, Stella Maris da Silveira Duarte6, Alexandre Giusti-Paiva7, Marcelo Henrique dos Santos81Faculdade Dinâmica do Vale do Piranga, Ponte Nova, Brazil
2Department of Food Science of Federal University of Lavras, Lavras, Brazil
3Institute of Chemistry of Federal University of Alfenas, Alfenas, Brazil
4Federal University of Jataí, CIEX, Jataí, Brazil
5Institute of Natural Sciences of Federal University of Alfenas, Alfenas, Brazil
6Faculty of Pharmaceutical Sciences of Federal University of Alfenas, Alfenas, Brazil
7Department of Biomedical Science of Federal University of Alfenas, Alfenas, Brazil
8Department of Chemistry of Federal University of Viçosa, Viçosa, Brazil
Epidemiological and experimental studies have found that the consumption of regular coffee has various health benefits. In the present study, we investigated the effect of decaffeinated coffee extracts on the inflammation process and found that aqueous extracts of green and roasted coffee have anti-inflammatory activity. The anti-inflammatory and antioxidant effects of aqueous extract of decaffeinated coffee (AD) and ethanol extract of decaffeinated coffee (ED) were evaluated in animal models using a DPPH radical scavenging test. In the formalin test, the extracts reduced licking activity in both late phases. The inhibitory values of oedema 3 h post-carrageenan indicated an anti-inflammatory effect. In the paw pressure test, the animals treated with extracts exhibited a reduction in the withdrawal threshold. These results provide evidence for the anti-inflammatory and antioxidant properties of decaffeinated coffee extracts that can be attributed to the potential of compounds present in coffee.
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