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 63^rd to 126^th 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 63^rd to 126^th. 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.