Comparison of purple carrot juice and beta-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome.

Poudyal, Hemant, Panchal, Sunil and Brown, Lindsay (2010) Comparison of purple carrot juice and beta-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome.. British Journal of Nutrition, 104 9: 1322-1332. doi:10.1017/S0007114510002308


Author Poudyal, Hemant
Panchal, Sunil
Brown, Lindsay
Title Comparison of purple carrot juice and beta-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome.
Journal name British Journal of Nutrition   Check publisher's open access policy
ISSN 1475-2662
0007-1145
Publication date 2010-11-14
Sub-type Article (original research)
DOI 10.1017/S0007114510002308
Volume 104
Issue 9
Start page 1322
End page 1332
Total pages 11
Place of publication Cambridge, United Kingdom
Publisher Cambridge University Press
Collection year 2011
Language eng
Subject C1
920106 Endocrine Organs and Diseases (excl. Diabetes)
110101 Medical Biochemistry: Amino Acids and Metabolites
Abstract Anthocyanins, phenolic acids and carotenoids are the predominant phytochemicals present in purple carrots. These phytochemicals could be useful in treatment of the metabolic syndrome since anthocyanins improve dyslipidaemia, glucose tolerance, hypertension and insulin resistance; the phenolic acids may also protect against CVD and beta-carotene may protect against oxidative processes. In the present study, we have compared the ability of purple carrot juice and beta-carotene to reverse the structural and functional changes in rats fed a high-carbohydrate, high-fat diet as a model of the metabolic syndrome induced by diet. Cardiac structure and function were defined by histology, echocardiography and in isolated hearts and blood vessels; liver structure and function, oxidative stress and inflammation were defined by histology and plasma markers. High-carbohydrate, high-fat diet-fed rats developed hypertension, cardiac fibrosis, increased cardiac stiffness, endothelial dysfunction, impaired glucose tolerance, increased abdominal fat deposition, altered plasma lipid profile, liver fibrosis and increased plasma liver enzymes together with increased plasma markers of oxidative stress and inflammation as well as increased inflammatory cell infiltration. Purple carrot juice attenuated or reversed all changes while beta-carotene did not reduce oxidative stress, cardiac stiffness or hepatic fat deposition. As the juice itself contained low concentrations of carotenoids, it is likely that the anthocyanins are responsible for the antioxidant and anti-inflammatory properties of purple carrot juice to improve glucose tolerance as well as cardiovascular and hepatic structure and function. Copyright © 2011 Elsevier B.V.
Keyword Purple carrots
Anthocyanins
Beta-carotene
Metabolic Syndrome
High-carbohydrate
High-fat diet-fed rats
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
School of Biomedical Sciences Publications
 
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Created: Wed, 21 Jul 2010, 13:30:20 EST by Bacsweet Kaur on behalf of School of Biomedical Sciences