In Vivo Hypolipidemic and Antioxidant Potential of Brosimum alicastrum Swartz: Comparison Between Different Raw, Dried, and Roasted Seed Flours with Acute Toxicological Validation

Brosimum alicastrum Swartz (Mayan Nut) is a traditional Mesoamerican resource with nutritional potential exceeding many cereal grains, yet its therapeutic efficacy relative to processing remains under-researched. This study investigated the impact of geographic origin and processing on its hypolipidemic and antioxidant properties. Seed flours from Campeche (green raw—GsF), Nayarit (dried—DsF), and Yucatán (commercial roasted—RsF) were evaluated. Following proximal analysis and acute toxicity screening (up to 2000 mg/kg), effects were tested in a tyloxapol-induced hypertriglyceridemia rat model monitoring triglyceride (TG), and hepatic oxidative stress (OS) biomarkers. Proximal profiles were stable across regions. All samples were non-lethal, and, significantly, DsF and RsF achieved a maximum reduction of TG and protein carbonyl content (PCC) at only 200 mg/kg, whereas raw GsF required 2000 mg/kg. Hypertriglyceridemia induced a compensatory increase in SOD activity (~555%), which was maintained across all treated groups. Conversely, tyloxapol depleted GSH-Px activity by 16%, and only DsF, at 20 mg/kg, preserved activity statistically similar to the healthy control (6.71 ± 0.65 IU/μL). Drying and roasting seemed critical for enhancing the acute therapeutic effects observed at lower dosages.