Anti-inflammatory and antinociceptive activities of decaffeinated coffee

• Autor(a) principal: Moreira, Maria Eliza de Castro
• Data de Publicação: 2020
• Outros Autores: Pereira, Rosemary Gualberto Fonseca Alvarenga, Dias, Daniele Ferreira, Silva, Claudinei Alves da, Souza, Thiago Corrêa de, Costa, Éderson D’Martin, Silva, Bárbara Pereira da, Duarte, Stella Maris da Silveira, Giusti-Paiva, Alexandre, Santos, Marcelo Henrique dos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/48203
• topic: Decaffeinated coffee - Antioxidant activity; Chlorogenic acid; Hypernociception; Decaffeinated coffee - Anti-inflammatory activity; Café descafeinado - Atividade antioxidante; Ácido clorogênico; Hipernocicepção; Café descafeinado - Atividade antiinflamatória

Epidemiological 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.