AGFD Alyson Mitchell  Thursday, August 26, 2010 

220 - Natural components in yerba mate tea and coffee byproducts enhance antioxidant capacity, inhibit lipid synthesis, and suppress body fat and lipogenic genes

Dr. Elvira Gonzalez de Mejia, Melanie Heckman DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION, UNIVERSITY OF ILLINOIS, URBANA, IL, United States

Obesity is an important public health problem in the United States. Yerba mate tea (Ilex paraguariensis, MT) and green coffee (Coffea arabica) processing byproducts (GC) are high in caffeine. Caffeine, in addition to its stimulatory effect, also influences lipid metabolism. We evaluated the effect of caffeine extracted from MT and GC byproducts (GC1, GC2, GC3 and GC4) on lipid metabolism, in vitro and in vivo. Lipid accumulation inhibition was highly correlated with caffeine concentration (R2 = 0.88). MT and GC1 similarly suppressed lipid accumulation, when compared to synthetic caffeine (SC), epigallocatechin gallate and Orlistat, by inhibiting lipoprotein lipase and fatty acid synthase (FAS). Also, byproducts containing polyphenols, showed antioxidant capacity (19.4 ± 0.2 to 1550.2 ± 19.2 Trolox µM eq.). Animals fed diets with 0.1% caffeine from these sources lowered body fat (p < 0.05) and FAS expression. Natural sources of caffeine can suppress body fat accumulation by suppressing lipogenic genes. Thus, the incorporation of MT and GC1 to beverages or food formulations could contribute to the prevention of obesity


Thursday, August 26, 2010 10:00 AM
Caffeine and Other Natural Product Stimulants (08:30 AM - 10:30 AM)
Location: Boston Convention & Exhibition Center
Room: Room 161

 

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