Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model

S. Y.  Al-Okbi; T. E.  Hamed; T. A.  Elewa; A .A.  Ramadan; B. A.  Bakry; M. F.  El Karamany

doi:10.3989/gya.1104222

Autores/as

S. Y. Al-Okbi Nutrition and Food Sciences Department, National Research Centre https://orcid.org/0000-0002-8114-2718
T. E. Hamed Nutrition and Food Sciences Department, National Research Centre https://orcid.org/0000-0002-5824-5356
T. A. Elewa Field Crops Research Department, National Research Centre https://orcid.org/0000-0002-0955-7230
A .A. Ramadan Nutrition and Food Sciences Department, National Research Centre https://orcid.org/0000-0003-2626-0006
B. A. Bakry Field Crops Research Department, National Research Centre https://orcid.org/0000-0002-7695-3401
M. F. El Karamany Field Crops Research Department, National Research Centre https://orcid.org/0000-0003-3905-691X

DOI:

https://doi.org/10.3989/gya.1104222

Palabras clave:

Ácidos grasos, Extractos lipófilos, Fructosa, Semilla de quinoa, Síndrome metabólico, Tocoferol

Resumen

El síndrome metabólico (SM) es un conjunto de cambios metabólicos que incluyen hipertrigliceridemia, tolerancia elevada a la glucosa e hígado graso. El objetivo de la investigación fue estudiar la bioactividad de extractos de éter de petróleo preparados a partir de quinoa 1 y quinoa Hualhuas en modelo de rata con SM. En los extractos se evaluaron los ácidos grasos y el α-tocoferol. El SM se indujo mediante la alimentación con una dieta alta en fructosa y grasas (HFFD). Se asignaron cuatro grupos de ratas. El control se alimentó con una dieta equilibrada, otro grupo se alimentó con una dieta HFFD y dos grupos de prueba alimentados con HFFD se trataron con quinoa 1 o extracto de hualhuas. Se evaluaó la tolerancia a la glucosa, los lípidos plasmáticos, los biomarcadores de estrés oxidativo, los lípidos hepáticos y la histopatología del hígado y el corazón. Los resultados mostraron que los extractos de ambas variedades de quinoa tenían el potencial de prevenir el SM; aunque la quinoa 1 fue más efectiva. En ambas variedades el ácido graso principal fue el linoleico. Las hualhuas mostraron mayor porcentaje de ácido linolénico que la quinoa 1, mientras que la quinoa 1 presentó más alfa-tocoferol.

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