Efeito da amêndoa de Baru, Amendoim e Castanha-do-Pará no perfil sérico e na peroxidação de lipídios em ratos com dieta hiperlipídica

• Autor(a) principal: FERNANDES, Daniela Canuto
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/001300000crzc
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tde/2255
• topic: sementes comestíveis; nozes; valor nutritivo; ácidos graxos; perfil sérico lipídico; peroxidação lipídica.; 1. Sementes-Aspectos nutricionais 2. Ratos-hiperlipídica 3. Nozes; edible seeds; nuts; nutritional value; fatty acids; serum lipid profile; lipid peroxidation.; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The aim of this study was to evaluate the effect of the intake of baru almond, peanut and brazil nut in lipid profile and in lipid peroxidation in rats that were fed with high-fat diet. The effect of baru almond, peanut and brazil nut intakes in lipid profile and in lipid peroxidation were evaluated by bioassay with young adults Wistar rats during two months. The diets were formulated according to American Institute of Nutrition (AIN-93G): 5 fat diets (0.1% cholic acid + 1% cholesterol + 5% lard + 15% of one the fat sources lard and olive oil [controls], baru almond, peanut or brazil nut) and a standard diet (7% soybean oil). Blood samples were collected in order to determine the serum lipid profile and the samples of the animal liver were collected in order to evaluate total malondialdehyde (total MDA), reduced glutathione and vitamin E. Peanut modulated the lipid profile in rats with high-fat diet, decreasing levels of total cholesterol (TC= 84 mg.dL-1) and triglycerides (TG= 46 mg.dL-1), and increased levels of HDL-cholesterol (HDL-c= 44 mg.dL-1), when compared to lard-control (TC= 217 mg.dL-1, TG= 223 mg.dL-1, HDL-c= 24 mg.dL-1) and olive oil-control (TC= 111 mg.dL-1, TG= 39 mg.dL-1, HDL-c= 36 mg.dL-1). The baru almond reduced total cholesterol (TC= 126 mg.dL-1) and triglycerides (61 mg.dL-1), and increased the level of HDL-C (36 mg.dL-1), compared to lard-control. The brazil nut reduced the levels of total cholesterol (119 mg.dL-1) and triglycerides (57 mg.dL-1) in relation to the control lard, but did not increased the level of HDL-c (23 mg.dL-1). The peanut, baru almond and brazil nut reduced lipid peroxidation (total MDA: baru almond= 92 mmol.g protein-1; peanut= 89 mmol.g protein-1; brazil nut= 154 mmol.g protein-1) compared to the lard-control (Total MDA= 346 mmol.g protein-1). Peanut consumption improved GSH (4.3 μmol.g protein-1) and vitamin E (15.2 μmol.g tissue-1) levels, as compared to the baru almond (GSH = 1.8 μmol.g-1 protein; vitamin E = 10.8 μmol.g tissue-1) and the brazil nut (GSH = 1.6 μmol.g-1 protein; vitamin E = 11.6 μmol.g tissue-1). It is recommended the association of these foods in a healthy diet, or as a coadjuvant to reduce the risk of dyslipidemia in populations that consume high-fat diets, replacing, preferably, foods with high content of saturated fat.