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标题：Anti-inflammatory and Antinociceptive Activities of Decaffeinated Coffee
其他标题：Anti-inflammatory and Antinociceptive Activities of Decaffeinated Coffee
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作者：Maria Eliza de Castro Moreira ; Rosemary Gualberto Fonseca Alvarenga Pereira ; Daniele Ferreira Dias 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2020
卷号：8
期号：12
页码：722-729
DOI：10.12691/jfnr-8-12-5
出版社：Science and Education Publishing
摘要：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.
关键词：antioxidant activity; chlorogenic acid; coffea arabica; hypernociception; inflammation