Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet

dc.creatorAntona, María Eugenia
dc.creatorGonzález, Paula Mariela
dc.creatorRamos, Cecilia
dc.creatorCabrera, Joaquin
dc.creatorOlano, Carolina
dc.creatorMorales, Maria Celina
dc.creatorZago, Valeria
dc.creatorSteimetz, Tammy
dc.creatorPuntarulo, Susana Ángela
dc.creatorFriedman, Silvia María
dc.creatorMacri, Elisa Vanesa
dc.date2021-12
dc.date.accessioned2023-08-31T00:17:44Z
dc.date.available2023-08-31T00:17:44Z
dc.identifierhttp://hdl.handle.net/11336/179223
dc.identifierAntona, María Eugenia; González, Paula Mariela; Ramos, Cecilia; Cabrera, Joaquin; Olano, Carolina; et al.; Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet; Functional Food Institute; Functional Foods in Health and Disease; 11; 12; 12-2021; 673-689
dc.identifier2378-7007
dc.identifier2160-3855
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8543291
dc.descriptionBackground: Curcumin (Cur) is a natural yellow polyphenol extracted from the turmeric rhizome (Curcuma longa). Cur is known for its potential therapeutic properties as an analgesic, anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, and anti-mutagenic, although some of these biological activities remain unproven. Epidemiological studies have shown a positive relationship between high-fat diets and diet-related chronic diseases. We hypothesized that some adverse effects of consuming atherogenic or high-fat diets (AD) can be ameliorated by Cur supplementation. Using an experimental model of rats, this study investigated the significance of Cur when it is given as a supplement in an AD. Methods: Healthy adult Wistar rats were randomly assigned to one of three groups. Controls (C) received a standard diet and experimental rats were fed with AD or AD+Cur for 5 weeks. Cur (100 mg/kg body weight) was given orally daily, plus piperine (5 mg/kg body weight). The effect of Cur supplementation was studied on zoometrics, visceral fat content, serum lipids profile, hepatosteatosis, liver function and oxidative status. Results: Diets did not alter energy consumption. As compared to the other groups, AD+Cur group showed a lower total visceral fat content, percentage of perirenal, mesenteric, and pelvic fat, and body weight gain (P< 0.05). Serum total cholesterol (P<0.0001), non-HDL-C (P<0.0001) levels were significantly higher in AD groups as compared with C. Serum triglycerides and HDL-C levels remained similar among groups (P>0.05). AD induced a liver injury with macrovesicular steatosis and portal inflammation. AD+Cur rats presented microvesicular steatosis with no inflammation, achieving the lowest level of alanine aminotransferase (ALT; P<0.0001) and reductions of aspartate aminotransferase (AST; P<0.0001). Liver homogenates from AD+Cur showed that Cur supplementation reduced the dichlorofluorescein diacetate (DCFH-DA) oxidation rate induced by AD by 25 % and deferoxamine and superoxide dismutase inhibited DCFH-DA. Conclusion: Cur as a dietary supplement showed a protective effect against obesity and inflammation, but its cardioprotective ability remained unproved. Cur may develop as a promising therapeutic agent for liver diseases induced by oxidative stress. This study provides supporting evidence to confirm the beneficial effects of curcumin from the point of view of functional food science.
dc.descriptionFil: Antona, María Eugenia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
dc.descriptionFil: González, Paula Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.descriptionFil: Ramos, Cecilia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
dc.descriptionFil: Cabrera, Joaquin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.descriptionFil: Olano, Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; Argentina
dc.descriptionFil: Morales, Maria Celina. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiopatología Cardiovascular; Argentina
dc.descriptionFil: Zago, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; Argentina
dc.descriptionFil: Steimetz, Tammy. Universidad de Buenos Aires. Facultad de Odontología; Argentina
dc.descriptionFil: Puntarulo, Susana Ángela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.descriptionFil: Friedman, Silvia María. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
dc.descriptionFil: Macri, Elisa Vanesa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFunctional Food Institute
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://ffhdj.com/index.php/ffhd/article/view/862
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.31989/ffhd.v11i12.862
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttps://creativecommons.org/licenses/by-nc/2.5/ar/
dc.subjectATHEROGENIC DIET
dc.subjectCURCUMIN
dc.subjectLIVER INJURY
dc.subjectOBESITY
dc.subjectROS
dc.subjectVISCERAL FAT
dc.subjecthttps://purl.org/becyt/ford/3.3
dc.subjecthttps://purl.org/becyt/ford/3
dc.titleCurcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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