{"id":33402,"date":"2019-11-12T04:30:36","date_gmt":"2019-11-12T02:30:36","guid":{"rendered":"https:\/\/naturopatiadigital.eu\/?p=33402"},"modified":"2019-11-12T04:30:36","modified_gmt":"2019-11-12T02:30:36","slug":"area-de-conocimiento-naturopatia-experimental-sustancias-bioactivas-influencia-beneficiosa-de-la-curcumina-la-capsaicina-y-el-ajo-en-la-dieta-sobre-la-integridad-de-los-eritrocitos-en-ratas-alim","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=33402","title":{"rendered":"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: \u00abInfluencia beneficiosa de la curcumina, la capsaicina y el ajo en la dieta sobre la integridad de los eritrocitos en ratas alimentadas con alto contenido de grasa\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-xdeHRIGl6jE\/XcwE8XXLpLI\/AAAAAAAAYcU\/Q36kE7UhNLkiA56LZb16CzgvuKs5eZN1ACLcBGAsYHQ\/s1600\/Journal_Nutritional__biochemistry.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-xdeHRIGl6jE\/XcwE8XXLpLI\/AAAAAAAAYcU\/Q36kE7UhNLkiA56LZb16CzgvuKs5eZN1ACLcBGAsYHQ\/s320\/Journal_Nutritional__biochemistry.jpg\" width=\"240\" height=\"320\" border=\"0\" data-original-width=\"576\" data-original-height=\"768\" \/><\/a>Kempaiah, R. K., &amp; Srinivasan, K. (2006). <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0955286305002536\">Beneficial influence of dietary curcumin, capsaicin and garlic on erythrocyte integrity in high-fat fed rats<\/a>.\u00a0<i>The Journal of nutritional biochemistry<\/i>, 17(7), 471-478.<\/p>\n<p>En las ratas que se volvieron hiperlipid\u00e9micas manteni\u00e9ndolas en una dieta alta en grasas (30%) durante 8 semanas, la inclusi\u00f3n de principios de especias [curcumina (0.2%) o capsaicina (0.015%)] o ajo (2.0%) en la dieta produjo una hipotrigliceridemia significativa efecto.\u00a0<\/p>\n<p>El colesterol plasm\u00e1tico no se vio afectado en el tratamiento con alto contenido de grasas. El contenido de triglic\u00e9ridos hep\u00e1ticos fue significativamente mayor en ratas alimentadas con alto contenido de grasa, y este aumento fue efectivamente contrarrestado mediante la inclusi\u00f3n de agentes hipolipid\u00e9micos de especias: curcumina, capsaicina o ajo en la dieta.\u00a0<\/p>\n<p>El perfil lip\u00eddico de las membranas eritroc\u00edticas de ratas hiperlipid\u00e9micas fue similar a los controles basales. Un examen de la fragilidad osm\u00f3tica de los eritrocitos en varios grupos indic\u00f3 que los gl\u00f3bulos rojos de las ratas hiperlipid\u00e9micas muestran una ligera resistencia a la lisis osm\u00f3tica. Inclusi\u00f3n de principios de especias [curcumina (0.2%) o capsaicina (0. 015%)] o ajo (2.0%) en la dieta, que produjo el efecto hipotriglicerid\u00e9mico, parece corregir de manera beneficiosa esta fragilidad osm\u00f3tica alterada de los eritrocitos.\u00a0<\/p>\n<p>Las actividades de Na (+), K (+) &#8211; ATPasa sensibles a ouaba\u00edna, as\u00ed como la acetilcolinesterasa de las membranas de los eritrocitos en ratas alimentadas con alto contenido de grasa permanecieron inalteradas. La actividad de Ca (2 +), Mg (2 +) &#8211; ATPasa en la membrana de los eritrocitos disminuy\u00f3 significativamente en los animales alimentados con alto contenido de grasa, mientras que los principios de especias en la dieta y el ajo contrarrestaron esta reducci\u00f3n en la actividad enzim\u00e1tica. En ausencia de cualquier cambio en la relaci\u00f3n molar colesterol \/ fosfol\u00edpido en la membrana eritrocitaria, una disminuci\u00f3n de la actividad de Ca (2 +), Mg (2 +) &#8211; ATPasa disminuida probablemente habr\u00eda contribuido a la acumulaci\u00f3n de calcio intracelular que conduce a la deformabilidad disminuida de los eritrocitos en ratas alimentadas con alto contenido de grasa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kempaiah, R. K., &amp; Srinivasan, K. (2006). Beneficial influence of dietary curcumin, capsaicin and garlic on erythrocyte integrity in high-fat fed rats.\u00a0The Journal of nutritional biochemistry, 17(7), 471-478. En las ratas que se volvieron hiperlipid\u00e9micas manteni\u00e9ndolas en una dieta alta en grasas (30%) durante 8 semanas, la inclusi\u00f3n de principios de especias [curcumina (0.2%) o [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-33402","post","type-post","status-publish","format-standard","hentry","category-sustancias-bioactivas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: &quot;Influencia beneficiosa de la curcumina, la capsaicina y el ajo en la dieta sobre la integridad de los eritrocitos en ratas alimentadas con alto contenido de grasa&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=33402\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: &quot;Influencia beneficiosa de la curcumina, la capsaicina y el ajo en la dieta sobre la integridad de los eritrocitos en ratas alimentadas con alto contenido de grasa&quot; -\" \/>\n<meta property=\"og:description\" content=\"Kempaiah, R. K., &amp; Srinivasan, K. (2006). Beneficial influence of dietary curcumin, capsaicin and garlic on erythrocyte integrity in high-fat fed rats.\u00a0The Journal of nutritional biochemistry, 17(7), 471-478. 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