Avaliação preliminar in vivo do efeito hipocolesterolêmico do polvilho da fruta-de-lobo (Solanum lycocarpum A. St.-Hil.)

• Autor(a) principal: Rocha, D. A.
• Data de Publicação: 2012
• Outros Autores: Abreu, C. M. P., Sousa, R. V., Corrêa, A. D., Fonseca, E. W. N.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/12524
• topic: Fruta-de-lobo - Polvilho; Efeito hipocolesterolêmico; Fruit-of-wolf - Flour; Hypocholesterolemic effect

The fruit-of-wolf flour is a product extracted from the pulp of green fruit-of-wolf (Solanum lycocarpum A. St .- Hil.) and is commonly used. Little is known about this flour, but several therapeutic effects, including cholesterol reduction, are attributed to it. This study aimed to verify the action of the administration of fruit-of-wolf flour to hypercholesterolemic animals. We used 24 female Wistar rats allocated in randomized design to three groups containing 8 animals each. These groups were defined as normal control (CN), hypocholesterolemic control (CH) and hypocholesterolemic treated rats (HT). The CN group received a commercial diet, while the CH and the HT group received the commercial diet enriched with cholesterol and cholic acid; the HT group also received 100 mg of fruit-of-wolf flour, daily, by orogastric tube. The experiment lasted for six weeks and the following characteristics were evaluated: weekly total serum cholesterol, weekly weight of animals and daily food intake. At the end of the experiment, we assessed the following parameters: serum cholesterol fractions HDL, LDL + VLDL, liver weight, liver total cholesterol, liver total lipids and microscopic slides were prepared for the evaluation of hepatocytes. There was no significant difference in body weight of animals, diet consumption and analysis of serum total cholesterol among the studied groups.