Insights on the health benefits of the bioactive compounds of coffee silverskin extract

Beatriz Fernandez-Gomez; Adriana Lezama; Miryam Amigo-Benavent; Mónica Ullate; Miguel Herrero; María Ángeles Martín; Maria Dolores Mesa; Maria Dolores del Castillo

Journal of Functional Foods (Aug 2016)

Insights on the health benefits of the bioactive compounds of coffee silverskin extract

Beatriz Fernandez-Gomez,
Adriana Lezama,
Miryam Amigo-Benavent,
Mónica Ullate,
Miguel Herrero,
María Ángeles Martín,
Maria Dolores Mesa,
Maria Dolores del Castillo

Affiliations

Beatriz Fernandez-Gomez: Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid 28049, Spain
Adriana Lezama: Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid 28049, Spain
Miryam Amigo-Benavent: Department of Nutrition and Metabolism, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid 28040, Spain; Centre for Interventions in Inflammation, Infection and Immunity (4i), University of Limerick, Limerick, Ireland
Mónica Ullate: Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid 28049, Spain
Miguel Herrero: Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid 28049, Spain
María Ángeles Martín: Department of Nutrition and Metabolism, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid 28040, Spain; Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Madrid 28029, Spain
Maria Dolores Mesa: Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center (CIBM), University of Granada, Granada 18100, Spain; Instituto de Investigación Biosanitaria (IBS), Granada, Spain; Corresponding author. Institute of Nutrition and Food Technology “José Mataix,” Biomedical Research Center (CIBM), University of Granada, Avd del Conocimiento s/n, Granada 18100, Spain. Tel.: 0034958242334; fax: 0034958248960.
Maria Dolores del Castillo: Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid 28049, Spain; Corresponding author. Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), C/ Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, Madrid 28049, Spain. Tel.: +34 910017953; fax: 0034910017905.

Journal volume & issue: Vol. 25
pp. 197 – 207

Abstract

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The bioaccessibility of chlorogenic acid (CGA) and caffeine in coffee silverskin extracts (CSE) and the contribution of these substances to the prophylactic effect of CSE on the pathogenesis of diabetes have not been reported. This study aimed to evaluate the bioaccessibility, bioavailability and bioactivity of CGA and caffeine alone and in CSE in the pancreas of rats treated with streptozotocin–nicotinamide (type 2 diabetes model). Metabolism of CGA and caffeine started in the gastrointestinal tract due to changes of pH taking place during digestion. Their metabolites protected pancreatic cells against the risk of diabetes. This is the first in vivo study to demonstrate a specific chemo-protective effect of CSE in pancreatic tissue, and this effect may be associated with its antioxidant capacity. Daily administration of CSE, CGA or caffeine 35 d previous to the induction of diabetes significantly reduced (p < 0.05) pancreatic oxidative stress and protein damage.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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