Lavorato, Victor NeivaMiranda, Denise Coutinho deIsoldi, Mauro CésarDrummond, Filipe RiosSoares, Leôncio LopesReis, Emily Correna CarloPedrosa, Maria LúciaSilva, Marcelo EustáquioNatali, Antônio José2021-11-232021-11-232021LAVORATO, V. N. et al. Effects of aerobic exercise training and açai supplementation on cardiac structure and function in rats submitted to a high-fat diet. Food Research International, v. 141, p. 110168, 2021. Disponível em: <https://www.sciencedirect.com/science/article/abs/pii/S0963996921000673?via%3Dihub>. Acesso em: 10 jun. 2021.0963-9969http://www.repositorio.ufop.br/jspui/handle/123456789/14004This study evaluated the effect of aerobic exercise training (AET) and supplementation with açai on cardiac structure and function in rats submitted to a high-fat diet. Two-month old Fischer male rats were divided into 5 groups: Control (C), High-fat Diet (H), High-fat Diet + Açai (HA), High-fat Diet + AET (HT), High-fat Diet + Açai + AET (HAT). The high-fat diet had 21.8% lard and 1% cholesterol (H and HT), or supplemented with 1% lyophilized açai pulp (HA and HAT). The HT and HAT groups performed AET on a treadmill (5 days/week, 1 h/ day, 60% of the maximum running speed) for 8 weeks. Exercise tolerance test were performed, and adiposity index calculated. After euthanasia, the left ventricle (LV) was dissected and processed for histological, single myocyte intracellular calcium ([Ca2+]i) transient and contractility, oxidative stress and gene expression analysis. AET improved running capacity and reduced the adiposity index. Both AET and açai supplementation inhibited the increase in the LV collagen content, the deleterious effects on the [Ca2+]i transient and contractility in cardiomyocytes and the increment in oxidative stress, caused by the consumption of a high-fat diet. Aerobic exercise training and açai supplementation can mitigate damage caused by high-fat diet in cardiac structure and function, though the combination of treatments had no additional effects.en-USrestritoHyperlipidic dietCardiomyocyteEuterpe oleraceaOxidative stressArtigo publicado em periodicohttps://www.sciencedirect.com/science/article/abs/pii/S0963996921000673?via%3Dihubhttps://doi.org/10.1016/j.foodres.2021.110168