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ABSTRACT: Metabolic changes in postprandial state particularly after fatty meals lead to atherosclerosis progression. Verjuice is an acidic juice made from unripe grape, commonly used as a popular ingredient in Iran. In this study the acute effects of verjuice intake on postprandial values of some biochemical atherosclerosis risk factors in rabbits fed high-cholesterol diets were investigated to see if it has is a possible protective role.
Rabbits were allowed free access to diets containing: no cholesterol, 1% cholesterol, 1% cholesterol with 5 ml of verjuice, and 1% cholesterol with 10 ml of verjuice. C-reactive protein (CRP), malondialdehyde (MDA), nitrite, nitrate, glucose, LDL-cholesterol (LDL-C), oxidized-LDL (ox-LDL), total cholesterol (TC), apolipoprotein B (ApoB), triglyceride (TG), HDL-cholesterol (HDL-C), apolipoprotein A(ApoA), serum glutamic pyruvic transaminase (SGPT), serum glutamic oxaloacetate transaminase (SGOT), and fibrinogen levels were measured before and three hours after feeding these diets.
Significant differences were observed in fibrinogen and glucose levels between the high-cholesterol diet with 5 and 10 ml verjuice and the high-cholesterol diet alone. Using 10 ml verjuice with the the high-cholesterol diet caused a significant reduction in ox-LDL, MDA, and nitrite compared with the high-cholesterol diet alone. No significant difference was found between the groups receiving verjuice and the high-cholesterol diet group in TC, HDL-C, TG, LDL-C, ApoA, ApoB, SGPT, SGOT, nitrate, or CRP.
These results suggest that there might be an acute protective effect in the postprandial use of verjuice on some of the risk factors of atherosclerosis, particularly as an antioxidant.
Medical science monitor: international medical journal of experimental and clinical research 04/2010; 16(4):BR124-130. · 1.70 Impact Factor
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ABSTRACT: Exaggerated postprandial spikes in blood glucose and lipids induce proportional increases in oxidative stress, which acutely trigger impairment endothelial, inflammation and increased risk of future cardiovascular events. In this research, we have investigated acute effects of vinegar intake on some of the biochemical atherosclerosis risk factors in high cholesterol fed rabbits to see if we can find a probable protective value for it.
The rabbits were randomly divided into four groups: normal diet, high cholesterol diet (%1 cholesterol), %1 cholesterol with 5 ml vinegar (low dose), %1 cholesterol with 10 ml vinegar (high dose). After fasting for 12-15 hours, blood samples were taken to determine baseline values. Three hours after feeding, blood samples were collected again to investigate acute effects of vinegar intake on the measured factors.
Using high-dose vinegar with cholesterolemic diet caused significant reduce in LDL-cholesterol (LDL-C), oxidized-LDL (ox-LDL), malondialdehyde (MDA), total cholesterol (TC) and apolipoprotein B (ApoB) in comparison with hypercholesterolemic diet. Consumption low-dose vinegar with cholesterolemic diet induced a significant decrease in fibrinogen and glucose compared to hypercholesterolemic diet. Level of serum nitrite, nitrate, triacylglycerol (TAG), HDL-cholesterol (HDL-C), apolipoprotein A (ApoA), serum glutamic pyruvic transaminase (SGPT), serum glutamic oxaloacetate transaminase (SGOT) and C-reactive protein (CRP) were not significantly difference in low and high doses vinegar with cholesterolemic diet compared to hypercholesterolemic diet. A significant difference was observed for LDL-C, ApoB100 and TC between low and high doses vinegar.
This study suggest that vinegar, might have some acute effects on biochemical risk factors of atherosclerosis and a probable protective value can be considered for its postprandial use.
Lipids in Health and Disease 01/2010; 9:10. · 2.17 Impact Factor
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ABSTRACT: Atherosclerosis which results from gradual deposition of lipids in medium and large arteries is a leading cause of mortality worldwide. The objective of this study was to determine the effect of apple juice on some risk factors of atherosclerosis and on the development of atherosclerosis in rabbits fed a high-cholesterol diet.
Thirty two male rabbits were randomly divided into four groups: normal diet, high cholesterol diet (%1 cholesterol), 1% cholesterol supplemented with 5 ml apple juice (low dose) and 1% cholesterol supplemented with 10 ml apple juice (high dose) for 2 month. The C-reactive protein (CRP), nitrite, nitrate, fibrinogen, total cholesterol(TC) and factor VII were measured before the experiment and by the end of period. At the end of study, fatty streak formation in right and left coronary arteries were determined using Chekanov method in all groups.
Both doses of apple juice significantly were decreased TC, TG, CRP, fibrinogen, factor VII levels, atherosclerotic lesion in right and left coronary arteries and increased nitrite and nitrate compared to cholesterolemic diet. Also using 10 ml apple juice caused significant reduce in LDL-C and increase HDL-C, but 5 ml apple juice did not change these factors. Significant differences were observed between 5 and 10 ml apple juice groups by LDL-C. No significant difference was found between 5 and 10 ml apple juice groups with regard to CRP, nitrite, nitrate, fibrinogen, factor VII, TG, HDL-C and TC concentrations.
Apple juice can effectively prevent the progress of atherosclerosis. This is likely due to antioxidant and anti-inflammatory effect of apple juice.
Lipids in Health and Disease 10/2009; 8:39. · 2.17 Impact Factor
