Brazilian typical food with potential to improve lipid profile

International Journal of Development Research

Volume:

Article ID:

12260

4 pages

Research Article

Patrícia Cincotto dos Santos Bueno, Sandra Maria Barbalho, Isabela Ramos Araújo de Medeiros, Isabella Vasconcelos Zattiti, Claudemir Gregório Mendes, ElenLandgraf Guiguer, Maricelma Silva Soares De Souza, Adriano Cressoni de Araújo and Raul J. S. Girio

Received 14^th November, 2017; Received in revised form 20^th December, 2017; Accepted 23^rd January, 2018; Published online 28^th February, 2018

Copyright © 2018, Patrícia Cincotto dos Santos Bueno et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract:

Tapioca is a food produced from the cassava roots and is commonly used in Brazil to prepare many products. The aim of this study was to evaluate the effects of tapioca on the metabolic profile of Wistar rats. Twenty female rats were divided in G1: control group (n=10) and G2: treated group (n=10). The treated group received tapioca flour mixed to the rat food for 45 days, and the control group received commercial rat food. Body weight was evaluatedthree times a week. Blood samples were collected to evaluate glycemia, total cholesterol (TC), LDL-c, HDL-c, and triglycerides (TG). Anthropometric parameters were also evaluatedas well as atherogenic indices. A significant reduction was observed in the levels of TC, LDL-c, and abdominal circumference in the treated group although the food intake was significantly higher in this group. The intake of tapioca positively interferes with the lipid levels.

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