Journal of Functional Foods (May 2017)
Bioactive compounds of the Ubá mango juices decrease inflammation and hepatic steatosis in obese Wistar rats
Abstract
Obesity is a serious epidemic pathology whose dangerous visceral fat accumulation initiates nonalcoholic fatty liver disease. This study evaluated the effect of the bioactive compounds of the control and peel extract enriched Ubá mango juices on hepatic steatosis associated with inflammation in obese Wistar rats. Juices were good sources of the β-carotene, presented high concentration of mangiferin and contributed to decrease the liver weight in animals. Total antioxidant capacity was higher in a group fed with control Ubá mango juice and resistin concentration reduced in both test groups intake Ubá mango juices became similar to normal control. In addition, the percentages of fat vesicles and inflammatory infiltrate in the liver was higher to the animals that intake HFD, and both juices reduced these parameters. Therefore, Ubá mango has potential as a functional food and effect to reduce metabolic risk of the hepatic steatosis associated with inflammation.
