Effects of red wine, grapefruit, and resveratrol consumption, on bone parameters of Wistar rats submitted to high - fat diet and physical training
| Autor: | Carlos Alberto Soares da Costa, Nina da Matta Alvarez Pimenta, Gabrielle de Souza Rocha, Raiza da Silva Ferreira Fiochi, Vilma Blondet, Gilson Teles Boaventura, Cristiane Correia Teixeira, Letícia Monteiro da Fonseca Cardoso, Bruna Ferreira Mota, Renata Beatriz da Rocha Ramalho, Isabelle Waleska Maldronato, Juliana Arruda de Souza Monnerat, Sergio Girão Barroso, Manuela Dolisnky |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Bone density Saturated fat Osteoporosis Medicine (miscellaneous) Wine Resveratrol Diet High-Fat 01 natural sciences Antioxidants Bone and Bones Beverages 03 medical and health sciences chemistry.chemical_compound Bone Density Physical Conditioning Animal Stilbenes medicine Animals Vitis Food science Rats Wistar Bone mineral 030109 nutrition & dietetics Nutrition and Dietetics business.industry 010401 analytical chemistry food and beverages High fat diet medicine.disease Rats 0104 chemical sciences Diaphysis medicine.anatomical_structure chemistry Female business |
| Zdroj: | Nutrición Hospitalaria. |
| ISSN: | 1699-5198 0212-1611 |
| Popis: | Introduction: intake of diets with high saturated fat may produce deleterious effects on bone mineralization. Lifestyle changes help reduce the bone loss observed in osteoporosis. Resveratrol, present in grape juice and red wine, has osteogenic and osteoinductive effects, being potentially beneficial for bone health. Objective: to evaluate the effects of red grape juice, red wine and resveratrol consumption on bone parameters in Wistar rats submitted to a high-fat diet and physical training. Method: female Wistar rats, with 90 days of age, were divided into five groups and followed up for 60 days: a) control group; b) high-fat group; c) grape juice group; d) red wine group; and e) resveratrol group. The different groups of animals performed a physical training protocol. Animal’s weight and consumption were monitored weekly. After 60 days, femoral dimensions, bone mineral density (BMD) and bone mineral content (BMC) were evaluated. Results: there was no difference in body mass; however, all groups consuming the high-fat diet had higher consumption (p < 0.05). RWG presented a greater distance between the epiphyses, femoral mass and BMC (p < 0.05). RWG and RG presented greater mean diaphysis point width and BMD (p < 0.05). Conclusion: the results suggest that the bioactive compounds present in red wine and resveratrol solution together with regular exercise were able to promote beneficial effects on bone health, even when associated with a high saturated fat diet. |
| Databáze: | OpenAIRE |
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