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

Article ID	Journal	Published Year	Pages	File Type
5849912	Food and Chemical Toxicology	2015	8 Pages	PDF

Abstract

- The consumption of fermented orange beverage improves the antioxidant defense and the lipid profile in mice.
- The consumption of fermented orange beverage decreases the lipid peroxidation in mice.
- The healthy effect of fermented orange beverage is caused by its content of bioactive compounds and moderate alcohol.
- The effects of fermented orange beverage on biomarkers of cardiovascular risk are higher than those of orange juice.

Keywords

TEAC TBARS GSSG ORAC PAC CAT GSH GPX MDA FRAP inflammation Cardiovascular risk SOD Superoxide dismutase Trolox equivalent antioxidant capacity Plasma antioxidant capacity oxygen radical absorbance capacity Oxidized low-density lipoprotein malondialdehyde Antioxidant status C-reactive protein CRP Lipids Catalase ferric reducing antioxidant power reduced glutathione total cholesterol oxidized glutathione glutathione reductase glutathione peroxidase thiobarbituric acid reactive species