Increase of the Activity of Phase II Antioxidant Enzymes in Rats after a Single Dose of Coffee

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 20; pp. 10887 - 10892
• Main Authors: Valadão Vicente, Silvio José, Ishimoto, Emília Yasuko, Cruz, Robison José, Seabra Pereira, Camilo Dias, Torres, Elizabeth Aparecida Ferraz Da Silva
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 26.10.2011
• Subjects: Animals; antioxidant activity; Antioxidants - pharmacology; Bioactive Constituents; Biological and medical sciences; Catalase - metabolism; Cinnamates - analysis; Coffee - chemistry; Coffee, tea and other stimulative beverage industries; Food industries; Fundamental and applied biological sciences. Psychology; Glutathione Peroxidase - metabolism; Kinetics; Liver - enzymology; long term effects; Male; oxidative stress; Rats; Rats, Wistar; superoxide dismutase; Superoxide Dismutase - metabolism; ORAC; phenolic compounds; phase II enzymes; oxidative stress; coffee; Oxidative stress; Vertebrata; Mammalia; Rat; Enzyme; Rodentia; Phenols; Antioxidant; Coffee
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf202390x

This study evaluated the acute effect of the administration of coffee brew in the activity of phase II antioxidant enzymes in the hepatic tissue of rats. A single dose of this beverage increased the activity of the enzymes SOD, CAT, and GPx; the maximum increase occurred 1 h after administration (19.1, 22.1, and 25.1%, respectively). These changes were statistically significant (p < 0.05), the response was shown to be dose-dependent (p < 0.05), and the return to basal levels took >4 h from the intervention, suggesting a long-term effect. The total antioxidant capacity of the hepatic tissue also exhibited a peak 1 h after the intervention (6.5%), but the increase was not statistically significant and the response was not dose-dependent due to the low exposure to coffee. These results indicate that coffee increases the activities of antioxidant enzymes, improving protection against oxidative stress.