02252naa a2200457 a 450000100080000000500110000800800410001910000170006024501440007726000090022152009740023065000140120465000140121865000200123265000200125265000170127265000120128965000110130165000140131265000170132665000140134365000180135765000200137565000100139565000270140565300210143265300140145365300310146765300100149865300210150870000250152970000210155470000220157570000290159770000240162670000160165070000260166670000220169270000220171477300580173620870162018-02-28       2018    bl uuuu     u00u1 u    #d1 aARBEX, P. M.  aExtruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats.h[electronic resource]  c2018  aThe aim was to determine the effect of extruded sorghum flour (ESF) on the adiposity and inflammation modulation in obese Wistar rats. Four experimental groups: normal control (AIN-93), obese control (HFD) and two tested groups (replacing 50% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS50; and replacing 100% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS100) were used. The luteolinidin and 5-methoxy-luteliolinidin were the main deoxyanthocianidins identified in ESF. The Lee index, percentage of adiposity, fatty acid synthase gene expression, TNF-?, blood levels of glucose and the adipocyte hypertrophy were lower in the groups treated with ESF when compared to HFD. The groups treated with ESF up-regulated the lipoprotein lipase, peroxisome proliferator activated receptor-? gene expression and IL-10. ESF has potential as a functional food since it reduced the metabolic risk of obesity associated with adiposity and inflammation.  aAdiposity  aExtrusion  aFood processing  aFood technology  aInflammation  aObesity  aCereal  aExtrusão  aInflamação  aObesidade  aProcessamento  aSorghum Bicolor  aSorgo  aTecnologia de Alimento  aAdipogenic genes  aCompounds  aFarinha de sorgo extrudada  aIL-10  aObesity Phenolic1 aMOREIRA, M. E. de C.1 aTOLEDO, R. C. L.1 aCARDOSO, L. de M.1 aPINHEIRO-SANT'ANA, H. M.1 aBENJAMIN, L. dos A.1 aLICURSI, L.1 aCARVALHO, C. W. P. de1 aQUEIROZ, V. A. V.1 aMARTINO, H. S. D.  tJournal of Functional Foodsgv. 42, p. 346-355, 2018.