RT Journal Article
T1 Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
A1 Escudero López, Blanca
A1 Berná, Genoveva
A1 Ortega de la Torre, María de los Ángeles
A1 Herrero Martín, Griselda
A1 Cerrillo, Isabel
A1 Martín, Franz
A1 Fernández-Pachón, María-Soledad
K1 Antioxidant status
K1 Cardiovascular risk
K1 Fermented orange
K1 Inflammation
K1 Lipids
AB 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.
PB Pergamon-Elsevier Science Ltd
YR 2015
FD 2015
LK https://hdl.handle.net/10433/19607
UL https://hdl.handle.net/10433/19607
LA en
NO 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.
NO FECYT -- Elaboración De Una Novedosa Bebida De Naranja De Baja Graduació...
NO Área de Nutrición y Bromatología. Departamento de Biología Molecular e Ingeniería Bioquímica. Universidad Pablo de Olavide
DS RIO
RD May 6, 2026