a Laboratório de Biotecnologia da Reprodução (Biotech), Campus Uruguaiana, Universidade Federal do Pampa , CEP 97500-970 , Uruguaiana , RS , Brazil.
b Applied Neuromechanics Research Group, Federal University of Pampa , CEP 97500-970 Uruguaiana , RS , Brazil.
Nutr Neurosci. 2019 Aug;22(8):531-540. doi: 10.1080/1028415X.2017.1418726. Epub 2017 Dec 27.
Consumption of high-fat and high-sugar diets in Western countries has increased significantly causing major global health problems including metabolic syndrome and obesity. In addition, studies have suggested that obesity can lead to learning and memory deficits. In this context, the use of natural compounds with low costs, minor side effects and increased antioxidant activity, such as teas, could reduce the damages induced by obesity. We investigated the effect of white, green, red, and black teas () and their possible neuroprotective mechanisms in an experimental obesity model induced by a cafeteria diet (CD). Female Swiss mice (20-30 g) were used; they received a normal diet or a hypercaloric diet (CD) during 8 weeks. Concomitantly, some mice received orally white, green, red, or black teas (1% dose) or water. The mice subjected to CD showed weight gain, body fat accumulation, increased glucose, cholesterol, and triglycerides, associated to recognition memory deficits and increased reactive species (RS) levels and acetylcholinesterase (AChE) activity in the hippocampus. All teas significantly reduced AChE activity and partially reduced fat accumulation. Green and red teas reduced memory deficit. White, green, and black teas reduced RS levels, while only green and black tea reduced plasma triglyceride levels. According to the results obtained it is possible to conclude that green tea was better than other teas in reducing effects of the CD model, being able to protect a greater number of parameters.
西方国家高脂肪、高糖饮食的消费显著增加，导致了包括代谢综合征和肥胖在内的重大全球健康问题。此外，研究表明肥胖可能导致学习和记忆缺陷。在这种情况下，使用成本低、副作用小且抗氧化活性增强的天然化合物，如茶，可以减少肥胖引起的损害。我们研究了白茶、绿茶、红茶和黑茶（）对 cafeteria 饮食（CD）诱导的肥胖实验模型的影响及其可能的神经保护机制。雌性瑞士小鼠（20-30 克）被用于实验；它们接受正常饮食或高热量饮食（CD）8 周。同时，一些小鼠口服给予白茶、绿茶、红茶或黑茶（1%剂量）或水。接受 CD 的小鼠体重增加，体脂积累，葡萄糖、胆固醇和甘油三酯增加，与识别记忆缺陷以及海马中活性物质（RS）水平和乙酰胆碱酯酶（AChE）活性增加有关。所有茶均显著降低了 AChE 活性，并部分减少了脂肪积累。绿茶和红茶可减轻记忆缺陷。白茶、绿茶和黑茶降低了 RS 水平，而只有绿茶和黑茶降低了血浆甘油三酯水平。根据获得的结果可以得出结论，绿茶在减轻 CD 模型的影响方面优于其他茶，能够保护更多的参数。
