End of the coffee mystery: diterpene alcohols raise serum low‐density lipoprotein cholesterol and triglyceride levels

Heckers, H.; Göbel, U.; Kleppel, U.

doi:10.1111/j.1365-2796.1994.tb01058.x

Cited by 51 publications

(33 citation statements)

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“…For example, boiled coffee consumption is associated with increased cholesterol levels resulting from cafestol and kahweol, which are otherwise removed by filtering. 38,39 In contrast and consistent to this study, filtered coffee increases HDL cholesterol in human. 40 Whether the increased cholesterol efflux by the phenolic acids of coffee is attributable to its antioxidative property remains inconclusive.…”

Section: Discussionsupporting

confidence: 85%

Coffee Consumption Enhances High-Density Lipoprotein-Mediated Cholesterol Efflux in Macrophages

Uto‐Kondo

Ayaori

Ogura

et al. 2010

Circulation Research

102

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Rationale: Association of habitual coffee consumption with coronary heart disease morbidity and mortality has not been established. We hypothesized that coffee may enhance reverse cholesterol transport (RCT) as the antiatherogenic properties of high-density lipoprotein (HDL). Objective: This study was to investigate whether the phenolic acids of coffee and coffee regulates RCT from macrophages in vitro, ex vivo and in vivo. Methods and Results: Caffeic acid and ferulic acid, the major phenolic acids of coffee, enhanced cholesterol efflux from THP-1 macrophages mediated by HDL, but not apoA-I. Furthermore, these phenolic acids increased both the mRNA and protein levels of ATP-binding cassette transporter (ABC)G1 and scavenger receptor class B type I (SR-BI), but not ABCA1. Eight healthy volunteers were recruited for the ex vivo study, and blood samples were taken before and 30 minutes after consumption of coffee or water in a crossover study. The mRNA as well as protein levels of ABCG1, SR-BI, and cholesterol efflux by HDL were increased in the macrophages differentiated under autologous sera obtained after coffee consumption compared to baseline sera. Finally, effects of coffee and phenolic acid on in vivo RCT were assessed by intraperitoneally injecting Key Words: HDL cholesterol Ⅲ efflux Ⅲ coffee Ⅲ phenolic acid H igh-density lipoproteins (HDLs) have been shown to be inversely associated with the risk of atherosclerotic cardiovascular disease (CVD) 1,2 and thus considered as antiatherogenic lipoproteins. Among antiatherogenic mechanisms including beneficial effects on inflammation, impaired endothelial function or hypercoagulation, HDL exerts the antiatherogenic property primarily by facilitating the efflux of cholesterol from peripheral tissues and transport it back to the liver in a process called reverse cholesterol transport (RCT). A major breakthrough in the understanding of the mechanism of RCT came with the discovery of the ATP binding cassette transporter (ABC)A1. Lipid-poor apolipoprotein (apo)A-I contributes to ABCA1-mediated cholesterol efflux from cells, but not HDL. 3,4 Another ABC transporter, ABCG1, is also involved in the cholesterol efflux from macrophages mediated by HDL, but not apoA-I. 4,5 Scavenger receptor class B type I (SR-BI) is also known to promote HDL-mediated cellular cholesterol efflux. 6 Furthermore, the pivotal roles of these molecules on intracellular cholesterol homeostasis, associated with reverse cholesterol transport, have also been confirmed by animal studies where deletions of ABCA1, 7 ABCG1, 8 and SR-BI 9 in macrophages accelerated the development of atherosclerosis.Coffee is among the most widely consumed beverages worldwide. The relationship between coffee consumption and the incidence of CVD has been studied extensively. 10 -12 In addition, a recent study reported that regular coffee consumption might be associated with a decreased cardiovascular mortality rate. 13 Coffee beans are known to be abundant in antioxidant phenolic acids, chlorogenic acid. Indeed, Xia M et...

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Section: Discussionsupporting

confidence: 85%

Coffee Consumption Enhances High-Density Lipoprotein-Mediated Cholesterol Efflux in Macrophages

Uto‐Kondo

Ayaori

Ogura

et al. 2010

Circulation Research

102

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“…They are responsible for the cholesterol-raising effect of Scandinavian boiled coffee (Weusten-van der Wouw et al, 1994;Heckers et al, 1994). Cafestol and kahweol strongly affect lipid metabolism with short-term intake (Bak & Grobbee, 1989;Aro et al, 1987;van Dusseldorp et al, 1991;Ahola et al, 1991;Aro et al, 1990;Urgert et al, 1996a) as well as in life-long consumers of un®ltered coffee (Bùnaa et al, 1988;Stensvold et al, 1989;Weusten-van der Wouw et al, 1994;Pietinen et al, 1990;Lindahl et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Diterpenes from coffee beans decrease serum levels of lipoprotein(a) in humans: results from four randomised controlled trials

et al. 1997

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Objective: Un®ltered coffee raises serum LDL cholesterol in humans, owing to the presence of the diterpenes cafestol and kahweol. Norwegians with a chronic high intake of un®ltered coffee also had elevated serum levels of lipoprotein(a), an LDL-like particle which is insensitive toward dietary interventions. We now experimentally studied the in¯uence of coffee diterpenes on lipoprotein(a) levels. Design: Four randomised controlled trials. Subjects: Healthy, normolipidemic volunteers. Interventions: Coffee, coffee oil, and pure diterpenes for 4±24 weeks. Main outcome measures: The circulating level of lipoprotein(a). Results: In 22 subjects drinking ®ve to six strong cups of cafetiere coffee per day, the median fall in lipoprotein(a) was 1.5 mg/dL after two months (P 0.03), and 0.5 mg/dL after half a year (P b 0.05), relative to 24 ®lter coffee drinkers. Coffee oil doses equivalent to 10±20 cups of un®ltered coffee reduced lipoprotein(a) levels by up to 5.5 mg/dL (P`0.05) in two separate trials (n 12±16 per group). A puri®ed mixture of cafestol and kahweol, as well as cafestol alone, were also effective in reducing Lp(a) levels (n 10). Averaged over the four trials, each 10 mg/d of cafestol (plus kahweol)Ðthe amount present in two to three cups of cafetiere coffeeÐdecreased Lp(a) levels by 0.5 mg/dL or 4% from baseline values after four weeks (n 63). Conclusions: Coffee diterpenes are among the few dietary exceptions shown to in¯uence serum lipoprotein(a) levels. However, the Lp(a)-reducing potency of coffee diterpenes may subside in the long run, and their adverse side effects preclude their use as lipoprotein(a)-reducing agents.

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“…The discovery of the cholesterol-raising factor in coffee beans (Heckers et al, 1994;Weusten-van der Wouw et al, 1994) cleared up discrepancies in the epidemiology of coffee and heart disease (Thelle et al, 1983) and provided a simple test for the effect of how coffee is brewed on its cholesterolraising potential. The mechanism of action is now being clarified (Ricketts et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

“…Research into diet and cardiovascular disease was high on the list of discoveries but low on the list of challenges, except for effects of a-linolenic acid and of homocysteine-lowering Barker (1990) Zinc plus antioxidant vitamins delay the progression of macula degeneration Age-Related Eye Disease Study Research Group (2001) Identification of the genes for the signal, receptor and transport proteins that regulate iron absorption and metabolism Feder et al (1996) At constant body weight low-fat, high-carbohydrate diets lower HDL cholesterol and raise serum triglycerides Mensink et al (2003) Alcohol may reduce heart disease risk Klatsky and Friedman (1995) The complications of obesity are predominantly caused by abdominal obesity Vague (1956), Kissebah et al (1982) Potassium and potassium-rich foods lower blood pressure Addison (1928), Appel (1997) Cafestol in boiled coffee raises cholesterol and coronary heart disease risk Thelle et al (1983), Heckers et al (1994), Weusten-van der Wouw et al (1994) Molecular basis of the human sense of smell Buck and Axel (1991) Abbreviation: HDL, high-density lipoprotein.…”

Section: Missing Challengesmentioning

confidence: 99%

Which are the greatest recent discoveries and the greatest future challenges in nutrition?

et al. 2007

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Background: Nutrition science aims to create new knowledge, but scientists rarely sit back to reflect on what nutrition research has achieved in recent decades. Methods: We report the outcome of a 1-day symposium at which the audience was asked to vote on the greatest discoveries in nutrition since 1976 and on the greatest challenges for the coming 30 years. Most of the 128 participants were Dutch scientists working in nutrition or related biomedical and public health fields. Candidate discoveries and challenges were nominated by five invited speakers and by members of the audience. Ballot forms were then prepared on which participants selected one discovery and one challenge. Results: A total of 15 discoveries and 14 challenges were nominated. The audience elected Folic acid prevents birth defects as the greatest discovery in nutrition science since 1976. Controlling obesity and insulin resistance through activity and diet was elected as the greatest challenge for the coming 30 years. This selection was probably biased by the interests and knowledge of the speakers and the audience. For the present review, we therefore added 12 discoveries from the period 1976 to 2006 that we judged worthy of consideration, but that had not been nominated at the meeting. Conclusions: The meeting did not represent an objective selection process, but it did demonstrate that the past 30 years have yielded major new discoveries in nutrition and health.

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End of the coffee mystery: diterpene alcohols raise serum low‐density lipoprotein cholesterol and triglyceride levels

Cited by 51 publications

References 4 publications

Coffee Consumption Enhances High-Density Lipoprotein-Mediated Cholesterol Efflux in Macrophages

Coffee Consumption Enhances High-Density Lipoprotein-Mediated Cholesterol Efflux in Macrophages

Diterpenes from coffee beans decrease serum levels of lipoprotein(a) in humans: results from four randomised controlled trials

Which are the greatest recent discoveries and the greatest future challenges in nutrition?

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