Effect of Grape Juice Consumption and Red Wine in the Osteoprotegerin Level and Systolic Blood Pressure in Rats Wistar Fed High - Fat Diet
International Journal of Nutrition and Food Sciences
Volume 5, Issue 3, May 2016, Pages: 170-174
Received: Mar. 21, 2016; Accepted: Mar. 31, 2016; Published: Apr. 16, 2016
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Authors
Teresa Palmisciano Bedê, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
Vânia Mattoso, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
Ana Cláudia Pascoal, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
Eduardo de Salvo Castro, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
Carlos Alberto Soares da Costa, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
Gilson Teles Boaventura, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
Vilma Blondet de Azeredo, Department of Nutrition and Dietetics, Federal Fluminense University, Niteroi, Brazil
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Abstract
High-fat diet contributes to reduction of bone mineral density and development of cardiovascular diseases. High-fat diet promotes the release substrate for formation of atheromatous plaques as well as increase production of cytokines and prostaglandins, interfering negatively in the concentration of osteoprotegerin - responsible for inhibiting the osteoclastogenesis. The interest by functional foods and their effects on diseases prevention is growing. This study evaluated the effect of whole grape juice consumption and red wine in the osteoprotegerin level and blood pressure in rats fed fat diet. They were used 40 rats Wistar Albino, adult, divided in groups: control - balanced diet; hiperlipydic – high-fat diet; wine - red wine + high-fat diet; juice - grape juice + high-fat diet. Water and ration were offered ad libitum and grape juice and red wine daily, during 60 days. Blood pressure was measured by a tail plestimograph and interleukin 6 (IL-6) and osteoprotegerin by ELISA. Results are expressed as mean and standard deviation. For comparison it was used ANOVA and Tukey as post-test, considering p<0.05. Systolic blood pressure (mmHg) was lower in grape juice group than hiperlipydic and red wine groups and similar to control group. IL-6 level (pg/mL) was lower in grape juice group than wine group, but it was similar to control and hiperlipydic groups. Hiperlipydic and wine groups showed lower osteoprotegerin level (pg/mL) than control and juice groups. Daily consumption of grape juice seems minimize the effects of high-fat diet in cardiovascular diseases risk and bone demineralization, by maintaining adequate concentration of osteoprotegerin and the systolic blood pressure in animals.
Keywords
Polyphenols, Grape Juice, Red Wine, High - Fat Diet, Blood Pressure, Interleucin 6, Osteoprotegerin, Wistar Rats
To cite this article
Teresa Palmisciano Bedê, Vânia Mattoso, Ana Cláudia Pascoal, Eduardo de Salvo Castro, Carlos Alberto Soares da Costa, Gilson Teles Boaventura, Vilma Blondet de Azeredo, Effect of Grape Juice Consumption and Red Wine in the Osteoprotegerin Level and Systolic Blood Pressure in Rats Wistar Fed High - Fat Diet, International Journal of Nutrition and Food Sciences. Vol. 5, No. 3, 2016, pp. 170-174. doi: 10.11648/j.ijnfs.20160503.13
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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