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

O consumo de cafe tem sido associado ao menor risco de diabetes tipo 2 (DM2). Evidencias epidemiologicas sugerem que o alto consumo de cafe pode reduzir o risco de diabetes mellitus. O presente trabalho teve como objetivo avaliar o efeito de tinturas de cafe torrado e moido nos niveis plasmaticos de colesterol, triglicerois e glicose em ratos diabeticos. A inducao do diabetes foi realizada atraves da administracao intraperitoneal de aloxano e as tinturas foram elaboradas utilizando cafe torrado e moido. Apos 30 dias de tratamento, foram realizadas determinacoes bioquimicas. As tinturas de cafe soluvel promoveram aumento nos niveis de colesterol e as percentagens de reducao das concentracoes de glicose e triacilglicerideo variaram entre 20 e 24% e entre 51 a 57%, respectivamente. A partir dos resultados obtidos, concluiu-se que os tratamentos com o cafe soluvel sustentam a hipotese de que o cafe esta associado ao menor risco de DM2. 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.