Dry heated sorghum BRS 305 hybrid flour as a source of resistant starch and tannins improves inflammation and oxidative stress in Wistar rats fed with a high-fat high-fructose diet
Oscar David Medina Martinez, Jaqueline Maciel Vieira Theodoro, Mariana Grancieri, Renata Celi Lopes Toledo, Frederico Augusto Ribeiro de Barros, Elad Tako, Valéria Aparecida Vieira Queiróz, Hércia Stampini Duarte Martino
Abstract
with AKT and p65-NFκB, mainly quercetin-3-rutinoside that showed the highest interaction with AKT (EFE -8.0) and procyanidins B1 and B2 that showed the highest interaction with p65-NFκB (EFE -8.9). The consumption of BRS 305 sorghum with a high tannin and resistant starch content improved inflammation and oxidative stress by inhibition of p65-NFκB activation in rats fed a high-fat high-fructose diet.
Topics & Concepts
SorghumChemistryFood scienceOxidative stressFructoseTanninResistant starchStarchAntioxidantLipid peroxidationBiochemistryBiologyAgronomyDiet, Metabolism, and DiseaseLiver Disease Diagnosis and TreatmentPhytochemicals and Antioxidant Activities