Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/48203
Título: Anti-inflammatory and antinociceptive activities of decaffeinated coffee
Palavras-chave: Decaffeinated coffee - Antioxidant activity
Chlorogenic acid
Hypernociception
Decaffeinated coffee - Anti-inflammatory activity
Café descafeinado - Atividade antioxidante
Ácido clorogênico
Hipernocicepção
Café descafeinado - Atividade antiinflamatória
Data do documento: 2020
Editor: Science and Education Publishing
Citação: MOREIRA, M. E. de C. et al. Anti-inflammatory and antinociceptive activities of decaffeinated coffee. Journal of Food and Nutrition Research, [S. l.], v. 8, n. 12, p. 722-729, 2020. DOI: 10.12691/jfnr-8-12-5.
Resumo: 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.
URI: http://repositorio.ufla.br/jspui/handle/1/48203
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