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Acute supplementation of growing rats with Brazil nut flour increases hepatic lipid content but prevents oxidative damage in the liver
Author(s) -
Kume Willian Tsuyoshi,
Jesus Porto Eslaine Patrícia,
Lara Spada Elaine Cristina,
Lisboa Douglas Ramalho,
Stachack Fernando Ferrari Frutuoso,
Terezo Ailton José,
Hernandes Thaís,
Takeuchi Katiuchia Pereira,
Santos Elias Maísa Pavani,
Gai Bibiana Mozzaquatro,
Kawashita Nair Honda,
França Lemes Suélem Aparecida
Publication year - 2021
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13834
Subject(s) - brazil nut , food science , lipid peroxidation , bioavailability , chemistry , population , liver function , polyunsaturated fatty acid , antioxidant , biology , biochemistry , fatty acid , medicine , pharmacology , environmental health
Brazil nuts (BN) ( Bertholletia excels, Bonpl.), are of great importance because of their nutritional properties and economic value. They can be consumed in natura or as flour (BNF). In this study, we evaluated the effects of BNF and BN intakes (Both 5% and 15%) on metabolic parameters of rats for 15 days. Serum Selenium (Se) levels were higher in BN‐15% and BNF‐15% groups. Lipid content was reduced in retroperitoneal and epididymal adipose tissues in all groups and in the BN‐5% group in the liver. However, liver lipids increased in the BNF‐15% group. The levels of carbonylated proteins and lipid peroxidation in the liver were not altered. The data reveal that the increase in hepatic lipids in the BNF‐15% group probably occurred due to the high concentration of free fatty acids present in the flour. The Se bioavailability in the diet contributed to the preservation of the liver function in rats. Practical implications The consumption of BN is common in the population. However, changes in eating habits have led to a more frequent consumption of vegetable derivatives, such as drinks and oils. The cake residue generated after processing is still considered of high nutritional value, since it is a source of protein and minerals such as Se. Because of its low cost, the use of pie at the industrial level is becoming increasingly more interesting for the development of new products, and the Brazil nut flour (BNF) is considered a good option. Our study showed that just like BN, BNF can be a source of selenium for the body, although changes in lipid metabolism and physiological parameters can be observed depending on the amount used. We believe that the results of this investigation can be used to guide the development of new technologies and products containing BN.