NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts

Carlotta Ciaramelli, Alessandro Palmioli, Ada De Luigi, Laura Colombo, Gessica Sala, Chiara Riva, Chiara Paola Zoia, Mario Salmona, Cristina Airoldi

Research output: Contribution to journalArticlepeer-review


To identify food and beverages that provide the regular intake of natural compounds capable of interfering with toxic amyloidogenic aggregates, we developed an experimental protocol that combines NMR spectroscopy and atomic force microscopy, in vitro biochemical and cell assays to detect anti-Aβ molecules in natural edible matrices. We applied this approach to investigate the potential anti-amyloidogenic properties of coffee and its molecular constituents. Our data showed that green and roasted coffee extracts and their main components, 5-O-caffeoylquinic acid and melanoidins, can hinder Aβ on-pathway aggregation and toxicity in a human neuroblastoma SH-SY5Y cell line. Coffee extracts and melanoidins also counteract hydrogen peroxide- and rotenone-induced cytotoxicity and modulate some autophagic pathways in the same cell line.

Original languageEnglish
Pages (from-to)171-180
Number of pages10
JournalFood Chemistry
Publication statusPublished - Jun 30 2018


  • Amyloid beta-Peptides/chemistry
  • Cell Line, Tumor
  • Coffee/chemistry
  • Color
  • Food Handling
  • Humans
  • Magnetic Resonance Spectroscopy
  • Plant Extracts/chemistry
  • Protein Multimerization/drug effects


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