Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats
Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method h...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2011-06, Vol.59 (12), p.6638-6644 |
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| container_issue | 12 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 59 |
| creator | Budak, Nilgun H Kumbul Doguc, Duygu Savas, Cagri M Seydim, Atif C Kok Tas, Tugba Ciris, Metin I Guzel-Seydim, Zeynep B |
| description | Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis. |
| doi_str_mv | 10.1021/jf104912h |
| format | Article |
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Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf104912h</identifier><identifier>PMID: 21561165</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Acetic Acid - administration & dosage ; Acetic Acid - chemistry ; Animals ; Beverages - analysis ; Biological and medical sciences ; Cholesterol - administration & dosage ; Cholesterol - adverse effects ; Crop and Animal Protection Chemistry ; Fermented food industries ; Food Handling - methods ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Lipids - blood ; Liver - metabolism ; Male ; Malus - chemistry ; Plant Preparations - administration & dosage ; Plant Preparations - chemistry ; Rats ; Rats, Wistar ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6638-6644</ispartof><rights>Copyright © 2011 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a344t-7d066a329700ec00e4b5bae04ed68f9a13bf19dfd96a816c5b9cc44289e604e83</citedby><cites>FETCH-LOGICAL-a344t-7d066a329700ec00e4b5bae04ed68f9a13bf19dfd96a816c5b9cc44289e604e83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf104912h$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf104912h$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24253072$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21561165$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Budak, Nilgun H</creatorcontrib><creatorcontrib>Kumbul Doguc, Duygu</creatorcontrib><creatorcontrib>Savas, Cagri M</creatorcontrib><creatorcontrib>Seydim, Atif C</creatorcontrib><creatorcontrib>Kok Tas, Tugba</creatorcontrib><creatorcontrib>Ciris, Metin I</creatorcontrib><creatorcontrib>Guzel-Seydim, Zeynep B</creatorcontrib><title>Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.</description><subject>Acetic Acid - administration & dosage</subject><subject>Acetic Acid - chemistry</subject><subject>Animals</subject><subject>Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>Cholesterol - administration & dosage</subject><subject>Cholesterol - adverse effects</subject><subject>Crop and Animal Protection Chemistry</subject><subject>Fermented food industries</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lipids - blood</subject><subject>Liver - metabolism</subject><subject>Male</subject><subject>Malus - chemistry</subject><subject>Plant Preparations - administration & dosage</subject><subject>Plant Preparations - chemistry</subject><subject>Rats</subject><subject>Rats, Wistar</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E9PwyAYBnBiNDr_HPwChosxHqpAW0qPOp2aLNGY6bWh8GJZulKhjfHbi9nUiwdCAj-elzwIHVNyQQmjl0tDSVZS1myhCc0ZSXJKxTaakHiZiJzTPbQfwpIQIvKC7KI9RuMh5fkEuVtjQA0BO4Ov-r4FPLUaPH61HbxJH_CTd3pUoPGHHRp8YyP30A14Aarp7PsI8WmHr1vnNJ7b3uqAbYfv7VuTTBvXQhjAuzaZxYRnOYRDtGNkG-Bosx-gl9ntYnqfzB_vHqZX80SmWTYkhSacy5SVBSGg4srqvJZAMtBcmFLStDa01EaXXArKVV6XSmUZEyXwiER6gM7Wub13358cqpUNCtpWduDGUImC0ZRxwaM8X0vlXQgeTNV7u5L-s6Kk-q63-q032pNN6livQP_Knz4jON0AGZRsjZedsuHPZSxPScH-nFShWrrRd7GMfwZ-Ab4Pjas</recordid><startdate>20110622</startdate><enddate>20110622</enddate><creator>Budak, Nilgun H</creator><creator>Kumbul Doguc, Duygu</creator><creator>Savas, Cagri M</creator><creator>Seydim, Atif C</creator><creator>Kok Tas, Tugba</creator><creator>Ciris, Metin I</creator><creator>Guzel-Seydim, Zeynep B</creator><general>American Chemical Society</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110622</creationdate><title>Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats</title><author>Budak, Nilgun H ; Kumbul Doguc, Duygu ; Savas, Cagri M ; Seydim, Atif C ; Kok Tas, Tugba ; Ciris, Metin I ; Guzel-Seydim, Zeynep B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a344t-7d066a329700ec00e4b5bae04ed68f9a13bf19dfd96a816c5b9cc44289e604e83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Acetic Acid - administration & dosage</topic><topic>Acetic Acid - chemistry</topic><topic>Animals</topic><topic>Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>Cholesterol - administration & dosage</topic><topic>Cholesterol - adverse effects</topic><topic>Crop and Animal Protection Chemistry</topic><topic>Fermented food industries</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipids - blood</topic><topic>Liver - metabolism</topic><topic>Male</topic><topic>Malus - chemistry</topic><topic>Plant Preparations - administration & dosage</topic><topic>Plant Preparations - chemistry</topic><topic>Rats</topic><topic>Rats, Wistar</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Budak, Nilgun H</creatorcontrib><creatorcontrib>Kumbul Doguc, Duygu</creatorcontrib><creatorcontrib>Savas, Cagri M</creatorcontrib><creatorcontrib>Seydim, Atif C</creatorcontrib><creatorcontrib>Kok Tas, Tugba</creatorcontrib><creatorcontrib>Ciris, Metin I</creatorcontrib><creatorcontrib>Guzel-Seydim, Zeynep B</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Budak, Nilgun H</au><au>Kumbul Doguc, Duygu</au><au>Savas, Cagri M</au><au>Seydim, Atif C</au><au>Kok Tas, Tugba</au><au>Ciris, Metin I</au><au>Guzel-Seydim, Zeynep B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2011-06-22</date><risdate>2011</risdate><volume>59</volume><issue>12</issue><spage>6638</spage><epage>6644</epage><pages>6638-6644</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>21561165</pmid><doi>10.1021/jf104912h</doi><tpages>7</tpages></addata></record> |
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| subjects | Acetic Acid - administration & dosage Acetic Acid - chemistry Animals Beverages - analysis Biological and medical sciences Cholesterol - administration & dosage Cholesterol - adverse effects Crop and Animal Protection Chemistry Fermented food industries Food Handling - methods Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Lipids - blood Liver - metabolism Male Malus - chemistry Plant Preparations - administration & dosage Plant Preparations - chemistry Rats Rats, Wistar Wines and vinegars |
| title | Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats |
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