Avocado Paste Phenolics Mitigate a High-Fat Diet-Induced Plasma HDL Decrease in Male Wistar Rats, by Altering the...

Area of Science:

• Nutritional Biochemistry
• Food Science and Technology

Background:

• Avocado paste (AP) is a rich source of phenolic compounds (PCs).
• PCs are known for their potential to normalize plasma lipid profiles.
• Research on PCs from avocado byproducts, specifically AP, is limited.

Purpose of the Study:

• To investigate the effects of an AP-derived phenolic extract (PE) on the plasma lipid profile.
• To determine the impact of PE on lipid metabolism in rats fed standard and high-fat diets.
• To elucidate the molecular mechanisms underlying PE's effects on lipid regulation.

Main Methods:

• Male Wistar rats were fed standard (SD) and high-fat diets (HFD) for 8 weeks.
• Diets were supplemented with 1 g/kg of PE (SD+PE and HFD+PE).
• Plasma lipid profiles and hepatic gene expression (SCARB1, LDLR, APOA1, APOB) were analyzed using real-time PCR.

Main Results:

• High-fat diet induced dyslipidemia, but PE treatment mitigated the decrease in HDL cholesterol.
• PE significantly increased the mRNA expression of the hepatic HDL receptor (SCARB1) in both SD+PE and HFD+PE groups.
• The mRNA expression of the LDL receptor (LDLR) increased in the SD+PE group, while apolipoprotein mRNA levels remained unaffected.

Conclusions:

• Phenolic compounds from avocado paste can counteract diet-induced decreases in plasma HDL.
• PE exerts its beneficial effects by modulating the mRNA expression of the hepatic HDL receptor (SCARB1).
• Avocado byproducts represent a valuable source of bioactive compounds for managing lipid profiles.