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http://dx.doi.org/10.9721/KJFST.2020.52.3.237

Anti-inflammatory effects of a mixture of coffee and sword bean extracts  

Bae, Hun Cheon (Department of Food Science & Technology, College of Agriculture and Life Sciences, Chonnam National University)
Park, Jung Up (College of Pharmacy and Research Institute of Drug Development, Chonnam National University)
Moon, Jae-Hak (Department of Food Science & Technology, College of Agriculture and Life Sciences, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.3, 2020 , pp. 237-243 More about this Journal
Abstract
Coffee is one of the most widely consumed beverages in the world, and sword bean (Canavalia gladiata, SB) reportedly possesses various biological activities. Therefore, in this study, to reduce caffeine intake and improve coffee function, SB was selected as a supplementary material for blending coffee. The antioxidant and anti-inflammatory activities of coffee with the SB extract at concentrations of 0.1-0.5% (v/v) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and RAW 264.7 cells, respectively. The DPPH radical-scavenging activity of SB-treated coffee depended on the concentration of the SB extract. In the cell culture experiment, cytotoxicity was not observed at any SB concentration. In addition, the inducible nitric oxide synthesis protein expression as well as the increases in nitric oxide and interleukin-6 expression were effectively inhibited by SB addition to the coffee. These results indicate that SB might be useful as a supplementary ingredient to enhance the caffeinated drink functions.
Keywords
coffee; sword bean; anti-inflammatory; antioxidative activities; blending coffee;
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