Increase of the Activity of Phase II Antioxidant Enzymes in Rats after a Single Dose of Coffee
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...
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Published in | Journal of agricultural and food chemistry Vol. 59; no. 20; pp. 10887 - 10892 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Washington, DC
American Chemical Society
26.10.2011
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | http://dx.doi.org/10.1021/jf202390x ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0021-8561 1520-5118 |
DOI: | 10.1021/jf202390x |