Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349456
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampVuolo, Milena Morandi-
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampCintra, Dennys Esper-
dc.contributor.authorunicampPrado, Marcelo Alexandre-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.typeArtigopt_BR
dc.titlePassion fruit peel intake decreases inflammatory response, reverts lipid peroxidation and adiposity in diet-induced obese ratspt_BR
dc.contributor.authorVuolo, Milena Morandi-
dc.contributor.authorLima, Glaucia Carielo-
dc.contributor.authorBatista, Ângela Giovana-
dc.contributor.authorCarazin, Cinthia Baú Betim-
dc.contributor.authorCintra, Dennys Esper-
dc.contributor.authorPrado, Marcelo Alexandre-
dc.contributor.authorMaróstica Júnior, Mário Roberto-
dc.subjectCompostos bioativospt_BR
dc.subjectObesidadept_BR
dc.subject.otherlanguageBioactive compoundspt_BR
dc.subject.otherlanguageObesitypt_BR
dc.description.abstractThis study investigated Passiflora edulis peel flour (PEPF) intake and its effect against high-fat diet–induced obesity. PEPF is a source of fiber and phenolic compounds, which can decrease oxidative stress and inflammatory cytokines, both linked to chronic inflammatory response and fat deposition in obesity. Therefore, we hypothesized that PEPF intake could decrease inflammatory cytokines and oxidative stress observed in obesity, leading to decrease of fatness and chronic inflammatory response. The aims of the study were to evaluate the lipid peroxidation, the expression of antioxidants enzymes, and inflammatory parameters in obese rats. Male Sprague-Dawley rats were divided into 3 groups (n = 8 per group) according to the diets: control (based on AIN-93G), high-fat (HF, 35% fat w/w), and HF with PEPF (HFPF), and the experiment lasted for 10 weeks. PEPF showed high dietary fiber content and bioactive compounds, such as ferulic acid, and β-carotene. PEPF intake was effective in reducing body weight gain (13.31%) and total body fat (22.58%). The lipid peroxidation in the liver and adipose tissue decreased in the HFPF group compared to HF-fed animals, whereas hepatic glutathione peroxidase and glutathione reductase activity and their expressions in the liver were higher in HFPF than HF. In addition, the PEPF intake decreased inflammatory cytokines in serum. These results suggest that PEPF intake decreases oxidative stress, possibly by the increase of antioxidant enzymes expression. Furthermore, PEPF decreases inflammatory response and protects from adiposity. Then, PEPF could act as an adjuvant to control of early parameters in obesity dysfunctionpt_BR
dc.relation.ispartofNutrition researchpt_BR
dc.relation.ispartofabbreviationNutr. res.pt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationApr.pt_BR
dc.language.isoengpt_BR
dc.description.volume76pt_BR
dc.description.firstpage106pt_BR
dc.description.lastpage117pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0271-5317pt_BR
dc.identifier.eissn1879-0739pt_BR
dc.identifier.doi10.1016/j.nutres.2019.08.007pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0271531719300016pt_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.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber403328/2016-0; 301108/2016-1pt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2012/12322-0; 2015/50333-1; 2018/11069-5pt_BR
dc.date.available2020-09-16T21:23:13Z-
dc.date.accessioned2020-09-16T21:23:13Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-16T21:23:13Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-16T21:23:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349456-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordInflammationpt_BR
dc.subject.keywordPassiflora edulispt_BR
dc.subject.keywordOxidative stresspt_BR
dc.identifier.source000531584200010pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0002-7954-5630pt_BR
dc.creator.orcid0000-0002-1635-911Xpt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos
FCA - Artigos e Outros Documentos

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