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Authordc.contributor.authorEscudero López, Blanca
Authordc.contributor.authorBerná, Genoveva
Authordc.contributor.authorOrtega, Ángeles
Authordc.contributor.authorHerrero Martín, Griselda
Authordc.contributor.authorCerrillo, Isabel
Authordc.contributor.authorMartín, Franz
Authordc.contributor.authorFernández Pachón, María Soledad
Admission datedc.date.accessioned2019-03-15T16:08:55Z
Available datedc.date.available2019-03-15T16:08:55Z
Publication datedc.date.issued2015
Cita de ítemdc.identifier.citationFood and Chemical Toxicology 78 (2015) 78–85
Identifierdc.identifier.issn18736351
Identifierdc.identifier.issn02786915
Identifierdc.identifier.other10.1016/j.fct.2015.02.006
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/166367
Abstractdc.description.abstractThe 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.
Lenguagedc.language.isoen
Publisherdc.publisherElsevier
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Sourcedc.sourceFood and Chemical Toxicology
Keywordsdc.subjectAntioxidant status
Keywordsdc.subjectCardiovascular risk
Keywordsdc.subjectFermented orange
Keywordsdc.subjectInflammation
Keywordsdc.subjectLipids
Títulodc.titleConsumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Document typedc.typeArtículo de revista
dcterms.accessRightsdcterms.accessRightsAcceso abierto
Catalogueruchile.catalogadorlaj
Indexationuchile.indexArtículo de publicación SCOPUS
Indexationuchile.indexArtículo de publicación WoS
uchile.cosechauchile.cosechaSI


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile