Supplementation with Jatobá-do-cerrado flour (Hymenaea stigonocarpa Mart.) decreases hypothalamic inflammation and improves obesity parameters in rats on a high-fat diet
Copyright © 2023. Published by Elsevier B.V..
To evaluate the impact of jatobá-do-cerrado flour on nutritional, inflammatory, and oxidative stress markers, an study was conducted using male Wistar rats. These animals were allocated into four groups: a standard diet (Control), a high-fat diet (HFD), a diet with jatobá-do-cerrado flour (JCF), and a combination of high-fat diet and jatobá-do-cerrado flour (HFD + JCF). Comprehensive evaluations included food intake, cytokine concentrations, and redox status indicators. HFD group exhibited increased caloric intake and fat mass, elevated circulating IL-6, and heightened lipid peroxidation markers. This group also showed increased hypothalamic concentrations of IL-6, TNFα, and lipid peroxidation. In contrast, the HFD + JCF group showed reduced caloric intake, fat mass, and improvements in redox balance and inflammatory markers both in the blood and hypothalamus. SUMMARY: In the current study, we evaluated the potential of Jatobá-do-cerrado flour in mitigating the effects of a high-fat diet in adult Wistar rats. The addition of fat to the animals' diet for 63 days induced obesity, dyslipidemia, as well as an increase in inflammatory and lipid peroxidation markers, both in the blood and hypothalamus. Conversely, supplementation with Jatobá-do-Cerrado flour showed anti-obesogenic effects and these may be associated with the reduction of inflammation and oxidative stress. Therefore, supplementation with this flour has the potential to be a functional food for the treatment or prevention of obesity.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:385 |
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| Enthalten in: |
Journal of neuroimmunology - 385(2023) vom: 15. Dez., Seite 578237 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
da Silva, Alexandre Alves [VerfasserIn] |
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| Links: |
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| Themen: |
Antioxidant activity |
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| Anmerkungen: |
Date Completed 16.12.2023 Date Revised 18.01.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.jneuroim.2023.578237 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 245 | 1 | 0 | |a Supplementation with Jatobá-do-cerrado flour (Hymenaea stigonocarpa Mart.) decreases hypothalamic inflammation and improves obesity parameters in rats on a high-fat diet |
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| 520 | |a Copyright © 2023. Published by Elsevier B.V. | ||
| 520 | |a To evaluate the impact of jatobá-do-cerrado flour on nutritional, inflammatory, and oxidative stress markers, an study was conducted using male Wistar rats. These animals were allocated into four groups: a standard diet (Control), a high-fat diet (HFD), a diet with jatobá-do-cerrado flour (JCF), and a combination of high-fat diet and jatobá-do-cerrado flour (HFD + JCF). Comprehensive evaluations included food intake, cytokine concentrations, and redox status indicators. HFD group exhibited increased caloric intake and fat mass, elevated circulating IL-6, and heightened lipid peroxidation markers. This group also showed increased hypothalamic concentrations of IL-6, TNFα, and lipid peroxidation. In contrast, the HFD + JCF group showed reduced caloric intake, fat mass, and improvements in redox balance and inflammatory markers both in the blood and hypothalamus. SUMMARY: In the current study, we evaluated the potential of Jatobá-do-cerrado flour in mitigating the effects of a high-fat diet in adult Wistar rats. The addition of fat to the animals' diet for 63 days induced obesity, dyslipidemia, as well as an increase in inflammatory and lipid peroxidation markers, both in the blood and hypothalamus. Conversely, supplementation with Jatobá-do-Cerrado flour showed anti-obesogenic effects and these may be associated with the reduction of inflammation and oxidative stress. Therefore, supplementation with this flour has the potential to be a functional food for the treatment or prevention of obesity | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a Antioxidant activity | |
| 650 | 4 | |a Cytokines | |
| 650 | 4 | |a Functional food | |
| 650 | 4 | |a Hypothalamus | |
| 650 | 4 | |a Satiety behavioral sequence test | |
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| 700 | 1 | |a Reis, Ítalo Gomes |e verfasserin |4 aut | |
| 700 | 1 | |a de Pinho Tavares Leal, Pedro Ernesto |e verfasserin |4 aut | |
| 700 | 1 | |a Lessa, Mayara Rodrigues |e verfasserin |4 aut | |
| 700 | 1 | |a Pinto, Nisia Andrade Villela Dessimoni |e verfasserin |4 aut | |
| 700 | 1 | |a Riul, Tania Regina |e verfasserin |4 aut | |
| 700 | 1 | |a Villela, Daniel Campos |e verfasserin |4 aut | |
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