Browsing by Subject "Spinach"

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    Ameliorative Effect of Spinach on Non-Alcoholic Fatty Liver Disease Induced in Rats by a High-Fat Diet
    (MDPI, 2019-04-03) Periago-Castón, Mª Jesús; Elvira-Torales, Laura Inés; Navarro-González, Inmaculada; Pallarés, Francisco José; García-Alonso, Javier; Sevilla, Ángel; González-Barrio, Rocío; Santaella-Pascual, Marina; Tecnología de Alimentos, Nutrición y Bromatología
    The purpose of this work was to evaluate the effect of dietary carotenoids from spinach on the inflammation and oxidative stress biomarkers, liver lipid profile, and liver transcriptomic and metabolomics profiles in Sprague–Dawley rats with steatosis induced by a high-fat diet. Two concentrations of spinach powder (2.5 and 5%) were used in two types of diet: high-fat (H) and standard (N). Although rats fed diet H showed an accumulation of fat in hepatocytes, they did not show differences in the values of adiponectin, tumor necrosis factor alpha (TNF- ), and oxygen radical absorption (ORAC) in plasma or of isoprostanes in urine compared with animals fed diet N. The consumption of spinach and the accumulation of and carotenes and lutein in the liver was inversely correlated with serum total cholesterol and glucose and the content of hepatic cholesterol, increasing monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and reducing cholesterol in the livers of rats fed diet H and spinach. In addition, changes in the expression of genes related to the fatty liver condition occurred, and the expression of genes involved in the metabolism of fatty acids and cholesterol increased, mainly through the overexpression of peroxisome proliferator activated receptors (PPARs). Related to liver metabolites, animals fed with diet H showed hypoaminoacidemia, mainly for the glucogenic aminoacids. Although no changes were observed in inflammation and oxidative stress biomarkers, the consumption of spinach modulated the lipid metabolism in liver, which must be taken into consideration during the dietary treatment of steatosis.
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    Consumption of spinach and tomato modifies lipid metabolism, reducing Hepatic Steatosis in rats
    (MDPI, 2020-10-24) Elvira Torales, Laura Inés; Navarro González, Inmaculada; Rodrigo García, Joaquín; García Alonso, Javier; Periago Castón, María Jesús; Seva Alcaraz, Juan; Anatomía y Anatomía Patológica Comparadas
    Non-alcoholic fatty liver disease (NAFLD) is currently a serious and growing clinical problem in developed and developing countries and is considered one of the most frequent chronic liver diseases in the world. The aim of this study was to evaluate the functionality of dietary carotenoids provided by tomato and spinach in the dietary treatment of steatosis. Twenty-two Sprague-Dawley rats with induced steatosis were grouped into three groups and fed standard diet (CD group) and two experimental diets supplemented with 12.75% (LC12.75 group) and 25.5% (HC25.5 group) of a mixture of spinach and tomato powder. Rats fed carotenoid-rich feeds showed an improvement in the plasma biomarkers of steatosis, with lower levels of glucose, total cholesterol, VLDL, TG, proteins, ALT and AST. Likewise, a decrease in oxidative stress was observed, with a significant reduction of malondialdehyde (MDA) in plasma (up to 54%), liver (up to 51.42%) and urine (up to 78.89%) (p < 0.05) and an increase in plasma antioxidant capacity (ORAC) (up to 73.41%) (p < 0.05). Furthermore, carotenoid-rich diets led to an accumulation of carotenoids in the liver and were inversely correlated with the content of total cholesterol and hepatic triglycerides, increasing the concentrations of MUFA and PUFA (up to 32.6% and 48%, respectively) (p < 0.05). The accumulation of carotenoids in the liver caused the modulation of genes involved in lipid metabolism, and we particularly observed an overexpression of ACOX1, APOA1 and NRIH2 (LXR) and the synthesis of the proteins. This study suggests that dietary carotenoids from spinach and tomato aid in the dietary management of steatosis by reversing steatosis biomarkers.
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    Spinach
    (Elsevier, 2020) Murcia Tomás, María Antonia; Jiménez Monreal, Antonia María; González, Julia; MartÍnez Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología; Jaiswal, Amit K.
    Spinach (Spinacia oleracea L.), an annual plant, is a green, leafy vegetable that can be grown in both spring and autumn. The nutritional value of fresh spinach, with 91% of moisture content, shows between 0.4% and 0.6% lipid content, around 2.9% protein content, and contains good levels of essential amino acids, except sulfurous amino acids (methionine) and tryptophan. Although the carbohydrate content is very low (2%–10%), the fiber content is high (2.2%). There are numerous health benefits associated with the consumption of spinach and these are attributed to its lipid-lowering properties and cardiovascular protection, antiobesity effects, hypoglycemic activity, antiinflammatory effects, anticancer properties, neuronal protection, antimacular degeneration, among others. Fresh spinach is attributed antioxidant properties because it contains a large amount of phenolic or flavonoid compounds, chlorophylls, ferulic acid and caffeic acid, quercetin, patuletin, spinacetin, and jaceidin, which are mainly found in the leaves, with maximum levels in the summer.