Nutraceutical effects of omega 9, 6, and 3-enriched milk in rats submitted to thermal burning by direct conduct

In burns, the balance of dietary lipids can influence the inflammatory response through the interaction between different types of polyunsaturated fatty acids in the diet. The present study used mixtures of oils in nutraceutical concentrations with antioxidant and anti-inflammatory properties. This study examined the effects of milk enriched with ω9, ω6, and ω3 (modified milk) oils in a thermal burn model. Forty-eight rats were allocated into four groups: water (W), burned + water (B+W), burned + milk (B+M), and burned + modified milk (B+ω). After burns induction, water, and altered milk were administered to the respective groups for twenty-one consecutive days, ad libitum. The evolution of body mass, fluid intake, feed intake, burned area involution, reepitheliazed epidermis thickness, collagen type, NF-κB expression, malondialdehyde (TBARS), catalase, reduced glutathione (GSH), and glutathione peroxidase (GPx) were evaluated. On the third and the twenty-first days, the animals were anesthetized, and photographs of the lesions and skin samples were collected for analysis. Lower macroscopic lesions, epidermal thickness, and a higher proportion of collagen type I/III were found in the B+ ω group than in the other burned groups. In addition, TBARS concentrations in the B+ ω group showed no difference compared to the W group and were lower than in other groups. GSH concentrations and activity of GPx and catalase were higher in the B+ ω group than B+W or B+M groups. The omega-9, 6, and 3 oil mixes decrease healing time with better collagen, inhibiting NF-κB and reducing oxidative stress.