Abstract
The effect of Jabuticaba [Plinia jaboticaba (Vell.) Berg] Skin Flour (JSF) was studied on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization of phenolic compounds. The animals were divided into four groups of eight rats. The groups received 0 (control); 0.5; 1.5 and 3.0 g JSF per 100 g diet. The diet with 3.0% JSF increased the HDL level by 20.23% compared to the control. The groups that received JSF had lower AST and ALT activities, when compared to the control group. There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with 3.0% JSF. The diets containing 1.5% and 3.0% JSF reduced lipid peroxidation in the liver by about 50%. JSF was effective in protecting against dyslipidemia, because it increased the serum level of HDL cholesterol, showed a good antioxidant activity and demonstrated hepatoprotective effect. Key words: Plinia jaboticaba, phenolic compounds, HDL cholesterol, antioxidant action, HPLC.  
Highlights
Jabuticaba [Plinia jaboticaba (Vell.) Berg] is a typicalBrazilian fruit that features pleasant sensory characteristics, with its soft, juicy and bittersweet pulp (Danner et al, 2006)
The slides were evaluated under a microscope and identified for the presence of hepatic steatosis, considering mild (+), moderate (+ +) or severe
The results suggest that this accumulation of fat was less harmful to the animals that received the treatment with Jabuticaba Skin Flour (JSF)
Summary
Jabuticaba [Plinia jaboticaba (Vell.) Berg] is a typicalBrazilian fruit that features pleasant sensory characteristics, with its soft, juicy and bittersweet pulp (Danner et al, 2006).
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