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Open AccessArticle

Beet Stalks and Leaves (Beta vulgaris L.) Protect Against High-Fat Diet-Induced Oxidative Damage in the Liver in Mice

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School of Applied Sciences, University of Campinas, Limeira, SP 13484-350, Brazil
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Faculty of Food Engineering—FEA, Department of Food and Nutrition—DEPAN, University of Campinas, Campinas, SP 13484-350, Brazil
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Faculty of Nutrition—FANUT, Federal University of Goias—UFG, Goiânia, GO 74.605-080, Brazil
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(7), 872; https://doi.org/10.3390/nu10070872
Received: 4 June 2018 / Revised: 2 July 2018 / Accepted: 3 July 2018 / Published: 5 July 2018
Some flavonoids identified in beet stalks can help the antioxidant endogenous defenses during a chronic inflammation process. The current study investigates the effect of polyphenols present in beet stalks and leaves on liver oxidative damage in mice fed a high-fat diet (HF). The control (CT) or HF diet groups were supplemented with dehydrated beet stalks and leaves (SL) or beet stalk and leaf ethanolic extract (EX). In terms of Vitexin-rhaminoside equivalents (VRE), EX groups received ~5.91 mg of VRE·100 g−1 diet, while the SL groups received ~3.07 mg VRE·100 g−1 diet. After 8 weeks, we evaluated fasting blood glucose; cholesterol, hepatic Malondialdehyde (MDA) levels and hepatic Glutathione (GSH), Glutathione peroxidase (GPx), Glutathione reductase (GR) and Superoxide dismutase (SOD) activity. Dehydrated beet stalks and leaves (HFSL) attenuated the deleterious effects of a HF diet on lipid metabolism, reduced fasting blood glucose levels, ameliorated cholesterol levels and reduced GPx and GR activities (p < 0.05) compared to the HF group. However; the addition of ethanolic extract from beet stalks and leaves was unable (p > 0.05) to prevent the liver damage caused by HF diet in mice. The presence of flavonoids, such as Vitexin derivatives in beet stalks and leaves can help the liver damage induced by HF diet. View Full-Text
Keywords: functional foods; phenolic compounds; antioxidant enzymes functional foods; phenolic compounds; antioxidant enzymes
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Lorizola, I.M.; Furlan, C.P.B.; Portovedo, M.; Milanski, M.; Botelho, P.B.; Bezerra, R.M.N.; Sumere, B.R.; Rostagno, M.A.; Capitani, C.D. Beet Stalks and Leaves (Beta vulgaris L.) Protect Against High-Fat Diet-Induced Oxidative Damage in the Liver in Mice. Nutrients 2018, 10, 872.

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