influence of spices phenolic compounds on lipoperoxidation and lipid profile of rats tissues

• Autor(a) principal: Bandeira MOREIRA, Ana Vládia
• Data de Publicação: 2023
• Outros Autores: MANCINI-FILHO, Jorge
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9212
• topic: antioxidants; lipoperoxidation; lipid profile; lipooxygenase; ciclooxigenase; phenolic compounds; rats; fatty acids; antioxidantes; lipoperoxidação; perfil lipídico; lipoxigenase; compostos fenólicos; ratos; ácidos graxos

ObjectiveThis work analyzed the influence of the phenolic compounds from a blend of spices (mustard, cinnamon and anise) on the w3 and w6 fatty acids metabolism. MethodsWeaned Wistar rats received a diet rich in essencial lipids and an infusion of blended spices for 45 days. After that period, they were sacrificed their tissues were collected and analized for the TBARS and lipid profile by CGMS. ResultsThe tea of spices showed an antioxidant activity equivalent to that of the butylated hydroxytoluene. The following phenolic acids were identified in the infusion, using mass chromatography: cathecol, salicilic and cafeic; Lipooxygenase and ciclooxigenase enzymes were inhbited by the phenolic acid extracts. It was observed that the total amount of the fatty acids found in the test’s rat tissues was different from that found in tissues of the control group. Tissues from the experimental groups presented a lower level of lipid peroxidation than those of the respective control groups. ConclusionTherefore, such results suggest that, the phenolic substances identified in the spices had an antioxidant effect on the w3 and w6 fatty acids.