Evaluation of the anti-inflammatory effect of coffee and its polyphenols on a local inflammation model in rats

Abstract

The production of reactive oxygen species and an imbalance of the cellular oxidative status have been related to the initiation and progression of inflammatory processes. To counteract this mechanism, include or supplement diet with nutraceutical constituents with anti-inflammatory properties are often beneficial and necessary to improve this condition. Coffee is one of the most well documented foods with antioxidant effectiveness, rich in phenolic compounds, such as chlorogenic acids who act as a potent antioxidant and subsequently in the reduction of inflammation (1). The carrageenan-induced paw edema of the rat hindpaw, is a suitable model to study acute local inflammation and widely considered to be one of the most useful models in the evaluation of anti-inflammatory activity of investigational compounds (2, 3). Based on this we designed the study with the aim to investigate the potential of chlorogenic acid (CLA) as an effective compound in inflammatory condition.