Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet

Abstract

Objective: To investigate the contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. Design: This includes the following (i) estimation of the daily intakes of beverages in Spain, from national food consumption data obtained from annual surveys of 5400 households, 700 hotels and restaurants and 200 institutions; (ii) determination of total antioxidant capacity in the selected beverages using two complementary procedures: ferric reducing ability of plasma (FRAP), which measures the ferric reduction capacity, and ABTS, which measures the radical scavenging capacity; (iii) determination of the antioxidant capacity in both lipophilic and hydrophilic extracts of the beverages; (iv) determination of the antioxidant efficiency of the lipophilic and hydrophilic phase of the beverages; and (v) estimation of the intake of dietary antioxidants from beverages in comparison with the daily requirements of antioxidant vitamins C and E. Results: The contribution of beverages to the antioxidant intake in the Spanish diet is estimated at 1623 mg of vitamin E and 598 mg of vitamin C by FRAP, and 1521 mg of vitamin E and 556 mg of vitamin C by ABTS. Coffee is the main contributor (66 and 61% by FRAP and ABTS, respectively), followed by red wine (16 and 22%), fruit juices (6 and 5%), beer (4 and 5%), tea (3 and 5%) and milk (4 and 1%). Conclusions: Beverages account for a very high proportion of dietary antioxidant intake as compared to intake of antioxidant vitamins C and E. Although their metabolic effect must be affected by the bioavailability of the antioxidants, the significance of this intake for antioxidant status and health should be considered.

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

“…Moreover, compared to other popular beverages, such as black and green tea, cocoa, fruit juice and red and white wine, coffee shows the highest antioxidant capacity (AC) [2,3]. Therefore, it is not surprising that coffee brews in some countries provide the highest amount of antioxidants in the daily diet [4,5]. The AC of coffee brews is generally associated with the presence of phenolic compounds, primarily in the form of chlorogenic acids [6].…”

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

“…During the past few years, evidence of the healthy benefits (1) and the important contribution of the coffee brew to the intake of the antioxidants in the diet (2)(3)(4) help to increase coffee consumption. Several coffee compounds have been proposed as antioxidants.…”

Coffee, tea, caffeine and risk of breast cancer: A 22‐year follow‐up

“…[11][12][13] Coffee is the major source of the phenol chlorogenic acid, 14 and a major contributor to the total antioxidant capacity of the diet in several populations. 15,16 The primary antioxidant potential of tea is attributed to its catechins, chief among them, epigallocatechin gallate (EGCG) for which green tea has a higher concentration than black tea. 17 In various studies, rats with breast tumors that were given green tea had reductions in tumor size and tumor growth.…”