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Phenolic acid metabolites as biomarkers for tea- and coffee-derived polyphenol exposure in human subjects

Published online by Cambridge University Press:  09 March 2007

Jonathan M. Hodgson ,
Shin Yee Chan ,
Ian B. Puddey ,
Amanda Devine ,
Naiyana Wattanapenpaiboon ,
Mark L. Wahlqvist ,
Widjaja Lukito ,
Valerie Burke ,
Natalie C. Ward  and
Richard L. Prince
...Show all authors
Jonathan M. Hodgson*
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at Royal Perth Hospital, Perth, Western Australia, Australia
Shin Yee Chan
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at Royal Perth Hospital, Perth, Western Australia, Australia
Ian B. Puddey
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at Royal Perth Hospital, Perth, Western Australia, Australia
Amanda Devine
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at QEII Medical Centre, Perth, Western Australia, Australia
Naiyana Wattanapenpaiboon
Affiliation:
The Asia Pacific Health and Nutrition Centre, Monash Asia Institute, Monash University, Clayton, Victoria, Australia
Mark L. Wahlqvist
Affiliation:
The Asia Pacific Health and Nutrition Centre, Monash Asia Institute, Monash University, Clayton, Victoria, Australia
Widjaja Lukito
Affiliation:
The Asia Pacific Health and Nutrition Centre, Monash Asia Institute, Monash University, Clayton, Victoria, Australia
Valerie Burke
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at Royal Perth Hospital, Perth, Western Australia, Australia
Natalie C. Ward
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at Royal Perth Hospital, Perth, Western Australia, Australia
Richard L. Prince
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at QEII Medical Centre, Perth, Western Australia, Australia
Kevin D. Croft
Affiliation:
University of Western Australia School of Medicine and Pharmacology and the Western Australian Institute for Medical Research at Royal Perth Hospital, Perth, Western Australia, Australia
*
*Corresponding author: Dr Jonathan M. Hodgson, fax +61 8 9224 0246, email [email protected]
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Abstract

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Tea and coffee are rich in polyphenols with a variety of biological activities. Many of the demonstrated activities are consistent with favourable effects on the risk of chronic diseases. 4-O-methylgallic acid (4OMGA) and isoferulic acid are potential biomarkers of exposure to polyphenols derived from tea and coffee respectively. 4OMGA is derived from gallic acid in tea, and isoferulic acid is derived from chlorogenic acid in coffee. Our major objective was to explore the relationships of tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid in human subjects. The relationships of long-term usual (111 participants) and contemporaneously recorded current (344 participants) tea and coffee intake with 24 h urinary excretion of 4OMGA and isoferulic acid were assessed in two populations. 4OMGA was related to usual (r 0·50, P<0·001) and current (r 0·57, P<0·001) tea intake, and isoferulic acid was related to usual (r 0·26, P=0·008) and current (r 0·18, P<0·001) coffee intake. Overall, our present results are consistent with the proposal that 4OMGA is a good biomarker for black tea-derived polyphenol exposure, but isoferulic acid may be of limited usefulness as a biomarker for coffee-derived polyphenol exposure.

Keywords

TeaCoffeePolyphenolsPhenolic acidsBiomarkers
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 2 , February 2004 , pp. 301 - 305
Copyright
Copyright © The Nutrition Society 2004

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