Nutritional Characterization, Antioxidant, and Lipid-Lowering Effects of Yellow Mombin (<i>Spondias mombin</i>) Supplemented to Rats Fed a High-Fat Diet
Tatiana Luiza Costa Lucena,
Kamila Sabino Batista,
Rafael Oliveira Pinheiro,
Hassler Clementino Cavalcante,
Jéssyca Alencar de Sousa Gomes,
Laiane Alves da Silva,
Priscilla Paulo Lins,
Fabrícia Souza Ferreira,
Rafael Ferreira Lima,
Marcos dos Santos Lima,
Jailane de Souza Aquino
Affiliations
Tatiana Luiza Costa Lucena
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Kamila Sabino Batista
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Rafael Oliveira Pinheiro
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Hassler Clementino Cavalcante
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Jéssyca Alencar de Sousa Gomes
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Laiane Alves da Silva
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Priscilla Paulo Lins
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Fabrícia Souza Ferreira
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Rafael Ferreira Lima
Postgraduate Program in Agroindustrial Systems, Campus Pombal, Federal University of Campina Grande (UFCG), Pombal 58840-000, Paraíba, Brazil
Marcos dos Santos Lima
Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
Jailane de Souza Aquino
Experimental Nutrition Laboratory—LANEX, Department of Nutrition, Federal University of Paraíba (UFPB), Campus I, João Pessoa 58051-900, Paraíba, Brazil
The aim of this study was to evaluate the effects of supplementing yellow mombin (YM) on the oxidative, somatic, and lipid parameters in rats fed a high-fat diet. A total of 24 adult Wistar rats were randomized into three groups: normal-fat diet (NF), high-fat diet (HF), and high-fat diet with YM supplementation (HFYM). Diets were administered for four weeks, and YM (400 mg/kg) was supplemented via gavage in the last two weeks of the experiment. After the four-week period, the somatic, serum biochemical, and liver oxidative parameters were evaluated. YM has a high antioxidant activity and significant amounts of phenolic compounds, carotenoids, vitamin C, dietary fibre, and minerals. The HFYM group had the lowest body weight (18.75%), body mass index (17.74%), and adiposity (31.63%) compared with the HF group. YM supplementation reduced low-density lipoprotein by 43.05% and increased high-density lipoprotein by 25.73%, but did not improve the triglyceride levels in the serum. YM treatment improved glucose tolerance and lipid peroxidation, and also enhanced the antioxidant capacity, superoxide dismutase, and glutathione peroxidase activities in the liver. These results indicate the lipid-lowering property and potential antioxidant activity of YM against liver oxidative damage caused by a high-fat diet intake, which may be associated with the bioactive compounds present in this fruit.
