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Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma.
J Nutr. 2010 Feb; 140(2):259-63.JN

Abstract

Chlorogenic acids (CGA) are antioxidants found in coffee. They are becoming of interest for their health-promoting effects, but bioavailability in humans is not well understood. We hypothesized that adding whole milk or sugar and nondairy creamer to instant coffee might modulate the bioavailability of coffee phenolics. Nine healthy participants were asked to randomly drink, in a crossover design, instant coffee (Coffee); instant coffee and 10% whole milk (Milk); or instant coffee, sugar, and nondairy creamer already premixed (Sugar/NDC). All 3 treatments provided the same amount of total CGA (332 mg). Blood was collected for 12 h after ingestion and plasma samples treated using a liquid-liquid extraction method that included a full enzymatic cleavage to hydrolyze all CGA and conjugates into phenolic acid equivalents. Hence, we focused our liquid chromatography-Electrospray ionization-tandem MS detection and quantification on caffeic acid (CA), ferulic acid (FA), and isoferulic acid (iFA) equivalents. Compared with a regular black instant coffee, the addition of milk did not significantly alter the area under the curve (AUC), maximum plasma concentration (C(max)), or the time needed to reach C(max) (T(max)). The C(max) of CA and iFA were significantly lower and the T(max) of FA and iFA significantly longer for the Sugar/NDC group than for the Coffee group. However, the AUC did not significantly differ. As a conclusion, adding whole milk did not alter the overall bioavailability of coffee phenolic acids, whereas sugar and nondairy creamer affected the T(max) and C(max) but not the appearance of coffee phenolics in plasma.

Authors+Show Affiliations

Nestlé Research Center, Vers chez Les Blancs, 1000 Lausanne 26, Switzerland. mathieu.renouf@rdls.nestle.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20007338

Citation

Renouf, Mathieu, et al. "Nondairy Creamer, but Not Milk, Delays the Appearance of Coffee Phenolic Acid Equivalents in Human Plasma." The Journal of Nutrition, vol. 140, no. 2, 2010, pp. 259-63.
Renouf M, Marmet C, Guy P, et al. Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma. J Nutr. 2010;140(2):259-63.
Renouf, M., Marmet, C., Guy, P., Fraering, A. L., Longet, K., Moulin, J., Enslen, M., Barron, D., Cavin, C., Dionisi, F., Rezzi, S., Kochhar, S., Steiling, H., & Williamson, G. (2010). Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma. The Journal of Nutrition, 140(2), 259-63. https://doi.org/10.3945/jn.109.113027
Renouf M, et al. Nondairy Creamer, but Not Milk, Delays the Appearance of Coffee Phenolic Acid Equivalents in Human Plasma. J Nutr. 2010;140(2):259-63. PubMed PMID: 20007338.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma. AU - Renouf,Mathieu, AU - Marmet,Cynthia, AU - Guy,Philippe, AU - Fraering,Anne-Lise, AU - Longet,Karin, AU - Moulin,Julie, AU - Enslen,Marc, AU - Barron,Denis, AU - Cavin,Christophe, AU - Dionisi,Fabiola, AU - Rezzi,Serge, AU - Kochhar,Sunil, AU - Steiling,Heike, AU - Williamson,Gary, Y1 - 2009/12/09/ PY - 2009/12/17/entrez PY - 2009/12/17/pubmed PY - 2010/2/5/medline SP - 259 EP - 63 JF - The Journal of nutrition JO - J Nutr VL - 140 IS - 2 N2 - Chlorogenic acids (CGA) are antioxidants found in coffee. They are becoming of interest for their health-promoting effects, but bioavailability in humans is not well understood. We hypothesized that adding whole milk or sugar and nondairy creamer to instant coffee might modulate the bioavailability of coffee phenolics. Nine healthy participants were asked to randomly drink, in a crossover design, instant coffee (Coffee); instant coffee and 10% whole milk (Milk); or instant coffee, sugar, and nondairy creamer already premixed (Sugar/NDC). All 3 treatments provided the same amount of total CGA (332 mg). Blood was collected for 12 h after ingestion and plasma samples treated using a liquid-liquid extraction method that included a full enzymatic cleavage to hydrolyze all CGA and conjugates into phenolic acid equivalents. Hence, we focused our liquid chromatography-Electrospray ionization-tandem MS detection and quantification on caffeic acid (CA), ferulic acid (FA), and isoferulic acid (iFA) equivalents. Compared with a regular black instant coffee, the addition of milk did not significantly alter the area under the curve (AUC), maximum plasma concentration (C(max)), or the time needed to reach C(max) (T(max)). The C(max) of CA and iFA were significantly lower and the T(max) of FA and iFA significantly longer for the Sugar/NDC group than for the Coffee group. However, the AUC did not significantly differ. As a conclusion, adding whole milk did not alter the overall bioavailability of coffee phenolic acids, whereas sugar and nondairy creamer affected the T(max) and C(max) but not the appearance of coffee phenolics in plasma. SN - 1541-6100 UR - https://www.unboundmedicine.com/medline/citation/20007338/Nondairy_creamer_but_not_milk_delays_the_appearance_of_coffee_phenolic_acid_equivalents_in_human_plasma_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.3945/jn.109.113027 DB - PRIME DP - Unbound Medicine ER -