Fresh green coffee beans and roasted coffee beans in vitro and in vivo

Main contents: the anti-hydroxyl radical effects of water-soluble components in fresh green coffee beans and roasted coffee beans of Arabica beans and Roberts beans were determined by deoxyribonucleic acid chemical analysis in vitro and biological cell system (IMR32 cells) in vivo. All the tested coffee solutions have obvious anti-free radical effect. In the process of deoxyribose analysis in vitro, all tested coffee solutions had similar inhibitory activity on sugar degradation (IA from 45.2 to 46.9%). In the in vivo cell culture system, the survival increase index (SI) ranges from 197 to 394%. When the coffee solution was dialyzed (3500 Dalton filtration membrane), both fresh green coffee bean and roasted coffee bean filtrate (molecular weight less than 3500Da) had anti-free radical effect on both systems, while only roasted coffee bean retention solution (molecular weight greater than 3500Da) had anti-free radical activity. The filtrate of roasted beans was separated from molecular sieve to preparation, and three components which were effective for cell culture system in vivo were obtained, all of which contained caffeic tannic acid derivatives. The most effective ingredient is the one containing 5-oxo-caffeic acid, whose linear dose correlation ranges from 0.02mM to 0.10mM.

Conclusion: the results show that both fresh green coffee beans and roasted coffee beans have anti-free radical effect, and the strongest active component is 5-O-caffeoleic acid. In addition, the process of roasting coffee produced high molecular weight anti-free radical components (late Maillard reaction products, such as protein melanin). These results may explain the mechanism that recent epidemiological studies have found that drinking coffee can protect the nervous system.