Improvement of hypertension and vascular dysfunction by hydroxyhydroquinone‐free coffee in a genetic model of hypertension

Suzuki, Atsushi; Fujii, Akihiko; Yamamoto, Naoki; Yamamoto, Masaki; Ohminami, Hideo; Kameyama, Akiyo; Shibuya, Yasuyuki; Nishizawa, Yuji; Tokimitsu, Ichiro; Saito, Ikuo

doi:10.1016/j.febslet.2006.03.047

Cited by 56 publications

(44 citation statements)

References 25 publications

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“…A single oral administration of GCE in SHR decreased SBP continuously until it was 12% lower than baseline at 10 h after treatment; by contrast, the roasted instant coffee did not induce any significant SBP reduction. 16 However, when caffeine was added to GCE to make the caffeine content (200 mg kg -1 ) equivalent to that of the instant coffee, the same reduction in SBP was seen as compared with GCE alone. 16 Similarly, GCE reduced blood pressure in human hypertensive subjects despite a caffeine content equal to that in roasted coffee.…”

Section: Different Roles Of Coffee Components In Blood-pressure Regulmentioning

confidence: 99%

“…[11][12][13] Of great interest, investigations during the last decade have demonstrated that the consumption of green coffee extracts produces an anti-hypertensive effect in both rats and humans, 14,15 as a result of improved endothelial or vascular function. 16,17 Such biological effects have been attributed to the presence of CGAs in green coffee. The purpose of this invited review is to highlight the findings pertinent to the effects and mechanisms of CGA on arterial blood pressure control and to discuss unanswered questions that warrant further research effort.…”

Section: Introductionmentioning

confidence: 99%

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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: Different Roles Of Coffee Components In Blood-pressure Regulmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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“…Suzuki et al 14 recently reported that hydroxyhydroquinone (HHQ) produced by roasting green coffee beans inhibits the antihypertensive effect of chlorogenic acids in brewed coffee. Furthermore, an antihypertensive effect of brewed coffee was shown after reducing HHQ in an animal study using spontaneously hypertensive rats.…”

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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“…The removal of hydroxyhydroquinone, a potentially prooxidative component of coffee, has been shown to provide antihypertensive benefits by regulating vascular tone and improving the bioavailability of nitric oxide in spontaneously hypertensive rats (SHR). 16 Further studies by this group have shown improvements in endothelial function and attenuation of vascular hypertrophy and hypertension in SHR following 8 weeks administration of a purified form of chlorogenic acid. 17 Whether or not this can be replicated in humans remains to be seen.…”

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confidence: 98%

Coffee and health: explaining conflicting results in hypertension

Hamer

2006

J Hum Hypertens

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It is well established that dietary intake and other lifestyle factors play an important role in hypertension. 1 Available evidence suggests hypertensive patients should follow a weight-reducing diet, restrict alcohol and salt intake, reduce smoking and incorporate regular physical activity into their lifestyle. Another area of much interest relates to the impact of coffee consumption on blood pressure (BP), which was first debated nearly 30 years ago. 2 Coffee is one of the most widely consumed nonalcoholic beverages in Western society, although research pertaining to its effects on health, and particularly hypertension, remains equivocal.Previously reviewed evidence from a variety of cross-sectional and longitudinal epidemiologic studies of the effects of coffee consumption on BP appear to be inconsistent, demonstrating no effects, positive relations and inverse relations. 3 There are only two prospective cohort studies to date that have examined the influence of coffee intake on the risk of hypertension development, which present conflicting findings. Winkelmayer et al. 4 demonstrated no relationship between coffee intake and incident hypertension in 155 594 US women followed up over 12 years. However, in a cohort of 1017 men followed up over 33 years, coffee drinkers had a greater incidence of hypertension in unadjusted analyses and consumption of one cup of coffee significantly raised systolic and diastolic BP by 0.19 and 0.27 mm Hg, respectively, in adjusted models. 5 The nonsignificant association with incident hypertension after multivariate adjustment may therefore suggest that coffee drinking plays only a minor role. However, a confounding problem with such prospective studies is that individuals with heightened BP may be advised to moderate their coffee intake, thus impacting upon the findings.Recent meta-analyses that have examined the influence of coffee and caffeine intake on BP from randomized controlled trials (RCTs) also present conflicting findings. In an analysis of 11 trials, the BP effects of coffee were estimated as 2.4 and 1.2 mm Hg for systolic and diastolic BP, respectively, compared with the non-coffee groups, 6 which contrasts with smaller effects of 1.22 and 0.49 mm Hg in a larger meta-analysis of 16 studies. 7 The mean treatment duration was similar in both analyses, although mean caffeine dosage was higher in the earlier study 6 (see Table 1), which may explain the discrepancy in effect size. Hypertensive status, genetic vulnerability to hypertension and interactions with smoking and mental stress may also be important. A small amount of evidence suggests that pressor responses to coffee are exaggerated in hypertensives and additive in combination with smoking or mental stress, 3 although in stratified analyses, baseline BP was not associated with effects of coffee on BP in RCTs. 7 Also a recent finding demonstrated that acute administration of coffee resulted in blunted BP responses to mental stress among habitual coffee consumers but was enhanced among non-drinkers. 8 These effect...

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Improvement of hypertension and vascular dysfunction by hydroxyhydroquinone‐free coffee in a genetic model of hypertension

Cited by 56 publications

References 25 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

Coffee and health: explaining conflicting results in hypertension

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