Isolation, identification, and quantification of roasted coffee antibacterial compounds.

Coffee brew is a widely consumed beverage with multiple biological activities due both to naturally occurring components and to the hundreds of chemicals that are formed during the roasting process. Roasted coffee extract possesses antibacterial activity against a wide range of microorganisms, including Staphylococcus aureus and Streptococcus mutans, whereas green coffee extract exhibits no such activity. The naturally occurring coffee compounds, such as chlorogenic acids and caffeine, cannot therefore be responsible for the significant antibacterial activity exerted by coffee beverages against both bacteria.

Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.

Glyoxal, methylglyoxal, and diacetyl formed as Maillard reaction products in heat-treated food were determined in coffee extracts (coffee brews) obtained from green beans and beans with different degrees of roast. The compounds have been reported to be mutagenic in vitro and genotoxic in experimental animals in a number of papers. More recently, alpha-dicarbonyl compounds have been implicated in the glycation process.

Antibacterial activity of red and white wine against oral streptococci.

Wine contains a number of biologically active compounds with beneficial effects on human health. The antibacterial action of commercial red and white wines against oral streptococci responsible for caries development and against S. pyogenes responsible for pharyngitis was studied.

Effect of barley coffee on the adhesive properties of oral streptococci.

Some beverages and foods protect tooth surfaces against Streptococcus mutans colonization. Adhesion of S. mutans is a crucial step in the initiation and development of dental caries.

Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley.

The antiradical properties of water-soluble components of both natural and roasted barley were determined in vitro, by means of DPPH* assay and the linoleic acid-beta-carotene system, and ex vivo, in rat liver hepatocyte microsomes against lipid peroxidation induced by CCl4. The results show the occurrence in natural barley of weak antioxidant components. These are able to react against low reactive peroxyl radicals, but offer little protection against stable DPPH radicals deriving from peroxidation in microsomal lipids.

Purification and characterization of soluble Cichorium intybusVar. silvestre lipoxygenase.

A water-soluble lipoxygenase enzyme (EC 1.13.11.

In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.

The specific antiradical activity against the hydroxyl radical of the water soluble components in green and dark roasted Coffea arabica and Coffea robusta coffee samples, both in vitro by the chemical deoxiribose assay and ex vivo in a biological cellular system (IMR32 cells), were determined. All the tested coffee solutions showed remarkable antiradical activity. In the deoxiribose assay, all the tested solutions showed similar inhibitory activity (IA%) against the sugar degradation (IA values ranged from 45.

Anti- and pro-oxidant activity of water soluble compounds in Cichorium intybus var. silvestre (Treviso red chicory).

The anti- and pro-oxidant activity of water soluble components in Cichorium intybus var. silvestre was investigated. This vegetable is domestically known as Treviso red chicory recalling its cultivation in the area of Treviso (Italy).

Anti- and pro-oxidant water soluble activity of Cichorium genus vegetables and effect of thermal treatment.

Both the pro- and antiradical water soluble activity, toward DPPH(*), ROO(*), OH(*) radicals found in seven diet vegetables belonging to the Cichorium genus, and the effects of boiling, freezing, and freeze-drying on such activities were investigated. The vegetables were three red cultivars of Cichorium intybus var. silvestre from three different areas of production, that is, chicory from Chioggia, Treviso, and Verona, C.

Antiradical activity of water soluble components in common diet vegetables.

The antiradical activity of water-soluble components contained in mushrooms (Psalliota campestris), onions (Allium cepa), white cabbage (Brassica oleracea var. alba), and yellow bell peppers (Capsicum annuum) against hydroxyl radicals was tested in a chemical and biological system. The vegetable juices were obtained by centrifugation of a vegetable homogenate processed at 2 degrees C or heated at 102 degrees C.

Antiadhesive effect of green and roasted coffee on Streptococcus mutans' adhesive properties on saliva-coated hydroxyapatite beads.

Green and roasted coffees of the two most used species, Coffea arabica and Coffea robusta, several commercial coffee samples, and known coffee components were analyzed for their ability to interfere with Streptococcus mutans' sucrose-independent adsorption to saliva-coated hydroxyapatite (HA) beads. All coffee solutions showed high antiadhesive properties. The inhibition of S.

In vitro and ex vivo anti- and prooxidant components of Cichorium intybus.

The water soluble antioxidant properties of Cichorium intybus var. Silvestre, whose production zone is around Chioggia, Italy, were investigated. Vegetable juices were obtained by centrifugation, and (1) filtration at 2 degrees C; (2) filtration at 25 degrees C, and stored for 3 h; (3) boiled for 30 min at 102 degrees C, and then analysed.

In vitro antioxidant and ex vivo protective activities of green and roasted coffee.

The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated. These properties were evaluated by determining the reducing substances (RS) of coffee and its antioxidant activity (AA) in vitro (model system beta-carotene-linoleic acid) and ex vivo as protective activity (PA) against rat liver cell microsome lipid peroxidation measured as TBA-reacting substances. RS of C.

Isolation of an antibacterial component from roasted coffee.

A coffee beverage obtained from instant dark coffee that had been previously shown to possess high antibacterial activity, was acidified (pH 2) and extracted with ethyl acetate. After alkalinization (pH 12) the aqueous phase was re-extracted with the organic solvent. The acidic and basic extracts were evaporated to dryness and the aqueous phase freeze-dried.

Inhibition of mutagenicity in Salmonella typhimurium by Glycyrrhiza glabra extract, glycyrrhizinic acid, 18 alpha- and 18 beta-glycyrrhetinic acids.

The effects of Glycyrrhiza glabra L. extract, glycyrrhizinic acid, 18 alpha- and 18 beta-glycyrrhetinic acids on the mutagenicity of the ethyl methanesulfonate, N-methyl-N'-nitro-N-nitrosoguanidine, and ribose-lysine Maillard model systems were investigated by using the Salmonella/microsome reversion assay. The protocol used allowed us to detect desmutagenic and antimutagenic activity and to avoid false positive results due to toxicity.