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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.contributor.authorunicampMercadante, Adriana Zerlotti-
dc.typeArtigopt_BR
dc.titleMicroalgae carotenoids intake: Influence on cholesterol levels, lipid peroxidation and antioxidant enzymespt_BR
dc.contributor.authordo Nascimento, T.C.-
dc.contributor.authorCazarin, C.B.B.-
dc.contributor.authorMaróstica Jr, M.R.-
dc.contributor.authorMercadante, A.Z.-
dc.contributor.authorJacob-Lopes, E.-
dc.contributor.authorZepka, L.Q.-
dc.subjectPeroxidação de lipídeospt_BR
dc.subject.otherlanguageLipid peroxidationpt_BR
dc.description.abstractThe objective of this study was to evaluate the effect of carotenoids intake of Scenedesmus obliquus, on lipid peroxidation, the endogenous antioxidant defense system as well as the serum lipid profile in vivo. Male mice were divided into control groups and supplemented with different doses of microalgae carotenoids: 0.25 (MC1) and 2.5 (MC2) mg·kg−1 bodyweight. The lipid profile (total cholesterol, triglycerides, low and high-density lipoprotein) and markers of hepatic toxicity were determined in serum samples. Antioxidant enzymes and thiobarbituric acid reactive substances were determined in the heart, liver, kidneys, and spleen. Both doses used to treat the animals did not show adverse effects by markers of hepatic toxicity. MC1 did not cause significant changes in the serum lipid profile. In contrast, it created a significant reduction in lipid peroxidation of the spleen (46%) as well as an increase in the GR in the heart (40%) and GPx in the kidneys (79%) activity. The MC2 treatment also increased GR (49%) in the heart and GPx (243%) in the heart and kidneys (58%) activity, however, significantly increased levels of lipid peroxidation in the liver (160%) as well as serum triglycerides (60%). According to results, it is suggested that the consumption of S. obliquus carotenoids at the MC1 dose was safe to the animals and could be explored as an alternative to improve the activity of antioxidant enzymes and reduce lipid peroxidationpt_BR
dc.relation.ispartofFood research internationalpt_BR
dc.relation.ispartofabbreviationFood res. int.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationFeb.pt_BR
dc.language.isoengpt_BR
dc.description.volume128pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.eissn1873-7145pt_BR
dc.identifier.doi10.1016/j.foodres.2019.108770pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/abs/pii/S0963996919306568pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber312564/2015-5; 301108/2016-1pt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.date.available2020-05-14T22:06:14Z-
dc.date.accessioned2020-05-14T22:06:14Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-14T22:06:14Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:21Z : No. of bitstreams: 1 2-s2.0-85075459260.pdf: 1116473 bytes, checksum: e6c3a09bc752151c8360a438f4cd769d (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-14T22:06:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341477-
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordGreen microalgae carotenoidspt_BR
dc.subject.keywordSerum lipid profilept_BR
dc.subject.keywordTissue antioxidant statuspt_BR
dc.identifier.source2-s2.0-85075459260pt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.creator.orcid0000-0003-4547-6064pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid108770pt_BR
dc.description.sponsorNoteThis study was financially supported by the MCTI/CNPq/MEC/CAPES/PROCAD (Brazil) (312564/2015-5), PNPD/CAPES (001) and CNPq (301108/2016-1)pt_BR
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