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dc.contributor.authorMudgal, J
dc.contributor.authorBasu Mallik, S
dc.contributor.authorNampoothiri, M
dc.contributor.authorKinra, M
dc.contributor.authorHall, S
dc.contributor.authorGrant, GD
dc.contributor.authorAnoopkumar-Dukie, S
dc.contributor.authorDavey, AK
dc.contributor.authorRao, CM
dc.contributor.authorArora, D
dc.date.accessioned2019-11-18T04:21:12Z
dc.date.available2019-11-18T04:21:12Z
dc.date.issued2019
dc.identifier.issn1756-4646
dc.identifier.doi10.1016/j.jff.2019.103638
dc.identifier.urihttp://hdl.handle.net/10072/389154
dc.description.abstractCaffeine (CAF) and polyphenolic compounds like caffeic acid (CA), chlorogenic acid and ferulic acid are commonly consumed through beverages and food. These constituents modulate immune system and impact the systemic inflammatory pathways. This study explored the modulatory effect of CA and CA + CAF on behavior and lipopolysaccharide (LPS) – induced neuroinflammation in mice. An array of behavioral tests suggest that CA (15 mg/kg) and CA + CAF (10 mg/kg + 5 mg/kg) express anxiolytic-like properties. Systemic administration of LPS (1.5 mg/kg) induced profound immobility, increased the systemic/brain cytokine (TNF-α and IL-6) levels and altered the host antioxidant defence in all the animals. Seven days pretreatment with CA alone and CA + CAF significantly reversed the LPS-induced behavioral changes and inflammatory markers. Our results suggest that the low doses of CA may offer a comparable anxiolytic and antidepressant effect when combined with CAF.
dc.description.peerreviewedYes
dc.languageEnglish
dc.language.isoeng
dc.publisherElsevier
dc.publisher.placeNetherlands
dc.relation.ispartofpagefrom103638:1
dc.relation.ispartofpageto103638:8
dc.relation.ispartofjournalJournal of Functional Foods
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchNutrition and dietetics
dc.subject.fieldofresearchMedical physiology
dc.subject.fieldofresearchcode3006
dc.subject.fieldofresearchcode3210
dc.subject.fieldofresearchcode3208
dc.titleEffect of coffee constituents, caffeine and caffeic acid on anxiety and lipopolysaccharide-induced sickness behavior in mice
dc.typeJournal article
dc.type.descriptionC1 - Articles
dcterms.bibliographicCitationMudgal, J; Basu Mallik, S; Nampoothiri, M; Kinra, M; Hall, S; Grant, GD; Anoopkumar-Dukie, S; Davey, AK; Rao, CM; Arora, D, Effect of coffee constituents, caffeine and caffeic acid on anxiety and lipopolysaccharide-induced sickness behavior in mice, Journal of Functional Foods, 2019, pp. 103638:1-103638:8
dcterms.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.date.updated2019-11-13T05:10:34Z
dc.description.versionVersion of Record (VoR)
gro.description.notepublicThis publication has been entered into Griffith Research Online as an Advanced Online Version
gro.rights.copyright© The Author(s) 2019. Published by Elsevier Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) License (http://creativecommons.org/licenses/by-nc-nd/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, providing that the work is properly cited.
gro.hasfulltextFull Text
gro.griffith.authorHall, Susan
gro.griffith.authorGrant, Gary D.
gro.griffith.authorAnoopkumar-Dukie, Shailendra
gro.griffith.authorArora, Devinder S.
gro.griffith.authorDavey, Andrew


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