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Evidence for protective effects of coffees on oxidative stressinduced apoptosis through antioxidant capacity of phenolics

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Abstract

This study evaluated total phenolics, total flavonoids, and antioxidant capacity of randomly selected regular and decaffeinated coffees commercially available in Korea and their protective effects in human hepatic epithelial HepG2 cell line against oxidative stress. All coffees tested exhibited potent antioxidant capacity in chemical systems and, consequently, significant protection of cells from oxidative stress in vitro in a dose-dependent manner. In particular, H2O2-induced apoptosis as evaluated by annexin V staining and flow cytometry was prevented by coffee extracts, resulting in the enhanced cell viability. Of interest, the content of total phenolics and flavonoids in coffees demonstrated a positive correlation with antioxidant capacity, indicating that the antioxidant capacity of coffees may be attributed to those phytochemicals. In accordance with previous studies, caffeoylquinic acid (CQA) and its derivatives including 3-CQA, 4-CQA, 5-CQA, 3,4-diCQA, 3,5-diCQA, and 4,5-diCQA were identified as phenolic phytochemicals by a reversed-phase HPLC, with 5-CQA being a major component. Taken together, the present study demonstrated protective effects of regular and decaffeinated coffees on cells in vitro against overwhelming oxidative stress due to richness in phenolics, especially CQA and its derivatives. Coffees, regular or decaffeinated, may serve as a good source of health-beneficial phytochemicals in diet.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology and Skin Biotechnology Center, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    Dahee Lim, Wooki Kim & Dae-Ok Kim

  2. GyeongGi Bio-Center, Gyeonggi Institute of Science & Technology Promotion, Suwon, Gyeonggi, 443-270, Korea

    Mi-Gi Lee

  3. Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Ho Jin Heo

  4. Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA

    Ock K. Chun

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  1. Dahee Lim
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  2. Wooki Kim
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  3. Mi-Gi Lee
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Correspondence to Dae-Ok Kim.

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Lim, D., Kim, W., Lee, MG. et al. Evidence for protective effects of coffees on oxidative stressinduced apoptosis through antioxidant capacity of phenolics. Food Sci Biotechnol 21, 1735–1744 (2012). https://doi.org/10.1007/s10068-012-0231-x

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  • DOI: https://doi.org/10.1007/s10068-012-0231-x

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