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Apple Cider Vinegar Attenuates Oxidative Stress and Reduces the Risk of Obesity in High-Fat-Fed Male Wistar Rats

Journal of Medicinal Food 2018년 21권 1호 p.70 ~ 80
Halima Ben Hmad, Sonia Gara, Sarra Khlifi, Houda Ben Jemaa, Fethi Ben Slama, Abdallah Aouidet,
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 ( Halima Ben Hmad ) - University of Tunis El Manar
 ( Sonia Gara ) - Institute of Salah Azaiz Laboratory of Clinical Biochemistry
 ( Sarra Khlifi ) - University of Tunis El Manar
 ( Houda Ben Jemaa ) - University of Tunis El Manar
 ( Fethi Ben Slama ) - University of Tunis El Manar
 ( Abdallah Aouidet ) - University of Tunis El Manar

Abstract


Metabolic syndrome is a serious consequence of obesity characterized by increased cardiovascular risk factors such as hypertension, dyslipidemia, and glucose intolerance. While diets enriched with natural antioxidants showed beneficial effects on oxidative stress, blood pressure, and serum lipid composition, diet supplementation with synthetic antioxidants showed contradictive results. Thus, we tested, in this study, whether a daily dosage of Apple Cider Vinegar (ACV) would affect cardiovascular risk factor associated with obesity in high-fat diet (HFD)-induced hyperlipidemic Wistar rats. Obese rats showed increased serum total cholesterol, triglyceride, low-density lipoprotein-cholesterol (LDL-C), very low density lipoprotein (VLDL) and atherogenic index after 6 and 9 weeks of being fed an HFD. Importantly, ACV ameliorated all of these parameters significantly. Oxidative stress already developed after 6 weeks of HFD and was significantly reduced by daily doses of ACV. Oral administration of ACV normalized various biochemical and metabolic changes since it exhibited a very significant (P?

키워드

atherogenic index; lipid profile; oxidative stress; vinegar

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