Abstract
Oxidative damage and chronic inflammation have been proven as one of the major factors associated with obesity, which increases the incidence of non-communicable chronic diseases. In this sense, the development of new functional products aiming at the palliation of oxidative stress and inflammatory disruption can be a determining factor for public health as seen in previous researches. In this study, a blend of potentially bioavailable dietary phenolics was added to low sodium and low-fat cooked ham. A diet-induced obesity model in C57/BL6J mice has been used for testing the effectiveness of the phenolic blend and the new functionalized product, which bioavailability was tested by UPLC-ESI-QTOF-MS. After obesity induction, different oxidative and inflammatory biomarkers were evaluated. Results in the murine induced obesity model, demonstrate a robust statistically significant improvement in key parameters related with obesity risk in the groups feed with a phenolic-enriched diets (P) + high-fat diet (HFD) and phenolic enriched cooked ham (PECH) + HFD. In both groups there was an improvement in body composition parameters, inflammatory biomarkers and antioxidant enzymes levels. Specifically in the group feed with the phenolic enriched cooked ham (PECH + HFD) there was an improvement of total fat volume (23.08% reduction), spleen index (22.04% of reduction), plasmatic MCP-1 (18% reduction), IL-6 (38.94% reduction), IL-10 (13.28% reduction), TNF-α (21.32% reduction), gut IL-1β (10.86% reduction), gut IL-6 (13.63% reduction) and GPx (60.15% increase) and catalase (91.37% increase) enzymes. Thus, the functionalized ham could be considered an appropriate dietary polyphenol source, which might improve the oxidative and inflammatory status and could finally result in the potential decrease of the risk of certain non-communicable chronic diseases.
Highlights
Obesity has become the most significant public health problem [1], and it is considered as the result of excessive energy intake compared to the energy expenditure [2]
(1) There was a slight decrease in oxLDL levels after consumption of cooked ham (PECH + high-fat diet (HFD))
Results in the murine induced obesity model, demonstrate a robust statistically significant improvement in key parameters related with obesity risk in the groups feed with a phenolic-enriched diet (P + HFD and phenolic enriched cooked ham (PECH) + HFD)
Summary
Obesity has become the most significant public health problem [1], and it is considered as the result of excessive energy intake compared to the energy expenditure [2]. (Poly)phenolic compounds are the most common and ubiquitous groups of secondary metabolites, widely distributed in plant foods such as fruits, vegetables and beverages. They have been reported to exhibit a broad spectrum of potential biological activities, including their antioxidant and anti-inflammatory properties, related to the prevention of chronic diseases such as cancer, diabetes, cardiovascular, and neurodegenerative diseases [14,15]
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