Cardiovascular disease (CVD) is a major contributor to morbidity and mortality worldwide.  Polyphenols are considered to reduce CVD risk and mortality.  Coffee is a rich source of a class of polyphenols called chlorogenic acids (CGA), however, during processing, especially roasting, CGA levels are depleted.  These changes have been investigated in coffees available on the domestic market by relating CGA content to degree of roasting.  To determine the potential health benefits of these coffees, a randomised, three-armed crossover intervention study was undertaken with young healthy male subjects. Following administration of the treatments (low roast coffee, high roast coffee or caffeine control), flow mediated dilatation (FMD) was measured at baseline, one, three and five hours and blood and urine was collected throughout the day. The %FMD responses were higher after both coffee treatments in comparison to the control and at five hours the response was significantly higher (p<0.05) in subjects receiving the low roast coffee.  After both coffee drinks the %FMD peaked at one and five hours which is likely to correlate respectively with the small and large intestinal absorption of CGA and metabolites.

Beneficial vascular effects of coffee polyphenols are related to the degree of roasting

245th National Meeting (2013)

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