Antioxidant effect of Arabian coffee ( Coffea arabica   L) blended with cloves or cardamom in high-fat diet-fed C57BL/6J mice

Purpose: To investigate the antioxidant activity of Coffea Arabica L in high-fat diet (HFD)-fed C57BL/6J mice.
Methods: A decoction of Arabian coffee blended with or without cardamom or cloves was orally administered to HFD-fed C57BL/6J mice for a period of 60 days. At the end of the treatment, blood and tissue samples were taken to evaluate various parameters, including lipid peroxidation markers and antioxidants such as paraoxonase (PON1), superoxide dismutase (SOD), glutathione peroxidase (GPx), vitamin C, vitamin E, reduced glutathione (GSH) and catalase (CAT).
Results: The activities of antioxidant enzymes (PON1, SOD, CAT, and GPx) and non-enzymatic antioxidants (GSH, vitamins C and E) were significantly elevated (p < 0.05) in mice administered Arabian coffee plus cardamom compared with those administered HFD alone or coffee alone. The levels of thiobarbituric reactive substances and oxidized LDL antibody (oxLDL-Ab) decreased significantly (p < 0.05) in mice administered Arabian coffee plus cardamom compared with those administered Arabian coffee plus cloves.
Conclusion: The results indicate that Arabian coffee blended with cardamom or cloves exhibited enhanced free radical scavenging and antioxidant properties compared with those that received Arabic coffee alone. However, coffee with cardamom had more pronounced effects than coffee with cloves.