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: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/10540 |
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 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. |
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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 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.Sociedade Brasileira de Farmacognosia2015-10-27T16:20:10Z2015-10-27T16:20:10Z2013-04-23info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLIMA, 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.http://repositorio.ufla.br/jspui/handle/1/10540Revista Brasileira de Farmacognosiareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLALima, Adriene R.Pereira, Rosemary G. F. A.Abrahão, Sheila A.Zangeronimo, Márcio G.Paula, Fernanda B. A.Duarte, Stella M. S.info:eu-repo/semantics/openAccesseng2015-10-27T16:21:51Zoai:localhost:1/10540Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-10-27T16:21:51Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)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 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-04-23 2015-10-27T16:20:10Z 2015-10-27T16:20:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
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. http://repositorio.ufla.br/jspui/handle/1/10540 |
identifier_str_mv |
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. |
url |
http://repositorio.ufla.br/jspui/handle/1/10540 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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 reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835151376318464 |