Influência da polpa de macaíba (Acronomia intumescens Drude) sobre parâmetros murinométricos e bioquímicos de ratos wistar dislipidêmicos

• Autor(a) principal: Souza, Mikaelle Albuquerque de
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/12735
• topic: Bioquímica; Gorduras viscerais; Risco aterogênico; Biochemistry; Visceral fats; Atherogenic risk; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Macaíba, Brazilian caatinga's native fruit, has in its composition significant percentages of unsaturated fatty acids, as well as high levels of carotenoids and vitamin C. The objective of this study was to evaluate the effects of macaíba pulp intake on murinometric and biochemical parameters of wistar dyslipidemic adult rats. Male Wistar rats were divided into four groups: Control (CT), Dyslipidemic (DL), Macaíba (MC) and Dyslipidemic Macaíba (MCDL), using n=9 per group. Dyslipidemia was previously induced. The animals were gavaged 1000mg/kg/day of macaíba pulp for 28 days, after the 14 day induction period of dyslipidemia. Data were evaluated using One Way Anova followed by Tukey (p<0.050). Feed intake, abdominal and thoracic circumference, weight, length, BMI and visceral fat were evaluated. Oxalacetic transaminase (TGO), pyruvic transaminase (TGP), total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), and high-density lipoprotein (HDL) were also measured and atherogenic risk was calculated. The data demonstrated that there was no difference in the physical parameters, and there was a reduction of the visceral fat in the animals that received macaíba. There was a reduction of all the biochemical parameters in DLMC and TG on MC. MC and DLMC groups showed increased HDL and decreased atherogenic index. DLMC also showed reduction of pyruvic transaminase and oxalacetic transaminase. Thus, macaíba presents itself as a promising food in the prevention and/or dyslipidemia combat, thus promoting an improvement in consumers life quality.