Efeito da descafeinaÃÃo do cafà sobre a atividade antioxidante e prevenÃÃo de lesÃo hepÃtica em ratos / Effect of decaffeination of coffee on the antioxidant activity and prevention of liver injury in rats

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

The present study aimed at evaluating the effect of the coffee decaffeination on the antioxidant activity in vitro and in vivo and on the prevention of liver injury in rats. In all experiments the beverages was prepared according to a same methodology. There were certain the content of phenolic compounds, chlorogenic acids, caffeine, trigonelline and soluble solids in beverages. The assessment in vitro antioxidant activity was detected by the methods of scavenging of radical DPPH, reducing power and chelation activity of metals. The animals had received intraperitoneally doses from carbon tetrachloride and daily doses of coffee for gavages. After the treatment, the AST, ALT parameters, serum total protein and serum albumin were assessed in addition to the assessment of lipid peroxidation. The beverages did not present significant differences in color and soluble solids. The concentration of polyphenols, chlorogenic acids, caffeine and trigonelline decreased with the decaffeination process. The coffee drink, irrespective of the decaffeination process, presented reducing power, chelating activity of metals and scavenging activity of DPPH. The coffee drinks inhibited significantly the liver injury caused by carbon tetrachloride when compared to the control group. The results prove that the coffee drink has a hepatoprotector action, irrespective of the decaffeination process.

ASSUNTO(S)

decaffeination descafeinaÃÃo free radicals ciÃncias da saÃde radicais livres. antioxidantes antioxidants coffee cafÃ

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