Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet

Autores
Antona, María Eugenia; González, Paula Mariela; Ramos, Cecilia; Cabrera, Joaquin; Olano, Carolina; Morales, Maria Celina; Zago, Valeria; Steimetz, Tammy; Puntarulo, Susana Ángela; Friedman, Silvia María; Macri, Elisa Vanesa
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: Curcumin (Cur) is a natural yellow polyphenol extracted from the turmeric rhizome (Curcuma longa). Cur is known for its potential therapeutic properties as an analgesic, anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, and anti-mutagenic, although some of these biological activities remain unproven. Epidemiological studies have shown a positive relationship between high-fat diets and diet-related chronic diseases. We hypothesized that some adverse effects of consuming atherogenic or high-fat diets (AD) can be ameliorated by Cur supplementation. Using an experimental model of rats, this study investigated the significance of Cur when it is given as a supplement in an AD. Methods: Healthy adult Wistar rats were randomly assigned to one of three groups. Controls (C) received a standard diet and experimental rats were fed with AD or AD+Cur for 5 weeks. Cur (100 mg/kg body weight) was given orally daily, plus piperine (5 mg/kg body weight). The effect of Cur supplementation was studied on zoometrics, visceral fat content, serum lipids profile, hepatosteatosis, liver function and oxidative status. Results: Diets did not alter energy consumption. As compared to the other groups, AD+Cur group showed a lower total visceral fat content, percentage of perirenal, mesenteric, and pelvic fat, and body weight gain (P< 0.05). Serum total cholesterol (P<0.0001), non-HDL-C (P<0.0001) levels were significantly higher in AD groups as compared with C. Serum triglycerides and HDL-C levels remained similar among groups (P>0.05). AD induced a liver injury with macrovesicular steatosis and portal inflammation. AD+Cur rats presented microvesicular steatosis with no inflammation, achieving the lowest level of alanine aminotransferase (ALT; P<0.0001) and reductions of aspartate aminotransferase (AST; P<0.0001). Liver homogenates from AD+Cur showed that Cur supplementation reduced the dichlorofluorescein diacetate (DCFH-DA) oxidation rate induced by AD by 25 % and deferoxamine and superoxide dismutase inhibited DCFH-DA. Conclusion: Cur as a dietary supplement showed a protective effect against obesity and inflammation, but its cardioprotective ability remained unproved. Cur may develop as a promising therapeutic agent for liver diseases induced by oxidative stress. This study provides supporting evidence to confirm the beneficial effects of curcumin from the point of view of functional food science.
Fil: Antona, María Eugenia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Fil: González, Paula Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Ramos, Cecilia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Fil: Cabrera, Joaquin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Olano, Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; Argentina
Fil: Morales, Maria Celina. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiopatología Cardiovascular; Argentina
Fil: Zago, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; Argentina
Fil: Steimetz, Tammy. Universidad de Buenos Aires. Facultad de Odontología; Argentina
Fil: Puntarulo, Susana Ángela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Friedman, Silvia María. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Fil: Macri, Elisa Vanesa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Materia
ATHEROGENIC DIET
CURCUMIN
LIVER INJURY
OBESITY
ROS
VISCERAL FAT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/179223
Acceder
id CONICETDig_1cb1c69a4691932edebc30c42fe36b6c
oai_identifier_str oai:ri.conicet.gov.ar:11336/179223
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic dietAntona, María EugeniaGonzález, Paula MarielaRamos, CeciliaCabrera, JoaquinOlano, CarolinaMorales, Maria CelinaZago, ValeriaSteimetz, TammyPuntarulo, Susana ÁngelaFriedman, Silvia MaríaMacri, Elisa VanesaATHEROGENIC DIETCURCUMINLIVER INJURYOBESITYROSVISCERAL FAThttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Background: Curcumin (Cur) is a natural yellow polyphenol extracted from the turmeric rhizome (Curcuma longa). Cur is known for its potential therapeutic properties as an analgesic, anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, and anti-mutagenic, although some of these biological activities remain unproven. Epidemiological studies have shown a positive relationship between high-fat diets and diet-related chronic diseases. We hypothesized that some adverse effects of consuming atherogenic or high-fat diets (AD) can be ameliorated by Cur supplementation. Using an experimental model of rats, this study investigated the significance of Cur when it is given as a supplement in an AD. Methods: Healthy adult Wistar rats were randomly assigned to one of three groups. Controls (C) received a standard diet and experimental rats were fed with AD or AD+Cur for 5 weeks. Cur (100 mg/kg body weight) was given orally daily, plus piperine (5 mg/kg body weight). The effect of Cur supplementation was studied on zoometrics, visceral fat content, serum lipids profile, hepatosteatosis, liver function and oxidative status. Results: Diets did not alter energy consumption. As compared to the other groups, AD+Cur group showed a lower total visceral fat content, percentage of perirenal, mesenteric, and pelvic fat, and body weight gain (P< 0.05). Serum total cholesterol (P<0.0001), non-HDL-C (P<0.0001) levels were significantly higher in AD groups as compared with C. Serum triglycerides and HDL-C levels remained similar among groups (P>0.05). AD induced a liver injury with macrovesicular steatosis and portal inflammation. AD+Cur rats presented microvesicular steatosis with no inflammation, achieving the lowest level of alanine aminotransferase (ALT; P<0.0001) and reductions of aspartate aminotransferase (AST; P<0.0001). Liver homogenates from AD+Cur showed that Cur supplementation reduced the dichlorofluorescein diacetate (DCFH-DA) oxidation rate induced by AD by 25 % and deferoxamine and superoxide dismutase inhibited DCFH-DA. Conclusion: Cur as a dietary supplement showed a protective effect against obesity and inflammation, but its cardioprotective ability remained unproved. Cur may develop as a promising therapeutic agent for liver diseases induced by oxidative stress. This study provides supporting evidence to confirm the beneficial effects of curcumin from the point of view of functional food science.Fil: Antona, María Eugenia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; ArgentinaFil: González, Paula Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; ArgentinaFil: Ramos, Cecilia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; ArgentinaFil: Cabrera, Joaquin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; ArgentinaFil: Olano, Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; ArgentinaFil: Morales, Maria Celina. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiopatología Cardiovascular; ArgentinaFil: Zago, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; ArgentinaFil: Steimetz, Tammy. Universidad de Buenos Aires. Facultad de Odontología; ArgentinaFil: Puntarulo, Susana Ángela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; ArgentinaFil: Friedman, Silvia María. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; ArgentinaFil: Macri, Elisa Vanesa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; ArgentinaFunctional Food Institute2021-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/179223Antona, María Eugenia; González, Paula Mariela; Ramos, Cecilia; Cabrera, Joaquin; Olano, Carolina; et al.; Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet; Functional Food Institute; Functional Foods in Health and Disease; 11; 12; 12-2021; 673-6892378-70072160-3855CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ffhdj.com/index.php/ffhd/article/view/862info:eu-repo/semantics/altIdentifier/doi/10.31989/ffhd.v11i12.862info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:51Zoai:ri.conicet.gov.ar:11336/179223instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:51.936CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
title Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
spellingShingle Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
Antona, María Eugenia
ATHEROGENIC DIET
CURCUMIN
LIVER INJURY
OBESITY
ROS
VISCERAL FAT
title_short Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
title_full Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
title_fullStr Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
title_full_unstemmed Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
title_sort Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet
dc.creator.none.fl_str_mv Antona, María Eugenia
González, Paula Mariela
Ramos, Cecilia
Cabrera, Joaquin
Olano, Carolina
Morales, Maria Celina
Zago, Valeria
Steimetz, Tammy
Puntarulo, Susana Ángela
Friedman, Silvia María
Macri, Elisa Vanesa
author Antona, María Eugenia
author_facet Antona, María Eugenia
González, Paula Mariela
Ramos, Cecilia
Cabrera, Joaquin
Olano, Carolina
Morales, Maria Celina
Zago, Valeria
Steimetz, Tammy
Puntarulo, Susana Ángela
Friedman, Silvia María
Macri, Elisa Vanesa
author_role author
author2 González, Paula Mariela
Ramos, Cecilia
Cabrera, Joaquin
Olano, Carolina
Morales, Maria Celina
Zago, Valeria
Steimetz, Tammy
Puntarulo, Susana Ángela
Friedman, Silvia María
Macri, Elisa Vanesa
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ATHEROGENIC DIET
CURCUMIN
LIVER INJURY
OBESITY
ROS
VISCERAL FAT
topic ATHEROGENIC DIET
CURCUMIN
LIVER INJURY
OBESITY
ROS
VISCERAL FAT
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Background: Curcumin (Cur) is a natural yellow polyphenol extracted from the turmeric rhizome (Curcuma longa). Cur is known for its potential therapeutic properties as an analgesic, anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, and anti-mutagenic, although some of these biological activities remain unproven. Epidemiological studies have shown a positive relationship between high-fat diets and diet-related chronic diseases. We hypothesized that some adverse effects of consuming atherogenic or high-fat diets (AD) can be ameliorated by Cur supplementation. Using an experimental model of rats, this study investigated the significance of Cur when it is given as a supplement in an AD. Methods: Healthy adult Wistar rats were randomly assigned to one of three groups. Controls (C) received a standard diet and experimental rats were fed with AD or AD+Cur for 5 weeks. Cur (100 mg/kg body weight) was given orally daily, plus piperine (5 mg/kg body weight). The effect of Cur supplementation was studied on zoometrics, visceral fat content, serum lipids profile, hepatosteatosis, liver function and oxidative status. Results: Diets did not alter energy consumption. As compared to the other groups, AD+Cur group showed a lower total visceral fat content, percentage of perirenal, mesenteric, and pelvic fat, and body weight gain (P< 0.05). Serum total cholesterol (P<0.0001), non-HDL-C (P<0.0001) levels were significantly higher in AD groups as compared with C. Serum triglycerides and HDL-C levels remained similar among groups (P>0.05). AD induced a liver injury with macrovesicular steatosis and portal inflammation. AD+Cur rats presented microvesicular steatosis with no inflammation, achieving the lowest level of alanine aminotransferase (ALT; P<0.0001) and reductions of aspartate aminotransferase (AST; P<0.0001). Liver homogenates from AD+Cur showed that Cur supplementation reduced the dichlorofluorescein diacetate (DCFH-DA) oxidation rate induced by AD by 25 % and deferoxamine and superoxide dismutase inhibited DCFH-DA. Conclusion: Cur as a dietary supplement showed a protective effect against obesity and inflammation, but its cardioprotective ability remained unproved. Cur may develop as a promising therapeutic agent for liver diseases induced by oxidative stress. This study provides supporting evidence to confirm the beneficial effects of curcumin from the point of view of functional food science.
Fil: Antona, María Eugenia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Fil: González, Paula Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Ramos, Cecilia. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Fil: Cabrera, Joaquin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Olano, Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; Argentina
Fil: Morales, Maria Celina. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiopatología Cardiovascular; Argentina
Fil: Zago, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Fisiopatologia y Bioquimica Clinica.; Argentina
Fil: Steimetz, Tammy. Universidad de Buenos Aires. Facultad de Odontología; Argentina
Fil: Puntarulo, Susana Ángela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Friedman, Silvia María. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
Fil: Macri, Elisa Vanesa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Bioquímica General y Bucal; Argentina
description Background: Curcumin (Cur) is a natural yellow polyphenol extracted from the turmeric rhizome (Curcuma longa). Cur is known for its potential therapeutic properties as an analgesic, anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, and anti-mutagenic, although some of these biological activities remain unproven. Epidemiological studies have shown a positive relationship between high-fat diets and diet-related chronic diseases. We hypothesized that some adverse effects of consuming atherogenic or high-fat diets (AD) can be ameliorated by Cur supplementation. Using an experimental model of rats, this study investigated the significance of Cur when it is given as a supplement in an AD. Methods: Healthy adult Wistar rats were randomly assigned to one of three groups. Controls (C) received a standard diet and experimental rats were fed with AD or AD+Cur for 5 weeks. Cur (100 mg/kg body weight) was given orally daily, plus piperine (5 mg/kg body weight). The effect of Cur supplementation was studied on zoometrics, visceral fat content, serum lipids profile, hepatosteatosis, liver function and oxidative status. Results: Diets did not alter energy consumption. As compared to the other groups, AD+Cur group showed a lower total visceral fat content, percentage of perirenal, mesenteric, and pelvic fat, and body weight gain (P< 0.05). Serum total cholesterol (P<0.0001), non-HDL-C (P<0.0001) levels were significantly higher in AD groups as compared with C. Serum triglycerides and HDL-C levels remained similar among groups (P>0.05). AD induced a liver injury with macrovesicular steatosis and portal inflammation. AD+Cur rats presented microvesicular steatosis with no inflammation, achieving the lowest level of alanine aminotransferase (ALT; P<0.0001) and reductions of aspartate aminotransferase (AST; P<0.0001). Liver homogenates from AD+Cur showed that Cur supplementation reduced the dichlorofluorescein diacetate (DCFH-DA) oxidation rate induced by AD by 25 % and deferoxamine and superoxide dismutase inhibited DCFH-DA. Conclusion: Cur as a dietary supplement showed a protective effect against obesity and inflammation, but its cardioprotective ability remained unproved. Cur may develop as a promising therapeutic agent for liver diseases induced by oxidative stress. This study provides supporting evidence to confirm the beneficial effects of curcumin from the point of view of functional food science.
publishDate 2021
dc.date.none.fl_str_mv 2021-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/179223
Antona, María Eugenia; González, Paula Mariela; Ramos, Cecilia; Cabrera, Joaquin; Olano, Carolina; et al.; Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet; Functional Food Institute; Functional Foods in Health and Disease; 11; 12; 12-2021; 673-689
2378-7007
2160-3855
CONICET Digital
CONICET
url http://hdl.handle.net/11336/179223
identifier_str_mv Antona, María Eugenia; González, Paula Mariela; Ramos, Cecilia; Cabrera, Joaquin; Olano, Carolina; et al.; Curcumin exerts a protective effect against obesity and liver injury induced by an atherogenic diet; Functional Food Institute; Functional Foods in Health and Disease; 11; 12; 12-2021; 673-689
2378-7007
2160-3855
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ffhdj.com/index.php/ffhd/article/view/862
info:eu-repo/semantics/altIdentifier/doi/10.31989/ffhd.v11i12.862
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Functional Food Institute
publisher.none.fl_str_mv Functional Food Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613044011794432
score 13.070432

Publicaciones similares