Absorption of Phenolic Acids From Coffee in Humans

NCT01912144 | Completed

• 1 other identifier: MEEC 10-035
• Study Type: interventional
• Target: 62
• Locations: 1 country
• Sites: 1

Brief Summary

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.

Conditions

Bioavailability; Cardiovascular Health Status

Outcome Measures

Primary Outcomes (1)

• Quantitative absorption of chlorogenic acids metabolites

  Analysis using liquid chromatography with or without mass spectrometry, colorimetric and enzyme-linked immunosorbent assays.

  up to 7 months

Study Arms (1)

coffee

OTHER

Coffee beverage

Other: Coffee

Interventions

Coffee OTHER

coffee

Eligibility Criteria

• Age: 18 Years - 70 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Age 18-70 years
• Normal Body Mass Index (BMI) 18-29 kg/m2
• Non-smoker, former or weak smoker (max. 5 cigarettes per day)
• No more than 4 alcoholic units as a regular and daily consumption

You may not qualify if:

• diagnosed chronic disease (e.g. pancreas, kidneys, liver, heart)
• haemophilia
• long term prescribed medication (contraceptive medication allowed)
• previous GI (gastrointestinal) tract operation
• pregnant or breast feeding

Sponsors & Collaborators

• University of Leeds: lead

Study Sites (1)

School of Food Science, University of Leeds

Leeds, West Yorkshire, LS2 9JT, United Kingdom

Location

Related Publications (5)

• M.N. Clifford, J. Sci. Food Agric. 80 (2000) 1033-1043.] [Clifford MN, Chlorogenic acids and other cinnamates-nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 1999, 79(3), 362-372

  BACKGROUND

• Stalmach et al. 2006, On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed paper-filtered coffee. Brasil J Plant Physiol 18:253-262

  BACKGROUND

• Stevenson DE, Hurst RD. Polyphenolic phytochemicals--just antioxidants or much more? Cell Mol Life Sci. 2007 Nov;64(22):2900-16. doi: 10.1007/s00018-007-7237-1.

  PMID: 17726576 BACKGROUND

• D'Archivio M, Filesi C, Di Benedetto R, Gargiulo R, Giovannini C, Masella R. Polyphenols, dietary sources and bioavailability. Ann Ist Super Sanita. 2007;43(4):348-61.

  PMID: 18209268 BACKGROUND

• Stanner 2005, Cardiovascular disease: Diet, Nutrition and emerging risk factors. The report of the british nutrition foundation task force. Blackwell Science for the British nutrition foundation: Oxford, UK

  BACKGROUND

MeSH Terms

Interventions

Coffee

Intervention Hierarchy (Ancestors)

Plant Preparations; Biological Products; Complex Mixtures; Beverages; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Gary Williamson, PhD

  University of Leeds

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Prof

Study Record Dates

• First Submitted: July 17, 2013
• First Posted: July 30, 2013
• Study Start: September 1, 2012
• Primary Completion: November 1, 2013
• Study Completion: June 27, 2018
• Last Updated: June 28, 2018

Record last verified: 2018-06

Locations

GB (1)