Effects of Baru Almond and Brazil Nut Against Hyperlipidemia and Oxidative Stress In Vivo

Daniela Fernandes, Aline Alves, Gabriela Castro, Alceu Jordao Junior and Maria Margareth Naves

Journal of Food Research, 2015, vol. 4, issue 4

Abstract: This study evaluated the effect of baru (Dipteryx alata Vog.) almond, an edible seed native from Brazilian Savanna, and Brazil nut (Bertholletia excelsa H. B. K.) on serum lipid profile and hepatic lipid peroxidation in rats fed high-fat diets. Four groups of eight young adult male Wistar rats were treated for nine weeks with one of the following diets: high-fat diets - 0.1% colic acid + 1% cholesterol + 5% lard + 15% of lipid from lard, baru almond or Brazil nut - and reference diet (7% soybean oil). Groups fed with baru almond and Brazil nut showed lower serum contents of total cholesterol and triacylglycerols than those of lard group. Baru almond group also showed higher HDL-c concentration than those of Brazil nut and lard groups, similar to that of reference group. Lipid peroxidation (through total malondialdehyde) was lower and vitamin E content was higher in the livers of the animals treated with baru almond and Brazil nut than those of lard group. These results indicate that the Brazilian native oilseeds, especially baru almond, have great potential for dietary use in dyslipidemia prevention and control.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2015
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