LONG-TERM MEMORY AND HIPPOCAMPAL ANTIOXIDANT ACTIVITY ARE IMPROVED WITH JATOBÁ-DO-CERRADO FLOUR (HYMENAEA STIGONOCARPA MART.) SUPPLEMENTATION IN WISTAR RATS ON A HIGH-FAT DIET

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Obesity is a non-communicable chronic disease that has reached alarming levels worldwide. Due to this wide dissemination, dietary alternatives are necessary for the control or treatment of obesity and its comorbidities. The current study aimed to evaluate the effects of supplementation with Jatobá-do-cerrado flour on long-term memory and redox state parameters in Wistar rats on a high-fat diet. Male Wistar rats were divided for 126 days into the groups: Control– standard diet during 126 days; High-fat diet (HFD)– standard diet with added lard (20%) for 126 days; Jatobá-do-cerrado flour (JCF)– standard diet with added Jatobá-do-cerrado flour (20%) from 63rd to 126th day; High-fat diet + Jatobá-do-cerrado flour (JCF+HFD)– standard diet with Jatobá-do-cerrado flour (20%) and lard (20%) from 63rd to 126th. After the dietary treatments, the animals performed the novel object recognition test (NOR). After, the redox state of the hippocampus was analyzed. The HFD group showed memory impairment in the NOR test, while the other groups did not. In addition, the HFD group showed low antioxidant activity and high levels of lipid peroxidation in the hippocampus. On the other hand, supplementation with Jatobá-do-cerrado flour (JCF and JCF+HFD groups) improved memory on NOR test and antioxidant activity, exerting a neuroprotective effect. In conclusion, high-fat diet provided oxidative stress in the hippocampus and memory impairments. The supplementation with Jatobá-do-cerrado flour improved hippocampal antioxidant activity, and also improved memory.

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