含高量綠原酸之淺焙咖啡調降體脂的研究

咖啡是極受歡迎的飲料之一，含許多天然成份，其中酚類化合物含量最豐富的是綠原酸。綠原酸 (Chlorogenic acid)是一種對熱不穩定的酚類化合物，隨著咖啡豆烘培時間越長，綠原酸的共價鍵斷裂，導致含量降低。許多研究指出綠原酸具有抗氧化、控制體重、保護血管、促進脂肪氧化、減少體內脂肪等。因此本研究探討富含綠原酸之淺焙咖啡對調降肥胖者血脂及體脂肪的影響。將40位肥胖者 (BMI≧27，年紀小於30歲，男性體脂≧20%，女性≧25%；年紀大於30歲，男性體脂≧25%，女性≧30%）隨機分成兩組，試驗組（綠原酸340mg/天，咖啡因220mg/天）、對照組（綠原酸12.4mg/天，咖啡因6.4mg/天），進行為期12週的研究。結果顯示，試驗組受試者在介入後體重、BMI、體脂肪以及血液中總膽固醇 (total cholesterol, TC)與低密度脂蛋白膽固醇 (low density lipoprotein cholesterol, LDL-C)皆有顯著降低(p＜0.05)，與對照組比較時，相對於第0週的變化，體重、體脂肪以及LDL-C的調降均在第12週有顯著差異，試驗組中，與脂質代謝相關的5'-adenosine monophosphate-activated protein kinase (AMPK)和peroxisome proliferator-activated receptor alpha (PPAR-α) 及liver X receptor alpha (LXR-α)在12週後有顯著地提高(p＜0.05)，且peroxisome proliferator-activated receptor gamma (PPAR-γ)在第12週後有顯著降低(p＜0.05)，與對照組比較時，相對於第0週的變化，AMPK以及PPAR-γ在第12週時均有顯著差異。另外，試驗組脂聯素(adiponectin)有顯著上升，而瘦體素(leptin)有顯著下降。與抗發炎及抗氧化相關的指標nuclear factor erythroid 2-related factor 2 (Nrf2)也有顯著性的提升，與對照組比較時，相對於第0週變化，Nrf2在第12週後有顯著上升。由此可知，飲用富含綠原酸之淺焙咖啡有助於脂質的代謝並抑制體脂肪的堆積。

關鍵字

高含量綠原酸之淺焙咖啡；體脂；血脂；肥胖

並列摘要

Coffee is one of the most popular beverages. It contains rich natural components, the most abundant phenolics is chlorogenic acid (CGA). Chlorogenic acid is unstable during heating. When coffee beans are roasted longer, the covalent bond of chlorogenic acid is broken, leading to a loss. Many studies have pointed out that chlorogenic acid shows anti-oxidation, body weight control, protection of blood vessels, promotion of fat oxidation, and reduction of body fat. This study is aimed to explore the effect of lightly roasted high chlorogenic acid coffee intaking on decreasing blood lipids and body fat in obese subjects. Forty obese people (BMI≧27 and body fat≧20% for less than 30 years old men and≧25% for women; body fat≧25% for more than 30 years old men and≧30% for women) were randomly divided into two groups, the experimental group (chlorogenic acid 340mg/day, caffeine 220mg/day) and the control group (chlorogenic acid 12.4mg/day, caffeine 6.4mg/day), and totally 12-week study was conducted. Results showed that body weight, BMI and body fat, plasma total cholesterol and low density lipoprotein cholesterol of the subjects in experimental group were significantly reduced. When compared with the placebo group, the reduction between the initial and 12th week, body weight, body fat and LDL-C were significantly reduced. 5'-Adenosine monophosphate-activated protein kinase (AMPK) and peroxisome proliferator-activated receptor alpha (PPAR-α) and liver X receptor alpha (LXR-α) were significantly increased (p<0.05), and peroxisome proliferator-activated receptor gamma (PPAR-γ) was significantly decreased (p<0.05) after 12 weeks of intervention. When compared with the placebo group, the change of AMPK and PPAR-γ between the initial and 12th week also showed significant difference. Adiponectin in experimental group was significantly increased, while leptin was significantly decreased. Nuclear factor erythroid 2-related factor 2 (Nrf2), an indicator related to anti-inflammation and anti-oxidation, was also significantly improved. When compared with the placebo group, the change between the initial and 12th week was significantly different. This clearly showed that lightly roasted high chlorogenic acid coffee drinking was helpful for lipid metabolism and suppressed the body fat accumulation.