eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2020-12-08 8 12 722 729 10.12691/jfnr-8-12-5 JFNR20208125 article Maria Eliza de Castro Moreira 1 Rosemary Gualberto Fonseca Alvarenga Pereira 2 Daniele Ferreira Dias 3 Claudinei Alves da Silva 4 Thiago Corr¨ºa de Souza 5 ¨¦derson D¡¯Martin Costa 6 B¨¢rbara Pereira da Silva barbarapereira2805@gmail.com 6 Stella Maris da Silveira Duarte 6 Alexandre Giusti-Paiva 7 Marcelo Henrique dos Santos 8 Faculdade Dinamica do Vale do Piranga, Ponte Nova, Brazil Department of Food Science of Federal University of Lavras, Lavras, Brazil Institute of Chemistry of Federal University of Alfenas, Alfenas, Brazil Federal University of Jata¨ª, CIEX, Jata¨ª, Brazil Institute of Natural Sciences of Federal University of Alfenas, Alfenas, Brazil Faculty of Pharmaceutical Sciences of Federal University of Alfenas, Alfenas, Brazil Department of Biomedical Science of Federal University of Alfenas, Alfenas, Brazil Department of Chemistry of Federal University of Vi?osa, Vi?osa, Brazil Epidemiological and experimental studies have found that the consumption of regular coffee has various health benefits. In the present study, we investigated the effect of decaffeinated coffee extracts on the inflammation process and found that aqueous extracts of green and roasted coffee have anti-inflammatory activity. The anti-inflammatory and antioxidant effects of aqueous extract of decaffeinated coffee (AD) and ethanol extract of decaffeinated coffee (ED) were evaluated in animal models using a DPPH radical scavenging test. In the formalin test, the extracts reduced licking activity in both late phases. The inhibitory values of oedema 3 h post-carrageenan indicated an anti-inflammatory effect. In the paw pressure test, the animals treated with extracts exhibited a reduction in the withdrawal threshold. These results provide evidence for the anti-inflammatory and antioxidant properties of decaffeinated coffee extracts that can be attributed to the potential of compounds present in coffee. http://pubs.sciepub.com/jfnr/8/12/5/jfnr-8-12-5.pdf antioxidant activity chlorogenic acid coffea arabica hypernociception inflammation