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Characterization of Buriti (Mauritia flexuosa) Pulp Oil and the Effect of Its Supplementation in an In Vivo Experimental Model.
Marcelino, Gabriela; Hiane, Priscila Aiko; Pott, Arnildo; de Oliveira Filiú, Wander Fernando; Caires, Anderson R L; Michels, Flavio S; Júnior, Mário R Maróstica; Santos, Nathalia M S; Nunes, Ângela A; Oliveira, Lincoln C S; Cortes, Mário R; Maldonade, Iriani R; Cavalheiro, Leandro F; Nazário, Carlos Eduardo Domingues; Santana, Lidiani Figueiredo; Di Pietro Fernandes, Carolina; Negrão, Fábio Juliano; Tatara, Mariana Bento; de Faria, Bernardo Bacelar; Asato, Marcel Arakaki; de Cássia Freitas, Karine; Bogo, Danielle; do Nascimento, Valter Aragão; de Cássia Avellaneda Guimarães, Rita.
Afiliação
  • Marcelino G; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Hiane PA; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Pott A; Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • de Oliveira Filiú WF; Pharmaceutical Science, Food and Nutrition Faculty, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Caires ARL; Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Michels FS; Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Júnior MRM; Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Santos NMS; Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Nunes ÂA; Program in Biotechnology, Dom Bosco Catholic University, Campo Grande 79117-900, Brazil.
  • Oliveira LCS; Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Cortes MR; Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Maldonade IR; Laboratory of Food Sciences and Technology, Brazilian Agricultural Research Corporation (EMBRAPA Vegetables), Brasília 70770-901, Brazil.
  • Cavalheiro LF; Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Nazário CED; Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Santana LF; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Di Pietro Fernandes C; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Negrão FJ; Health Science Research Laboratory, Federal University of Grande Dourados, Dourados 79804-970, Brazil.
  • Tatara MB; Health Science Research Laboratory, Federal University of Grande Dourados, Dourados 79804-970, Brazil.
  • de Faria BB; Diagnostic Medicine Laboratory-Scapulatempo, Campo Grande 79002-170, Brazil.
  • Asato MA; Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • de Cássia Freitas K; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • Bogo D; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • do Nascimento VA; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
  • de Cássia Avellaneda Guimarães R; Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
Nutrients ; 14(12)2022 Jun 19.
Article em En | MEDLINE | ID: mdl-35745276
Mauritia flexuosa (Buriti) pulp oil contains bioactive substances and lipids that are protective against cardiovascular and inflammatory diseases. We performed physical and chemical analyses to verify its quality and stability. Buriti oil was stable according to the Rancimat test, presenting an induction period of 6.6 h. We evaluated the effect of supplementation with crude buriti oil and olive oil on metabolic parameters in 108 Swiss mice for 90 days. We investigated six groups: extra virgin olive oil (EVOO) 1 and 2 (1000 and 2000 mg/kg), buriti oil (BO) 1 and 2 (1000 and 2000 mg/kg), synergic (S) (BO1 + EVOO1), and control (water dose 1000 mg/kg). The animals were euthanized to examine their blood, livers, and fats. The supplementation did not interfere with food consumption, weight gain, and histological alterations in the liver. Group S showed the strongest relationship with the fractions HDL-c and non-HDL-c, indicating a possible cardioprotective effect. Moreover, we observed significantly higher IL-6 levels in the control, EVOO2, and BO1 groups than in the EVOO1 group. Resistin was also significantly higher for the synergic treatment than for the control. We conclude that BO combined with EVOO could be an excellent food supplement for human consumption.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Arecaceae Limite: Animals Idioma: En Revista: Nutrients Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Arecaceae Limite: Animals Idioma: En Revista: Nutrients Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça