O consumo de farinha de taro (Colocasia esculenta) favorece a integridade óssea em ratos machos

• Main Authors: Letícia Rozeno Pessoa, Maíra Duque Coutinho de Abreu, Gabrielle Ribeiro Gracio, Bianca Ferolla da Camara Boueri, Eduardo Moreira da Silva, Gilson Teles Boaventura, Carlos Alberto Soares da Costa
• Format: Article
• Language: English
• Published: Josely Correa Koury 2021-03-01
• Series: Demetra
• Subjects: colocasia esculenta. diet. rats. femur. bone development.
• Online Access: https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/51626

Objective: This study aimed to investigate bone composition in male rats treated with diet supplemented with taro (Colocasia esculenta) flour until their 90 days. Methods: Weanling male rats were divided into control (C, n=11) and experimental group (T, n=12); the latter comprised animals treated with taro flour until their 90 days. Food intake, body mass and length were evaluated on a weekly basis throughout the experimental period. Spine bone dimension, as well as bone mineral density (BMD), mineral content (BMC), total area and biomechanical properties were determined after 90 days. Results: T group recorded higher values for (P<0.05) body mass and length; BMD, BMC and total spinal area; BMD of the fourth lumbar vertebra; femoral mass, distance between epiphysis, medial point of diaphysis width, BMD, maximum strength and osteocalcin concentrations than the control. Conclusion: Taro flour intake had positive effect on bone health.