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Sousa GMD, Cazarin CBB, Maróstica Junior MR, Lamas CDA, Quitete VHAC, Pastore GM, Bicas JL. The effect of α-terpineol enantiomers on biomarkers of rats fed a high-fat diet. Heliyon 2020; 6:e03752. [PMID: 32382672 PMCID: PMC7199010 DOI: 10.1016/j.heliyon.2020.e03752] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/28/2020] [Accepted: 04/02/2020] [Indexed: 12/13/2022] Open
Abstract
Alpha-terpineol is a monoterpenoid found in many essential oils, being widely used in food and household products. In vitro antioxidant and anti-inflammatory activities have already been associated with this alcohol; therefore, this study aimed to check if these properties were also present in vivo, counteracting the oxidant and inflammatory effects of a high-fat diet, as well as if there were differences in the biological activities among the two α-terpineol enantiomers. Thus, this work evaluated the effect of supplementation of α-terpineol enantiomers (at 25, 50 and 100 mg/kg of diet) on biological parameters of diet-induced obese Sprague-Dawley rats. In general, α-terpineol improved the nutritional parameters of rats fed a high-fat diet. The intake of α-terpineol at concentrations ≥50 mg/kg was able to reestablish the insulin sensibility and reduced (p < 0.05) serum levels of pro-inflammatory cytokines TNF-α and IL-1β, when compared with the control group. The intake of R-(+)- and (-)-α-terpineol decreased the TNF-α level by approximately 1.5 and 3.4 times, respectively, when compared with the high-fat group, regardless of the concentration. Moreover, both enantiomers at 50 mg/kg decreased the levels of serum thiobarbituric acid reactive substances (TBARS) by 2.6-4.2 times, while hepatic TBARS were reduced in approximately 1.6 times, regardless of the compound and concentration tested. Further experiments are suggested to confirm the mechanisms and the security of α-terpineol in different experimental models and more extended exposure experiments.
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Affiliation(s)
- Gardênia Martins de Sousa
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Cinthia Baú Betim Cazarin
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Mário Roberto Maróstica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Celina de Almeida Lamas
- Department of Structural and Functional Biology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, 255, CEP 13083-862, Campinas, SP, Brazil
| | - Valéria Helena Alves Cagnon Quitete
- Department of Structural and Functional Biology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, 255, CEP 13083-862, Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Juliano Lemos Bicas
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
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