Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans
| Autor: | Isabel Cerrillo, Franz Martín, Blanca Escudero-López, María-Soledad Fernández-Pachón, Ángeles Ortega |
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| Rok vydání: | 2019 |
| Předmět: |
Adult
Male 030309 nutrition & dietetics Hypercholesterolemia Alcohol Orange (colour) medicine.disease_cause Thiobarbituric Acid Reactive Substances Antioxidants 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Risk Factors medicine TBARS Humans Food science Endothelial dysfunction Inflammation Orange juice 0303 health sciences medicine.diagnostic_test business.industry Alcoholic Beverages Cholesterol HDL Lipid metabolism Cholesterol LDL 04 agricultural and veterinary sciences Catalase medicine.disease 040401 food science Fruit and Vegetable Juices Oxidative Stress chemistry Cardiovascular Diseases Female lipids (amino acids peptides and proteins) Lipid profile business Oxidative stress Citrus sinensis Food Science |
| Zdroj: | Food Research International. 116:168-174 |
| ISSN: | 0963-9969 |
| Popis: | Oxidative stress, inflammation status, endothelial dysfunction, and imbalanced lipid metabolism play a major role in cardiovascular disease. Bioactive compounds and moderate alcohol consumption have been associated with decreased cardiovascular risk. This study aimed to evaluate the effect on cardiovascular risk factors of a low-alcohol beverage derived from the alcoholic fermentation of orange juice. Eighteen individuals with moderately high cholesterol levels were randomly assigned to an experimental group (n = 9) who drank 500 mL/day of the orange beverage for 2 weeks or a control group (n = 9) who drank no orange beverage. Blood samples were drawn at the beginning and end of the study period. Consumption of the beverage significantly decreased plasma levels of total cholesterol (−15.6%), LDL-cholesterol (−17.8%), LDL-cholesterol/HDL-cholesterol ratio (−21.4%), catalase (−25.5%), TBARS (−42.6%), and sVCAM-1 (−5.8%). This orange beverage would have a potential capacity to improve cardiovascular risk in hypercholesterolemic humans, supporting its future consideration as a functional beverage. |
| Databáze: | OpenAIRE |
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