Caroline Dani
Centro Universitário Metodista,Brazil
Title: Influence of the high-fat diet associated (or not) with the consumption of purple grape juice on gestational weight gain, biochemical profile and oxidative parameters of dams
Biography
Biography: Caroline Dani
Abstract
The objective of this study is to evaluate the effects of grape juice intake and high fat diet on gestational weight gain, biochemical profile and parameters of oxidative stress in brain (cortex, cerebellum and hippocampus). All procedures performed in these experiments were authorized by the animal ethics committee through the protocol number 009/2014 of Methodist University Center IPA. We observed that the grape juice consumption during the pregnancy provoke a reduction on weight gain during this period compared to the control group. About the lipid profile, we observed that the high fat diet induced an increase on LDL-cholesterol, total cholesterol and triglycerides levels, and a decrease on HDL-cholesterol level. In the hepatic damage markers, we observed that the grape juice consumption was capable to reduce the ALT and AST levels. All these analyses were performed on serum. In brain, we observed that the grape juice consumption reduced the lipid peroxidation in cerebral cortex and cerebellum, any difference was observed in hippocampus. The protein oxidation was decreased in the hippocampus from the dams that received grape juice. Also, the grape juice consumption during the pregnancy reduced the superoxido dismutase activity in hippocampus and cerebellum. In this way, the grape juice consumption increased the antioxidant defense of non-enzymatic (sulphidryl content) in cerebellum. We concluded that the pregnancy dietary choices are very important to improve the health during this period. The intake of grape juice appeared as a good option to reduce the gain weight and also to reduce de oxidative stress damage during this period.