8 / 14
Page 37
Nutraceuticals 2019
July 15-16, 2019
Volume 2
Journal of Food and Clinical Nutrition
Advanced Nutraceuticals and Functional Foods
July 15-16, 2019 | London, UK
World Congress on
J Food Clin Nutr, Volume 2
Effect of Thioflavin-T on leptin, adiponectin levels, biochemical parameters and liver
histological on male NMRI with high fat diet
Nafiseh Amani Ekhtesar
University of Tehran, Iran
Introduction:
Obesity is considered to be a major risk factor for chronic diseases such as CHD and hypertension, type
2 diabetes, and some types of cancer. Obesity is a chronic disease of multifactorial origin and can be defined as an
increase in the accumulation of body fat. Effect of Thioflavin-T was evaluated on body weight and blood glucose, insulin,
insulin resistance, leptin, adiponectin, cholesterol, LDL, HDL, triglyceride, aspartate amino transferase, alanine amino
transferase, alkaline phosphatase and liver histological in male NMRI mice with high fat diet.
Materials and methods:
The mice were randomly divided into five groups: The normal group, sham group, Experimental
group 1:mice were given Thioflavin-T 5mg/kg, Experimental group 2: Thioflavin-T 10 mg/kg, Experimental group 3:
Thioflavin-T 15 mg/kg via intragastric gavage for 4weeks.
Results:
In the present study the amount of body weight of experimental groups treated compared to Sham group
statistically significant decrease. The amount of leptin, insulin and blood glucose, cholesterol, serum LDL, TG of the
experimental groups compared to sham group showed a significant decrease. Serum adiponectin levels and serum HDL
levels in the experimental groups compared to the sham group was increased. Administration of thioflavin-T in different
doses, causes finding polymorphonuclear cells in liver of the experimental groups, which the amount of these cells was
more in the experimental group3.
Conclusion:
It could be suggested that Thioflavin-T may be potentially effective candidates in obesity treatment and
diabetes.
Biography
Nafiseh Amani Ekhtesar is a graduate of the Science and Research university of Tehran. She got her M.A in physiology. She was
researching about the relation between food and health in the during of the years. In addition, the effect of them on blood parameters
and diseases. She has presented some seminars in the related subjects. Unfortunately graduates in the major of physiology are not
supported enough. In addition, the related jobs in the mentioned field are very limited in Iran.
amaniekhtesar@yahoo.com