July 2015 Vol. 3 No. 7

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Original Research Article

Impacts of different preparations of coffee on body weight, serum uric acid and liver enzymes in experimental rats

Ahdab Abdo Elmaadawy¹, Hesham Hamdy Saad², Nora Mohamed Al-Qahiz³ and Mohamed Saleh Ismail^2*

¹Home Econ. Dept. Faculty of Specific Education, Zagazig University, Egypt
²Nutrition and Food Sci. Dept. Faculty of Home Economics, Menoufia University, Egypt
³Nutrition and Food Sciences Dept. Princes Nora Bint Abdul Rahman University, Riyadh

*Corresponding Author’s E-mail: drmohsaleh@yahoo.com

Accepted July 25, 2015

Abstract

Coffee beverage is a globally consumed and is prepared in a wide variety of formats. This study aimed at clarifies the effect of different preparations of coffee on body weight, serum uric acid and liver enzymes in experimental rats. Forty male albino rats (130±2.3 g) were divided into five equal groups (n=8), control, Turkish coffee medium roasting (TMC), Turkish coffee dark roasting (TDC), Nescafe (NesC), and Arabic coffee. Each group received 2 ml oral solution containing the dose of coffee (0, 4.3, 4.3, 14.3, 8.6 mg/100 g BW respectively). The experiment continued for thirty days, and at the end rats were anesthetized and killed for collection of blood samples that used for determination of uric acid, urea, ALT, and AST. Samples of liver were collected for histopathology. Results showed that rats fed different preparations of coffee had significantly smaller weight gain. Meanwhile, group fed Nescafe lost considerable amount of body weight. Different preparations of coffee especially Turkish coffee dark roasting, Nescafe and Arabic coffee reduced serum uric acid. TMC group had significantly (P<0.05) the lowest values of AST and ALT, then NesC group. In conclusion, moderate amounts of Nescafe have the most favorable effects on body weight, serum uric acid, and liver enzymes.

Key words: Acid, ALT, AST, Body Weight, Coffee, Liver, Nescafe, Uric Rats