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

Adriene R. Lima²  Rosemary G. F. A. Pereira²  Sheila A. Abrahão¹  Márcio G. Zangeronimo¹  Fernanda B. A. Paula¹  Stella M. S. Duarte¹ 

[1] ,Universidade Federal de Lavras Departamento de Ciência dos Alimentos ,Brazil

关键词: antioxidant activity;    carbon tetrachloride;    decaffeination;    liver;    chlorogenic acid;    caffeine;   

DOI  :  10.1590/S0102-695X2013005000036

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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