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| - In Vitro Antioxidant Activity of Coffee Compounds and TheirMetabolites
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| - In this paper we report the antioxidant activity of different compounds which are present in coffee orare produced as a result of the metabolism of this beverage. In vitro methods such as the ABTS•+[ABTS = 2,2‘-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] decolorization assay and the oxygenradical absorbance capacity assay (ORAC) were used to assess the capacity of coffee compoundsto scavenge free radicals. The importance of caffeine metabolites and colonic metabolites in theoverall antioxidant activity associated with coffee consumption is shown. Colonic metabolites suchas m-coumaric acid and dihydroferulic acid showed high antioxidant activity. The ability of thesecompounds to protect human low-density lipoprotein (LDL) oxidation by copper and 2,2‘-azobis(2-amidinopropane) dihydrochloride was also explored. 1-Methyluric acid was particularly effective atinhibiting LDL oxidative modification. Different experiments showed that this caffeine metabolite isnot incorporated into LDL particles. However, at physiologically relevant concentrations, it was ableto delay for more than 13 h LDL oxidation by copper. Keywords: Coffee; antioxidant activity; LDL; ORAC; ABTS; coffee metabolites
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