Role of dietary α- and γ-tocopherol from Rosa mosqueta oil in the prevention of alterations induced by high-fat diet in a murine model

Gladys Tapia, David Silva, Nalda Romero, Paulina Pettinelli, Camila G. Dossi, Manuel de Miguel, Daniel González-Mañán

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

3 Citas (Scopus)

Resumen

Objective: The aim of this study was to evaluate the contribution of tocopherols present in Rosa mosqueta oil (RM) in the prevention of high-fat diet (HFD)-induced alterations. Methods: Male C57 BL/6 J mice (n = 9/group) were fed for 12 wk and divided into four groups: control (CD; 10% kcal fat, 20% kcal protein, 70% kcal carbohydrates); HFD (60% as fat, 20% kcal protein, 20% kcal carbohydrates); HFD + RM (0.01 mL/g body weight/d); and HFD + RM without tocopherols (0.01 mL/g body weight/d). Parameters of obesity, liver steatosis (histology, triacylglycerols content), inflammation (adipose NLRP3 inflammasome, tumor necrosis factor-α and interleukin-1 β expression, hepatic nuclear factor-κB) and oxidative stress (hepatic Nrf2 activation, carbonylated proteins) were evaluated. Results: Liver steatosis, inflammatory, and oxidative stress parameters were significantly (P < 0.05) increased in the HFD + RM compared with the HFD + RM, with no differences between HFD and HFD + RM. Conclusion: The present study suggests that α- and γ-tocopherols from RM may have an important role in the prevention of alterations induced by HFD.

Idioma originalInglés
Páginas (desde-hasta)1-8
Número de páginas8
PublicaciónNutrition
Volumen53
DOI
EstadoPublicada - sep 2018
Publicado de forma externa

Áreas temáticas de ASJC Scopus

  • Endocrinología, diabetes y metabolismo
  • Nutrición y dietética

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