02396naa a2200289 a 450000100080000000500110000800800410001902400330006010000170009324501520011026000090026252015140027165000120178565000200179765000100181765300210182765300220184865300230187065300220189370000190191570000230193470000220195770000220197970000220200170000210202377300620204421238522021-05-07       2020    bl uuuu     u00u1 u    #d7 a10.1111/1750-3841.153012DOI1 aSILVA, T. L.  aEvaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.h[electronic resource]  c2020  aThe 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  aFarinha  aSorghum Bicolor  aSorgo  aÁcido fenólico  aComposto bioativo  aEstresse oxidativo  aTanino condensado1 aLACERDA, U. V.1 aMATTA, S. L. P. da1 aQUEIROZ, V. A. V.1 aSTRINGHETA, P. C.1 aMARTINO, H. S. D.1 aBARROS, F. A. de  tJournal of Food Sciencegv. 85, n. 7, p. 2236-2244, 2020.