Supplementation with Jatobá-do-cerrado flour (Hymenaea stigonocarpa Mart.) decreased oxidative stress in amygdala and adipose tissue and reduced anxiety-like behaviors of Wistar male rats on a high-fat diet

In recent years, obesity has reached pandemic levels and has been associated with a range of comorbidities, including anxiety disorders. Several studies have shown that the inclusion of legumes rich in dietary fiber can attenuate the adverse effects induced by high-fat diets. Jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) stands out as a legume with high levels of dietary fiber and antioxidant compounds. The current study aimed to evaluate the effects of supplementation with Jatobá-do-cerrado flour on anxiety-like behavior and redox state parameters in rats on a high-fat diet. Male Wistar rats were divided for 126 days: Control– standard diet during 126 days; High-fat diet (HFD)– standard diet with added lard (20% w/w) for 126 days; Jatobá-do-cerrado flour (JCF)– standard diet with added Jatobá-do-cerrado flour (20% w/w) from 63rd to 126th day; Jatobá-do-cerrado flour + High-fat diet (JCF + HFD)– standard diet with Jatobá-do-cerrado flour (20% w/w) and lard (20% w/w) from 63rd to 126th. After the dietary treatments, the animals performed the Elevated Plus Maze, Light–Dark Box, and Open Field tests. The redox state of the adipose tissue and amygdala were analyzed. The HFD group showed anxiety-like responses in the tests, low antioxidant activity and high levels of lipid peroxidation in the adipose tissue and amygdala. Conversely, JCF + HFD group reduced anxiety-like behaviors and improved the antioxidant activity (adipose tissue and amygdala). In summary, the supplementation with Jatobá-do-cerrado flour improved antioxidant activity and also promoted an anxiolytic effect, suggesting its potential as a functional food and may be useful as an adjunct in the management of obesity and its related comorbidities.