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dc.contributor.authorCerrillo I.
dc.contributor.authorEscudero-López B.
dc.contributor.authorOrtega A.
dc.contributor.authorMartín F.
dc.contributor.authorFernández-Pachón M.S.
dc.date.accessioned2020-09-02T22:14:48Z
dc.date.available2020-09-02T22:14:48Z
dc.date.issued2019
dc.identifier10.1016/j.foodres.2018.08.008
dc.identifier.citation116, , 168-174
dc.identifier.issn09639969
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3990
dc.descriptionOxidative stress, inflammation status, endothelial dysfunction, and imbalanced lipid metabolism play a major role in cardiovascular disease. Bioactive compounds and moderate alcohol consumption have been associated with decreased cardiovascular risk. This study aimed to evaluate the effect on cardiovascular risk factors of a low-alcohol beverage derived from the alcoholic fermentation of orange juice. Eighteen individuals with moderately high cholesterol levels were randomly assigned to an experimental group (n = 9) who drank 500 mL/day of the orange beverage for 2 weeks or a control group (n = 9) who drank no orange beverage. Blood samples were drawn at the beginning and end of the study period. Consumption of the beverage significantly decreased plasma levels of total cholesterol (−15.6%), LDL-cholesterol (−17.8%), LDL-cholesterol/HDL-cholesterol ratio (−21.4%), catalase (−25.5%), TBARS (−42.6%), and sVCAM-1 (−5.8%). This orange beverage would have a potential capacity to improve cardiovascular risk in hypercholesterolemic humans, supporting its future consideration as a functional beverage. © 2018 Elsevier Ltd
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectAlcohol
dc.subjectBioactive compounds
dc.subjectCardiovascular risk factor
dc.subjectHypercholesterolemic humans
dc.subjectLipid profile
dc.subjectOrange
dc.subjectAlcohols
dc.subjectCholesterol
dc.subjectCitrus fruits
dc.subjectFruit juices
dc.subjectBioactive compounds
dc.subjectCardio-vascular risk factors
dc.subjectHypercholesterolemic humans
dc.subjectLipid profile
dc.subjectOrange
dc.subjectAlcoholic beverages
dc.subjectantioxidant
dc.subjectcatalase
dc.subjecthigh density lipoprotein cholesterol
dc.subjectlow density lipoprotein cholesterol
dc.subjectthiobarbituric acid reactive substance
dc.subjectadult
dc.subjectalcoholic beverage
dc.subjectblood
dc.subjectcardiovascular disease
dc.subjectcomplication
dc.subjectfemale
dc.subjectfruit and vegetable juice
dc.subjecthuman
dc.subjecthypercholesterolemia
dc.subjectinflammation
dc.subjectmale
dc.subjectmetabolism
dc.subjectoxidative stress
dc.subjectrisk factor
dc.subjectsweet orange
dc.subjectAdult
dc.subjectAlcoholic Beverages
dc.subjectAntioxidants
dc.subjectCardiovascular Diseases
dc.subjectCatalase
dc.subjectCholesterol, HDL
dc.subjectCholesterol, LDL
dc.subjectCitrus sinensis
dc.subjectFemale
dc.subjectFruit and Vegetable Juices
dc.subjectHumans
dc.subjectHypercholesterolemia
dc.subjectInflammation
dc.subjectMale
dc.subjectOxidative Stress
dc.subjectRisk Factors
dc.subjectThiobarbituric Acid Reactive Substances
dc.titleEffect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans
dc.typeArticle


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