Coffee may exert a preventive effect on arterial
thrombosis.
Trigonelline is one of the most abundant compounds in
coffee that undergoes pyrolysis upon roasting of
coffee beans. The aim of the present study was to identify
pyridinium compounds formed upon
trigonelline pyrolysis and
coffee roasting and to investigate the effect of three of them, i.e., 1-methylpyridine and 1,3- and 1,4-dimethylpyridine, on experimentally induced arterial
thrombosis in rats. 1,3- and 1,4-dimethylpyridine but not 1-methylpyridine inhibited arterial
thrombus formation. 1,3-Dimethylpyridine inhibited platelet aggregation and reduced
fibrin formation in platelet-rich plasma, whereas 1,4-dimethylpyridine increased the plasma level of 6-keto-PGF1α. 1,4-Dimethylpyridine slightly increased rat
tissue plasminogen activator plasma activity. In summary, we demonstrated that
pyridinium compounds display mild antithrombotic properties due to stimulation by
prostacyclin release (1,4-dimethylpyridine) and inhibition of platelet aggregation (1,3-dimethylpyridine). Those
pyridinium compounds may, to some extent, be responsible for the beneficial effects of
coffee drinking.