Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats

Rafaela da Silva Marineli; Sabrina Alves Lenquiste; Érica Aguiar Moraes; Mário Roberto Maróstica Jr

doi:10.1016/j.foodres.2015.07.039

Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats

Food Res Int. 2015 Oct;76(Pt 3):666-674. doi: 10.1016/j.foodres.2015.07.039. Epub 2015 Jul 28.

Authors

Rafaela da Silva Marineli¹, Sabrina Alves Lenquiste², Érica Aguiar Moraes³, Mário Roberto Maróstica Jr⁴

Affiliations

¹ Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Campinas, Sao Paulo, Brazil. Electronic address: rafamarineli@hotmail.com.
² Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Campinas, Sao Paulo, Brazil. Electronic address: sabrina_nutri28@yahoo.com.br.
³ Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Campinas, Sao Paulo, Brazil. Electronic address: erica_moraes12@hotmail.com.
⁴ Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Campinas, Sao Paulo, Brazil. Electronic address: mmarostica@gmail.com.

PMID: 28455051
DOI: 10.1016/j.foodres.2015.07.039

Abstract

This study aimed to investigate the effects of dietary chia seed and oil on plasma and liver oxidative status in diet-induced obese rats. Thirty-six Wistar rats were divided in six groups (6 animals each): control group was fed the American Institute of Nutrition (AIN)-93M diet; HFF group was fed a high-fat and high-fructose (HFF) diet; chia seed short (6-weeks) and long (12-weeks) treatments received an HFF diet with chia seed; chia oil short (6-weeks) and long (12-weeks) treatments received an HFF diet with chia oil. Plasma and hepatic biomarkers of lipid peroxidation, endogenous enzymatic and non-enzymatic antioxidant systems and antioxidant capacity were determined. HFF diet induced weight gain, oxidative stress and lipid peroxidation in plasma and liver of animals. Compared to HFF group chia seed and chia oil (12 and 6weeks) intake increased plasma reduced thiol (GSH) levels, plasma catalase (CAT) and glutathione peroxidase (GPx) activities. In the liver glutathione reductase (GRd) activity was enhanced, while CAT and GPx activities did not change. There were no differences in plasma and liver superoxide dismutase activity among chia diets and HFF group. Chia (seed and oil) intake did not modify liver lipid peroxidation, but was able to reduce plasma thiobarbituric acid reactive substances (TBARS) and 8-isoprostane levels increased by HFF group. Plasma and hepatic antioxidant capacity values were increased in chia seed and oil groups about 35% and 47%, respectively, compared to HFF group. Chia groups presented similar antioxidant potential, regardless of treatment time. Dietary chia seed and oil reduced oxidative stress in vivo, since it improved antioxidant status and reduced lipid peroxidation in diet-induced obese rats.

Keywords: Antioxidant enzymes; Chia (Salvia hispanica); Lipid peroxidation; Omega-3 fatty acid; Oxidative stress; Rats.