Figure 5.

Effect of (A) caffeine, (B) 5-caffeoylquinic acid (5-CQA), and (C) a mixture of both (in the same concentrations present in the respective extracts (GC, green coffee; RC, roasted coffee; S, silverskin) on the uptake of ¹⁴C-FRU by Caco-2 cells. Caco-2 cells were cultured for 24 h in the presence of the standards (n = 6–9) or the respective solvent (control; n = 6–9). Uptake was measured by incubating the cells at 37 °C with 100 nM ¹⁴C-FRU for 6 min. Results are expressed as means ± SEM. *, Significantly different from control (p < 0.05; Student’s t-test).