title: Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice.
abstract: The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds and variable alcohol content. The aim of this study was to assess the potential beneficial effect of an orange beverage obtained by alcoholic fermentation and pasteurization of orange juice on cardiovascular risk biomarkers. For this purpose, four mice groups (n = 8) ingested orange beverage (equivalent volume to 250 mL/day in human), orange juice, alcoholic solution (at the proportional amount of orange beverage) or water during 12 weeks. The equivalent amount to double serving of orange beverage (500 mL/day) was administered to mice in a subsequent intervention, and a control group was also evaluated. Orange beverage consumption increased levels of glutathione and uric acid, improved lipid profile, decreased oxidized LDL and maintained levels of IL-6 and C-reactive protein. Synergistic effects between the bioactive compounds and the alcohol content of orange beverage may occur. The intake of double serving also increased antioxidant enzyme activities, bilirubin content and plasma antioxidant capacity. These results suggest that orange beverage may produce greater protection against cardiovascular risk factors than orange juice in healthy mice.
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain.
authors: Blanca
authors: B
authors: Escudero-López
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain; Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Spain.
authors: Genoveva
authors: G
authors: Berná
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain; Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Spain.
authors: Ángeles
authors: Á
authors: Ortega
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain.
authors: Griselda
authors: G
authors: Herrero-Martín
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain; Associated Researcher at Autónoma de Chile University, Av. Pedro de Valdivia 641, Santiago de Chile, Chile.
authors: Isabel
authors: I
authors: Cerrillo
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain; Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Spain.
authors: Franz
authors: F
authors: Martín
authors: Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Pablo de Olavide University, Carretera de Utrera Km 1, E-41013 Seville, Spain; Associated Researcher at Autónoma de Chile University, Av. Pedro de Valdivia 641, Santiago de Chile, Chile. Electronic address: msferpac@upo.es.
authors: María-Soledad
authors: MS
authors: Fernández-Pachón
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D001663:Bilirubin / Q000097:blood; D015415:Biomarkers / Q000097:blood; D002097:C-Reactive Protein / Q000378:metabolism; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL / Q000097:blood; D032084:Citrus sinensis / Q000737:chemistry / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D005978:Glutathione / Q000097:blood; D015850:Interleukin-6 / Q000097:blood; D015227:Lipid Peroxidation; D008077:Lipoproteins, LDL / Q000097:blood; D008297:Male; D051379:Mice; D012307:Risk Factors; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014280:Triglycerides / Q000097:blood; D014527:Uric Acid / Q000097:blood
chemical_list: D000975:Antioxidants; D015415:Biomarkers; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D015850:Interleukin-6; D008077:Lipoproteins, LDL; D017392:Thiobarbituric Acid Reactive Substances; D014280:Triglycerides; C099252:oxidized low density lipoprotein; D014527:Uric Acid; D002097:C-Reactive Protein; D005978:Glutathione; D001663:Bilirubin
keywords: Antioxidant status; Cardiovascular risk; Fermented orange; Inflammation; Lipids