Soybean flour induces a greater increase of the antioxidant defenses in rats fed with a normocaloric diet compared with a hypercaloric diet

Autor:	Viviana Romina Lucero López, Nora Lilian Escudero, María Sofía Giménez, Gabriela Silvina Razzeto
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	Male medicine.medical_specialty Antioxidant medicine.medical_treatment Flour Glutathione reductase medicine.disease_cause Antioxidants Superoxide dismutase Ciencias Biológicas chemistry.chemical_compound Internal medicine Casein Soybean fluor medicine Animals Rats Wistar chemistry.chemical_classification Reactive oxygen species Nutrition and Dietetics biology Caseins Glutathione Bioquímica y Biología Molecular Malondialdehyde Diet Endocrinology Biochemistry chemistry Oxidative stress Seeds biology.protein Antioxidant enzymes Plant Preparations Soybeans Energy Intake Agronomy and Crop Science CIENCIAS NATURALES Y EXACTAS Food Science Biotechnology Expression mRNA
Popis:	BACKGROUND: Soybeans, due to their antioxidant properties, present beneficial health effects. The objective was to evaluate if replacing casein with soy flour, modifies antioxidant defenses in rat liver, compared to animals that continued being fed with casein based diets (normocaloric and hypercaloric). RESULTS: Four groups of rats were used: CC (control casein), CS (control soy), HC (hypercaloric casein) and HS (hypercaloric soy). Malondialdehyde, in serum and liver, did not present differences. In liver, when comparing CS vs. CC: increased superoxide dismutase 1 (P
Databáze:	OpenAIRE
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