Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341844
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBatista, Ângela Giovana-
dc.contributor.authorunicampMendonça, Monique Culturato Padilha-
dc.contributor.authorunicampDa Silva, Juliana Kelly-
dc.contributor.authorunicampSartori, César Renato-
dc.contributor.authorunicampCruz-Hofling, Maria Alice da-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.typeArtigopt_BR
dc.titleSyzygium malaccense fruit supplementation protects mice brain against high-fat diet impairment and improves cognitive functionspt_BR
dc.contributor.authorBatista, Â.G.-
dc.contributor.authorMendonça, M.C.P.-
dc.contributor.authorSoares, E.S.-
dc.contributor.authorda Silva-Maia, J.K.-
dc.contributor.authorDionísio, A.P.-
dc.contributor.authorSartori, C.R.-
dc.contributor.authorCruz-Höfling, M.A.D.-
dc.contributor.authorMaróstica Júnior, M.R.-
dc.subjectAntocianinaspt_BR
dc.subject.otherlanguageAnthocyaninspt_BR
dc.description.abstractIn this study, we supplemented a high-fat diet (HF) with 5% powder of freeze-dried Syzygium malaccense fruit (HS) and investigated proofs of peripheral insulin resistance, hippocampal AKT–GSK3-β–tau activation, learning/memory performance, and brain frontal lobe oxidative stress. The intake of HS did not prevent weight gain but promoted peripheral insulin sensitivity, improved AKT signaling in the hippocampus, which prevented the activation of GSK3-β and lowered tau phosphorylation induced in HF. The results from the Morris water maze cognitive test were consistent with the lower tau-phosphorylation, once the HS group showed lower latency in the acquisition phase and more times crossing the target quadrant when compared with HF. The HS diet improved brain antioxidant enzyme activities. Overall, the intervention with S. malaccense fruit to mice was effective in minimizing cognitive deficit caused by HF consumption and in preventing risk markers associated with Alzheimer's disease without reducing weight gain in micept_BR
dc.relation.ispartofJournal of functional foodspt_BR
dc.relation.ispartofabbreviationJ. funct. foodspt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationFeb.pt_BR
dc.language.isoengpt_BR
dc.description.volume65pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1756-4646pt_BR
dc.identifier.eissn2214-9414pt_BR
dc.identifier.doi10.1016/j.jff.2019.103745pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1756464619306693pt_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.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber403328/2016-0; 301108/2016-1; 305099/2011-6pt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2015/50333-1; 2018/11069-5pt_BR
dc.date.available2020-05-20T20:53:44Z-
dc.date.accessioned2020-05-20T20:53:44Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-20T20:53:44Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:37Z : No. of bitstreams: 1 2-s2.0-85077161419.pdf: 1566857 bytes, checksum: e74d41e4145b1961bd1db73850a109d3 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-20T20:53:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341844-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Biologia Estrutural e Funcionalpt_BR
dc.contributor.departmentDepartamento Bioquímica e Biologia Tecidualpt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Ciências Médicaspt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeInstituto de Biologiapt_BR
dc.contributor.unidadeInstituto de Biologiapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordRed-jambopt_BR
dc.subject.keywordMalay applept_BR
dc.subject.keywordTauopathiespt_BR
dc.subject.keywordCognitionpt_BR
dc.subject.keywordSaturated fatty acidspt_BR
dc.identifier.source2-s2.0-85077161419pt_BR
dc.creator.orcid0000-0002-1650-6589pt_BR
dc.creator.orcid0000-0002-8129-2150pt_BR
dc.creator.orcid0000-0002-7970-534Xpt_BR
dc.creator.orcid0000-0003-2713-3914pt_BR
dc.creator.orcid0000-0003-4113-0189pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid103745pt_BR
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