RI UFLA (Universidade Federal de Lavras) >
DCA - Departamento de Ciência dos Alimentos >
DCA - Artigos publicados em periódicos >

Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10540

Title: Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats
???metadata.dc.creator???: Lima, Adriene R.
Pereira, Rosemary G. F. A.
Abrahão, Sheila A.
Zangeronimo, Márcio G.
Paula, Fernanda B. A.
Duarte, Stella M. S.
Keywords: Antioxidant activity
Carbon tetrachloride
Chlorogenic acid
Publisher: Sociedade Brasileira de Farmacognosia
Issue Date: 23-Apr-2013
Citation: LIMA, A. R. et al. Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats. Revista Brasileira de Farmacognosia, Curitiba, v. 23, n. 3, p. 506-512, May/Jun. 2013.
Abstract: Decaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of Arabica coffee brews (whole and decaffeinated, both green and roasted) by gavage for fi fteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantifi cation of the thiobarbituric acid reactive species and the content of liver total lipids. Aspartate aminotransferase and alanine aminotransferase are good indicators of liver damage: the results showed that all studied coffee brews decreased the activity of aspartate aminotransferase and alanine aminotransferase, and liver levels of thiobarbituric acid reactive species and total lipids. The compounds presents in coffee brews are able to decrease the hepatic lipid peroxidation induced by carbon tetrachloride, making a signifi cant hepatoprotective effect, in accordance with the liver function tests. The coffee brews are hepatoprotective regardless of the decaffeination process and our results suggest a better protection against liver damage for the roasted coffee brews compared with green coffee brews.
URI: http://repositorio.ufla.br/jspui/handle/1/10540
???metadata.dc.language???: en
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:

File Description SizeFormat
ARTIGO_Effect of decaffeination of green and roasted coffees on the in vivo.pdf679.64 kBAdobe PDFView/Open

This item is licensed under a Creative Commons License
Creative Commons

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

View Statistics


DSpace Software Copyright © 2002-2010  Duraspace - Feedback