RESUMEN
Objective@#To explore the effects of whole wheat flour on blood glucose and lipid levels and antioxidant capacity of high-fat fed mice.@*Methods@#Thirty-two male C57BL/6J mice at ages of 3 to 4 weeks were randomly divided into 4 groups with 8 mice in each group. The normal control group was fed with ordinary diet, the high-fat diet group was fed with high-fat diet, the whole wheat flour group was fed with high-fat diet and whole wheat flour, and the refined wheat flour group was fed with high-fat diet and refined wheat flour. Nine weeks later, blood was collected from the tail for measurement of fasting blood glucose (FBG), and blood was also collected from the eyeball to determine the levels of total cholesterol (TC), triglyceride (TG), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and malondialdehyde (MDA). Adipose tissue was taken and weighed after death. Body weight, total food intake, Lee's index, adipose index, blood glucose, blood lipids, and antioxidant indicators were compared among the four groups of mice.@*Results@#Compared with the normal control group, the mice in the high-fat diet group, whole wheat flour group, and refined wheat flour group exhibited increased body weight, total food intake, Lee's index, and adipose index, as well as decreased GSH-Px levels; the high-fat diet group had elevated levels of TC, TG, LDL-C and MDA (all P<0.05). When compared to the high-fat diet group, the whole wheat flour group showed lower Lee's index and adipose index, but the difference was not statistically significant (both P>0.05). Both the whole wheat flour group and the refined wheat flour group had reduced levels of TC, TG, LDL-C, and MDA, as well as increased GSH-Px levels (all P<0.05).@*Conclusions@#Whole wheat flour can effectively reduce the body weight of high-fat feeding mice, improve blood lipid levels, and enhance antioxidant capacity. However, there was no significant difference in the effects of whole wheat flour and refined wheat flour on mice during the experimental period.