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Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans

dc.contributor.authorEscudero-López B.
dc.contributor.authorOrtega Á.
dc.contributor.authorCerrillo I.
dc.contributor.authorRodríguez-Griñolo M.-R.
dc.contributor.authorMuñoz-Hernández R.
dc.contributor.authorMacher H.C.
dc.contributor.authorMartín F.
dc.contributor.authorHornero-Méndez D.
dc.contributor.authorMena P.
dc.contributor.authorDel Rio D.
dc.contributor.authorFernández-Pachón M.-S.
dc.date.accessioned2020-09-02T22:17:18Z
dc.date.available2020-09-02T22:17:18Z
dc.date.issued2018
dc.identifier10.1002/jsfa.8774
dc.identifier.citation98, 7, 2777-2786
dc.identifier.issn00225142
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4388
dc.descriptionBACKGROUND: 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. © 2017 Society of Chemical Industry
dc.language.isoen
dc.publisherJohn Wiley and Sons Ltd
dc.subjectantioxidant status
dc.subjectbioactive compounds
dc.subjecthealthy humans
dc.subjectinflammation status
dc.subjectlipid peroxidation
dc.subjectorange fermented beverage
dc.subjectantioxidant
dc.subjectbiological marker
dc.subjectC reactive protein
dc.subjectcatalase
dc.subjectlow density lipoprotein
dc.subjectoxidized low density lipoprotein
dc.subjectthiobarbituric acid reactive substance
dc.subjectadult
dc.subjectanalysis
dc.subjectbeverage
dc.subjectchemistry
dc.subjectcontrolled study
dc.subjectdiet therapy
dc.subjectfemale
dc.subjectfermentation
dc.subjectfruit
dc.subjectfruit and vegetable juice
dc.subjectgenetics
dc.subjecthuman
dc.subjectinflammation
dc.subjectlipid peroxidation
dc.subjectmale
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectmiddle aged
dc.subjectnormal human
dc.subjectoxidative stress
dc.subjectPichia
dc.subjectrandomized controlled trial
dc.subjectsweet orange
dc.subjectAdult
dc.subjectAntioxidants
dc.subjectBeverages
dc.subjectBiomarkers
dc.subjectC-Reactive Protein
dc.subjectCatalase
dc.subjectCitrus sinensis
dc.subjectFemale
dc.subjectFermentation
dc.subjectFruit
dc.subjectFruit and Vegetable Juices
dc.subjectHealthy Volunteers
dc.subjectHumans
dc.subjectInflammation
dc.subjectLipid Peroxidation
dc.subjectLipoproteins, LDL
dc.subjectMale
dc.subjectMiddle Aged
dc.subjectOxidative Stress
dc.subjectPichia
dc.subjectThiobarbituric Acid Reactive Substances
dc.titleConsumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
dc.typeArticle


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