NDLI: The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of <i>in vitro</i> platelet activation than their phenolic precursors

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The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors

Back cover

Food & Function Vol - 8 Issue - 2

Food & Function Vol - 8 Issue - 1

Food & Function Vol -7

Food & Function Vol -6

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors

Content Provider	Royal Society of Chemistry (RSC)
Author	Bachmair, Eva-Maria Wood, Sharon Mateos, Raquel Roos, Baukje de Baeza, Gema Bravo, Laura
Copyright Year	2017
Abstract	Cardiovascular disease (CVD) is the major cause of morbidity and mortality worldwide. The consumption of a healthy diet rich in polyphenols has been inversely associated with the development of CVD. This study evaluated the effects of green coffee bean extract (GCBE) and yerba mate phenolic extract (YMPE), the main phenolic and methylxanthine constituents (5-caffeoylquinic acid, 3,5-dicaffeoylquinic acid, caffeine, and theobromine), and their main metabolites (caffeic acid, ferulic acid, dihydrocaffeic acid (DHCA) and dihydroferulic acid (DHFA)) on platelet activation in vitro. Upon incubation with different doses (0.01–100 μg mL−1 or μM) of each compound, adenosine 5′-diphosphate-induced P-selectin expression and fibrinogen binding were determined using whole blood flow cytometry. Platelet P-selectin expression was significantly decreased by YMPE and all phenolic and methylxanthine constituents at physiological concentrations, compared with control, whereas fibrinogen binding on platelets was significantly increased. The colonic metabolites (DHCA and DHFA) had stronger inhibitory effects on P-selectin expression than their phenolic precursors, suggesting an increase in the efficacy to modulate platelet activation with the metabolism of the phenolic compounds.
Starting Page	1333
Ending Page	1342
Page Count	10
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	8
Issue Number	3
Journal	Food & Function
DOI	10.1039/c6fo01404f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	CVD YMPE DHCA DHFA Cardiovascular disease Disease Coffee bean Yerba mate Xanthine Acid Caffeine Theobromine Platelet Adenosine P-selectin Fibrinogen Flow cytometry Metabolism
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Colonic Coffee Phenols Metabolites, Dihydrocaffeic, Dihydroferulic, and Hydroxyhippuric Acids Protect Hepatic Cells from TNF-α-Induced Inflammation and Oxidative Stress.

Analysis of operating variables for Yerba mate leaves supercritical carbon dioxide extraction

Antiproliferative and cytotoxic effects of green coffee and yerba mate extracts, their main hydroxycinnamic acids, methylxanthine and metabolites in different human cell lines

Phytochemical screening and comparison of dpph radical scavenging from different samples of coffee and yerba mate beverages.

Stability of Leaf Yerba Mate (Ilex paraguariensis) Metabolite Concentrations over the Time from the Prism of Secondary Sexual Dimorphism.

The chlorogenic acid and caffeine content of yerba mate (Ilex paraguariensis) beverages

Antioxidant properties and phenolic composition of "Composed Yerba Mate".

Quantitative genetic analysis of methylxanthines and phenolic compounds in mate progenies

Studies on Biotransformation and Sensing of Caffeine

The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors

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The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors