Consumption of clarified goat butter added with turmeric (Curcuma longa L.) increase oleic fatty acid and lipid peroxidation in the liver of adolescent rats

Ana Carolina dos Santos Costa*, Diego Elias Pereira, Rita de Cássia de Araújo Bidô, Carla Viviane Freire de Carvalho, Paloma Cristina Milhomens Ferreira Melo, Celina de Castro Querino Dias, Sócrates Golzio dos Santos, Daline Fernandes de Souza Araújo, Gerlane Coelho Bernardo Guerra, Juliano Carlo Rufino de Freitas, Maria Manuela Estevez Pintado, Vanessa Bordin Viera, Juliana Késsia Barbosa Soares

*Corresponding author for this work

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1 Citation (Scopus)

Abstract

The present study investigated the consumption of clarified goat butter (with or without turmeric) on physical, hepatic, biochemical parameters and lipid peroxidation in the livers of male adolescent Wistar rats aged 35 days. Four groups were formed: control (CONT) – treated with distilled water; Turmeric (CM): treated with 60 mg/kg of turmeric; Clarified goat butter (BT): treated with 2000 mg/kg of goat butter and Goat butter mixed with turmeric (BTCM): received 2000 mg/kg of goat butter added with turmeric. Data showed a reduction in the liver fat in CM and BT in relation to the CONT and BTCM. Aspartate aminotransferase was decreased in the CM, BT and BTCM compared to CONT. CM presented reduced glucose, total cholesterol, LDL and triglycerides (TC) and increased HDL. The BT presented decreased in TC and LDL. BTCM showed reduction in TC, LDL, and HDL. Lipid peroxidation increased in all experimental groups. There was a reduction in the saturated fatty acids in CM liver; BT and BTCM showed higher deposition of mono and polyunsaturated fatty acids in the liver. In conclusion, the consumption of clarified goat butter improved plama lipids but reduced HDL, did not elevated fat liver or liver enzimes but lipid peroxidation was increased. Thus, combined supplementation with clarified goat butter complemented with turmeric did not result in additional benefits when the treatment occurred during adolescence.

Original languageEnglish
Article number100799
JournalFood Bioscience
Volume39
DOIs
Publication statusPublished - Feb 2021

Keywords

  • Butter
  • Curcumin
  • Essential fatty acids
  • Milk fat
  • Turmeric

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