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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleFreeze-dried jaboticaba peel added to high-fat diet increases HDL-cholesterol and improves insulin resistance in obese ratspt_BR
dc.contributor.authorLenquiste, SApt_BR
dc.contributor.authorBatista, AGpt_BR
dc.contributor.authorMarineli, RDpt_BR
dc.contributor.authorDragano, NRVpt_BR
dc.contributor.authorMarostica, MRpt_BR
unicamp.author.emailsabrina_nutri28@yahoo.com.brpt_BR
unicamp.authorLenquiste, Sabrina Alves Batista, Angela Giovana Marineli, Rafaela da Silva Marostica, Mario Roberto, Jr. Univ Campinas UNICAMP, Dept Food & Nutr, Fac Food Engn, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.authorVicente Dragano, Nathalia Romanelli Univ Campinas UNICAMP, Lab Cell Signaling, Fac Med Sci, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjectMyrciaria spp.pt_BR
dc.subjectJaboticabapt_BR
dc.subjectObesitypt_BR
dc.subjectInsulin resistancept_BR
dc.subjectHDL-cholesterolpt_BR
dc.subject.wosAmeliorates Hyperglycemiapt_BR
dc.subject.wosAlter Developmentpt_BR
dc.subject.wosAnthocyaninspt_BR
dc.subject.wosMicept_BR
dc.subject.wosIdentificationpt_BR
dc.subject.wosBerriespt_BR
dc.subject.wosGhrelinpt_BR
dc.subject.wosGlucosept_BR
dc.subject.wosLiverpt_BR
dc.subject.wosAcidpt_BR
dc.description.abstractJaboticaba (Myrciaria spp.) is a Brazilian fruit with high concentrations of anthocyanins in the peel which have shown antioxidant effects and possible benefits on obesity and insulin resistance. The objective of this study was to evaluate the effect of freeze-dried jaboticaba peel (FJP) added to high-fat diet on the development of obesity and insulin resistance. Sprague-Dawley rats were fed control diet, high-fat diet (HF) and HF diets added with 1.2 and 4% of FJP. Energy intake, weight gain, body composition, serum glucose, and lipid and hormonal profiles were determined. Glucose tolerance, insulin tolerance and HOMA-IR index were determined. The consumption of 1.2 and 4% FJP reduced serum insulin (47.57 and 52%, respectively) and HOMA-IR (40,54 and 48%, respectively). In addition, 2% FJP showed to increase HDL-cholesterol levels by 41.65% compared to HF control. Other parameters showed no significant changes. In conclusion, the consumption of FJP showed to increase HDL-cholesterol and improve insulin resistance in experimental animals. (C) 2012 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofFood Research Internationalpt_BR
dc.relation.ispartofabbreviationFood Res. Int.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryHolandapt_BR
dc.publisherElsevier Science Bvpt_BR
dc.date.issued2012pt_BR
dc.date.monthofcirculationNOVpt_BR
dc.identifier.citationFood Research International. Elsevier Science Bv, v. 49, n. 1, n. 153, n. 160, 2012.pt_BR
dc.language.isoenpt_BR
dc.description.volume49pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage153pt_BR
dc.description.lastpage160pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.wosidWOS:000311592500023pt_BR
dc.identifier.doi10.1016/j.foodres.2012.07.052pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.date.available2014-07-30T17:37:05Z
dc.date.available2015-11-26T16:46:55Z-
dc.date.accessioned2014-07-30T17:37:05Z
dc.date.accessioned2015-11-26T16:46:55Z-
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dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67154
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67154-
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