Metabolic Syndrome can be Prevented by Physical Training and Diet Containing Solanum aethiopicum Shum Fruit

Two-thirds of the global disease can be attributable to metabolic syndrome and its complications. The bioenergetic response of regular physical exercise and a diet rich in foods with a low glycaemic index appears to be an excellent way of combating metabolic syndrome. This study was carried out to investigate the effects of twenty days of continuous endurance training and a diet containing Solanum aethiopicum Shum fruit (SASF) consumption on metabolic syndrome prevention. Twenty-four Wistar male rats were grouped (6 per group) according to the physical training and SASF feeding: group 1 (control), group 2 (trained and consumed), group 3 (trained), and group 4 (consumed). Parameters of nutritional behaviour, stomach wall weight and obesity biomarkers were recorded. The animals fed on a diet containing SASF showed a significant decrease in total cholesterol, triglycerides and LDL-cholesterol, and an increase in HDL-cholesterol and testosterone. The statistical analyses were performed with the Statgraphics Plus version 5.0 software, using one-way ANOVA with the statistical significance set at the probability lower than 0.05 levels. From animals submitted to endurance training only, a significant decrease in total cholesterol and LDL-cholesterol and an increase in testosterone, without statistical changes in HDL-cholesterol and triglycerides was observed. The rats were physically trained and fed on an experimental diet containing SASF limited body and abdominal wall weights, improved lipid profile and testosterone towards obesity prevention. With regard to the control group, in this present study, endurance exercise and diet containing SASF may be used to prevent metabolic syndrome. SASF could be potentially used to induce muscle mass increase, strength and improvement of fat catabolism. The study concluded that the promotion of durable health could depend on adapted physical exercises and a diet containing raw vegetables with low glycaemic index.