| Autor: |
Silva-Luis CC; Health Sciences Center, Department of Nutrition, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., de Brito Alves JL; Health Sciences Center, Department of Nutrition, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., de Oliveira JCPL; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., de Sousa Luis JA; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Araújo IGA; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Tavares JF; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., do Nascimento YM; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Bezerra LS; Health Sciences Center, Department of Nutrition, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Araújo de Azevedo FLA; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Sobral MV; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Mangueira VM; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., de Medeiros IA; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil., Veras RC; Health Sciences Center, Department of Pharmaceutical Sciences, Campus I, Federal University of Paraíba, João Pessoa 58059-900, PB, Brazil. |
| Abstrakt: |
Background: This study assessed the effects of Baru (Dipteryx alata Vog.) almond oil supplementation on vascular function, platelet aggregation, and thrombus formation in aorta arteries of Wistar rats. Methods: Male Wistar rats were allocated into three groups. The control group (n = 6), a Baru group receiving Baru almond oil at 7.2 mL/kg/day (BG 7.2 mL/kg, n = 6), and (iii) a Baru group receiving Baru almond oil at 14.4 mL/kg/day (BG 14.4 mL/kg, n = 6). Baru oil was administered for ten days. Platelet aggregation, thrombus formation, vascular function, and reactive oxygen species production were evaluated at the end of treatment. Results: Baru oil supplementation reduced platelet aggregation (p < 0.05) and the production of the superoxide anion radical in platelets (p < 0.05). Additionally, Baru oil supplementation exerted an antithrombotic effect (p < 0.05) and improved the vascular function of aorta arteries (p < 0.05). Conclusion: The findings showed that Baru oil reduced platelet aggregation, reactive oxygen species production, and improved vascular function, suggesting it to be a functional oil with great potential to act as a novel product for preventing and treating cardiovascular disease. |
