Details

Autor(en) / Beteiligte

• Chou, Chung-Hsi
• Liu, Cheng-Wei
• Yang, Deng-Jye
• Wu, Yi-Hsieng Samuel
• Chen, Yi-Chen

Titel

Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

Ist Teil von

• Food chemistry, 2015-02, Vol.168, p.63-69

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2015

Quelle

MEDLINE

Beschreibungen/Notizen

• •Black vinegar (BV) contains abundant essential amino acids and hydrophobic amino acids.•Mg, K, Ca, Fe, Mn, and Se were also measured in BV where K and Mg were the majorities.•BV also contains plenty of phenols, especially catechin and chlorogenic acid.•BV demonstrated the lipid-lowering and antioxidant effects in a high-fat/cholesterol diet. Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals in BV, and Ca, Fe, Mn, and Se are also measured. After a 9-week experiment, high-fat/cholesterol-diet (HFCD) fed hamsters had higher (p<0.05) weight gains, relative visceral-fat sizes, serum/liver lipids, and serum cardiac indices than low-fat/cholesterol diet (LFCD) fed ones, but BV supplementation decreased (p<0.05) them which may resulted from the higher (p<0.05) faecal TAG and TC contents. Serum ALT value, and hepatic thiobarbituric acid reactive substances (TBARS), and hepatic TNF-α and IL-1β contents in HFCD-fed hamsters were reduced (p<0.05) by supplementing BV due to increased (p<0.05) hepatic glutathione (GSH) and trolox equivalent antioxidant capacity (TEAC) levels, and catalase (CAT) and glutathione peroxidase (GPx) activities. Taken together, the component profiles of BV contributed the lipid lowering and antioxidant effects on HFCD fed hamsters.