RT Journal Article
T1 Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
A1 Escudero-López, Blanca
A1 Ortega, Ángeles
A1 Cerrillo, Isabel
A1 Rodríguez-Griñolo, Rosario
A1 Muñoz-Hernández, Rocio
A1 Macher, Hada C
A1 Martín, Franz
A1 Hornero-Méndez, Dámaso
A1 Mena, Pedro
A1 Del Rio, Daniel
A1 Fernández-Pachón, María-Soledad
K1 antioxidant status
K1 bioactive compounds
K1 healthy humans
K1 inflammation status
K1 lipid peroxidation
K1 orange fermented beverage
K1 Acceso solo a metadatos
AB Background: Alcoholic fermentation of fruits has generated novel products with high concentrations of bioactive compounds and moderate alcohol content. The aim of this study was to evaluate the potential effect on cardiovascular risk factors of the regular consumption by healthy humans of a beverage obtained by alcoholic fermentation and pasteurization of orange juice.Results: Thirty healthy volunteers were enrolled in a randomized controlled study. The experimental group (n = 15) drank 500 mL orange beverage (OB) per day for 2 weeks (intervention phase), followed by a 3-week washout phase. Blood samples were collected at baseline (E-T0) and at the end of the intervention (E-T1) and washout (E-T2) phases. Controls (n = 15) did not consume OB during a 2-week period. OB intake significantly increased oxygen radical absorbance capacity (43.9%) and reduced uric acid (-8.9%), catalase (CAT) (-23.2%), thiobarbituric acid reactive substances (TBARS) (-30.2%) and C-reactive protein (-2.1%) (E-T1 vs. E-T0). These effects may represent longer-term benefits, given the decreased uric acid (-8.9%), CAT (-34.6%), TBARS (-48.4%) and oxidized low-density lipoprotein (-23.9%) values recorded after the washout phase (E-T2 vs. E-T0).Conclusion: The regular consumption of OB improved antioxidant status and decreased inflammation state, lipid peroxidation and uric acid levels. Thus OB may protect the cardiovascular system in healthy humans and be considered a novel functional beverage.
PB Wiley
YR 2018
FD 2018-05-01
LK https://hdl.handle.net/10433/19476
UL https://hdl.handle.net/10433/19476
LA en
NO J Sci Food Agric2018;98: 2777–2786
NO Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla
NO CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain.
NO Instituto de la Grasa-CSIC, Sevilla, Spain.
NO Departamento de Economía , Métodos Cuantitativos e Hª Económica
DS RIO
RD May 6, 2026