Effect of decaffeination of green and roasted coffees on the in vivoantioxidant activity and prevention of liver injury in rats

Lima, Adriene Ribeiro; Pereira, Rosemary Gualberto Fonseca Alvarenga; Abrahão, Sheila Andrade; Zangerônimo, Márcio Gilberto; Paula, Fernanda Borges Araújo de; Duarte, Stella Maris da Silveira

doi:10.1590/s0102-695x2013005000036

Cited by 13 publications

(6 citation statements)

References 25 publications

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“…The hepatoprotective effect of coffee brews was proven by Lima et al The two enzymes (aspartate aminotransferase and alanine aminotransferase)that are relevant for liver damage, the thiobarbituric acid reactive species, and total lipids, all were decreased. This effect was not negatively influenced by decaffeination process; meanwhile, it was indicated that the roasted coffee brews had a better protection against liver disease compared with green coffee brews [2,72]. The vascular effects of coffee polyphenols were investigated by Ochiai et al, and the results showed that the peripheral endothelial function was improved after glucose loading in healthy person due to the ingestion of coffee polyphenols; meanwhile, no radical changes of the antioxidant activity were noticed [2,73].…”

Section: The Question Of Caffeinementioning

confidence: 99%

Coffea arabica: A Plant with Rich Content in Caffeine

Patay¹,

Fritea²,

Antonescu³

et al. 2017

The Question of Caffeine

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Coffea arabica L. is the most well-known and studied Coffea taxa, which is very popular in both scientific and social fields. This comprehensive work was created in order to describe its phytochemical composition and to present the metabolism of caffeine, which is the most important alkaloid from this plant. The analytical methods used for caffeine determination such as chromatographic, electrochemical, and spectroscopic techniques are also presented. In addition, this work emphasizes the medicinal importance of caffeine, which can present both important beneficial and secondary effects for human body.

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Section: The Question Of Caffeinementioning

confidence: 99%

Coffea arabica: A Plant with Rich Content in Caffeine

Patay¹,

Fritea²,

Antonescu³

et al. 2017

The Question of Caffeine

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“…It is exposed to a variety of xenobiotics such as drugs, toxic chemical products, and environmental pollutants. Such substances lead to the production of reactive oxygen and nitrogen species, which promotes the development of several diseases (Feijóo et al, ; Lima et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The presence of phenolic compounds, such as flavonoids, phenolic acids, anthocyanins, and tannins, along with vitamins C, E and carotenoids, contributes for the beneficial effects associated with these foods (Silva, Costa, Santana, & Koblitz, ). Many works relate the antioxidant action and hepatoprotective potential of natural extracts against oxidative damages induced by CCl 4 (El‐Tawil, Shalaby, & Mohamed, ; Huo, Wang, Liang, Bao, & Gu, ; Lima et al, ; Singhal & Gupta, ).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity and hepatoprotective potential of lyophilized extract of acerola bagasse against CCl ₄ ‐induced hepatotoxicity in Wistar rats

et al. 2018

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The current study evaluated the antioxidant and hepatoprotective potential of the lyophilized extract of acerola bagasse (EAB), which is a residue from the processing of the fruit (rich in phenolic compounds), against the toxic action of carbon tetrachloride (CCl4) in Wistar rats. The rats were divided into six groups of six animals and received the treatments by gavage once a day, for 21 days. The treatments with EAB containing 7 and 14 mg of phenolic compounds/kg animal weight (AW) presented a decrease in the activity of aspartate aminotransferase, alanine aminotransferase and gamma glutamyl transferase, and an increase in superoxide dismutase, total antioxidant capacity and albumin content in relation to treatment with water and CCl4. It is concluded that the EAB has antioxidant and hepatoprotective action, at doses of 7 and 14 mg of phenolic compounds/kg AW, with possible applications in pharmaceutical, cosmetics, and food industries. Practical application Agro‐industrial wastes are promising sources of phytochemicals beneficial to health, as the phenolic compounds. Phenolic compounds prevent the action of reactive species in the human body, as well as the onset of various diseases. In this study, extract of acerola bagasse possess antioxidant and hepatoprotective actions due to the presence of phenolic compounds. The extract was able to reduce the levels of alanine aminotransferase, aspartate aminotransferase, and gamma glutamyl transferase and increase in total antioxidant levels in plasma. Thus, the acerola bagasse is a source phenolic compounds, whose extract might be able to fight reactive oxygen and nitrogen species.

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“…Devido a isso, o café esteve por muitos anos ligados a efeitos maléficos à saúde, como elevação da pressão arterial, aumento de risco para doenças cardiovasculares, irritabilidade e insônia (HIGDON e FREI, 2006). Entretanto, recentemente, novas propriedades biológicas foram atribuídas ao café, principalmente relacionadas com sua atividade antioxidante (LIMA et al, 2013;ABRAHÃO et al, 2013;MOLLOY et al, 2012).…”

Section: Introductionunclassified

Influência do método de extração de café no perfil químico e atividade antioxidante “in vitro” e “in vivo” nas bebidas

et al. 2018

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O café, fruto do cafeeiro (gênero Coffea), contém sementes, que quando torradas e moídas, geram uma das bebidas mais consumidas do mundo. Ao consumo do café são atribuídos muitos benefícios à saúde, a maioria deles ligados às suas propriedades antioxidantes. Os componentes do café ligados a essa atividade são, principalmente, os polifenóis, a cafeína e as melanoidinas. Vários fatores como o tipo de cultivo, a espécie utilizada, o grau de torração e o modo de preparo da bebida exercem influência sobre a composição química e atividade biológica do café. Para o preparo, geralmente utiliza-se infusão seguida de filtração, decocção sem filtração ou pressão, utilizando-se máquinas de café expresso. A ação antioxidante consiste basicamente em reverter o processo de estresse oxidativo, que ocorre quando mais radicais livres são gerados que eliminados do organismo. Assim, esse trabalho objetivou avaliar a atividade antioxidante in vitro e in vivo de bebidas de café obtidas a partir de diferentes tipos de extração. Para isso, foram preparadas a partir de uma mesma amostra de café torrado e moído bebidas a 10 g/L nas formas de filtrado (infusão), fervido (decocção) e expresso (pressão) e foram realizados testes de atividade antioxidante in vitro (DPPH e ABTS) e in vivo, utilizando-se animais sadios submetidos a uma dosagem diária da bebida equivalente a 350 mL para um adulto de 70 Kg, em cujos fígados foram determinadas as atividades das enzimas catalase e glutationa redutase e a medida da peroxidação por TBARS, além da determinação de alguns parâmetros bioquímicos no sangue. Nos ensaios in vitro, o café fervido obteve menor atividade que os demais, sendo que o filtrado apresentou a maior atividade no ensaio de DPPH e o expresso no ensaio de ABTS. Com relação aos parâmetros bioquímicos, houve diferenças significativas apenas para a glicemia, que foi maior nos animais controle que nos tratamentos. Como havia atividade antioxidante in vitro atribuída ao café e há atividade antioxidante in vivo atribuída ao café em outros estudos, suspeita-se que o tempo de exposição pode ter sido insuficiente ou poderia ser induzido estresse oxidativo nos animais, a fim de obter uma melhor resposta. Portanto, estudos adicionais podem ser realizados para confirmar os resultados obtidos neste trabalho.

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Effect of decaffeination of green and roasted coffees on the in vivoantioxidant activity and prevention of liver injury in rats

Cited by 13 publications

References 25 publications

Coffea arabica: A Plant with Rich Content in Caffeine

Coffea arabica: A Plant with Rich Content in Caffeine

Antioxidant activity and hepatoprotective potential of lyophilized extract of acerola bagasse against CCl ₄ ‐induced hepatotoxicity in Wistar rats

Influência do método de extração de café no perfil químico e atividade antioxidante “in vitro” e “in vivo” nas bebidas

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Effect of decaffeination of green and roasted coffees on the in vivoantioxidant activity and prevention of liver injury in rats

Cited by 13 publications

References 25 publications

Coffea arabica: A Plant with Rich Content in Caffeine

Coffea arabica: A Plant with Rich Content in Caffeine

Antioxidant activity and hepatoprotective potential of lyophilized extract of acerola bagasse against CCl 4 ‐induced hepatotoxicity in Wistar rats

Influência do método de extração de café no perfil químico e atividade antioxidante “in vitro” e “in vivo” nas bebidas

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Antioxidant activity and hepatoprotective potential of lyophilized extract of acerola bagasse against CCl ₄ ‐induced hepatotoxicity in Wistar rats