Evaluation of antifibrotic effects of coffee and cocoa extracts in rats with thioacetamide-induced fibrosis

被引：6

作者：

Budryn, Grazyna ^{[1
]}

Zyzelewicz, Dorota ^{[1
]}

Buko, Vyacheslav ^{[2
]}

Lukivskaya, Oxana ^{[2
]}

Naruta, Elena ^{[2
]}

Belonovskaya, Elena ^{[2
]}

Moroz, Valentina ^{[2
]}

Kirko, Siargey ^{[2
]}

Grzelczyk, Joanna ^{[1
]}

Bojczuk, Malgorzata ^{[1
]}

Falih, Madga ^{[1
]}

机构：

[1] Lodz Univ Technol, Inst Food Technol & Anal, Fac Biotechnol & Food Sci, Stefanowskiego 4-10, PL-90924 Lodz, Poland

[2] Natl Acad Sci, Div Biochem Pharmacol, Inst Biochem Biol Act Cpds, BLK-50, Grodno 230030, BELARUS

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2018年 / 244卷 / 12期

关键词：

Coffee; Cocoa; Polyphenols; Methylxanthines; Liver fibrosis; CHLOROGENIC ACID; LIVER FIBROSIS; GREEN COFFEE; HEPATIC INFLAMMATION; OXIDATIVE STRESS; IN-VITRO; INHIBITION; EXPRESSION; STEATOHEPATITIS; ANTIOXIDANTS;

D O I：

10.1007/s00217-018-3119-z

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Epidemiological data demonstrate an inverse relationship between consumption of coffee as well as other beverages containing methylxanthines and liver fibrosis. The mechanism may include the action of not only methylxanthines but also phenolic compounds. Regarding coffee and cocoa, the levels of phenolic compounds strongly depend on the form of beans, i.e., raw (green) vs. roasted. The aim of this study was to evaluate the antifibrotic effects of coffee and cocoa extracts (both from green and roasted beans) on liver fibrosis progression in thioacetamide (TAA)-treated rats. Among the investigated extracts, only green coffee extract developed a more pronounced antifibrotic effect, partially preventing TAA-induced liver fibrosis, confirmed by the significant decrease of both total and relative hydroxyproline contents in the liver.

引用

收藏

页码：2107 / 2115

页数：9

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