydroxycinnamic acids, 5-caffeoylquinic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-DCQA), and the methylxanthine caffeine (CAF), directly or prior to inducing an oxidative stress by incubating cells with 400. μM tert-butylhydroperoxide (t-BOOH). Direct treatment with GCBE (1-50. μg/mL), 5-CQA and 3,5-DCQA (1-40. μM) significantly decreased reactive oxygen species (ROS) production by HepG2 cells. Pre-treatment with GCBE, 5-CQA and 3,5-DCQA for 20. h prevented the cellular and macromolecular damage induced by t-BOOH, returning glutathione levels and the activity of antioxidant enzymes to values similar to control cells. Moreover, the increased ROS generation induced by t-BOOH was dose-dependently prevented when cells were pre-treated with GCBE, 5-CQA and 3,5-DCQA. CAF showed no protective effect. It can be concluded that GCBE and its main polyphenols, 5-CQA and 3,5-DCQA, but not caffeine, confer a significant protection against oxidative stress in vitro. © 2014 Elsevier Ltd. | URI: | http://hdl.handle.net/10261/103093 | DOI: | 10.1016/j.foodres.2014.05.035 | Identificadores: | doi: 10.1016/j.foodres.2014.05.035 issn: 0963-9969 |
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