Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Farmacognosia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2013000300015 |
Resumo: | 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 fifteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantification 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 significant 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. |
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Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in ratsantioxidant activitycarbon tetrachloridedecaffeinationliverchlorogenic acidcaffeineDecaffeination 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 fifteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantification 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 significant 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.Sociedade Brasileira de Farmacognosia2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2013000300015Revista Brasileira de Farmacognosia v.23 n.3 2013reponame:Revista Brasileira de Farmacognosia (Online)instname:Sociedade Brasileira de Farmacognosia (SBFgnosia)instacron:SBFGNOSIA10.1590/S0102-695X2013005000036info:eu-repo/semantics/openAccessLima,Adriene R.Pereira,Rosemary G. F. A.Abrahão,Sheila A.Zangeronimo,Márcio G.Paula,Fernanda B. A.Duarte,Stella M. S.eng2013-06-11T00:00:00Zoai:scielo:S0102-695X2013000300015Revistahttp://www.sbfgnosia.org.br/revista/https://old.scielo.br/oai/scielo-oai.phprbgnosia@ltf.ufpb.br1981-528X0102-695Xopendoar:2013-06-11T00:00Revista Brasileira de Farmacognosia (Online) - Sociedade Brasileira de Farmacognosia (SBFgnosia)false |
dc.title.none.fl_str_mv |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
title |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
spellingShingle |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats Lima,Adriene R. antioxidant activity carbon tetrachloride decaffeination liver chlorogenic acid caffeine |
title_short |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
title_full |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
title_fullStr |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
title_full_unstemmed |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
title_sort |
Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats |
author |
Lima,Adriene R. |
author_facet |
Lima,Adriene R. Pereira,Rosemary G. F. A. Abrahão,Sheila A. Zangeronimo,Márcio G. Paula,Fernanda B. A. Duarte,Stella M. S. |
author_role |
author |
author2 |
Pereira,Rosemary G. F. A. Abrahão,Sheila A. Zangeronimo,Márcio G. Paula,Fernanda B. A. Duarte,Stella M. S. |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Lima,Adriene R. Pereira,Rosemary G. F. A. Abrahão,Sheila A. Zangeronimo,Márcio G. Paula,Fernanda B. A. Duarte,Stella M. S. |
dc.subject.por.fl_str_mv |
antioxidant activity carbon tetrachloride decaffeination liver chlorogenic acid caffeine |
topic |
antioxidant activity carbon tetrachloride decaffeination liver chlorogenic acid caffeine |
description |
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 fifteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantification 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 significant 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2013000300015 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2013000300015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0102-695X2013005000036 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Farmacognosia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Farmacognosia |
dc.source.none.fl_str_mv |
Revista Brasileira de Farmacognosia v.23 n.3 2013 reponame:Revista Brasileira de Farmacognosia (Online) instname:Sociedade Brasileira de Farmacognosia (SBFgnosia) instacron:SBFGNOSIA |
instname_str |
Sociedade Brasileira de Farmacognosia (SBFgnosia) |
instacron_str |
SBFGNOSIA |
institution |
SBFGNOSIA |
reponame_str |
Revista Brasileira de Farmacognosia (Online) |
collection |
Revista Brasileira de Farmacognosia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Farmacognosia (Online) - Sociedade Brasileira de Farmacognosia (SBFgnosia) |
repository.mail.fl_str_mv |
rbgnosia@ltf.ufpb.br |
_version_ |
1752122468759240704 |