title: Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma.
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.affiliation: Nestlé Research Center, Vers chez Les Blancs, 1000 Lausanne 26, Switzerland. mathieu.renouf@rdls.nestle.com
authors.forename: Mathieu
authors.initials: M
authors.lastname: Renouf
authors.forename: Cynthia
authors.initials: C
authors.lastname: Marmet
authors.forename: Philippe
authors.initials: P
authors.lastname: Guy
authors.forename: Anne-Lise
authors.initials: AL
authors.lastname: Fraering
authors.forename: Karin
authors.initials: K
authors.lastname: Longet
authors.forename: Julie
authors.initials: J
authors.lastname: Moulin
authors.forename: Marc
authors.initials: M
authors.lastname: Enslen
authors.forename: Denis
authors.initials: D
authors.lastname: Barron
authors.forename: Christophe
authors.initials: C
authors.lastname: Cavin
authors.forename: Fabiola
authors.initials: F
authors.lastname: Dionisi
authors.forename: Serge
authors.initials: S
authors.lastname: Rezzi
authors.forename: Sunil
authors.initials: S
authors.lastname: Kochhar
authors.forename: Heike
authors.initials: H
authors.lastname: Steiling
authors.forename: Gary
authors.initials: G
authors.lastname: Williamson
mesh_terms: D000328:Adult; D000818:Animals; D000975:Antioxidants / Q000493:pharmacokinetics; D019540:Area Under Curve; D001682:Biological Availability; D002109:Caffeic Acids / Q000493:pharmacokinetics; D002851:Chromatography, High Pressure Liquid; D002934:Cinnamates / Q000493:pharmacokinetics; D003069:Coffee / Q000737:chemistry*; D003373:Coumaric Acids / Q000493:pharmacokinetics; D018592:Cross-Over Studies; D004041:Dietary Fats / Q000494:pharmacology*; D019422:Dietary Sucrose / Q000494:pharmacology*; D005260:Female; D006801:Humans; D008297:Male; D008892:Milk; D010636:Phenols / Q000493:pharmacokinetics*; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D002934:Cinnamates; D003069:Coffee; D003373:Coumaric Acids; D004041:Dietary Fats; D019422:Dietary Sucrose; D010636:Phenols; C004999:ferulic acid; C040048:caffeic acid; C008180:isoferulic acid