Antioxidant potential of barley extract in rats subjected to a high-fat diet

• Main Author: Zimmermann,Alice Mesquita
• Publication Date: 2013
• Other Authors: Rivero,Alessandra Coelho, Bezerra,Aline Sobreira, Ruviaro,Amanda Roggia, Novack,Mariana Moura Ercolani, Nörnberg,José Laerte
• Format: Article
• Language: eng
• Source: Food Science and Technology (Campinas)
• Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100024
• topic: oxidative stress; biological assay; lipid peroxidation

Antioxidants have the ability to neutralize free radicals produced in the body during lipid oxidation. The objective in this article was to study the effect of the barley extract on lipid oxidation in rats subjected to a high-fat diet. The experiment lasted 67 days. The animals were separated into three experimental groups: standard (P), high-fat diet group (L), and group with high-fat diet supplemented with barley extract (C). The feed intake of L and C groups was the lowest (p < 0.05). The treatments did not influence weight gain, organ weight, and the blood parameters measured. However, the levels of malondialdehyde present in the liver tissue were higher in the L group and lower in the P and C groups. Therefore, the results indicated an increased level of lipid peroxidation in the liver of rats subjected to high-fat diet, which was reduced by the consumption of barley.