Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour  
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1 Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland; brydjaarek@gmail.  
likewise, lipid peroxidation has been implicated in disease states such as atherosclerosis, asthma, Parkinson's disease, kidney damage, preeclampsia, and others [6].  
Several studies have illustrated the effectiveness of using pure phenolic compounds for preventing enzymatic and non-enzymatic lipid oxidation [7]. In the last decade, agents that specifically inhibit the LOX metabolic pathway have been developed to treat inflammatory diseases, such as asthma and arthritis [5].  
The most commonly occurring phenolic compounds in foods are ferulic (FA) and chlorogenic (CGA) acids. Ferulic acid is commonly found in plant-derived food, especially cereals, fruits, and vegetables. Ferulic acid is a strong membrane antioxidant known to positively affect human health, effectively scavenge free radicals, and inhibit lipid peroxidation. Due to their strong antioxidant properties, it exhibits a wide range of therapeutic effects against cancer, diabetes, and cardiovascular and neurodegenerative diseases [8]. Chlorogenic acid, one of the most abundant polyphenolic compounds in the human diet, is an important component of coffee; it exerts many biological properties, including antibacterial, antioxidant, and anticarcinogenic activities. Recently, the roles and applications of CGA, particularly in relation to glucose and lipid metabolisms, have been highlighted [9]. The estimated daily intake of the natural phenolics by an adult ranges from about 20 mg to 1 g. Such an intake and bioavailability may be important to human health [10]. One way to increase the daily intake of phenolics is traditional food fortification. Raw materials especially rich in the above compounds are green coffee beans (GCBs) and wholemeal wheat flour (WF). Thus, given the biological value of the raw materials, we propose a new functional product--bread enriched with GCB [11; 12]. Importantly, when used as a functional additive for functional whole meal bread preparation (up to 3% w/w), GCB significantly improves the product's antioxidant activity without any deterioration of sensory properties [11].  
Generally, estimation of the bioactivity of a newly designed functional food is a very complicated issue and there are several reasons for this:  
1. a given activity of phenolic compounds studied in vitro (after their isolation from the food) does not have to be in accordance with the same activity demonstrated in the human organism [13]. In order to study the impact of digestion on the biological activity of food and beverages, in vitro models based on human physiology are widely used.
2. interactions between bioactive components naturally occur in raw materials.
3. interactions occur between nutraceuticals and food matrix components (starch, proteins, lipids).
4. processing has an impact during food production (e.g. cooking, baking, storage).  
Thus, the aim of this study was to evaluate the activity, mode of inhibition and interaction between potentially bioavailable LOX inhibitors and compounds able to protect lipids against oxidation derived from green coffee beans, wholemeal WF and a functional product--bread enriched with GCB, in comparison with pure chemical standards--ferulic and chlorogenic acids.