ABSTRACT
Tea and coffee contain numerous polyphenolic compounds that exhibit health-promoting properties for humans, including antioxidant and neuroprotective properties, and can also take part in the treatment of covid-19 and improve fertility. This review, presents the activity of polyphenols found in different types of tea and coffee and describes the effects of tea fermentation and coffee roasting on their polyphenol composition and antioxidant properties. Polyphenol oxidase activity is reduced in the fermentation process;therefore black tea contains significantly less polyphenolic compounds compared to green and white tea. Epigallocatechin-3-gallate - a polyphenol from tea - effectively has been shown to inhibit the activity of SARS-CoV-2 as it blocked binding of coronavirus 2 to human angiotensin converting enzyme 2, decreased the expression of inflammatory factors in the blood, including tumor necrosis factor-α and interleukin-6, and significantly increased the overall fertilization efficiency in animals. Coffee roasting process influences both the content of polyphenols and the oxidative activity. The lowest levels of active compounds such as caffeine, chlorogenic acid and coffee acids are identified in roasted coffee beans. On the other hand, light coffee and green coffee show the strongest cytotoxic potential and antioxidant properties, and thus the greatest ability to decrease apoptosis by stopping the cell cycle in the S phase. Proteins, such as components of milk, can strongly bind/interact with phenolic compounds (especially, the CGAs) contain in coffee, which may explain the negative influence of milk on its antioxidant properties. Coffee polyphenols have also antiproliferative and antiesterase activities, which may be important in prevention of cancer and neurodegenerative disorders, respectively. In this review, biological properties of tea and coffee polyphenols, observed mainly in in vitro studies have been described. Based on these findings, future directions of the research works on these compounds have been suggested.
ABSTRACT
Benzo[a]pyrene (B[a]P) is the main representative of polycyclic aromatic hydrocarbons (PAHs), and has been repeatedly found in the air, surface water, soil, and sediments. It is present in cigarette smoke as well as in food products, especially when smoked and grilled. Human exposure to B[a]P is therefore common. Research shows growing evidence concerning toxic effects induced by this substance. This xenobiotic is metabolized by cytochrome P450 (CYP P450) to carcinogenic metabolite: 7ß,8α-dihydroxy-9α,10α-epoxy-7,8,9,10-tetrahydrobenzo[a]pyrene (BPDE), which creates DNA adducts, causing mutations and malignant transformations. Moreover, B[a]P is epigenotoxic, neurotoxic, and teratogenic, and exhibits pro-oxidative potential and causes impairment of animals' fertility. CYP P450 is strongly involved in B[a]P metabolism, and it is simultaneously expressed as a result of the association of B[a]P with aromatic hydrocarbon receptor (AhR), playing an essential role in the cancerogenic potential of various xenobiotics. In turn, polymorphism of CYP P450 genes determines the sensitivity of the organism to B[a]P. It was also observed that B[a]P facilitates the multiplication of viruses, which may be an additional problem with the widespread COVID-19 pandemic. Based on publications mainly from 2017 to 2022, this paper presents the occurrence of B[a]P in various environmental compartments and human surroundings, shows the exposure of humans to this substance, and describes the mechanisms of its toxicity.
Subject(s)
COVID-19 , Polycyclic Aromatic Hydrocarbons , Animals , Benzo(a)pyrene/toxicity , Carcinogens , Cytochrome P-450 Enzyme System/genetics , DNA Adducts , Humans , Pandemics , Polycyclic Aromatic Hydrocarbons/metabolism , Polycyclic Aromatic Hydrocarbons/toxicityABSTRACT
Tea and coffee contain numerous polyphenolic compounds that exhibit health-promoting properties for humans, including antioxidant and neuroprotective properties, and can also take part in the treatment of covid-19 and improve fertility. This review, presents the activity of polyphenols found in different types of tea and coffee and describes the effects of tea fermentation and coffee roasting on their polyphenol composition and antioxidant properties. Polyphenol oxidase activity is reduced in the fermentation process; therefore black tea contains significantly less polyphenolic compounds compared to green and white tea. Epigallocatechin-3-gallate - a polyphenol from tea - effectively has been shown to inhibit the activity of SARS-CoV-2 as it blocked binding of coronavirus 2 to human angiotensin converting enzyme 2, decreased the expression of inflammatory factors in the blood, including tumor necrosis factor-α and interleukin-6, and significantly increased the overall fertilization efficiency in animals. Coffee roasting process influences both the content of polyphenols and the oxidative activity. The lowest levels of active compounds such as caffeine, chlorogenic acid and coffee acids are identified in roasted coffee beans. On the other hand, light coffee and green coffee show the strongest cytotoxic potential and antioxidant properties, and thus the greatest ability to decrease apoptosis by stopping the cell cycle in the S phase. Proteins, such as components of milk, can strongly bind/interact with phenolic compounds (especially, the CGAs) contain in coffee, which may explain the negative influence of milk on its antioxidant properties. Coffee polyphenols have also antiproliferative and antiesterase activities, which may be important in prevention of cancer and neurodegenerative disorders, respectively. In this review, biological properties of tea and coffee polyphenols, observed mainly in in vitro studies have been described. Based on these findings, future directions of the research works on these compounds have been suggested.