Effect of Coffee and Cocoa-Based Confectionery Containing Coffee on Markers of DNA Damage and Lipid Peroxidation Products: Results from a Human Intervention Study

Overview

Journal Nutrients

Date 2021 Aug 10

PMID 34371907

Citations 4

Authors

Daniela Martini

Raul Dominguez-Perles

Alice Rosi

Michele Tassotti

Donato Angelino

Sonia Medina

Cristian Ricci

Alexandre Guy

Camille Oger

Letizia Gigliotti

Thierry Durand

Mirko Marino

Hans Gottfried-Genieser

Marisa Porrini

Monica Antonini

Alessandra Dei Cas

Riccardo C Bonadonna

Federico Ferreres

Francesca Scazzina

Furio Brighenti

Patrizia Riso

Cristian Del Bo

Pedro Mena

Angel Gil-Izquierdo

Daniele Del Rio

Affiliations

Soon will be listed here.

Abstract

The effect of coffee and cocoa on oxidative damage to macromolecules has been investigated in several studies, often with controversial results. This study aimed to investigate the effect of one-month consumption of different doses of coffee or cocoa-based products containing coffee on markers of DNA damage and lipid peroxidation in young healthy volunteers. Twenty-one volunteers were randomly assigned into a three-arm, crossover, randomized trial. Subjects were assigned to consume one of the three following treatments: one cup of espresso coffee/day (1C), three cups of espresso coffee/day (3C), and one cup of espresso coffee plus two cocoa-based products containing coffee (PC) twice per day for 1 month. At the end of each treatment, blood samples were collected for the analysis of endogenous and HO-induced DNA damage and DNA oxidation catabolites, while urines were used for the analysis of oxylipins. On the whole, four DNA catabolites (cyclic guanosine monophosphate (cGMP), 8-OH-2'-deoxy-guanosine, 8-OH-guanine, and 8-NO2-cGMP) were detected in plasma samples following the one-month intervention. No significant modulation of DNA and lipid damage markers was documented among groups, apart from an effect of time for DNA strand breaks and some markers of lipid peroxidation. In conclusion, the consumption of coffee and cocoa-based confectionery containing coffee was apparently not able to affect oxidative stress markers. More studies are encouraged to better explain the findings obtained and to understand the impact of different dosages of these products on specific target groups.

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