饮用柑橘果酒后,机体会有什么变化?
  • 水果酒发酵产生的产物具有高浓度的生物活性化合物和适度的酒精含量。
  • 本研究对象为发酵后巴氏灭菌的橙汁果酒,考察其对健康人心血管风险因素的潜在影响;招募15人,饮用2周,每天500ml;后续洗脱3周。
  • 结果表明,橙汁果酒的摄入显著降低氧化应激水平,降低尿酸、硫代巴比妥酸反应物质和C-反应蛋白的水平,且这些影响具有长期效应。
  • 研究提示,经常饮用橙汁果酒通过抗氧化、抗炎、降低尿酸水平等途径,有助于健康人的心血管健康。
主编推荐语
JIAN 剑
请注意,本文研究对象仅15人。结果具有一定的参考价值,但也仅供参考。每个人酒量不同,饮用需谨慎。
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Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans

饮用柑橘果酒能改善健康人群的抗氧化状况,降低脂质过氧化和炎症标志物

10.1002/jsfa.8774

2017-11-09, Article

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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. © 2017 Society of Chemical Industry.

First Authors:
Blanca Escudero-López

Correspondence Authors:
María-Soledad Fernández-Pachón

All Authors:
Blanca Escudero-López,Ángeles Ortega,Isabel Cerrillo,María-Rosario Rodríguez-Griñolo,Rocío Muñoz-Hernández,Hada C Macher,Franz Martín,Dámaso Hornero-Méndez,Pedro Mena,Daniele Del Rio,María-Soledad Fernández-Pachón

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