Bioavailability Clinical Trial
Official title:
Bioavailability of Coffee Phenolic Acids and Cardiovascular Health in Healthy Humans.
Phenolic acids are naturally-occurring constituents of plant-derived foods and beverages and
are characterised by a phenol ring in their structure. The phenolic compounds we are going to
focus on in this study are the Chlorogenic acids (CGAs), a family of esters conjugates formed
between a Hydroxycinnamic acid and quinic acid (1) and that show a strong antioxidant
activity (2).
HCAs represent about 50% of the total polyphenolic coumpounds intake in a typical UK diet (3)
and for people who drink it, coffee is a/the major dietary source of/for HCAs (4). A few
studies suggest protective effects for cardiovascular diseases (5), neurodegenerative
diseases, type 2 diabetis and liver and kidneys cancer risk. However, many data in the field
are obtained from in vitro and/or in animal, and it is difficult and dangerous to extrapolate
between these and risk in humans of development or progression of particular health
conditions, more human studies are therefore needed.
We aim to compare people that metabolise the best CGAs from coffee to those that metabolise
them the least well. This will be achieved by measuring the metabolites in urine. The effect
of CGAs on the human body does not only depend on the amount ingested, but also on the
quality of the metabolism, we therefore also want to determine which mechanisms are
responsible for inter-individual variations in order to identify any link with health
biomarkers, these including non-cellular inflammation and cardiovascular risk indicators.
For this cohort study funded by the University of Leeds, approximately 60 healthy volunteers
will be recruited at the School of Food Science & Nutrition. If they meet the selection
criteria, participants will be asked to undergo a 36-hour wash-out period. During those 36
hours, participants won't be allowed to drink coffee, they will be asked to follow a diet low
in phenolic acids and keep a record of their meals. On the first day of the study, a single
dose of coffee rich in antioxidants will be given to the participant and urine will be
collected from that time until 36 hours after coffee consumption. Participants will be
followed again after 5 to 6 weeks.
n/a
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