Effect of decaffeination of green and roasted coffees on the in vivoantioxidant activity and prevention of liver injury in rats
作者： Adriene R. Lima , Rosemary G.F.A. Pereira , Sheila A. Abrahão , Márcio G. Zangeronimo , Fernanda B.A. Paula
DOI: 10.1590/S0102-695X2013005000036
关键词: Decaffeination 、 Chlorogenic acid 、 Food science 、 Antioxidant 、 Biochemistry 、 Liver function tests 、 Thiobarbituric acid 、 Carbon tetrachloride 、 Liver injury 、 Chemistry 、 Caffeine
摘要: Decaffeination and roasting affects the composition of chlorogenic acids in coffee, which have antioxidant potential. The aim this study was to evaluate effects coffee decaffeination on vivo activity prevention liver damage. Wistar rats received intraperitoneal doses carbon tetrachloride daily Arabica brews (whole decaffeinated, both green roasted) by gavage for fifteen days. marker enzymes aspartate aminotransferase, alanine aminotransferase serum albumin were measured as well quantification thiobarbituric acid reactive species content total lipids. Aspartate are good indicators damage: results showed that all studied decreased levels compounds presents able decrease hepatic lipid peroxidation induced tetrachloride, making a significant hepatoprotective effect, accordance with function tests. regardless process our suggest better protection against damage roasted compared brews.
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