Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/6231
Title: Dietary açai attenuates hepatic steatosis via adiponectin-mediated effects on lipid metabolism in high-fat diet mice.
Authors: Guerra, Joyce Ferreira da Costa
Maciel, Poliane Silva
Abreu, Isabel Cristina Mallosto Emerich de
Pereira, Renata Rebeca
Silva, Maísa
Cardoso, Leandro de Morais
Sant'Ana, Helena Maria Pinheiro
Lima, Wanderson Geraldo de
Silva, Marcelo Eustáquio
Pedrosa, Maria Lúcia
Keywords: Euterpe oleracea mart
Peroxisome proliferator-activated
Nonalcoholic fatty liver disease
Issue Date: 2015
Citation: GUERRA, J. F. da C. Dietary açai attenuates hepatic steatosis via adiponectin-mediated effects on lipid metabolism in high-fat diet mice. Journal of Functional Foods, v. 14, p. 192-202, 2015. Disponível em: <http://www.sciencedirect.com/science/article/pii/S1756464615000298>. Acesso em: 15 out. 2015.
Abstract: Polyphenols, especially anthocyanins, have been considered promising for the prevention of nonalcoholic fatty liver disease (NAFLD). This study investigated whether açai (Euterpe oleracea Mart.), a source of anthocyanins and recognized as one of the new “superfruits”, could alleviate high-fat diet (HFD)-induced NAFLD in mice. In HFD mice, aqueous açai extract (AAE) administration (3 g/kg) for six weeks improved insulin resistance index and increased adiponectin mRNA expression in adipose tissue and serum levels. Furthermore, AAE decreased the total liver triacylglycerol content and attenuated HFD-induced hepatic steatosis. This reduced hepatic lipid content was associated with AAE-mediated up-regulation of genes involved in adiponectin signaling, including adiponectin receptor 2, PPAR-α, and its target gene, carnitine palmitoyltransferase. Thus, dietary açai can protect liver from steatosis through its enhancement of adiponectin levels, improvement of insulin sensitivity, and increase in PPAR-α-mediated fatty acid oxidation.
URI: http://www.repositorio.ufop.br/handle/123456789/6231
metadata.dc.identifier.doi: https://doi.org/10.1016/j.jff.2015.01.025
ISSN: 1756-4646
metadata.dc.rights.license: O periódico Journal of Functional Foods concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3736991281944.
Appears in Collections:DECBI - Artigos publicados em periódicos

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