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

• Published in: European food research & technology Vol. 244; no. 12; pp. 2107 - 2115
• Main Authors: Budryn, Grażyna, Żyżelewicz, Dorota, Buko, Vyacheslav, Lukivskaya, Oxana, Naruta, Elena, Belonovskaya, Elena, Moroz, Valentina, Kirko, Siargey, Grzelczyk, Joanna, Bojczuk, Małgorzata, Falih, Madga
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-12-2018; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Beans; Beverages; Biotechnology; Chemistry; Chemistry and Materials Science; Cocoa; Coffee; Epidemiology; Fibrosis; Food Science; Forestry; Hydroxyproline; Liver; Original Paper; Phenolic compounds; Phenols; Rats; Thioacetamide; Polyphenols; Methylxanthines; Liver fibrosis; Coffee; Cocoa
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-018-3119-z

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.