Efeito dos diferentes chás da camellia sinensis sobre danos causados pela obesidade induzida pela dieta de cafeteria

Abstract

Over the past few decades, consumption of high-fat and high-sugar diets has increased significantly, generating major health problems worldwide including obesity and its complications. In addition, it has been suggested that obesity can impair memory and reproductive system. In this context, the use of natural compounds with low costs and reduced side effects and antioxidant activity, such as teas, could reduce the damages induced by the experimental model of obesity. This study aims to the effect of different white, green, red and black teas (Camellia sinensis) on parameters of obesity induced by a cafeteria diet (CD). Swiss female mice were used with 20-25g and the animals received standard or CD diet for 8 weeks. Concomitant animals received orally the Teas (black, green, white and red) (1% dose) or water. The mice were weighed weekly to evaluate the final weight gain. After treatment, behavioral tests were performed to evaluate the locomotor activity (open field), axiolitic like behavior (plus maze), behavioral memory test (object recognition). The animals were euthanized and blood was collected for biochemical tests (glucose, cholesterol, triglycerides, leptin). Visceral fat was removed and weighed; in addition, to analyze parameters of oxidative stress were removed hippocampus and ovary, and the latter was also analyzed by histology. In the first article, mice submitted to CD presented weight gain, accumulation of body fat, increased levels of glucose, cholesterol and triglycerides, associated with memory deficits and increased levels of reactive species (RS) and acetylcholinesterase activity (AChE) in hippocampus. All teas significantly reduced AChE activity and partially fat accumulation. Green and red teas reduced memory deficit. White, green and black teas reduced ER levels, while only green and black tea reduced plasma triglyceride levels. Considering the results obtained, green tea was better than others teas in reducing the damages caused by the CD since it was able to protect in a greater number of parameters analyzed. In the first manuscript, after 8 weeks treatment mice that ingested the CD presented oxidative stress in the ovaries, evidenced by the significant increase of ER and decrease of the total antioxidant capacity. In addition, there was an eight-fold increase in blood leptin concentration in diet fed animals compared to control. Green, red and black teas partially reverse hyperleptinemia, while white, green and blac teas restore FRAP to control levels. Considering the results obtained with this study, we can conclude that the consumption of CD causes damages the body, such as memory deficit and alterations in the ovary and teas could, at least in part, protect against the damages caused by the consumption of this type of diet.