Obesity and its associated disorders, such as insulin resistance, dyslipidemia, metabolic inflammation, dysbiosis, and non-alcoholic hepatic steatosis, are involved in several molecular and inflammatory mechanisms that alter the metabolism. Food habit changes, such as the quality of fatty acids in the diet, are proposed to treat and prevent these disorders. Some studies demonstrated that saturated fatty acids (SFA) are considered detrimental for treating these disorders. A high fat diet rich in palmitic acid, a SFA, is associated with lower insulin sensitivity and it may also increase atherosclerosis parameters. On the other hand, a high intake of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids may promote positive effects, especially on triglyceride levels and increased high-density lipoprotein (HDL) levels. Moreover, polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) are effective at limiting the hepatic steatosis process through a series of biochemical events, such as reducing the markers of non-alcoholic hepatic steatosis, increasing the gene expression of lipid metabolism, decreasing lipogenic activity, and releasing adiponectin. This current review shows that the consumption of unsaturated fatty acids, MUFA, and PUFA, and especially EPA and DHA, which can be applied as food supplements, may promote effects on glucose and lipid metabolism, as well as on metabolic inflammation, gut microbiota, and hepatic metabolism.

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Obesity, in conjunction with other metabolic disorders such as insulin resistance and dyslipidemia, is a feature of metabolic syndrome which is characterized by a pro-inflammatory state and increased oxidative stress. Therefore, antioxidant foods are proposed to prevent and treat these disorders. Medicinal plants are one of the main strategies in this regard. Guavira, a Brazilian Cerrado plant, contains different bioactive compounds with a high antioxidant capacity and without clinical or reproductive toxicity effects. Though there are different varieties of guavira, the principal Brazilian Cerrado guaviras demonstrated hypoglycemic, anti-inflammatory, and hypocholesterolemic actions. There is also a potential antiplatelet agent in C. xanthocarpa, while C. adamantium displayed hypocholesterolemic actions in animal models and human clinical trials. On the other hand, even with a lack of studies related to C. pubescens, it demonstrated anti-inflammatory effects and an antioxidant capacity in in vitro studies. Despite the fact that most of the studies were not performed to evaluate pathological conditions specific to obese animal models or obese subjects, guavira demonstrated effects in metabolic disorders that are commonly related to the obesity context, such as cardiovascular disturbances and hyperglycemia status. This suggests that guavira is a potential therapeutic approach to obesity-induced metabolic syndrome.

Introdução: A segunda edição do Guia Alimentar para a População Brasileira utiliza a classificação NOVA de alimentos nas recomendações para uma alimentação saudável. Essa classificação, portanto, desempenha importante papel na formação de nutricionistas. Objetivo: Comparar o conhecimento da classificação NOVA de alimentos entre estudantes ingressantes e concluintes de Nutrição. Métodos: Estudo transversal realizado em 2016 com estudantes ingressantes e concluintes de um curso de Nutrição do Mato Grosso do Sul. Questionário contendo 30 alimentos foi aplicado com estudantes que os classificaram em: in natura ou minimamente processado, ingrediente culinário processado, processado ou ultraprocessado. O conhecimento foi avaliado por meio de escore de classificações corretas, global e por grupo alimentar. Para análise comparativa, foi utilizado teste U de Mann-Whitney (significância p≤0,05). Resultados: Participaram 69 estudantes (64% ingressantes). O escore global de classificações corretas foi significativamente maior (p=0,000) nos concluintes (mediana=17) comparado aos ingressantes (mediana=14). O escore de classificações corretas entre ingressantes e concluintes apresentou diferenças significativas para todos os grupos alimentares, excetuando ingredientes culinários (p=0,117). Entre todos estudantes, o grupo ingrediente culinário obteve o menor percentual de acertos (24,1%), e ultraprocessado, obteve o maior percentual (77,8%). Conclusão: Apesar do maior conhecimento dos concluintes em relação aos ingressantes, identificou-se um conhecimento insatisfatório sobre a classificação NOVA em ambos. É importante garantir o aprendizado de estudantes de Nutrição quanto à NOVA, uma vez que esta classificação é central na orientação nutricional da população brasileira e, portanto, passa a ser ferramenta fundamental na atuação do profissional nutricionista.

There are still controversies regarding the correlation between the beneficial effects for health and the administration of isolated compounds or crude extracts in therapeutic applications. Campomanesia xanthocarpa, found in the Brazilian Cerrado, demonstrated beneficial effects in metabolic disorders associated with obesity. We investigated the effects of Campomanesia xanthocarpa hydroethanolic extract and two isolated substances from the extract (S1 and S2) in a diet-induced obesity (DIO) model. Male Swiss mice were divided into five groups: (1) American Institute of Nutrition (AIN-93M) diet, (2) high-fat diet (HF), (3) HF supplemented with C. xanthocarpa hydroethanolic leaf extract at 100 mg/kg (HFE), (4) HF supplemented with S1 at 1 mg/kg (HFS1) and (5) HF supplemented with S2 at 1 mg/kg (HFS2). The HFS1, HFS2 and HFE groups did not present decreasing body weight or visceral adiposity gain. No differences in glycemic and lipid parameters, or in the expression of protein content in two cytokines, interleukin-6 (IL-6) and anti-inflammatory (IL-10), were observed. Only the HFS1 group displayed decreased food intake. Even though substantial effects such as an improvement in obesity features or the metabolic and histological parameters promoted by S1, S2 and the extract were not observed, further investigations are necessary to evaluate the principal genes and protein expressions involved in regulating food behavior promoted by S1.