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

Journal of Functional Foods

Volumn 5, Issue 1, 2013, Pages 466-474

  Moreira, Maria Eliza de Castro ^a   Pereira, Rosemary Gualberto Fonseca Alvarenga ^a   Dias, Danielle Ferreira ^b   Gontijo, Vanessa Silva ^b   Vilela, Fabiana Cardoso ^b   de Moraes, Gabriel de Oliveira Isac ^b   Giusti Paiva, Alexandre ^b   Dos Santos, Marcelo Henrique ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

Author keywords

Antioxidant activity; Chlorogenic acid; Coffee; Inflammatory; Oedema; Polyphenols

Indexed keywords

ANIMALIA; ARCA; COFFEA ARABICA;

EID: 84873276178     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2012.12.002     Document Type: Article

References (38)

1. Brezová V., Šlebodová A., Staško A. Coffee as a source of antioxidants: An EPR study. Food Chemistry 2009, 114:859-868.
2. Calixto J.B., Campos M.M., Otuki M.F., Santos A.R.S. Anti-inflammatory compounds of plant origin: II. Modulation of pro-inflammatory cytokines, chemokines and adhesion molecules. Planta Medica 2004, 70:93-103.
3. Coffee: Chemistry 1989, Elsevier, New York, p. 305. 2nd ed. R.J. Clarke, R. Macrae (Eds.).
4. Cunha F.Q., Souza G.E., Souza C.A., Cerqueira B.C., Ferreira S.H. In-vivo blockage of neutrophil migration by LPS is mimicked by a factor released from LPS-stimulated macrophages. British Journal of Experimental Pathology 1989, 70:1-8.
5. DiRosa M., Giroud J.P., Willoughby D.A. Studies of the mediators of the acute inflammatory response induced in rats in different sites by carrageenan and turpentine. The Journal of Pathology 1971, 104:15-29.
6. Dórea J.G., da Costa T.H. Is coffee a functional food?. British Journal of Nutrition 2005, 93:773-782.
7. Dos Santos M.D., Almeida M.C., Lopes M.P., Souza G.E.P. Evaluation of the anti-inflammatory, analgesic and antipyretic activities of the natural polyphenol chlorogenic acid. Biological and Pharmaceutical Bulletin 2006, 29:2236-2240.
8. Duarte G.S., Pereira A.A., Farah A. Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Food Chemistry 2010, 118:851-855.
9. Farah A., Monteiro M.C., Calado V., Franca A.S., Trugo L.C. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry 2006, 98:373-380.
10. Frost-Meyer N., Logomarsino J.V. Impact of coffee components on inflammatory markers: A review. Journal of Functional Foods 2012, 4:819-830.
11. Garcia-Leme J., Nakamura L., Leite M.P., Rocha e Silva M. Pharmacological analysis of the acute inflammation process induced in rat's paw by local injection of carrageenan and heating. British Journal of Pharmacology 1973, 64:91-98.
12. George S.E., Ramalakshmi K., Mohan Rao L.J. A perception on health benefits of coffee. Critical Reviews in Food Science and Nutrition 2008, 48:464-486.
13. Kalia K., Sharma K., Singh H.P., Singh B. Effects of extraction methods on phenolic contents and antioxidant activity in aerial parts of Potentilla atrosanguinea Lodd. and quantification of its phenolic constituints by RP-HPLC. Journal of Agricultural and Food Chemistry 2008, 56:10129-10134.
14. Kempf K., Herder C., Erlund I., Kolb H., Martin S., Carstensen M., Koenig W., Sundvall J., Bidel S., Kuha S., Tuomilehto J. Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: A clinical trial. The American Journal of Clinical Nutrition 2010, 91:950-957.
15. Kim H.P., Son K.H., Chang H.W., Kang S.S. Anti-inflammatory plant flavonoids and cellular action mechanisms. Journal of Pharmacological Sciences 2004, 96:229-245.
16. Kim J.Y., Kim D.H., Jeong H.G. Inhibitory effect of the coffee diterpene kahweol on carrageenan-induced inflammation in rats. BioFactors 2006, 26:17-28.
17. Lee D.H., Blomhoff R., Jacobs D.R. Is serum gamma glutamyltransferase a marker of oxidative stress?. Free Radical Research 2004, 38:535-539.
18. Milano J., Oliveira S.M., Rossato M.F., Sauzem P.D., Machado P., Beck P., Zanatta N., Martins M.A.P., Mello C.F., Rubin M.A., Ferreira J., Bonacorso H.G. Antinociceptive effect of novel trihalomethyl-substituted pyrazoline methyl esters in formalin and hot-plate tests in mice. European Journal of Pharmacology 2008, 581:86-96.
19. Moreira M.E.C., dos Santos M.H., Zolini G., Wouters A., Carvalho J.C.T., Schneedorf J.M. Anti-inflammatory and cicatrizing activity of a carbohydrate fraction isolated from sugary kefir. Journal of Medicinal Food 2008, 11:356-361.
20. Nawrot P., Jordan S., Eastwood J., Rotstein J., Hugenholtz A., Feeley M. Effects of caffeine on human health. Food Additives and Contaminants 2003, 20:1-30.
21. Nicoli M.C., Anese M., Manzocco L., Lerici C.R. Antioxidant properties of coffee brews in relation to the roasting degree. LWT - Food Science and Technology 1997, 30:292-297.
22. Niseteo T., Komes D., Belscak-Cvitanovic A., Horzic D., Budec M. Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food Chemistry 2012, 134:1870-1877.
23. Pandey K.B., Rizvi S.I. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity 2009, 2:270-278.
24. Paur I., Balstad T.R., Blomhoff R. Degree of roasting is the main determinant of the effects of coffee on NF-κB and EpRE. Free Radical Biology & Medicine 2010, 48:1218-1227.
25. Perrone D., Donangelo C.M., Farah A. Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography-mass spectrometry. Food Chemistry 2008, 110:1030-1035.
26. Ramalakshmi K., Rao L.J.M., Takano-Ishikawa Y., Goto M. Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry 2009, 115:79-85.
27. Santa-Cecília F.V., Freitas L.A.S., Vilela F.C., Veloso C.C., Rocha C.Q., Moreira M.E.C., Dias D.F., Giusti-Paiva A., Dos Santos M.H. Antinociceptive and anti-inflammatory properties of 7-epiclusianone, a prenylated benzophenone from Garcinia brasiliensis. European Journal of Pharmacology 2011, 670:280-285.
28. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and antioxidants, Part A. Methods in enzymology 1999, Vol. 299:152-178. L. Packer (Ed.).
29. Surh Y., Packer L. Oxidative stress, inflammation, and health 2005, CRC Press, p. 605. 1st ed.
30. Svilaas A., Sakhi A.K., Andersen L.F., Svilaas T., Ström E.C., Jacobs D.R., Ose L., Blomhoff R. Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. Journal of Nutrition 2004, 134:562-567.
31. Thomazzi S.M., Silva C.B., Silveira D.C.R., Vasconcellos C.L.C., Lira A.F., Cambui E.V.F., Estevam C.S., Antoniolli A.R. Antinociceptive and anti-inflammatory activities of Bowdichia virgilioides (sucupira). Journal of Ethnopharmacology 2010, 127:451-456.
32. Tjolsen A., Berge O.G., Hunskaar S., Rosland J.H., Hole K. The formalin test: An evaluation of the method. Pain 1992, 51:5-17.
33. Trugo L.C., Macrae R. An investigation of coffee roasting using high performance liquid chromatography. Food Chemistry 1986, 19:1-9.
34. Verma P.R., Joharapurkar A.A., Chatpalliwar V.A., Asnani A. Antinociceptive activity of alcoholic extract of Hemidesmus indicus R. Br. in mice. Journal of Ethnopharmacology 2005, 102:298-301.
35. Vinegar R., Schreiber W., Hugo R. Biphasic development of carrageenin edema in rats. Journal of Pharmacology and Experimental Therapeutics 1969, 166:96-103.
36. Woode E., Ainooson G.K., Boakye-Gyasi E., Ansah C., Obiri D.D., Koffour G.A., Mensah A., Duwiejua M. Anti-arthritic and antioxidant properties of the ethanolic stem bark extract of Newbouldia laevis (P. Beauv.) Seaman ex Bureau (Bignoniaceae). Journal of Medicinal Plants Research 2008, 2(8):180-188.
37. Yen W.J., Chang L.W., Duh P.D. Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate. LWT - Food Science and Technology 2005, 38:193-200.
38. Yonathan M., Asres K., Assefa A., Bucar F. In vivo anti-inflammatory and anti-nociceptive activities of Cheilanthes farinosa. Journal of Ethnopharmacology 2006, 108:462-470.