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Efeito das tinturas de café torrado e moído nos níveis séricos de colesterol, triglicerídeos e glicose em ratos diabéticos

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Author(s): LUCIANA MARQUES CARDOSO | TâNIA TOLEDO DE OLIVEIRA | ALOíSIO DA SILVA PINTO | AGNALDO RODRIGUES DE MELO CHAVES | MARIA APARECIDA LEãO | MARCELO ROCHA DA COSTA | MARILANE KALYETTA ALMEIDA FONSECA | ANCéLY SANTOS | RICARDO ANTôNIO ZATTI | TANUS JORGE NAGEM

Journal: Revista de Ciências Farmacêuticas Básica e Aplicada
ISSN 1808-4532

Volume: 32;
Issue: 1;
Date: 2011;
Original page

Keywords: Farmacologia | tinturas | café | diabetes.

ABSTRACT
O consumo de café tem sido associado ao menor risco de diabetes tipo 2 (DM2). Evidências epidemiológicas sugerem que o alto consumo de café pode reduzir o risco de diabetes mellitus. O presente trabalho teve como objetivo avaliar o efeito de tinturas de café torrado e moído nos níveis plasmáticos de colesterol, trigliceróis e glicose em ratos diabéticos. A indução do diabetes foi realizada através da administração intraperitoneal de aloxano e as tinturas foram elaboradas utilizando café torrado e moído. Após 30 dias de tratamento, foram realizadas determinações bioquímicas. As tinturas de café solúvel promoveram aumento nos níveis de colesterol e as percentagens de redução das concentrações de glicose e triacilglicerídeo variaram entre 20 e 24% e entre 51 a 57%, respectivamente. A partir dos resultados obtidos, concluiu-se que os tratamentos com o café solúvel sustentam a hipótese de que o café está associado ao menor risco de DM2. Palavras-chave: Tinturas. Café. Diabetes. ABSTRACT Effect of tincture of ground roasted coffee on plasma levels of cholesterol, triglycerides and glucose in diabetic rats The consumption of coffee has been associated with a lower risk of type 2 diabetes (DM). Epidemiological evidence suggests that high consumption of coffee may reduce the risk of diabetes. The aim of this study was to assess the effects of a tincture (hydroethanolic extract) of roasted and ground coffee on plasma levels of cholesterol, triglycerides and glucose in diabetic rats. The diabetes was induced by intraperitoneal administration of alloxan. The induced diabetic rats were then treated for 30 days by gavage with various doses of the coffee tincture. After the treatment, biochemical blood tests were carried out on the rats. The coffee tincture provoked moderately increased levels of cholesterol, but the concentrations of glucose and triglycerides were reduced by 20-24% and 51-57%, respectively. From these results, it was concluded that the treatment with coffee extract supports the hypothesis that coffee is associated with a lower risk of type 2 DM. Keywords: Tinctures. Coffee. Diabetes.
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