Coffee consumption protects human lymphocytes against oxidative and 3-amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) induced DNA-damage: Results of an experimental study with human volunteers

Bichler, Julia; Cavin, Christophe; Simić, Tatjana; Chakraborty, Ajoy Kumar; Ferk, Franziska; Hoelzl, Christine; Schulte‐Hermann, Rolf; Kundi, Michael; Haidinger, Gerald; Angelis, Karel J.; Knasmüller, Siegfried

doi:10.1016/j.fct.2007.02.001

Cited by 71 publications

(56 citation statements)

References 58 publications

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“…), which recognise oxidised purines and pyrimidine bases, this assay has been used to determine oxidative DNA damage that has been implicated in several health conditions (Collins et al 1993(Collins et al , 1997a(Collins et al , b, 2001aKruman et al 2002). This assay has also been used to show protective effects of different dietary factors in chemo-preventive studies (Bichler et al 2007;Collins et al 2001a, b). In combination with the fluorescence in situ hybridisation (FISH) technique (Comet-FISH), the application of this assay has also been extended to determine sequence or gene-specific damage and repair (Santos et al 1997;McKenna et al 2003) as well as of possible diagnostic use (Kumaravel and Bristow 2005).…”

Section: Introductionmentioning

confidence: 99%

Comet Assay measurements: a perspective

Kumaravel¹,

Vilhar

Faux³

et al. 2007

Cell Biol Toxicol

317

162

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Section: Introductionmentioning

confidence: 99%

Comet Assay measurements: a perspective

Kumaravel¹,

Vilhar

Faux³

et al. 2007

Cell Biol Toxicol

317

162

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“…It exhibits anti-inflammatory and antimutagenic effects, which prevent chronic disorders, such as cardiovascular and rheumatologic diseases, and also prevent some types of tumors [2]. Consumption of coffee is helpful in the fight against obesity and limits the effects of type II diabetes [3].…”

Section: Introductionmentioning

confidence: 99%

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Budryn

Nebesny

Rachwał-Rosiak

2013

Eur Food Res Technol

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This study was designed to characterize the stability of hydroxycinnamic acids and caffeine obtained from green coffee beans in the form of lyophilized extract (GCE) during heating after supplementation to model systems with saccharose, potato starch, egg white protein, and sunflower oil. Also the addition of iron ions was used. Systems were prepared as a mixture of GCE with a single substance or in a more complex matrix. Heating was carried out at 180°C for 0.5 and 1 h. Because of the saccharose content, some systems were heated only at 110°C. The losses of hydroxycinnamic acids in heated systems ranged from 18 to 84 %, and the caffeine from 1.5 to 10 %. The presence of sunflower oil in the systems had the greatest influence on hydroxycinnamic acids degradation. However, in case of the system of each of the examined substances with the coffee preparation, an increased degradation of hydroxycinnamic acids resulting from the introduction of ferrous ions into the systems was observed. Earlier results concerning antioxidant activity of systems containing GCE allow to conclude that the degradation of hydroxycinnamic acids was weakly related to the decrease in antioxidant activity.

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“…Caffeine is a phosphodiesterase inhibitor, and a potential mechanism of caffeine's action may involve increasing cell proliferation that is inhibited by free fatty acid, increasing the cyclic AMP level in the cell to induce the cells to transition from G phase to S phase, and improving cell proliferation. Moreover, caffeine has antioxidant effects (Bichler et al, 2007), improves the proliferation of b cells inhibited by free fatty acid, and decreases apoptosis caused by free fatty acid by decreasing the oxidization of free fatty acid and formation of free radicals. We found that different concentrations of caffeine had varying effects on pancreatic b cells cultured in vitro, did not improve normal proliferation induced by non-free fatty acids, and altered the apoptosis and survival rates, indicating that the improvement role that caffeine plays in cell proliferation and survival may be stronger in individuals showing lipotoxicity.…”

Section: Discussionmentioning

confidence: 99%

Impact of caffeine on β cell proliferation and apoptosis under the influence of palmitic acid

Chen¹,

Yu²,

Shen³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. We examined the influence of caffeine on the proliferation and apoptosis of b cells cultured in vitro in the presence of the free fatty acid palmitic acid (PA). Different concentrations of caffeine (1-100 mM) and free fatty PA were added to cultured b cells. The MTT assay was used to analyze cell proliferative activity; flow cytometry was used to measure apoptosis and calculate the apoptosis rate. Compared with the blank control group, cells cultured with 500 mM PA for 24, 48, 72, and 96 h showed inhibition of pancreatic b cell proliferative activity. In the 10 and 25 mM caffeine groups cultured for 48, 72, and 96 h, b cell proliferative activity was much higher than that in the 500 mM PA group. The apoptosis rate in the 500 mM PA group was 40.55 ± 20.33%, which was higher than that in the blank control group. The apoptosis rates in the 10 and 25 mM caffeine group and the PA group were 19.12 ± 10.56 and 20.97 ± 9.75%, respectively, which was lower than that in the 500 mM PA group. At some concentrations, caffeine can improve free fatty PA levels and guide pancreatic b cell proliferation inhibition and cell apoptosis.

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Coffee consumption protects human lymphocytes against oxidative and 3-amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) induced DNA-damage: Results of an experimental study with human volunteers

Cited by 71 publications

References 58 publications

Comet Assay measurements: a perspective

Comet Assay measurements: a perspective

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Impact of caffeine on β cell proliferation and apoptosis under the influence of palmitic acid

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