Abstract
High-fat-diet (HFD) has been related to metabolic and cardiovascular diseases. Consumption of grapes and their byproducts containing phenolic compounds has been reported due to the benefits they produce for human health. The purpose of this study was to investigate the antioxidant and protective effect of chronic intake of purple grape juice on certain biochemical and physiological changes promoted by the consumption of HFD. Forty male rats were randomly divided into four groups to receive standard or HFD diet and/or conventional (CGJ) or organic grape juice (OGJ) for three months. Dietary intake, body weight gain, cardiometabolic parameters, and serum lipoperoxidation were investigated. Results showed that consumption of CGJ and OGJ changed the pattern of food and drink intake of the animals. There was a reduction in the body weight of animals that consumed grape juices and an increase in the weight gain in HFD and OGJ rats. HFD increased abdominal fat and the abdominal fat/weight ratio, and both grape juices prevented these modifications. HFD increased hepatic enzymes levels (aminotransferase (AST) and gamma-glutamyl transpeptidase (GGT)) and reduced urea. Purple grape juices prevented some of these changes. HFD enhanced lipid peroxidation (thiobarbituric acid reactive substances (TBARS)) in serum and CGJ and OGJ prevented this increase. The consumption of purple grape juice has the potential to prevent and ameliorate most of the alterations provoked by HFD, therefore regular intake of grape products could promote beneficial effects.
Highlights
Over the years, changes in lifestyle have promoted a significant increase in the intake of lipids and an increase in body fat, which is largely a result from a positive energy balance, which is favored by a diet with high energy density such as the high-fat-diet (HFD) [1,2]
We verified that the HFD rats consumed more food as compared to the animals that consumed conventional and organic grape juices from the sixth week until the end of treatment (p < 0.05) (Figure 1A)
In regard to total calorie consumption, we observed that the animals treated with the standard diet and HFD had an increased kcal consumption as compared to the animals treated with HFD and conventional or organic grape juices (p < 0.05) (Figure 1C)
Summary
Changes in lifestyle have promoted a significant increase in the intake of lipids and an increase in body fat, which is largely a result from a positive energy balance, which is favored by a diet with high energy density such as the high-fat-diet (HFD) [1,2] If this pattern of consumption is continuous it may contribute to the development of obesity, a disease considered a global epidemic, Beverages 2018, 4, 100; doi:10.3390/beverages4040100 www.mdpi.com/journal/beverages. Several studies have shown that HFD may be related to an overproduction of reactive oxygen species (ROS) and an increase in lipid peroxidation, leading to an oxidative imbalance in different tissues [9,10,11,12] In this scenario, bioactive phytochemicals, such as phenolic compounds found in grapes and their byproducts, have been highlighted due to their different pharmacological properties [13], especially in diseases such diabetes [14], obesity, and other chronic diseases [15]. It is possible to find two distinct classes of grape juice
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