Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n Col. Casco de Santo Tomás, México, D.F, 11340, México.
Plant Foods Hum Nutr. 2014 Mar;69(1):18-24. doi: 10.1007/s11130-013-0395-4.
The objective of this study was to evaluate the effect of reduced-calorie avocado paste on lipid serum profile, insulin sensitivity, and hepatic steatosis in rats fed a hypercholesterolemic-high fructose diet. Thirty five male Wistar rats were randomly separated in five groups: Control group (ground commercial diet); hypercholesterolemic diet plus 60% fructose solution (HHF group); hypercholesterolemic diet plus 60% fructose solution supplemented with avocado pulp (HHF+A group); hypercholesterolemic diet plus 60% fructose solution supplemented with reduced-calorie avocado paste (HHF+P group); and hypercholesterolemic diet plus 60% fructose solution supplemented with a reduced-calorie avocado paste plus fiber (HHF+FP group). The A, P, and FP were supplemented at 2 g/kg/d. The study was carried out for seven weeks. Rats belonging to the HHF group exhibited significantly (P ≤ 0.05) higher total cholesterol, triglycerides, and insulin levels in serum as well as lower insulin sensitivity than the control group. Supplementation with reduced-calorie avocado paste showed a significant (P ≤ 0.05) decrease in total cholesterol (43.1%), low-density lipoprotein (45.4%), and triglycerides (32.8%) in plasma as well as elevated insulin sensitivity compared to the HHF group. Additionally, the liver enzymes alanine aminotransferase and aspartate aminotransferase decreased significantly in the HHF-P group (39.8 and 35.1%, respectively). These results are likely due to biocompounds present in the reduced-calorie avocado paste, such as polyphenols, carotenoids, chlorophylls, and dietary fibre, which are capable of reducing oxidative stress. Therefore, reduced-calorie avocado paste attenuates the effects of a hypercholesterolemic-high fructose diet in rats.
本研究旨在评估低热量鳄梨酱对高脂高果糖饮食喂养大鼠血清脂质谱、胰岛素敏感性和肝脂肪变性的影响。35 只雄性 Wistar 大鼠随机分为 5 组：对照组（基础商业饮食）；高胆固醇饮食加 60%果糖溶液（HHF 组）；高胆固醇饮食加 60%果糖溶液加鳄梨果肉（HHF+A 组）；高胆固醇饮食加 60%果糖溶液加低热量鳄梨酱（HHF+P 组）；高胆固醇饮食加 60%果糖溶液加低热量鳄梨酱加纤维（HHF+FP 组）。A、P 和 FP 组的补充量为 2 g/kg/d。研究持续了 7 周。与对照组相比，HHF 组大鼠血清总胆固醇、甘油三酯和胰岛素水平显著升高（P≤0.05），胰岛素敏感性降低。与 HHF 组相比，低热量鳄梨酱的补充显著降低了血浆总胆固醇（43.1%）、低密度脂蛋白（45.4%）和甘油三酯（32.8%），并提高了胰岛素敏感性。此外，HHF-P 组丙氨酸氨基转移酶和天冬氨酸氨基转移酶显著降低（分别为 39.8%和 35.1%）。这些结果可能归因于低热量鳄梨酱中存在的生物化合物，如多酚、类胡萝卜素、叶绿素和膳食纤维，它们能够减轻氧化应激。因此，低热量鳄梨酱减轻了高脂高果糖饮食对大鼠的影响。
