作者: Stella Maris da Silveira Duarte , Celeste Maria Patto de Abreu , Hillary Castle de Menezes , Fernanda Borges de Araujo Paula , Rosemary Gualberto Fonseca Alvareng Pereira
DOI: 10.1590/S0101-20612009000400001
关键词: Food science 、 Ingestion 、 Oxidative stress 、 Uric acid 、 Malondialdehyde 、 Lipid peroxidation 、 Cholesterol 、 Toxicology 、 Chemistry 、 Coffea arabica 、 TBARS
摘要: The aim of this study was to verify the effect filtered coffee brew prepared with peeled Coffea arabica on lipid peroxidation and hematological biochemical parameters in vivo. Rats were ingested 280 mg/kg/day for 7 days (acute treatment) 30 days (chronic treatment). In order determine whether can reduce oxidative stress, rats brain isolated accessed evaluating thiobarbituric acid-reactive substances (TBARs).The ingestion 30 inhibited, significantly, malondialdehyde concentration (p 0.05) between percentage inhibition when acute (48.6%) chronic (53.4%) treatments compared. moderate doses did not modify plasma level analyzed. results indicate beneficial health moderated since it inhibited peroxidation, but change cholesterol triacylglycerol levels.