Neuroprotective effect of cooking black Chenopodium quinoa (quinoa) flakes in mice subjected to ethanol damage
DOI:
https://doi.org/10.12873/Keywords:
Chenopodium quinoa, Neuroprotection, Ethanol, Oxidative Stress, LipoperoxidationAbstract
Introduction: The increase in the older adult population has meant the appearance of neurodegenerative diseases, which are linked to habits and customs, including diet. Today it is known that the consumption of foods that are a source of phytonutrients (antioxidants) is associated with better conservation of nervous tissue.
Objective: To determine the neuroprotective effect of a decoction of black quinoa (Chenopodium quinoa) flakes against oxidative stress and neurodegeneration induced by ethanol in a murine model.
Methods: Thirty male Mus musculus mice were randomized into five groups (n=6) receiving the following treatments for 14 days: group I colloidal medium + physiological saline; group II colloidal medium + ethanol 1.8 g/kg intraperitoneally; group III vitamin E + ethanol 1.8 g/kg intraperitoneally; groups IV and V suspension of black quinoa flakes 5 mL/kg and 15 mL/kg, respectively + ethanol 1.8 g/kg intraperitoneally. Brain tissue was analyzed to determine lipoperoxidation (TBARS), glutathione (GSH) levels, and histopathological changes.
Results: The quinoa decoction significantly reduced ethanol-induced lipoperoxidation, with the low dose being more effective (42.05% inhibition, p<0.05) than the high dose (26.15% inhibition, p>0.05). However, treatment with quinoa did not restore GSH levels, which were found to be significantly depleted in the ethanol group. Histological analysis revealed that the decoction, especially at the high dose, attenuated ethanol-induced neuronal damage, including edema and morphological alterations in cortical and cerebellar cells.
Conclusion: The black quinoa decoction demonstrates notable neuroprotective activity against ethanol-induced toxicity, mitigating lipoperoxidation and structural neuronal damage.
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