EFFECT OF A GREEN DECAFFEINATED COFFEE EXTRACT ON GLYCAEMIA A Pilot Prospective Clinical Study
نویسندگان
چکیده
in chlorogenic acid (5-caffeoylquinic acid) (Fig 1). Coffee, one of the most widely consumed beverages in the world, is the major dietary source of chlorogenic acids. Chlorogenic acid has antioxidant properties as shown by its ability to scavenge various free radicals when tested in vitro (3-5). Moreover, chlorogenic acid reduces glucose uptake by favouring the dissipation of the Na+ electrochemical gradient (1) and inhibits the activity of hepatic glucose-6-phosphatase which is implicated in glucose homeostasis (2, 3). In vivo, when ingested under cofKey words
منابع مشابه
Inhibitory activity of chlorogenic acids in decaffeinated green coffee beans against porcine pancreas lipase and effect of a decaffeinated green coffee bean extract on an emulsion of olive oil.
A decaffeinated green coffee bean extract (DGCBE) inhibited porcine pancreas lipase (PPL) activity with an IC50 value of 1.98 mg/mL. Six different chlorogenic acids in DGCBE contributed to this PPL inhibition, accounting for 91.8% of the inhibitory activity. DGCBE increased the droplet size and decreased the specific surface area of an olive oil emulsion.
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