Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

Recent studies suggest that chlorogenic acids, which are the main components of the polyphenol class in coffee, decrease blood pressure, and that hydroxyhydroquinone (HHQ), which is generated by roasting coffee beans, inhibits the antihypertensive effect of chlorogenic acids in brewed coffee. Here,...

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Veröffentlicht in:	Hypertension research 2009-11, Vol.32 (11), p.969-974
Hauptverfasser:	Ochiai, Ryuji, Chikama, Akiro, Kataoka, Kiyoshi, Tokimitsu, Ichiro, Maekawa, Yoshihiro, Ohishi, Mitsuru, Rakugi, Hiromi, Mikami, Hiroshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Blood Pressure - drug effects Cardiac Output - drug effects Coffee - adverse effects Coffee - chemistry Double-Blind Method Endothelium, Vascular - physiology Female Geriatrics/Gerontology Health Promotion and Disease Prevention Heart Rate - drug effects Humans Hydroquinones - chemistry Hydroquinones - pharmacology Hypertension - physiopathology Internal Medicine Male Medicine Medicine & Public Health Middle Aged Nitroglycerin Obstetrics/Perinatology/Midwifery original-article Public Health Vasodilation - drug effects Vasodilation - physiology Vasodilator Agents
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