Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Food and Chemical Toxicology, ISSN: 0278-6915, Vol: 78, Page: 78-85
2015
- 34Citations
- 51Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations34
- Citation Indexes34
- 34
- CrossRef21
- Captures51
- Readers51
- 51
Article Description
The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds and variable alcohol content. The aim of this study was to assess the potential beneficial effect of an orange beverage obtained by alcoholic fermentation and pasteurization of orange juice on cardiovascular risk biomarkers. For this purpose, four mice groups (n = 8) ingested orange beverage (equivalent volume to 250 mL/day in human), orange juice, alcoholic solution (at the proportional amount of orange beverage) or water during 12 weeks. The equivalent amount to double serving of orange beverage (500 mL/day) was administered to mice in a subsequent intervention, and a control group was also evaluated. Orange beverage consumption increased levels of glutathione and uric acid, improved lipid profile, decreased oxidized LDL and maintained levels of IL-6 and C-reactive protein. Synergistic effects between the bioactive compounds and the alcohol content of orange beverage may occur. The intake of double serving also increased antioxidant enzyme activities, bilirubin content and plasma antioxidant capacity. These results suggest that orange beverage may produce greater protection against cardiovascular risk factors than orange juice in healthy mice.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0278691515000459; http://dx.doi.org/10.1016/j.fct.2015.02.006; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84923041299&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/25666657; https://linkinghub.elsevier.com/retrieve/pii/S0278691515000459; https://dx.doi.org/10.1016/j.fct.2015.02.006
Elsevier BV
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