Data/hora: 04/06/2024 05:24:53

Biblioteca(s): 	Embrapa Milho e Sorgo.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	15/07/2020	
Data da última atualização: 	07/05/2021	
Autoria: 	SILVA, T. L.; LACERDA, U. V.; MATTA, S. L. P. da; QUEIROZ, V. A. V.; STRINGHETA, P. C.; MARTINO, H. S. D.; BARROS, F. A. de.	
Afiliação: 	Thaís Lessa Silva, Universidade Federal de Viçosa; Udielle Vermelho Lacerda, Universidade Federal de Viçosa; Sérgio Luís Pinto da Matta, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Paulo César Stringheta, Universidade Federal de Viçosa; Hércia Stampini Duarte Martino, Universidade Federal de Viçosa; Frederico Augusto Ribeiro de Barros, Universidade Federal de Viçosa.	
Título: 	Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Journal of Food Science, v. 85, n. 7, p. 2236-2244, 2020.	
DOI: 	10.1111/1750-3841.15301	
Idioma: 	Inglês	
Conteúdo: 	The objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-based products	
Palavras-Chave: 	Ácido fenólico; Composto bioativo; Estresse oxidativo; Tanino condensado.	
Thesagro: 	Farinha; Sorghum Bicolor; Sorgo.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Milho e Sorgo (CNPMS)	
Exemplares: 	CNPMS - (29310-1) - UPC - AP - DD -  -  -  - DIS