Effects of Coffea arabica aqueous extracts and their main chemical constituents on hyperuricemia.

Abstract

Aqueous extracts of Coffea arabica L., Rubiaceae, were prepared from green coffee beans, roasted coffee in three different conditions, and decaffeinated coffee. Caffeine, trigonelline, neochlorogenic, and chlorogenic acids were identified by HPLC/ DAD as the main chemical constituents in aqueous extracts, except for decaffeinated coffee. Effects of the extracts and substances

on hyperuricemia were evaluated using the animal model of potassium oxonate-induced hyperuricemia. All extracts showed anti- hyperuricemic activity at all evaluated doses and were able to inhibit hepatic xanthine oxidase. Light roast beans’ aqueous extract

(75 mg/kg) lowered serum uric acid (1.681 mg/dl) to levels comparable to the normouricemic control (1.628 mg/dl), and decaf- feinated coffee aqueous extract (75 mg/kg) displayed the highest percentage of liver xanthine oxidase inhibition (45.92%). The

uricosuric effect of the extracts was observed in at least one evaluated dose. Light roast beans’ aqueous extract (225 mg/kg) promoted highest renal excretion of uric acid (32.97 mg/kg/5 h). All compounds detected presented hypouricemic effect, acting by uricostatic route. Chlorogenic and neochlorogenic acids demonstrated uricosuric, and uricostatic effects. These results support that Coffea arabic aqueous extracts and neochlorogenic and chlorogenic acids, trigonelline, and caffeine are promising agents for use in the treatment of hyperuricemia and gout.