Effect of Coturnix japonica (quail) egg yolk in ethanol damage-induced mice

Introduction: The high prevalence of neurodegenerativediseases in the older adult population requires research fo-cused on functional foods with regulatory properties on redoxstate and with antioxidant potential. Quail egg yolk is a foodwith a great diversity of antioxidant compounds with neuro-protective activity. Objective: To evaluate the effect of Coturnix japonica eggyolk administration on the nervous tissue of mice againstethanol damage induction. Methodology: 35 mice received the following treatmentvia orogastric for five days: groups I and II water (10 mL/kg),group III egg yolk (5 mL/kg), group IV egg yolk (10 mL/kg)and group V egg yolk (15 mL/kg). On the fifth day, 99%ethanol was administered subcutaneously (5 g/kg) to groupsII-V. After four hours, the mice were decapitated to obtain thebrain and cerebellum and subsequently perform biochemicaltests and histopathological analysis. Results: Group IV presented neuronal proliferation phe-nomenon and Purkinje cells pluristratification in the brain andcerebellum respectively and additionally presented a betterGSH/GSSG ratio (p<0.05) in comparison to group II. Therewas no statistically significant difference between proteinlevels or protein sulfhydryl groups in any of the groups. Conclusions:Coturnix japonica egg yolk administrationresulted in better preservation of the brain and cerebellum’scytoarchitecture and increased GSH profile (AU)

COVID-19, body weight and the neighbourhood: food system dimensions and consumption associated with changes in body weight of Peruvian adults during first wave lockdowns.

Objective: The objective of this study is to assess changes in the dimensions of the food system and consumption associated with body weight variations during the first month's lockdown in Peruvian adults in Metropolitan Lima. Methods: A cross-sectional study conducted during the first months of lockdowns in Peru. 694 adults completed a web-based survey about changes experienced in the process of acquiring food during lockdown, changes in their intake and self-perceived body weight. A multinomial logistic regression analysis was conducted to evaluate the factors associated with changes in body weight. Results: Weight gain was perceived in 38% of the participants and 22.8% perceived weight loss. 39.2% did not perceive changes in their weight. Risk factors for body weight gain were increased alcohol consumption (OR=4.510, 95% CI 1.764 to 11.531) and decreased fruit consumption (OR=2.129, 95% CI 1.290 to 3.515), while decreasing cereal intake (OR=0.498, 95% CI 0.269 to 0.922) and choosing nutritious food as a driver for purchase (OR=0.512, 95% CI 0.320 to 0.821) were found to be protective against gaining weight. Decreasing food intake during the pandemic (OR=2.188, 95% CI 1.348 to 3.550) and having to miss important foods (OR=2.354, 95% CI 1.393 to 3.978), were associated with weight loss. Conclusions: During confinement, weight gain was mostly associated with food consumption and personal food system factors. Meanwhile, weight loss was associated with external food system factors.