Efeitos do resveratrol, polifenol da uva, sobre metabolismo basal e hepático, estresse oxidativo e perfil lipídico em ratos submetidos a dieta rica em sacarose e sua associação ao consumo de etanol

• Autor(a) principal: Rocha, Katiucha Karolina Honório Ribeiro [UNESP]
• Data de Publicação: 2010
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/102433
• topic: Farmacologia; Sacarose; Álcool; Antioxidantes; Saccharose; Alcohol; Antioxidants

The aim ofthis study was to determine the effects ofresveratrol in animais supplemented with ethanol by 3 days weeks by morphometrics and nutricional parameters in rats. 30 Wistar rats were divided into S groups. Control group (C, n=6) received drinking water. The ethanol group (E, n=6) received ethanol aqueous solution during 3 days and drinking water for 4 days. ER group (n=6) received ethanol and resveratrol (6mgIL) aqueous solution during 3 days and drinking water for 4 days. ES group (n=6) received ethanol and sucrose (30%) solution in drinking water 3 days/week; and ESR group, received ethanol and sucrose solution as ES group and resveratrol (6mg/L) 3 days/week during 30 days. Ali animais received standard chow diet and solutions ad libitllm. Statistical analyses: ANOV A, with Bonferroni, post hoc test, p<O.OS. Ethanol intake reduced the palatability and solution intake, increased total energy intake in relation a control, except ESR group. Ethanol increased length body in relation a control group in animais without supplementation with sucrose. Ethanol and sucrose solution reduced chow consumption, alimentary preference and increased alimentary efficiency compared with C and E groups, and increased total energy intake in relation a E. Resveratrol treatment reduced ethanol consumption and total energy intake in ER group in comparison with E and reduced alimentary preference and Lee index when compared to C. Resveratrol treatment in rats received ethanol and sucrose increased total energy intake, preference and efficiency alimentary, and reduced chow consumption in relation to C, E and ER groups. The resveratrol in ESR group increased solution and ethanol consumption when compared to E, ER e ES, beyond of increased palatability and resveratrol consumption in relation an ER group. The resveratrol in ESR elevated the body final weight in relation to C, ER and ES; and body weight ... (Complete abstract click electronic access below)