Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349453
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSousa, Gardenia Martins de-
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.contributor.authorunicampLamas, Celina de Almeida-
dc.contributor.authorunicampCagnon, Valéria Helena Alves-
dc.contributor.authorunicampPastore, Glaucia Maria-
dc.contributor.authorunicampBicas, Juliano Lemos-
dc.typeArtigopt_BR
dc.titleThe effect of α-terpineol enantiomers on biomarkers of rats fed a high-fat dietpt_BR
dc.contributor.authorSousa, Gardênia Martins de-
dc.contributor.authorCazarin, Cinthia Baú Betim-
dc.contributor.authorMaróstica Junior, Mário Roberto-
dc.contributor.authorLamas, Celina de Almeida-
dc.contributor.authorQuitete, Valéria Helena Alves Cagnon-
dc.contributor.authorPastore, Glaucia Maria-
dc.contributor.authorBicas, Juliano Lemos-
dc.subjectAntioxidantespt_BR
dc.subject.otherlanguageAntioxidantspt_BR
dc.description.abstractAlpha-terpineol is a monoterpenoid found in many essential oils, being widely used in food and household products. In vitro antioxidant and anti-inflammatory activities have already been associated with this alcohol; therefore, this study aimed to check if these properties were also present in vivo, counteracting the oxidant and inflammatory effects of a high-fat diet, as well as if there were differences in the biological activities among the two α-terpineol enantiomers. Thus, this work evaluated the effect of supplementation of α-terpineol enantiomers (at 25, 50 and 100 mg/kg of diet) on biological parameters of diet-induced obese Sprague-Dawley rats. In general, α-terpineol improved the nutritional parameters of rats fed a high-fat diet. The intake of α-terpineol at concentrations ≥50 mg/kg was able to reestablish the insulin sensibility and reduced (p < 0.05) serum levels of pro-inflammatory cytokines TNF-α and IL-1β, when compared with the control group. The intake of R-(+)- and (–)-α-terpineol decreased the TNF-α level by approximately 1.5 and 3.4 times, respectively, when compared with the high-fat group, regardless of the concentration. Moreover, both enantiomers at 50 mg/kg decreased the levels of serum thiobarbituric acid reactive substances (TBARS) by 2.6–4.2 times, while hepatic TBARS were reduced in approximately 1.6 times, regardless of the compound and concentration tested. Further experiments are suggested to confirm the mechanisms and the security of α-terpineol in different experimental models and more extended exposure experimentspt_BR
dc.relation.ispartofHeliyonpt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationApr.pt_BR
dc.language.isoengpt_BR
dc.description.volume6pt_BR
dc.description.issuenumber4pt_BR
dc.rightsAbertopt_BR
dc.sourceScopuspt_BR
dc.identifier.eissn2405-8440pt_BR
dc.identifier.doi10.1016/j.heliyon.2020.e03752pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S2405844020305971pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber301108/2016-1; 403328/2016-0; 473981/2012-2; 400411/2016-4pt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-09-16T20:34:33Z-
dc.date.accessioned2020-09-16T20:34:33Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-16T20:34:33Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-16T20:34:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349453-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Biologia Estrutural e Funcionalpt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeInstituto de Biologiapt_BR
dc.contributor.unidadeInstituto de Biologiapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordFood sciencept_BR
dc.subject.keywordBioaromapt_BR
dc.subject.keywordBiological activitypt_BR
dc.subject.keywordInterleukinpt_BR
dc.subject.keywordInflammationpt_BR
dc.identifier.source2-s2.0-85083894336pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-5331-7376pt_BR
dc.creator.orcid0000-0001-9631-0158pt_BR
dc.creator.orcid0000-0002-5252-4004pt_BR
dc.type.formArtigo de pesquisapt_BR
dc.identifier.articleide03752pt_BR
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