Rawan Al Hazaimeh, Louis Shackelford, Judith Boateng
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Mixed fruits and berries counteract the detrimental effects caused by the obesogenic cafeteria /western diet in adolescent rat model of obesity
The present study determined if mixed fruits and berries (MFB) could alleviate the negative effects of cafeteria (CAF) diet-induced obesity by improving metabolic and inflammatory markers in a preclinical model of adolescent obesity. Adolescent male Sprague Dawley rats were assigned to Chow-Negative Control (NC), CAF-Positive Control (PC), Treatment: 3 % MFB (T1) or 6 % MFB (T2), Prevention: 3 % MFB (P1) or 6 % MFB (P2) + CAF, Intervention: CAF + NC for 4 weeks, then 3 % MFB (I1) or 6 % MFB (I2) for 2 weeks. After 6 weeks, MFB supplementation significantly (p < 0.05) reduced several key anthropometric parameters and improved plasma and serum concentrations of obesity biomarkers(p < 0.05). P and I groups showed smaller adipocyte cell size and number compared to PC and NC groups. Proinflammatory plasma cytokines increased in PC group compared to other groups. Results corroborate our hypothesis that MFB mitigated metabolic syndrome conditions induced by CAF diet.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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