Chlorogenic acid protects paraoxonase 1 activity in high density lipoprotein from inactivation caused by physiological concentrations of hypochlorite

We hypothesized that chlorogenic acids, the main phenolics in coffee, many fruits and Ilex paraguariensis extracts, protect paraoxonase 1 activity in HDL from inactivation by chlorination at concentrations of HOCl (50 μM) and chlorogenic acid (2–10 μM) compatible with those found in humans.When human HDL was incubated in the presence of HOCl/OCl–, a concentration dependent loss of activity was apparent.Of interest, 5 caffeoylquinic acid at 5 μmol/L affords more than 60% protection of the activity reaching 100% at 25 μmol/L.This compound and the plant sources that are rich in them may be protectors of paraoxonase 1 activity.

Graphical abstractLow micromolar concentrations of chlorogenic acid (i.e.: achievable after coffee drinking) fully protect the enzyme activity.Figure optionsDownload full-size imageDownload as PowerPoint slide