Green Coffee Bean Extract and Its Metabolites Have a Hypotensive Effect in Spontaneously Hypertensive Rats

Suzuki, Atsushi; Kagawa, D; Ochiai, Ryuji; Tokimitsu, Ichiro; Saito, Ikuo

doi:10.1291/hypres.25.99

Cited by 155 publications

(123 citation statements)

References 54 publications

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“…18 In spontaneously hypertensive rats (SHR), a single oral administration of 180, 360 and 720 mg kg -1 GCE (CGA content: 28%), respectively, reduced blood pressure (measured by tail cuff for 25 h) in a dose-dependent fashion: Systolic blood pressures(SBP) were reduced by 10-15 mm Hg from baseline 10 h after the ingestion of GCE at 720 mg kg -1 , and the effect persisted through the end of the experiment. However, GCE had no discernable effect in normotensive counterparts (control rats WKY).…”

Section: Effect Of Green Coffee Extracts On Blood Pressure In Animalsmentioning

confidence: 99%

Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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Chlorogenic acids (CGAs) are potent antioxidants found in certain foods and drinks, most notably in coffee. In recent years, basic and clinical investigations have implied that the consumption of chlorogenic acid can have an anti-hypertension effect. Mechanistically, the metabolites of CGAs attenuate oxidative stress (reactive oxygen species), which leads to the benefit of blood-pressure reduction through improved endothelial function and nitric oxide bioavailability in the arterial vasculature. This review article highlights the physiological and biochemical findings on this subject and highlights some remaining issues that merit further scientific and clinical exploration. In the framework of lifestyle modification for the management of cardiovascular risk factors, the dietary consumption of CGAs may hold promise for providing a non-pharmacological approach for the prevention and treatment of high blood pressure.

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Section: Effect Of Green Coffee Extracts On Blood Pressure In Animalsmentioning

confidence: 99%

Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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“…Recent animal and human studies reported an antihypertensive effect of chlorogenic acids in green coffee bean extract. 12,13 The relationship between the ingestion and the antihypertensive effect of brewed coffee from roasted coffee beans and blood pressure, however, is not yet clear.…”

Section: Introductionmentioning

confidence: 99%

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

et al. 2009

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Recent studies suggest that chlorogenic acids, which are the main components of the polyphenol class in coffee, decrease blood pressure, and that hydroxyhydroquinone (HHQ), which is generated by roasting coffee beans, inhibits the antihypertensive effect of chlorogenic acids in brewed coffee. Here, we examined the vasoreactivity and antihypertensive effects of HHQ-reduced coffee in mild hypertension. The study design was a double blind, randomized, placebo-controlled intervention study, with a 4-week run-in period, followed by an 8-week test beverage ingestion period. The subjects were Japanese men and women with mild hypertension and vascular failure, who were not taking any antihypertensive drugs. During the test beverage ingestion period, the subjects ingested either active or placebo HHQ-reduced coffee (chlorogenic acids per 184 ml of coffee: active, 300 mg; and placebo, 0 mg) daily. Subjects were randomly divided into two groups: active group (n¼9) and placebo group (n¼12). In the active beverage group, endothelium-dependent, flow-mediated vasodilation impairment was significantly ameliorated and systolic blood pressure was significantly decreased from the baseline, but not in the placebo group. There were no test beverage consumption-related changes in other parameters that may influence blood pressure, such as pulse, cardiac output, body weight or 24-h urine volume. Ingestion of the active beverage significantly decreased urinary isoprostane levels, suggesting a reduced oxidative stress. These findings indicate that HHQ-reduced coffee decreased blood pressure in subjects with mild hypertension. The decreased blood pressure was associated with improved vascular endothelial function.

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“…Therefore, further study is needed to clarify the changes in free and bound phenolics during processing. Ferulic acid exhibits an antioxidative activity (Sahidi et al, 1992;Ohta et al, 1994;Castelluccio et al, 1995;Ohta et al, 1997;Andreasen et al, 2001;Liyana-Pathirana and Shahidi, 2006) and has recently been reported to show depressor, anti-tumor, and anti-Alzheimer's activities (Mori et al, 1999;Yan et al, 2001;Suzuki et al, 2002;Mamiya et al, 2004). Therefore, rolled oats may also exhibit these effects.…”

Section: Resultsmentioning

confidence: 99%

(1.RAR.3),(1.RAR.4)-.BETA.-glucan and Bound Phenolics in Rolled Oats

Nara¹,

Kikuchi²,

Nakata³

et al. 2008

FSTR

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Rolled oats, a processed oat product, contain about 4 g of (1 -› 3),(1 -› 4)-β-glucan (β-glucan) per 100 g. It also contains 27.0 mg of ferulic acid and 3.5 mg of p-coumaric acid. Moreover, the presence of β-glucan, ferulic acid, and p-coumaric acid was confirmed in commercial food products with rolled oats in their lists of ingredients. The radical scavenging activity of a water-soluble polysaccharide fraction (WS) extracted from rolled oats was examined and components involved in this activity were evaluated. This WS exhibited radical scavenging activity and a strong correlation (r=0.9982) was observed between this activity in terms of the ferulic acid equivalent and WS sample concentration. Concerning the neutral sugar composition of the WS, glucose accounted for about 49 mol%, followed by xylose (about 28 mol%) and arabinose (about 15 mol%). In addition, ferulic acid was contained in a macromolecular fraction collected by gel-filtration chromatography of lichenase-treated WS. Therefore, arabinoxylan containing ferulic acid may be a component leading to the radical scavenging activity of the WS.

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Green Coffee Bean Extract and Its Metabolites Have a Hypotensive Effect in Spontaneously Hypertensive Rats

Abstract: The effects of a water-soluble green coffee bean extract (GCE) on blood pressure were investigated using spontaneously hypertensive rats (SHR). There was a dose-dependent reduction in blood pressure after a

Cited by 155 publications

References 54 publications

Antihypertensive effects and mechanisms of chlorogenic acids

Antihypertensive effects and mechanisms of chlorogenic acids

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

(1.RAR.3),(1.RAR.4)-.BETA.-glucan and Bound Phenolics in Rolled Oats

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