Publication:
Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice

No Thumbnail Available
Publication date
2015
Reading date
Event date
Start date of the public exhibition period
End date of the public exhibition period
Advisors
Authors of photography
Person who provides the photography
Journal Title
Journal ISSN
Volume Title
Publisher
Pergamon-Elsevier Science Ltd
Export
Research Projects
Organizational Units
Journal Issue
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.
Doctoral program
Related publication
Research projects
Description
FECYT -- Elaboración De Una Novedosa Bebida De Naranja De Baja Graduació...
Bibliographic reference
Escudero-López B, Berná G, Ortega Á, Herrero-Martín G, Cerrillo I, Martín F, Fernández-Pachón MS. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice. Food Chem Toxicol. 2015 Apr;78:78-85. doi: 10.1016/j.fct.2015.02.006. Epub 2015 Feb 7. PMID: 25666657.
Photography rights