Food Science and Technology (Campinas)
Print version ISSN 0101-2061
DUARTE, Stella Maris da Silveira et al. Peeled coffee brew effect in the antioxidant activity hematological and biochemical parameters in rats. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.4, pp. 703-708. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612009000400001.
The aim of this study was to verify the effect of filtered coffee brew prepared with peeled Coffea arabica on the lipid peroxidation and on hematological and biochemical parameters in vivo. Rats were ingested 280 mg/kg/day of coffee brew for 7 days (acute treatment) and 30 days (chronic treatment). In order to determine whether coffee can reduce the oxidative stress, the rats brain isolated lipid peroxidation was accessed evaluating the thiobarbituric acid-reactive substances (TBARs).The ingestion of coffee brew for 7 and 30 days inhibited, significantly, the malondialdehyde concentration (p < 0.05 and p < 0.001), respectively when compared to the control. However, there was no significantly difference (p > 0.05) between the percentage of peroxidation inhibition when the acute (48.6%) and chronic (53.4%) treatments were compared. The chronic ingestion of moderate doses of filtered coffee brew did not modify the plasma level of the hematological and biochemical parameters analyzed. The results indicate the beneficial health effect of moderated filtered coffee brew ingestion since it inhibited lipid peroxidation, but did not change the rats cholesterol and triacylglycerol plasma levels.
Keywords : coffee; lipid peroxidation; cholesterol; uric acid; triacylglycerol; hematological parameters.