The objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-based products. PRACTICAL APPLICATION: The health benefits of sorghum coupled with the growing interest of the food industry in producing healthier food products have motivated the development of toasted sorghum flours as potential sources of antioxidants and dietary fiber. We have demonstrated that consumption of toasted white and tannin sorghum flours by rats treated with paracetamol had similar efficacy to improve oxidative stress and lipid profile. Thus, these toasted sorghum flours have great potential to be used by the food industry as ready-to-eat foods or as ingredients in the development of various food products.

中文翻译：

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评价烤白高粱粉和单宁高粱粉改善体内氧化应激和脂质分布的功效

本工作的目的是评估和比较烤白高粱粉和单宁高粱粉对体内脂质代谢和抗氧化潜力的影响。雄性自发性高血压大鼠 (SHR) 用扑热息痛诱导氧化应激，并在 29 天内喂食正常饮食 (AIN-93M) 和含有烤单宁高粱粉和烤白高粱粉（不含单宁）的饮食，替代 100% 纤维素。通过生化测试和量化氧化应激标志物来评估肝毒性。与扑热息痛对照相比，接受含和不含单宁的烤高粱粉的组显示丙氨酸氨基转移酶 (ALT) 浓度降低和脂质分布改善，高密度脂蛋白 (HDL) 增加，并且与 AIN-93M 没有统计学差异控制。而且，与烤单宁高粱粉相比，烤白高粱粉在减少肝组织氧化应激方面表现出相似的功效，尽管前者的总酚含量和抗氧化能力较低，这表明酚酸等小酚类化合物在预防方面的作用更大氧化应激。因此，烤白高粱粉和单宁高粱粉在改善用扑热息痛治疗的大鼠的脂质分布和氧化应激方面具有相似的功效，构成抗氧化剂的潜在来源，可用作有前途的即食食品和开发以高粱为基础的产品。实际应用：高粱的健康益处以及食品工业对生产更健康食品的兴趣日益浓厚，推动了烤高粱粉作为抗氧化剂和膳食纤维的潜在来源的发展。我们已经证明，用扑热息痛治疗的大鼠食用烤白高粱粉和单宁高粱粉具有相似的改善氧化应激和脂质特征的功效。因此，这些烤高粱粉在食品工业用作即食食品或各种食品开发中的成分方面具有巨大潜力。