Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia.
Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia; School of Health and Wellbeing, Faculty of Health, Engineering and Sciences, University of Southern Queensland, Toowoomba, QLD 4350, Australia.
Nutr Res. 2019 Feb;62:78-88. doi: 10.1016/j.nutres.2018.11.002. Epub 2018 Nov 9.
Chlorogenic acid as a constituent of coffee is consumed regularly in the human diet. Chlorogenic acid intake has been associated with decreased risk of cardiovascular disease and type 2 diabetes. We hypothesized that chlorogenic acid would improve cardiovascular, liver, and metabolic responses in a rat model of metabolic syndrome induced by a high-carbohydrate, high-fat diet. Male Wistar rats (8-9 weeks old, 335 ± 2 g, n = 48) were divided into 4 groups and fed with corn starch diet (16 weeks); corn starch diet with chlorogenic acid in food for the last 8 weeks; high-carbohydrate, high-fat diet (16 weeks); or high-carbohydrate, high-fat diet with chlorogenic acid (~100 mg/kg/d) in food for the last 8 weeks. In high-carbohydrate, high-fat diet-fed rats, chlorogenic acid reduced energy intake and food efficiency to reduce visceral fat, especially retroperitoneal fat, and abdominal circumference; reversed the elevated systolic blood pressure; and attenuated left ventricular diastolic stiffness with reduced collagen deposition and infiltration of inflammatory cells in the left ventricle. Chlorogenic acid decreased inflammation and fat deposition in the liver along with reduced plasma liver enzyme activities of obese rats but did not change the plasma lipid profile. Chlorogenic acid increased diversity of gut microbiota, which may improve overall metabolism in the body. Thus, chronic dietary chlorogenic acid attenuated diet-induced inflammation as well as cardiovascular, liver, and metabolic changes, suggesting that chlorogenic acid has potential for further clinical evaluation.
咖啡中的绿原酸是人类饮食中经常摄入的一种成分。绿原酸的摄入与降低心血管疾病和 2 型糖尿病的风险有关。我们假设绿原酸会改善代谢综合征大鼠模型的心血管、肝脏和代谢反应，该模型是由高碳水化合物、高脂肪饮食引起的。雄性 Wistar 大鼠（8-9 周龄，335±2g，n=48）分为 4 组，分别用玉米淀粉饮食（16 周）；玉米淀粉饮食，最后 8 周在食物中添加绿原酸；高碳水化合物、高脂肪饮食（16 周）；或高碳水化合物、高脂肪饮食，最后 8 周在食物中添加绿原酸（~100mg/kg/d）。在高碳水化合物、高脂肪饮食喂养的大鼠中，绿原酸通过减少能量摄入和食物效率来减少内脏脂肪，特别是腹膜后脂肪和腹围；逆转了升高的收缩压；并通过减少左心室胶原沉积和炎症细胞浸润来减轻左心室舒张僵硬。绿原酸减少了肥胖大鼠肝脏的炎症和脂肪沉积，同时降低了血浆肝酶活性，但没有改变血浆脂质谱。绿原酸增加了肠道微生物群的多样性，这可能改善全身的整体代谢。因此，慢性饮食绿原酸可减轻饮食引起的炎症以及心血管、肝脏和代谢变化，表明绿原酸具有进一步临床评估的潜力。
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