Freeze-dried jaboticaba peel added to high-fat diet increases HDL-cholesterol and improves insulin resistance in obese rats

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• 作者：Sabrina Alves Lenquiste ; ?ngela Giovana Batista ; Rafaela da Silva Marineli ; Nathalia Romanelli Vicente Dragano ; M¨¢rio Roberto Mar¨®stica Jr.
• 关键词：FJP ; Freeze-dried jaboticaba peel ; GTT ; Glucose tolerance test ; ITT ; Insulin tolerance test ; HOMA-IR ; Homeostatic model assessment of insulin resistance ; HF ; High-fat diet ; HFJ1 % ; High-fat diet added with 1 % freeze-dried jaboticaba peel ; HFJ2 % ; High-fat d
• 刊名：Food Research International
• 出版年：2012
• 出版时间：November, 2012
• 年：2012
• 卷：49
• 期：1
• 页码：153-160
• 全文大小：1087 K

文摘

Jaboticaba (Myrciaria spp.) is a Brazilian fruit with high concentrations of anthocyanins in the peel which have shown antioxidant effects and possible benefits on obesity and insulin resistance. The objective of this study was to evaluate the effect of freeze-dried jaboticaba peel (FJP) added to high-fat diet on the development of obesity and insulin resistance. Sprague-Dawley rats were fed control diet, high-fat diet (HF) and HF diets added with 1, 2 and 4 % of FJP. Energy intake, weight gain, body composition, serum glucose, and lipid and hormonal profiles were determined. Glucose tolerance, insulin tolerance and HOMA-IR index were determined. The consumption of 1, 2 and 4 % FJP reduced serum insulin (47, 57 and 52 % , respectively) and HOMA-IR (40, 54 and 48 % , respectively). In addition, 2 % FJP showed to increase HDL-cholesterol levels by 41.65 % compared to HF control. Other parameters showed no significant changes. In conclusion, the consumption of FJP showed to increase HDL-cholesterol and improve insulin resistance in experimental animals.