Análise do efeito da cerveja artesanal no perfil lipídico sérico e estresse oxidativo hepático em ratos wistar.

Abstract

It is known that beer is one of the most appreciated and consumed alcoholic beverages in the world. Drinking water, barley malt, hops and yeast are part of its composition. After joining all the ingredients, an alcoholic end product is obtained from the fermentation process, which after other processes, result in the beer itself. Due to the significant amounts of B vitamins, folates and, mainly, phenolic compounds, studies show that, like wine, beer has antioxidant capacity if consumed in moderation. The antioxidant compounds present in beer act against oxidative stress, an imbalance between the production of reactive oxygen species (ROS) and their removal through enzymatic or non-enzymatic systems. ROS are molecules capable of damaging the cell structure and may be associated with the pathogenesis of certain unwanted diseases, such as cancer and cardiovascular diseases. In addition to its antioxidant action, beer has a lipid-lowering action, preventing the oxidation of low-density cholesterol (LDL), which is a risk factor for atherogenesis and directly related to the onset of injury and progression of atherosclerotic diseases. For this reason, this study aims to analyze the relationship between the consumption of craft beer and the lipid profile of Wistar rats. The American Indian Pale Ale craft beer will be administered by gavage for 4 weeks. Afterwards, serum levels and hepatic oxidative stress will be determined. It is expected that this project will show that this type of beer in the administered way can prevent LDL oxidation, being a positive factor in preventing serum lipid imbalance and hepatic oxidative stress.