Effect of cassava flour on the lipidic and redox profile of Wistar rats with dyslipidemia.

Abstract

One of the major risk factors for cardiovascular disease is high total cholesterol. It is known that some foods can reduce plasma cholesterol, such as oats. Cassava flour has a similar amount of fiber when compared to oats. The objective of this study was to evaluate the hypocholesterolemic potential of cassava flour. Thirty Wistar rats (eight weeks old) were divided into three groups: control, high-cholesterol diet, high-cholesterol diet+cassava flour, and were treated for 8weeks. The weight and food consumption of the animals were evaluated weekly. After euthanasia, analyzes of biochemical and oxidative stress profiles were performed, besides the histological analysis of the liver. Cassava flour protected animals from lipoperoxidation, according to thiobarbituric acid-reactive substances results and improved superoxide dismutase activity and thiol content; however, failed to improve the lipid profile and catalase. Cassava flour was possibly able to slow the progression of NASH according to liver histology. PRACTICAL APPLICATIONS: Lifestyle and nutritional habits have been considered important factors associated with the development of dyslipidemia and other chronic diseases. Medicines for chronic diseases are often expensive and have present side effects, and therefore, it is preferable to prevent them through food. Cassava flour is a food widely consumed by Brazilians, which is inexpensive and contains no gluten. Understanding more about one of the most used foods in Brazil is important for health professionals to be able to prescribe it for the correct purposes.