Effect of the emulsion of Sacha Inchi (Plukenetia huayabambana) oil on oxidative stress and inflammation in rats induced to obesity

Ambulay J.P.; Rojas P.A.; Timoteo O.S.; Barreto T.V.; Colarossi A. · Journal of Functional Foods (2020) · DOI: 10.1016/j.jff.2019.103631

Resumen

Sacha Inchi (Plukenetia huayllabambana), an oleoleguminosae with a high content ω-3, could help normalize alterations of obesity. We evaluated the effect of emulsion of Sacha Inchi (SI) oil on the lipid profile, oxidative stress and inflammation in serum and liver tissue of obesity-induced rats. Five groups induced to obesity by high-fat diet were analyzed. One group without treatment, two groups with the emulsion of SI oil (OSI1:0.25 ω-3/day, OSI2:0.5 ω-3/day), one group with atorvastatin and one group with atorvastatin plus the emulsion of SI oil. The treated groups lowered the values of total cholesterol, triglycerides, and LDLc, and increased HDLc. The lipid and protein oxidation marker, IL-6 and leptin decreased in serum, as well as TNF-α hepatic. In contrast, serum adiponectin, antioxidant capacity, and liver catalase activity increased in the OSI2 group. Therefore, the emulsion of SI oil normalizes the lipid profile and decreases oxidative stress and inflammation in an obesity model.

Instituciones: Universidad Peruana Cayetano Heredia