Efeito do óleo de semente de uva prensado a frio nos marcadores bioquímicos e perfil inflamatório de ratos

Autores/as

  • Fernanda Branco SHINAGAWA Universidade de São Paulo
  • Fernanda Carvalho de SANTANA Universidade de São Paulo
  • Jorge MANCINI-FILHO Universidade de São Paulo

Resumen

Objetivo
O objetivo deste trabalho foi avaliar o efeito do consumo crônico do óleo de semente de uva, obtido do mercado brasileiro, nos marcadores bioquímicos e inflamatórios de ratos saudáveis.

Métodos
Ratos Wistar, recém-desmamados e saudáveis, receberam por 65 dias óleo de semente de uva e soja em duas concentrações (3 e 6 mL/kg de peso corporal). Os parâmetros avaliados foram a ingestão alimentar, peso corporal e dos tecidos hepático, cerebral e adiposo retroperitonial; neste último, foi ainda realizado o perfil de ácidos graxos. A análise dos parâmetros bioquímicos, peroxidação lipídica e perfil inflamatório através da quantificação das citocinas TNF-α, IL-10 e IL-6 foi realizada no soro.

Resultados
O óleo de semente de uva, independentemente da dose administrada, promoveu maior acúmulo de gordura no tecido hepático e aumento nos níveis de peroxidação lipídica do soro. Verificou-se que, quando consumido na maior dose, houve maior incorporação do ácido graxo linoleico no tecido adiposo retroperitonial. Modificações nos parâmetros bioquímicos e inflamatórios séricos não foram observadas.

Conclusão
O consumo de óleo de semente de uva não provocou alterações metabólicas significantes em nenhuma das doses administradas ainda que se tenha observado uma elevação nos níveis de peroxidação lipídica sérica. 

Citas

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Publicado

2023-03-31

Cómo citar

Branco SHINAGAWA, F. ., Carvalho de SANTANA, F. ., & MANCINI-FILHO, J. (2023). Efeito do óleo de semente de uva prensado a frio nos marcadores bioquímicos e perfil inflamatório de ratos. Revista De Nutrição, 28(1). Recuperado a partir de https://puccampinas.emnuvens.com.br/nutricao/article/view/8193

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ARTIGOS ORIGINAIS