The effect of amaranth oil on proteinuria in lupus prone mice
DOI:
https://doi.org/10.31989/ffs.v1i10.848Abstract
Background: Kidney disease is a leading cause of death in the United States and the world. Proteinuria signifies kidney damage and can exacerbate kidney disease. It has become an important indicator of kidney disease; reducing proteinuria results in renoprotective effects and slows renal disease. Existing treatments do not work for every patient.
Aim of Study: Amaranth is a tropical plant that was regularly consumed in the ancient Central American diet. It has a plethora of health effects and is a strong functional food candidate. This study examines whether a regular oral dose of amaranth oil decreased proteinuria concentration in murine subjects.
Methods: Mice in the experimental group (n = 3) were given 4μl of amaranth oil per gram of mouse weight for 5 days a week over 84 days. Control mice (n = 2) were sham treated on the same schedule with no oil. Urine protein concentration was determined by Bradford assay, measuring absorbance at 595nm, then comparing with a BSA standard curve.
Results: The experimental group showed decreased proteinuria levels throughout the entire 84 days of study
Conclusion: Results show amaranth oil may help decrease proteinuria levels in lupus prone murine subjects. Given the small sample size, the data are preliminary. More research is needed to validate the results and determine the optimal dose and treatment schedule.
Key words: proteinuria, amaranth oil, renoprotective, kidney disease, renal disease, lupus, functional food
Downloads
Published
Issue
Section
License
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.