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Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed (Linum usitatissimum L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (v/v)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical-chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV-vis absorption analyses; examining the fluorescence emission-excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.

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BACKGROUND: Studies indicate that different parts of Carica papaya Linn have nutritional properties that mean it can be used as an adjuvant for the treatment of various pathologies. METHODS: The fatty acid composition of the oil extracted from the seeds of Carica papaya Linn was evaluated by gas chromatography, and an acute toxicity test was performed. For the experiment, Swiss mice were fed a balanced or high-fat diet and supplemented with saline, soybean oil, olive oil, or papaya seed oil. Oral glucose tolerance and insulin sensitivity tests were performed. After euthanasia, adiposity, glycemia, total cholesterol and fractions, insulin, resistin, leptin, MCP-1, TNF-α, and IL-6 and the histology of the liver, pancreas, and adipose tissue were evaluated. RESULTS: Papaya seed oil showed predominance of monounsaturated fatty acids in its composition. No changes were observed in the acute toxicity test. Had lower food intake in grams, and caloric intake and in the area of adipocytes without minimizing weight gain or adiposity and impacting the liver or pancreas. Reductions in total and non-HDL-c, LDL-c, and VLDL-c were also observed. The treatment had a hypoglycemic and protective effect on insulin resistance. Supplementation also resulted in higher leptin and lower insulin and cytokine resistance. CONCLUSIONS: Under these experimental conditions, papaya seed oil led to higher amounts of monounsaturated fatty acids and had hypocholesterolemic, hypotriglyceridemic, and hypoglycemic effects.

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Studies comparing methodologies for fatty acids are very important, since they can influence the quality and final quantification of the lipid fraction. Objective-to compare different extraction methods for total lipids and to evaluate the effect of these methodologies on the quantitative composition of fatty acids in milk of lactating ewes raised in tropical pastures. The methodologies used were simple direct transesterification, using the HPLC grade organic solvent n-hexane, Bligh; Dyer (cold extraction, extracting mixture proportions 5, 10, and 15 mL in a ratio of 2:1:1 (v/v/v) of chloroform-methanol-water). The fatty acid methyl esters were separated by gas chromatography coupled with a flame ionization detector (GC-FID). The results show that there was no significant difference (p <0.05) in the total lipid content between the extraction methods. However, the Bligh's method; Dyer obtained the best yield of lipids to be extracted from ewe's milk, since the volume with 15 mL of the extraction solution was able to identify 87% of the chromatographic peaks. It was also observed that ewe's milk has a higher percentage of palmitic, stearic and oleic fatty acids, with percentages of 20.1%, 15.5% and 33.1%, respectively. Therefore, an extraction mixture with a volume of 15 mL used in this study may be an alternative to perform the extraction of milk fat from high lactating ewes in tropical pastures as a routine method, as it expresses the best lipid content of this food.

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This study identified the effects of dietary supplementation with ractopamine, chromium picolinate, chromium yeast, or an energetic feed restriction on the growth performance and lipid profile of subcutaneous fat, in late finishing gilts. Twenty genetically similar gilts with initial body weight of 105.35 ± 4.77 kg and a final body weight of 131.37 ± 5.58 kg were distributed in a completely randomized block design with five treatments (control; ractopamine: 20 ppm; chromium picolinate: 0.48 ppm; chromium yeast: 0.80 ppm; and energetic feed restriction: -150 kcal kg-¹ of metabolizable energy), with four replicates of one animal each. The experimental diets were isonutritives, except for the metabolizable energy level of the diet fed to the group subjected to energy restriction. There were no effects on the growth performance and carcass characteristics. Ractopamine and organic chromium (picolinate and yeast) supplementation increased the concentration of total polyunsaturated fatty acid. The proportion of α-linolenic fatty acids were higher when the diets were supplemented with ractopamine or chromium yeast. The energy restriction increased the n-6:n-3 ratio and reduced α-linolenic acid concentration. Therefore, ractopamine, chromium picolinate, chromium yeast supplementation, and energetic feed restriction did not affect the growth performance or carcass characteristics but altered the lipid profile of subcutaneous fat in finishing gilts. Ractopamine and organic chromium supplementation increased PUFA in the fat of finishing female pigs.

Este estudo foi conduzido com o objetivo de identificar os efeitos da suplementação com ractopamina, cromo picolinato, cromo levedura, ou da restrição alimentar energética, sobre o desempenho e o perfil de ácidos graxos da gordura subcutânea de fêmeas suínas em fase final de terminação. Foram utilizadas 20 fêmeas suínas, geneticamente similares, com peso inicial de 105,35 ± 4,77 kg e peso final de 131,37 ± 5,58 kg, distribuídas em delineamento experimental de blocos ao acaso em cinco tratamentos (controle; ractopamina: 20 ppm; picolinato de cromo: 0,48 ppm; cromo levedura: 0,80 ppm; e restrição energética: -150 kcal kg-¹ de energia metabolizável) com quatro repetições de um animal cada. As dietas experimentais foram isonutritivas, exceto para o nível de energia metabolizável da dieta fornecida ao grupo submetido à restrição energética. Não houve efeito dos tratamentos sobre o desempenho e as características de carcaça. As suplementações com ractopamina e cromo orgânico (picolinato ou levedura) aumentaram a concentração de ácidos graxos poli-insaturados. A proporção do ácido α-linolênico foi maior com a inclusão da ractopamina ou do cromo levedura na dieta. A restrição energética aumentou a proporção n-6:n-3 e reduziu a concentração do ácido α-linolênico. As suplementações com ractopamina, picolinato de cromo, cromo levedura, ou restrição alimentar energética, não influenciaram o desempenho e as características de carcaça, mas alteraram o perfil lipídico da gordura subcutânea de fêmeas suínas. As suplementações com ractopamina e cromo orgânico aumentaram a proporção de AGPI.

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Obesity is a relevant health hazard characterized as a chronic noncommunicable disease, with severe comorbidities that cause mortality worldwide. Acrocomia aculeata is a Brazilian palm with edible fruits. Its pulp contains fibers, monounsaturated fatty acids (MUFAs), such as oleic acid and carotenoids. In this context, our study aimed to elucidate the protective effect of the lyophilized A. aculeata pulp added at the rates of 1%, 2%, and 4% to a high-fat (HF) diet (rich in saturated fats and cholesterol), for 90 days, in mice. The treatment with 4% pulp induced a significant increase in the biochemical parameters of serum cholesterol HDL-C (high-density lipoprotein) compared with the control. According to the evaluation of the epididymal tissue, the groups treated with A. aculeata pulp exhibited smaller fat deposits compared with the HF diet group. Therefore, we infer that the predominant components in A. aculeata, particularly fibers and MUFAs, promote beneficial effects on health parameters during simultaneous exposure to food rich in saturated fat and cholesterol, typical of the Western diet. This is the first study to correlate the presence of fatty acids from A. aculeata pulp in different proportions added in a HF diet with metabolic and histological parameters in Swiss mice.

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Metabolic syndrome (MetS) and obesity are growing in many parts of the world, becoming public health problems. It is proposed that foods with functional properties can assist in the treatment of these diseases. Crude buriti pulp oil (BPO) is a food traditionally consumed by residents in the Pantanal, Cerrado and Brazilian Amazon. It is rich in oleic acid, tocopherols and carotenoids, emerging as a potential functional food. Thus, this study aimed to evaluate the effect of the supplementation of BPO on metabolic disorders caused by a high-fat diet. Four groups of C57BL6 mice were used, a lean group with AIN-93M diet and control oil supplementation, an obese group with a high-fat diet and control oil supplementation, and two obese groups with a high-fat diet and BPO supplementation in the amounts of 50 and 100 mg/kg. BPO worsened the metabolic state caused by the high-fat diet, worsening risk factors associated with MetS, as the abdominal circumference and retroperitoneal fat, serum levels of total cholesterol, uric acid, alanine transaminase, glucose and triglycerides, and renal fat, in addition to changes in glycaemic control and oxidative stress markers. C57BL/6 mice fed with a high-fat diet and supplemented with BPO presented a worsening in metabolic risk factors associated with MetS.

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The fruit of Caryocar brasiliense Cambess. is a source of oil with active compounds that are protective to the organism. In our work, we analyzed the physicochemical characteristics and evaluated the effects of supplementation with C. brasiliense oil in an animal model. We characterized the oil by indices of quality and identity, optical techniques of absorption spectroscopy in the UV-Vis region and fluorescence, and thermogravimetry/derived thermogravimetry (TG/DTG). For the animal experiment, we utilized mice (Mus musculus) supplemented with lipidic source in different dosages. The results demonstrated that C. brasiliense oil is an alternative source for human consumption and presents excellent oxidative stability. Primarily, it exhibited oleic MFA (53.56%) and palmitic SFA (37.78%). The oil level of tocopherols and tocotrienols was superior to the carotenoids. The supplementation with C. brasiliense oil reduced the levels of total cholesterol, LDL-c, and non-HDL-c. Regarding visceral fats and adiposity index, the treatment synergically supplemented with olive oil and C. brasiliense oil (OO + CO) obtained the best result. Therefore, C. brasiliense oil is a high quality product for consumption. Its supplementation promotes beneficial effects mainly on the lipidic profile.

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The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.(AU)

O Cerrado Brasileiro é responsável por uma ampla riqueza de espécies frutíferas que ainda não foram estudadas em relação às suas características nutricionais e físico-químicas. O tucumã é um fruto elipsoide de polpa fibrosa, consistência pastosa e odor característico, representando uma importante atividade econômica regional. O objetivo deste estudo foi analisar as propriedades físico-químicas, nutricionais e antioxidantes do fruto tucumã (Astrocaryum huaimi Mart) do Estado de Minas Gerais. Foram realizadas análises físicas, umidade, cinzas, proteínas, lipídios, carboidratos, fibra alimentar total, pH, acidez titulável, sólidos solúveis, vitamina C, minerais e ácidos graxos. Fenóis totais, taninos e a atividade antioxidante foram analisados pelo método Folin-Ciocalteau, Folin-Denis e pelo método fotocolorimétrico do radical livre estável DPPH, respectivamente, em três extratos: aquoso, acetônico e etanólico. Os constituintes que se destacaram no fruto foram lipídios, fibras, vitamina C, ácidos graxos insaturados, ferro, potássio, manganês e compostos bioativos. Em relação aos compostos bioativos analisados foi possível verificar o elevado potencial antioxidante desse fruto. Dentre os extratos analisados, o acetônico foi o que apresentou a maior capacidade antioxidante seguido do etanólico e do aquoso. Os resultados indicaram que o fruto de tucumã apresenta importantes propriedades nutricionais, como fonte de lipídios, fibras, calorias, vitamina C, minerais, ácidos graxos insaturados, bem como elevado potencial antioxidante. O consumo de polpa de tucumã poderá contribuir para prevenir carências nutricionais e também na prevenção de doenças crônicas não transmissíveis.(AU)

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Polydextrose (PDX) ingestion may increase the intestinal absorption of iron. This study evaluated the effects of 7.5% polydextrose supplementation on markers of iron uptake, transport and storage in partially gastrectomized rats. Half of a batch of 40 male Wistar rats (250 g) underwent Billroth II partial gastrectomy with anterior truncal vagotomy (GXT), while the other half underwent sham gastrectomy (SHAM). At 7 postoperative days, the animals were subdivided into four groups (n = 10): Sham Control and GXT Control (no polydextrose); Sham PDX and GXT PDX (with 7.5% PDX). The animals were euthanized after 60 day of PDX treatment. Organ weight, cecal pH, the characterization and quantification of short-chain fatty acids (SCFA), hematological parameters, hepatic iron content and the expression of ferroportin (FPT) in the jejunum, cecum, colon and liver were evaluated. PDX caused changes in the cecum of the supplemented animals, where there was a decrease in pH, increase in cecal wall and marked production of SCFA, especially acetic and propionic acids (p < 0.05). Hepatic iron levels were lower in GXT animals. PDX increased hemoglobin (HGB) values by 29.2% and hematocrit (HCT) by 55.8% in the GXT PDX group compared to the GXT Control group. The GXT PDX group had lower hepatic FPT expression (p < 0.05). PDX led to increased SCFA concentration in the supplemented animals. Considering that SCFAs play a central role in the increasing nutrients uptake, this mechanism may be involved in altering the hematology profile observed in these animals but not enough to reverse iron deficiency anemia in post-gastrectomy rats.

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The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.

O Cerrado Brasileiro é responsável por uma ampla riqueza de espécies frutíferas que ainda não foram estudadas em relação às suas características nutricionais e físico-químicas. O tucumã é um fruto elipsoide de polpa fibrosa, consistência pastosa e odor característico, representando uma importante atividade econômica regional. O objetivo deste estudo foi analisar as propriedades físico-químicas, nutricionais e antioxidantes do fruto tucumã (Astrocaryum huaimi Mart) do Estado de Minas Gerais. Foram realizadas análises físicas, umidade, cinzas, proteínas, lipídios, carboidratos, fibra alimentar total, pH, acidez titulável, sólidos solúveis, vitamina C, minerais e ácidos graxos. Fenóis totais, taninos e a atividade antioxidante foram analisados pelo método Folin-Ciocalteau, Folin-Denis e pelo método fotocolorimétrico do radical livre estável DPPH, respectivamente, em três extratos: aquoso, acetônico e etanólico. Os constituintes que se destacaram no fruto foram lipídios, fibras, vitamina C, ácidos graxos insaturados, ferro, potássio, manganês e compostos bioativos. Em relação aos compostos bioativos analisados foi possível verificar o elevado potencial antioxidante desse fruto. Dentre os extratos analisados, o acetônico foi o que apresentou a maior capacidade antioxidante seguido do etanólico e do aquoso. Os resultados indicaram que o fruto de tucumã apresenta importantes propriedades nutricionais, como fonte de lipídios, fibras, calorias, vitamina C, minerais, ácidos graxos insaturados, bem como elevado potencial antioxidante. O consumo de polpa de tucumã poderá contribuir para prevenir carências nutricionais e também na prevenção de doenças crônicas não transmissíveis.

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