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metadata.artigo.dc.title: Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L.
metadata.artigo.dc.creator: Moreira, Maria Eliza de Castro
Pereira, Rosemary Gualberto Fonseca Alvarenga
Dias, Danielle Ferreira
Gontijo, Vanessa Silva
Vilela, Fabiana Cardoso
Moraes, Gabriel de Oliveira Isac de
Giusti-Paiva, Alexandre
Santos, Marcelo Henrique dos
metadata.artigo.dc.subject: Inflammatory
Antioxidant activity
Chlorogenic acid
metadata.artigo.dc.publisher: Elsevier; International Society for Nutraceuticals and Functional Foods 5-Jan-2013
metadata.artigo.dc.identifier.citation: MOREIRA, M. E. de C. et al. Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L. Journal of Functional Foods, [S.l.], v. 5, n. 1, p. 466–474, Jan. 2013.
metadata.artigo.dc.description.abstract: Green coffee contains a large quantity and variety of polyphenols and flavonoids. The roasting affects the composition of the polyphenols in coffee, due to the formation of compounds generated by Maillard reaction, which can have anti-inflammatory or antioxidant potential. The anti-inflammatory and antioxidant effects of aqueous extracts of green (AGCa) and roasted (ARCa) coffee beans were investigated in animal models and using a DPPH radical scavenging test. In the formalin test the extracts reduced licking activity only in the late phase. The inhibitory values of oedema at 3 h post-carrageenan were 53% and 74% for 100 and 300 mg/kg of the AGCa extract and 36% for ARCa (300 mg/kg). Leukocyte recruitment into the peritoneal cavity was inhibited by the extracts. The antioxidant activities of the extracts were higher than the reference antioxidants, ascorbic acid and butylated hydroxytoluene. These results indicate that coffee extracts exhibit anti-inflammatory and antioxidant properties.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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