|
1
|
Schieber M and Chandel NS: ROS function in
redox signaling and oxidative stress. Curr Biol. 24:R453–R462.
2014. View Article : Google Scholar : PubMed/NCBI
|
|
2
|
Ray PD, Huang BW and Tsuji Y: Reactive
oxygen species (ROS) homeostasis and redox regulation in cellular
signaling. Cell Signal. 24:981–990. 2012. View Article : Google Scholar : PubMed/NCBI
|
|
3
|
Simon HU, Haj-Yehia A and Levi-Schaffer F:
Role of reactive oxygen species (ROS) in apoptosis induction.
Apoptosis. 5:415–418. 2000. View Article : Google Scholar
|
|
4
|
Halliwell B: Free Radicals and Other
Reactive Species in Disease. eLS. John Wiley & Sons, Ltd;
2001
|
|
5
|
Elias RJ, Kellerby SS and Decker EA:
Antioxidant activity of proteins and peptides. Crit Rev Food Sci
Nutr. 48:430–441. 2008. View Article : Google Scholar : PubMed/NCBI
|
|
6
|
Valko M, Leibfritz D, Moncol J, Cronin
MTD, Mazur M and Telser J: Free radicals and antioxidants in normal
physiological functions and human disease. Int J Biochem Cell Biol.
39:44–84. 2007. View Article : Google Scholar
|
|
7
|
Birben E, Sahiner UM, Sackesen C, Erzurum
S and Kalayci O: Oxidative stress and antioxidant defense. World
Allergy Organ J. 5:9–19. 2012. View Article : Google Scholar : PubMed/NCBI
|
|
8
|
Elnakish MT, Hassanain HH, Janssen PM,
Angelos MG and Khan M: Emerging role of oxidative stress in
metabolic syndrome and cardiovascular diseases: important role of
Rac/NADPH oxidase. J Pathol. 231:290–300. 2013. View Article : Google Scholar : PubMed/NCBI
|
|
9
|
Wruck CJ, Fragoulis A, Gurzynski A,
Brandenburg LO, Kan YW, Chan K, Hassenpflug J, Freitag-Wolf S,
Varoga D, Lippross S and Pufe T: Role of oxidative stress in
rheumatoid arthritis: insights from the Nrf2-knockout mice. Ann
Rheum Dis. 70:844–850. 2011. View Article : Google Scholar
|
|
10
|
Sosa V, Moliné T, Somoza R, Paciucci R,
Kondoh H and LLeonart ME: Oxidative stress and cancer: an overview.
Ageing Res Rev. 12:376–390. 2013. View Article : Google Scholar
|
|
11
|
Rochette L, Zeller M, Cottin Y and Vergely
C: Diabetes, oxidative stress and therapeutic strategies. Biochim
Biophys Acta. 1840:2709–2729. 2014. View Article : Google Scholar : PubMed/NCBI
|
|
12
|
Wang X, Wang W, Li L, Perry G, Lee HG and
Zhu X: Oxidative stress and mitochondrial dysfunction in
Alzheimer's disease. Biochim Biophys Acta. 1842:1240–1247. 2014.
View Article : Google Scholar :
|
|
13
|
Landete JM: Dietary intake of natural
antioxidants: vitamins and polyphenols. Crit Rev Food Sci Nutr.
53:706–721. 2013. View Article : Google Scholar : PubMed/NCBI
|
|
14
|
Fang YZ, Yang S and Wu G: Free radicals,
antioxidants, and nutrition. Nutrition. 18:872–879. 2002.
View Article : Google Scholar : PubMed/NCBI
|
|
15
|
Landete JM: Updated knowledge about
polyphenols: functions, bioavailability, metabolism, and health.
Crit Rev Food Sci Nutr. 52:936–948. 2012. View Article : Google Scholar : PubMed/NCBI
|
|
16
|
Quideau S, Deffieux D, Douat-Casassus C
and Pouysegu L: Plant polyphenols: chemical properties, biological
activities, and synthesis. Angew Chem Int Ed Engl. 50:586–621.
2011. View Article : Google Scholar : PubMed/NCBI
|
|
17
|
Pandey KB and Rizvi SI: Plant polyphenols
as dietary antioxidants in human health and disease. Oxid Med Cell
Longev. 2:270–278. 2009. View Article : Google Scholar
|
|
18
|
Higdon JV and Frei B: Coffee and health: a
review of recent human research. Crit Rev Food Sci Nutr.
46:101–123. 2006. View Article : Google Scholar : PubMed/NCBI
|
|
19
|
Henry-Vitrac C, Ibarra A, Roller M,
Mérillon JM and Vitrac X: Contribution of chlorogenic acids to the
inhibition of human hepatic glucose-6-phosphatase activity in vitro
by Svetol, a standardized decaffeinated green coffee extract. J
Agric Food Chem. 58:4141–4144. 2010. View Article : Google Scholar : PubMed/NCBI
|
|
20
|
Murthy PS and Naidu MM: Recovery of
phenolic antioxidants and functional compounds from coffee industry
by-products. Food Bioprocess Technol. 5:897–903. 2012. View Article : Google Scholar
|
|
21
|
Park JB: Isolation and quantification of
major chlorogenic acids in three major instant coffee brands and
their potential effects on H2O2-induced
mitochondrial membrane depolarization and apoptosis in PC-12 cells.
Food Funct. 4:1632–1638. 2013. View Article : Google Scholar : PubMed/NCBI
|
|
22
|
Sato Y, Itagaki S, Kurokawa T, Ogura J,
Kobayashi M, Hirano T, Sugawara M and Iseki K: In vitro and in vivo
antioxidant properties of chlorogenic acid and caffeic acid. Int J
Pharm. 403:136–138. 2011. View Article : Google Scholar
|
|
23
|
Xu JG, Hu QP and Liu Y: Antioxidant and
DNA-protective activities of chlorogenic acid isomers. J Agric Food
Chem. 60:11625–11630. 2012. View Article : Google Scholar : PubMed/NCBI
|
|
24
|
Farah A, Monteiro M, Donangelo CM and
Lafay S: Chlorogenic acids from green coffee extract are highly
bioavailable in humans. J Nutr. 138:2309–2315. 2008. View Article : Google Scholar : PubMed/NCBI
|
|
25
|
Jaiswal R, Matei MF, Golon A, Witt M and
Kuhnert N: Understanding the fate of chlorogenic acids in coffee
roasting using mass spectrometry based targeted and non-targeted
analytical strategies. Food Funct. 3:976–984. 2012. View Article : Google Scholar : PubMed/NCBI
|
|
26
|
Daglia M, Racchi M, Papetti A, Lanni C,
Govoni S and Gazzani G: In vitro and ex vivo antihydroxyl radical
activity of green and roasted coffee. J Agric Food Chem.
52:1700–1704. 2004. View Article : Google Scholar : PubMed/NCBI
|
|
27
|
Gawlik-Dziki U, Świeca M, Dziki D,
Kowalska I, Pecio Ł, Durak A and Sęczyk Ł: Lipoxygenase inhibitors
and antioxidants from green coffee - mechanism of action in the
light of potential bioaccessibility. Food Res Int. 61:48–55. 2014.
View Article : Google Scholar
|
|
28
|
Kamiyama M, Moon JK, Jang HW and Shibamoto
T: Role of degradation products of chlorogenic acid in the
antioxidant activity of roasted coffee. J Agric Food Chem.
63:1996–2005. 2015. View Article : Google Scholar : PubMed/NCBI
|
|
29
|
Singleton VL, Orthofer R and
Lamuela-Raventós RM: Analysis of total phenols and other oxidation
substrates and antioxidants by means of Folin-Ciocalteu reagent.
Methods in Enzymology, Oxidant and Antioxidants (Part A). Packer L:
299. Academic Press Inc; San Diego, CA: pp. 152–178. 1999,
View Article : Google Scholar
|
|
30
|
Brand-Williams W, Cuvelier ME and Berset
C: Use of a free radical method to evaluate antioxidant activity.
Lwt - Food Sci Technol. 28:25–30. 1995. View Article : Google Scholar
|
|
31
|
Cano A, Hernández-Ruíz J, García-Cánovas
F, Acosta M and Arnao MB: An end-point method for estimation of the
total antioxidant activity in plant material. Phytochem Anal.
9:196–202. 1998. View Article : Google Scholar
|
|
32
|
Keum YS, Park KK, Lee JM, Chun KS, Park
JH, Lee SK, Kwon H and Surh YJ: Antioxidant and anti-tumor
promoting activities of the methanol extract of heat-processed
ginseng. Cancer Lett. 150:41–48. 2000. View Article : Google Scholar
|
|
33
|
Chang ST, Wu JH, Wang SY, Kang PL, Yang NS
and Shyur LF: Antioxidant activity of extracts from Acacia confusa
bark and heartwood. J Agric Food Chem. 49:3420–3424. 2001.
View Article : Google Scholar : PubMed/NCBI
|
|
34
|
Rodrigues NP, Salva T de JG and Bragagnolo
N: Influence of coffee genotype on bioactive compounds and the in
vitro capacity to scavenge reactive oxygen and nitrogen species. J
Agric Food Chem. 63:4815–4826. 2015. View Article : Google Scholar : PubMed/NCBI
|
|
35
|
Mills CE, Oruna-Concha MJ, Mottram DS,
Gibson GR and Spencer JPE: The effect of processing on chlorogenic
acid content of commercially available coffee. Food Chem.
141:3335–3340. 2013. View Article : Google Scholar : PubMed/NCBI
|
|
36
|
Smrke S, Opitz SEW, Vovk I and Yeretzian
C: How does roasting affect the antioxidants of a coffee brew?
Exploring the antioxidant capacity of coffee via on-line
antioxidant assays coupled with size exclusion chromatography. Food
Funct. 4:1082–1092. 2013. View Article : Google Scholar : PubMed/NCBI
|
|
37
|
Esquivel P and Jiménez VM: Functional
properties of coffee and coffee by-products. Food Res Int.
46:488–495. 2012. View Article : Google Scholar
|
|
38
|
Nicoli MC, Anese M, Manzocco L and Lerici
CR: Antioxidant Properties of Coffee Brews in Relation to the
Roasting Degree. LWT Lebensmittel Wissenschaft & Technologie.
30:292–297. 1997. View Article : Google Scholar
|
|
39
|
Cämmerer B and Kroh L: Antioxidant
activity of coffee brews. Eur Food Res Technol. 223:469–474. 2006.
View Article : Google Scholar
|
|
40
|
Perrone D, Farah A and Donangelo CM:
Influence of coffee roasting on the incorporation of phenolic
compounds into melanoidins and their relationship with antioxidant
activity of the brew. J Agric Food Chem. 60:4265–4275. 2012.
View Article : Google Scholar : PubMed/NCBI
|
|
41
|
Halliwell B: Reactive species and
antioxidants. Redox biology is a fundamental theme of aerobic life.
Plant Physiol. 141:312–322. 2006. View Article : Google Scholar : PubMed/NCBI
|
|
42
|
Stadler RH, Turesky RJ, Müller O, Markovic
J and Leong-Morgenthaler PM: The inhibitory effects of coffee on
radical-mediated oxidation and mutagenicity. Mutat Res.
308:177–190. 1994. View Article : Google Scholar : PubMed/NCBI
|
|
43
|
Cavin C, Holzhaeuser D, Scharf G,
Constable A, Huber WW and Schilter B: Cafestol and kahweol, two
coffee specific diterpenes with anticarcinogenic activity. Food
Chem Toxicol. 40:1155–1163. 2002. View Article : Google Scholar : PubMed/NCBI
|
|
44
|
Lee KJ and Jeong HG: Protective effects of
kahweol and cafestol against hydrogen peroxide-induced oxidative
stress and DNA damage. Toxicol Lett. 173:80–87. 2007. View Article : Google Scholar : PubMed/NCBI
|
|
45
|
Apostolou A, Stagos D, Galitsiou E, Spyrou
A, Haroutounian S, Portesis N, Trizoglou I, Wallace Hayes A,
Tsatsakis AM and Kouretas D: Assessment of polyphenolic content,
antioxidant activity, protection against ROS-induced DNA damage and
anticancer activity of Vitis vinifera stem extracts. Food Chem
Toxicol. 61:60–68. 2013. View Article : Google Scholar : PubMed/NCBI
|
|
46
|
Kerasioti E, Stagos D, Priftis A,
Aivazidis S, Tsatsakis AM, Hayes AW and Kouretas D: Antioxidant
effects of whey protein on muscle C2C12 cells. Food Chem.
155:271–278. 2014. View Article : Google Scholar : PubMed/NCBI
|
|
47
|
Goutzourelas N, Stagos D, Demertzis N,
Mavridou P, Karterolioti H, Georgadakis S, Kerasioti E, Aligiannis
N, Skaltsounis L, Statiri A, et al: Effects of polyphenolic grape
extract on the oxidative status of muscle and endothelial cells.
Hum Exp Toxicol. 33:1099–1112. 2014. View Article : Google Scholar : PubMed/NCBI
|
|
48
|
Procházková D, Boušová I and Wilhelmová N:
Antioxidant and prooxidant properties of flavonoids. Fitoterapia.
82:513–523. 2011. View Article : Google Scholar : PubMed/NCBI
|
|
49
|
Lambert JD and Elias RJ: The antioxidant
and pro-oxidant activities of green tea polyphenols: a role in
cancer prevention. Arch Biochem Biophys. 501:65–72. 2010.
View Article : Google Scholar : PubMed/NCBI
|
|
50
|
Fukumoto LR and Mazza G: Assessing
antioxidant and prooxidant activities of phenolic compounds. J
Agric Food Chem. 48:3597–3604. 2000. View Article : Google Scholar : PubMed/NCBI
|
|
51
|
Sakihama Y, Cohen MF, Grace SC and
Yamasaki H: Plant phenolic antioxidant and prooxidant activities:
phenolics-induced oxidative damage mediated by metals in plants.
Toxicology. 177:67–80. 2002. View Article : Google Scholar : PubMed/NCBI
|
|
52
|
Boettler U, Sommerfeld K, Volz N, Pahlke
G, Teller N, Somoza V, Lang R, Hofmann T and Marko D: Coffee
constituents as modulators of Nrf2 nuclear translocation and ARE
(EpRE)-dependent gene expression. J Nutr Biochem. 22:426–440. 2011.
View Article : Google Scholar
|
|
53
|
Volz N, Boettler U, Winkler S, Teller N,
Schwarz C, Bakuradze T, Eisenbrand G, Haupt L, Griffiths LR,
Stiebitz H, et al: Effect of coffee combining green coffee bean
constituents with typical roasting products on the Nrf2/ARE pathway
in vitro and in vivo. J Agric Food Chem. 60:9631–9641. 2012.
View Article : Google Scholar : PubMed/NCBI
|
|
54
|
Myhrstad MCW, Carlsen H, Nordström O,
Blomhoff R and Moskaug JO: Flavonoids increase the intracellular
glutathione level by transactivation of the gamma-glutamylcysteine
synthetase catalytical subunit promoter. Free Radic Biol Med.
32:386–393. 2002. View Article : Google Scholar : PubMed/NCBI
|
|
55
|
Boettler U, Volz N, Teller N, Haupt LM,
Bakuradze T, Eisenbrand G, Bytof G, Lantz I, Griffiths LR and Marko
D: Induction of antioxidative Nrf2 gene transcription by coffee in
humans: depending on genotype? Mol Biol Rep. 39:7155–7162. 2012.
View Article : Google Scholar : PubMed/NCBI
|
|
56
|
Hassmann U, Haupt LM, Smith RA, Winkler S,
Bytof G, Lantz I, Griffiths LR and Marko D: Potential antioxidant
response to coffee - A matter of genotype? Meta Gene. 2:525–539.
2014. View Article : Google Scholar
|
