Monday, January 18, 2021

Coffee and antiradical activity

Free radicals at physiological concentrations have a series of useful biological functions such as acting as a cell signaling molecule; functioning against cellular responses; controlling cell viability, migration, and differentiation; protecting cells against pathological and infectious agents and inactivating them.

However, levels of ROS (reactive oxygen species) higher than physiological concentrations cause oxidative-antioxidant imbalance and oxidative stress. Free radicals have been linked to chronic inflammation, origin and pathology of cancer, as well as neurodegenerative diseases.

There is a difference between “antiradical” and “antioxidant” activity. The antiradical activity characterizes the ability of compounds to react with free radicals (in a single free radical reaction), but antioxidant activity represents the ability to inhibit the process of oxidation (which usually involves a set of different reactions).

Green coffee is sources of antiradical for the human body enable to protect body organs from the influence of free radicals. Research shows that solutions of green and roasted coffee have significant antiradical activity against hydroxyl free radicals.

The main polyphenol compound in green coffee is the chlorogenic acid. When roasted, the content of chlorogenic acids decreases but at the same time, the content of high molecular compounds, and melanoidins (also possessing antiradical activity in coffee) increases.
Coffee and antiradical activity

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