Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats

• Autor(a) principal: Silva, Bárbara Pereira da
• Data de Publicação: 2019
• Outros Autores: Toledo, Renata Celi Lopes, Grancieri, Mariana, Martino, Hércia Stampini Duarte, Moreira, Maria Eliza de Castro, Medina, Natália Ramirez, Silva, Roberta Ribeiro, Costa, Neuza Maria Brunoro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodres.2018.08.078; http://www.locus.ufv.br/handle/123456789/24025
• topic: Anti-inflammatory; Protein levels; Gene expression; NFκBPPAR-α; Salvia hispanica L

Chia is a good source of calcium, however it is not been previously reported its bioavailability associated with an inflammatory condition. Thus, the present study evaluated the effect of chia on calcium bioavailability, inflammation, and oxidative stress in Wistar rats fed a high-fat diet or standard diet for 35 days. Chia consumption resulted in lower calcium balance and calcium absorption and retention rates. In addition, the urinary calcium concentration was lower in groups that were fed chia. The bone resistance of animals feed chia was lower than that in rats fed the standard diet receiving calcium carbonate. Animals that were fed chia showed lower total, very low-density lipoprotein, and low-density lipoprotein cholesterol levels than animalsfed calcium carbonate. Animals fed standard diet showed higher superoxide dismutase plasma concentrations than animals in the high fat calcium carbonate group. PPAR-α protein levels were higher in animals fed chia whereas TNF-α and IL-10 were lower in these animals. NFκB mRNA expression and protein levels were lower in the groups that received chia compared with HFD + CC. Chia intake presented low calcium bioavailability regardless of the type of diet consumed and was able to improved inflammation and the lipid profile in young Wistar rat. Besides this, the consumption of this seed increased the activity of antioxidants enzymes.