The Effect of Different Methods of Arabic Coffee Preparation on some Biochemical and Histological Parameters of the Kidney PDF

Keywords

Coffee, Cardamom, Saffron, Ginger, Girofle, Ajowan, Urea, Uric Acid, Creatinine, Nitric Oxide, Xanthine Oxidase, Lipid Peroxidation.

Abstract

Drinking of Arabic coffee in the Kingdom of Saudi Arabia is widespread, with many additives used to change its flavor and taste. However, some of these additives may have biological effects. The aim of this study is to compare the effect of different Arabic coffee preparation methods on some biochemical and histological parameters of the kidney. The experiment was made on Wister Albino male rats for a period of 30 days. The rats were divided into four groups, one of these groups is normal (control), while the other three groups were given coffee orally from the first day to the end of the experiment according to regional difference in coffee preparation. Three animal from each group were killed at 10, 20, 30 days and blood was tested for some biochemical parameters, including urea, uric acid, and creatinine. Parts of kidney samples were taken to determine the level of Nitric oxide, Xanthin Oxidase, Lipid Peroxidation, and the other parts of the kidney were used for histological examination. The results indicated that coffee with only cardamom gave the best results in comparison with other groups.