Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Author
dc.contributor.author
Escudero López, Blanca
Author
dc.contributor.author
Berná, Genoveva
Author
dc.contributor.author
Ortega, Ángeles
Author
dc.contributor.author
Herrero Martín, Griselda
Author
dc.contributor.author
Cerrillo, Isabel
Author
dc.contributor.author
Martín, Franz
Author
dc.contributor.author
Fernández Pachón, María Soledad
Admission date
dc.date.accessioned
2019-03-15T16:08:55Z
Available date
dc.date.available
2019-03-15T16:08:55Z
Publication date
dc.date.issued
2015
Cita de ítem
dc.identifier.citation
Food and Chemical Toxicology 78 (2015) 78–85
Identifier
dc.identifier.issn
18736351
Identifier
dc.identifier.issn
02786915
Identifier
dc.identifier.other
10.1016/j.fct.2015.02.006
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/166367
Abstract
dc.description.abstract
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.