Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L

Green 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...

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Bibliographic Details
Published in:Journal of functional foods 2013-01, Vol.5 (1), p.466-474
Main Authors: Moreira, Maria Eliza de Castro, Pereira, Rosemary Gualberto Fonseca Alvarenga, Dias, Danielle Ferreira, Gontijo, Vanessa Silva, Vilela, Fabiana Cardoso, de Moraes, Gabriel de Oliveira Isac, Giusti-Paiva, Alexandre, dos Santos, Marcelo Henrique
Format: Article
Language:English
Subjects:
Antioxidant activity
Chlorogenic acid
Coffee
Inflammatory
Oedema
Polyphenols
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Summary:Green 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.
ISSN:1756-4646
DOI:10.1016/j.jff.2012.12.002