Maribel Robles-Sánchez

Ferulic Acid on Glucose Dysregulation, Dyslipidemia, and Inflammation in Diet-Induced Obese Rats: An Integrated Study

Obesity is considered to be a low-grade chronic inflammatory process, which is associated with cardiovascular and metabolic diseases. An integral evaluation of the effects of ferulic acid on biomarkers of glucose dysregulation, dyslipidemia, inflammation, and antioxidant potential induced by a high-fat diet (HFD) in rats was carried out. Three groups of male Wistar rats (six per group) consumed a basal diet (BD), which was supplemented with either lard at 310 g/kg (HFD) or lard and ferulic acid at 2 g/kg (HFD + FA), ad libitum for eight weeks. Body weight gain, hyperplasia, and hypertrophy in abdominal fat tissues were higher in the HFD group than in the HFD+FA group. The rats fed a HFD + FA significantly inhibited the increase in plasma lipids and glucose, compared with the HFD group. Biomarkers associated with inflammation were found at higher concentrations in the serum of rats fed a HFD than the HFD + FA group. Plasma antioxidant levels were lower in HFD rats compared to rats fed the HFD + FA. These results suggest that ferulic acid improves the obesogenic status induced by HFD, and we elucidated the integral effects of ferulic acid on a biological system.

Effect of Fruit and Vegetable Intake on Oxidative Stress and Dyslipidemia Markers in Human and Animal Models

In the last 40 or 50 years mankind, particularly in the western world, has modified its diet to include a reduced amount of fruits and vegetables, while increasing its intake of processed foods with a high content in fats and simple carbohydrates. This change has brought on consequences such as the development of a vast array of conditions like the metabolic syndrome (also known as syndrome X or insulin resistance syndrome), which is known to include dyslipidemia and oxidative stress among other physiologic disturbances, and be itself a risk factor for the development of diabetes and cardiovascular disease (CVD). On the other hand, studies suggest that a diet rich in fruits and vegetables can have a positive impact on dyslipidemia and oxidative stress markers, as well as other components of the metabolic syndrome. These positive effects are mediated mainly by the antioxidant vitamins (A, C and E), carotenoids, polyphenols and other important phytochemicals.

Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (Sorghum bicolor L. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis

An imbalance between free radicals and antioxidants is known as oxidative stress, and it promotes cellular aging and the development of chronic noncommunicable diseases. The bioactive compounds present in food play an important role in preventing oxidative stress. The aim of this study was to determine the contributions and interactions of the hydroxycinnamic acids found in the bran and whole grain of sorghum and to evaluate their effects on the antioxidant capacity and inhibition of the hemolysis of human erythrocytes. Results showed that the caffeic acid, p-coumaric acid, and ferulic acid found in sorghum contributed to the scavenging of DPPH and ABTS radicals in various proportions. Ferulic acid, which was present in bound form in the bran and wholegrain sorghum, significantly inhibited the AAPH radical-induced oxidation of the erythrocyte membranes by 78.0 and 4.3%, respectively. Combinations of two, three, or four hydroxycinnamic acids may interact in an antagonistic or synergistic manner, thereby altering each others bioactivities. The various interactions between the different sorghum bioactives can have a significant impact on their potential bioactivities. These results can be useful in the design of functional foods that aim to deliver bioactives to mitigate cellular aging or noncommunicable diseases.

Obesity-related indicators and their relationship with serum antioxidant activity levels in Mexican adults

INTRODUCTION Obesity has been associated with an oxidative process, however there are controversies regarding the potential role of circulating antioxidant activity attributed to non-protein compounds. OBJECTIVE The purpose of the present study was to examine the relation between antioxidant activity levels and obesity related-indicators in Mexican young adults. METHODS Anthropometric measures, serum lipids and uric acid were determined in 78 men and 90 women (a total of 168 individuals). Serum antioxidant activity in different fractions also was measured by using TEAC assay (TEACNP, TEACP and TEACTotal). RESULTS TEACNP was positively correlated (p<0.05) BMI (r=0.307), WC (r=0.322), LDL (r=0.274), TC (r=0.293), TG (r=0.409) and UA (r=0.441). The antioxidant activity measured as TEACNP in individuals with obesity related-indicators was higher compared to those individuals without obesity-related indicators. When BMI, WC, HDL, LDL, TC, TG and UA were considered as obesity related-indicators, the higher the number of obesity related indicators (p<0.05) the higher the TEACNP values. However, when TEACP values decreased, the number of obesity related-indicators (p<0.05) increased. CONCLUSION The positive association between TEACNP and obesity related-indicators suggests that apparently increase in TEACNP may not always indicate a healthier condition.

Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion

Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant’s cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4%) than that obtained by boiling (29.5%). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1% for caffeic, ρ-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.