Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12253/472
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dc.contributor.authorSilva, Ana Lúcia-
dc.contributor.authorRocha, J-
dc.contributor.authorSepodes, B-
dc.contributor.authorEduardo-Figueira, M-
dc.date.accessioned2012-03-06T11:16:35Z-
dc.date.available2012-03-06T11:16:35Z-
dc.date.issued2012-03-06-
dc.identifier.urihttp://hdl.handle.net/10884/472-
dc.description.abstractThe 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.-
dc.language.isoengpt_PT
dc.rightsopenAccessen
dc.subjectCoffeept_PT
dc.subjectPolyphenolspt_PT
dc.subjectAnti-inflammatorypt_PT
dc.subjectRatspt_PT
dc.titleEvaluation of the anti-inflammatory effect of coffee and its polyphenols on a local inflammation model in ratspt_PT
dc.typeconferenceObjectpt_PT
Appears in Collections:A CS/CN - Comunicações a Conferências

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