Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/10928
Registro completo de metadados
Campo DCValorIdioma
dc.creatorMoreira, Maria Eliza de Castro-
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga-
dc.creatorDias, Danielle Ferreira-
dc.creatorGontijo, Vanessa Silva-
dc.creatorVilela, Fabiana Cardoso-
dc.creatorMoraes, Gabriel de Oliveira Isac de-
dc.creatorGiusti-Paiva, Alexandre-
dc.creatorSantos, Marcelo Henrique dos-
dc.date.accessioned2016-03-18T11:32:33Z-
dc.date.available2016-03-18T11:32:33Z-
dc.date.issued2013-01-05-
dc.identifier.citationMOREIRA, M. E. de C. et al. Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L. Journal of Functional Foods, [S.l.], v. 5, n. 1, p. 466–474, Jan. 2013.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S1756464612001867pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/10928-
dc.description.abstractGreen coffee contains a large quantity and variety of polyphenols and flavonoids. The roasting affects the composition of the polyphenols in coffee, due to the formation of compounds generated by Maillard reaction, which can have anti-inflammatory or antioxidant potential. The anti-inflammatory and antioxidant effects of aqueous extracts of green (AGCa) and roasted (ARCa) coffee beans were investigated in animal models and using a DPPH radical scavenging test. In the formalin test the extracts reduced licking activity only in the late phase. The inhibitory values of oedema at 3 h post-carrageenan were 53% and 74% for 100 and 300 mg/kg of the AGCa extract and 36% for ARCa (300 mg/kg). Leukocyte recruitment into the peritoneal cavity was inhibited by the extracts. The antioxidant activities of the extracts were higher than the reference antioxidants, ascorbic acid and butylated hydroxytoluene. These results indicate that coffee extracts exhibit anti-inflammatory and antioxidant properties.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevier; International Society for Nutraceuticals and Functional Foodspt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Functional Foodspt_BR
dc.subjectInflammatorypt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectChlorogenic acidpt_BR
dc.subjectCoffeept_BR
dc.subjectOedemapt_BR
dc.subjectPolyphenolspt_BR
dc.titleAnti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L.pt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.