Abstract
ObjectiveTo evaluate the in vitro anti-inflammatory effect of aqueous extract of coffee (Coffea arabica) against the denaturation of protein. MethodsThe extract at different concentrations was incubated with egg albumin in controlled experimental conditions and subjected to determination of absorbance and viscosity to assess the anti-inflammatory property. Diclofenac sodium was used as the reference drug. ResultsThe present findings exhibited a concentration dependent inhibition of protein (albumin) denaturation by the coffee extract. The effect of diclofenac sodium was found to be less when compared with the test extract. ConclusionsFrom the present study it can be concluded that coffee possessed marked in vitro anti-inflammatory effect against the denaturation of protein. The effect was plausibly due to the polyphenols contents of coffee.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
