01909naa a2200277 a 450000100080000000500110000800800410001902400440006010000210010424501540012526000090027952010830028865000170137165000160138865000120140465000100141665000130142665300160143970000200145570000180147570000280149370000210152170000190154270000220156177300480158321429092022-11-09       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1039/D1FO04205J2DOI1 aVEREDIANO, T. A.  aBlack corn (Zea mays L.) whole flour improved the antioxidant capacity and prevented adipogenesis in mice fed a high-fat diet.h[electronic resource]  c2022  aBlack corn (Zea mays L.) is a source of anthocyanins, which have shown the ability to reduce metabolic disorders. This study investigated the anti-inflammatory, antioxidant, and anti-adipogenic preventive effects of black corn. C57BL/6 mice were divided into 3 groups (n = 10): normal control (NC): AIN-93 M; high-fat diet (HF); HF + corn (20%) (HFC). Black corn improved the antioxidant status, through the superoxide dismutase hepatic levels and serum total antioxidant capacity. Animals fed an HFC diet showed decreased gene expression of sterol regulatory element-binding protein-1c (SREBP-1c) and peroxisome proliferator-activated receptor-y (PPARy) and increased gene expression of adiponectin and lipoprotein lipase in the adipose tissue, which led to a less inflammatory infiltrate and decreased the adipocyte number and length. In the liver, black corn reduced the gene expression of SREBP-1c and acetyl CoA carboxilase 1. Therefore, black corn whole flour improved the antioxidant capacity, contributed to hepatic Beta-oxidation, and decreased adipogenesis in animals.  aAntioxidante  aAntocianina  aFarinha  aMilho  aZea Mays  aMilho preto1 aSANT'ANA, C. T.1 aGRANCIERI, M.1 aSÃO JOSÉ, V. P. B. de1 aTOLEDO, R. C. L.1 aPAES, M. C. D.1 aMARTINO, H. S. D.  tFood & Functiongv. 13, p. 5590-5601, 2022.