Journal of Physiology and Biochemistry

, Volume 65, Issue 4, pp 369–376

Effects of different doses of resveratrol on body fat and serum parameters in rats fed a hypercaloric diet

  • M. T. Macarulla
  • G. Alberdi
  • S. Gómez
  • I. Tueros
  • C. Bald
  • V. M. Rodríguez
  • J. A. Martínez
  • M. P. Portillo
Article

Abstract

Recently resveratrol, a compound naturally occurring in various plants, has been proposed as a potential anti-obesity compound. The aim of the present work was to analyse the effects of different doses of resveratrol on body fat and serum parameters in rats. Thirty-two male Sprague-Dawley rats were randomly divided into four groups and fed on a hypercaloric diet for 6 weeks. The doses oftrans-resveratrol used were 6, 30 and 60 mg/kg body weight/d in RSV1, RSV2 and RSV3 groups respectively. The stability of resveratrol when added to the diet was evaluated. Blood samples were collected, and white adipose tissue from different anatomical locations, interscapular brown adipose tissue, gastrocnemious muscles and liver were weighed. Commercial kits were used to measure serum cholesterol, glucose, triacylglycerols and non-esterified fatty acids. While the lowest dose did not have a body fat reducing effect, the intermediate dose reduced all the white adipose depots. The highest dose significantly reduced mesenteric and subcutaneous depots but not epididymal and perirenal tissues. Although the reduction in all the anatomical locations analysed was 19% in the RSV3 group, in the RSV2 group it was 24%. No significant differences among the experimental groups were found in brown adipose tissue, gastrocnemious muscle or liver weights. Serum parameters were not affected by resveratrol intake because no differences among the experimental groups were observed. These results suggest that resveratrol is a molecule with potential anti-obesity effect. The most effective of the three experimental doses was 30 mg/kg body weight/d.

Key words

Resveratrol Body fat Hypercaloric diet Rat 

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Copyright information

© Universidad de Navarra 2009

Authors and Affiliations

  • M. T. Macarulla
    • 1
  • G. Alberdi
    • 1
  • S. Gómez
    • 1
  • I. Tueros
    • 2
  • C. Bald
    • 2
  • V. M. Rodríguez
    • 1
  • J. A. Martínez
    • 3
  • M. P. Portillo
    • 1
  1. 1.Department of Nutrition and Food Sciences, Faculty of PharmacyUniv. of the Basque CountryVitoria
  2. 2.New Food Products Area, Food Research DivisionAZTI-TecnaliaDerio
  3. 3.Department of Nutrition and Food Sciences, Physiology and ToxicologyUniversidad de NavarraPamplonaSpain

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