1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Ciência dos Alimentos - DCA
  4. DCA - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/48203
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Campo DCValorIdioma
dc.creatorMoreira, Maria Eliza de Castro-
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga-
dc.creatorDias, Daniele Ferreira-
dc.creatorSilva, Claudinei Alves da-
dc.creatorSouza, Thiago Corrêa de-
dc.creatorCosta, Éderson D’Martin-
dc.creatorSilva, Bárbara Pereira da-
dc.creatorDuarte, Stella Maris da Silveira-
dc.creatorGiusti-Paiva, Alexandre-
dc.creatorSantos, Marcelo Henrique dos-
dc.date.accessioned2021-09-21T17:55:00Z-
dc.date.available2021-09-21T17:55:00Z-
dc.date.issued2020-
dc.identifier.citationMOREIRA, M. E. de C. et al. Anti-inflammatory and antinociceptive activities of decaffeinated coffee. Journal of Food and Nutrition Research, [S. l.], v. 8, n. 12, p. 722-729, 2020. DOI: 10.12691/jfnr-8-12-5.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/48203-
dc.description.abstractEpidemiological and experimental studies have found that the consumption of regular coffee has various health benefits. In the present study, we investigated the effect of decaffeinated coffee extracts on the inflammation process and found that aqueous extracts of green and roasted coffee have anti-inflammatory activity. The anti-inflammatory and antioxidant effects of aqueous extract of decaffeinated coffee (AD) and ethanol extract of decaffeinated coffee (ED) were evaluated in animal models using a DPPH radical scavenging test. In the formalin test, the extracts reduced licking activity in both late phases. The inhibitory values of oedema 3 h post-carrageenan indicated an anti-inflammatory effect. In the paw pressure test, the animals treated with extracts exhibited a reduction in the withdrawal threshold. These results provide evidence for the anti-inflammatory and antioxidant properties of decaffeinated coffee extracts that can be attributed to the potential of compounds present in coffee.pt_BR
dc.languageen_USpt_BR
dc.publisherScience and Education Publishingpt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceJournal of Food and Nutrition Researchpt_BR
dc.subjectDecaffeinated coffee - Antioxidant activitypt_BR
dc.subjectChlorogenic acidpt_BR
dc.subjectHypernociceptionpt_BR
dc.subjectDecaffeinated coffee - Anti-inflammatory activitypt_BR
dc.subjectCafé descafeinado - Atividade antioxidantept_BR
dc.subjectÁcido clorogênicopt_BR
dc.subjectHipernocicepçãopt_BR
dc.subjectCafé descafeinado - Atividade antiinflamatóriapt_BR
dc.titleAnti-inflammatory and antinociceptive activities of decaffeinated coffeept_BR
dc.typeArtigopt_BR
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