article · The Journal of Nutritional Physiology
This study evaluated the effects of breads formulated with tiger nut flour (TNF) and moringa leaf powder (Mo) on antioxidant enzymes, purinergic enzyme activities, and body weight metrics in high-fat diet (HFD) and L-NAME-assaulted rats.Bread samples were produced using blends of TNF, Mo, and all-purpose flour (APF).Eleven groups of mature male Wistar rats were given the various bread compositions while being exposed to HFD + L-NAME (40 mg/kg body weight).Body mass index (BMI) and body weight gain (% BWG) were calculated.In cardiac and renal tissues, the activities of purinergic enzymes [adenosine deaminase (ADA), AMP deaminase (AMPDase), and ATP diphosphohydrolase (ATPDase)] and antioxidant indices [catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST), and reduced glutathione (GSH)] were measured.TNF/Mo-enriched breads contained higher levels of total phenolics and flavonoids compared to the control formulation.Rats fed breads enriched with TNF and Mo exhibited elevated levels of CAT, GPx, GST, and GSH, indicating improved antioxidant status.These animals also showed reduced percentage body weight gain (%BWG) and body mass index (BMI) compared with the HFD + L-NAME group.Furthermore, significant differences (p < 0.05) were observed in ADA, AMPDase, and ATPDase activities across the groups.Among the formulations tested, the bread composed of 72.5% APF, 22.5% TNF, and 5% Mo demonstrated the most consistent beneficial effects.The formulated blends appear to exert a multi-targeted effect in attenuating oxidative stress and purinergic dysregulation associated with adiposity.Within the scope of this short-term experimental study, dietary incorporation of TNF/Mo-enriched breads was associated with measurable shifts in antioxidant capacity, modulation of purinergic enzyme activities, and changes in body weight parameters in rats subjected to combined HFD and L-NAME insult.
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DOI: 10.1016/j.jnphys.2026.100029
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