Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

Gema Baeza, Miryam Amigo-Benavent, Beatriz Sarriá, Luis Goya, Raquel Mateos, Laura Bravo, 

Abstract

The intake of green coffee has been associated with a lower risk of diseases of oxidative etiology probably due to its high phenolic content. The present study investigated the effect of treating human HepG2 cells with different concentrations of a green coffee bean extract (GCBE) and its main hydroxycinnamic acids, 5-caffeoylquinic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-DCQA), and the methylxanthine caffeine (CAF), directly or prior to inducing an oxidative stress by incubating cells with 400 μM tert-butylhydroperoxide (t-BOOH). Direct treatment with GCBE (1–50 μg/mL), 5-CQA and 3,5-DCQA (1–40 μM) significantly decreased reactive oxygen species (ROS) production by HepG2 cells. Pre-treatment with GCBE, 5-CQA and 3,5-DCQA for 20 h prevented the cellular and 

 3,5-dicaffeoylquinic acid was purchased from Biopurify (Chengdu, Sichuan, China).