DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice

DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice

Hydroxyhydroquinone (HHQ) is an oxidative component produced by roasting coffee beans and has been reported to generate relatively large amounts of reactive oxygen species (ROS). In this study, we used senescence-accelerated mouse prone 8 (SAMP8) mice to determine whether HHQ consumption increases o...

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Bibliographic Details
Main Authors: Keiko Unno, Kyoko Taguchi, Tadashi Hase, Shinichi Meguro, Yoriyuki Nakamura
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:International Journal of Molecular Sciences
Subjects:
chlorogenic acid
coffee polyphenol
glucosuria
hydroxhydroquinone
hydrogen peroxide
SAMP8
Online Access:https://www.mdpi.com/1422-0067/25/2/720

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