Efeitos do consumo da farinha de castanhola (Terminalia catappa Linn) sobre parâmetros de ansiedade, memória e estresse oxidativo em ratos idosos

• Ano de defesa: 2022
• Autor(a) principal: Oliveira, Natália Dantas de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Amendoeira-da-praia; Ansiedade; Flavonoides; Perda de memória; Ratos; Beach almond; Anxiety; Flavonoids; Memory loss; Rats; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/23442

Anxiety can occur at any stage of life, but the number of cases in the elderly has increased. As antioxidants have already been able to reduce inflammatory and oxidative processes, they are considered as an alternative to minimize anxiety. These compounds are found in natural matrices such as Terminalia catappa Linn. known as castanhola, a medicinal plant source of bioactive compounds that has already promoted beneficial effects in experimental models subjected to inflammatory processes. Therefore, the objective was to evaluate the possible effects of the consumption of castanhola flour on anxiety behavior, memory and lipid peroxidation in the brain of elderly rats treated with castanhola flour by orogastric route. The animals were divided into 3 groups: GC (Control Group), which received only distilled water; F500 (Group administered daily with 500 mg of castanhola meal/kg of animal weight) and F1000 (Group administered daily with 1000 mg of castanhola meal/kg of animal weight). After five weeks of administration, the animals were submitted to behavioral tests: open field, elevated plus maze and light/dark box for anxiety analysis; open field test and water maze for memory. Finally, euthanasia was performed and the brain was removed to measure malondialdehyde levels. Data were analyzed using one-way ANOVA taking into account a significance level of p<0.05. The highest locomotion rate in the open field was observed for groups F500 (104.2 crossings) and F1000 (100.85 crossings); the lowest number of lifts and self-cleaning behavior for F1000: 5.6 and 23.12, respectively. The highest number of open arms entries in the elevated plus maze was obtained by F500 (4) and F1000 (4.2); the longest time in the region was obtained by the F1000 (20.13 s); the highest number of head dives by the F500 (10.67). In the light-dark box, the longest stay on the light side of the box was recorded for the F500 (1.20 s) and F1000 (1.28 s). In the object recognition test, the greatest exploration of the new object was presented by the F1000 (0.75) in short-term memory; and by F500 (0.72) and F1000 (0.74) in long-term memory. For levels and MDA, F500 (80.08 nmol/g) and F1000 (86.33 nmol/g) showed the lowest concentrations. The result of the brain fatty acid profile showed the highest MUFA content for F500 (28.88%) and PUFA for F1000 (13.50%). In view of the above, it was observed that castanhola flour in the two supplemented doses (500 mg and 1000 mg) promoted anxiolytic effect, preserved memory and minimized the process of lipid peroxidation in the brain of elderly rats. Therefore, castanhola could promote benefits in anxiety and memory reduction, common changes in aging.