Consumption of Terminalia catappa flour: modulation of lipid metabolism, reduction of cardiovascular risk, and hepatic protection in aged Wistar rats

The objective of this study was to evaluate the impact of Terminalia catappa flour consumption on biochemical, morphometric, cardiovascular risk, and hepatic markers in aged Wistar rats. Three groups were formed (n = 10): the control group (CG) was treated with distilled water, and the P500 and P1000 groups were treated with 500 and 1000 mg/kg of Terminalia catappa flour, respectively. Animal body weight and food intake were monitored weekly. At the end of the study, feces samples were collected for cholesterol, triglycerides (TG), and fatty acid analysis. Additionally, murinometric and biochemical parameters were assessed. Hepatic tissue was harvested to evaluate cholesterol, TG, and malondialdehyde (MDA) levels. Food consumption and body weight showed no significant differences. In the P500 and P1000 groups, retroperitoneal fat weight was reduced, with P1000 also decreasing triglycerides (TG) and HDL levels. Both experimental groups lowered total cholesterol (TC), TG, and hepatic malondialdehyde (MDA) levels, with more pronounced effects in P1000, which also exhibited a higher proportion of unsaturated fatty acids. Feces cholesterol increased in P1000, while feces TG levels decreased in both treated groups. P1000 stood out for significantly reducing cardiovascular and coronary risk indices and achieving the greatest reduction in MDA levels in coronary tissue. These results suggest that Terminalia catappa improves plasma and hepatic lipid metabolism, reduces body fat, and attenuates lipid peroxidation. Given its effects on cardiovascular risk factors, consumption of this fruit may contribute to reduced cardiovascular and coronary risks.