Escudero-López Blanca, Ortega Ángeles, Cerrillo Isabel, Rodríguez-Griñolo María-Rosario, Muñoz-Hernández Rocío, Macher Hada C, Martín Franz, Hornero-Méndez Dámaso, Mena Pedro, Del Rio Daniele, Fernández-Pachón María-Soledad
Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain.
CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain.
J Sci Food Agric. 2018 May;98(7):2777-2786. doi: 10.1002/jsfa.8774. Epub 2017 Nov 28.
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.
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).
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.
水果的酒精发酵产生了具有高浓度生物活性化合物和适度酒精含量的新型产品。本研究的目的是评估健康人群定期饮用经酒精发酵和巴氏杀菌的橙汁饮料对心血管危险因素的潜在影响。
30名健康志愿者参与了一项随机对照研究。实验组（n = 15）每天饮用500毫升橙汁饮料（OB），持续2周（干预阶段），随后是3周的洗脱期。在基线（E-T0）、干预结束时（E-T1）和洗脱期结束时（E-T2）采集血样。对照组（n = 15）在2周内不饮用OB。饮用OB显著提高了氧自由基吸收能力（43.9%），并降低了尿酸（-8.9%）、过氧化氢酶（CAT）（-23.2%）、硫代巴比妥酸反应性物质（TBARS）（-30.2%）和C反应蛋白（-2.1%）（E-T1与E-T0相比）。考虑到洗脱期后记录的尿酸（-8.9%）、CAT（-34.6%）、TBARS（-48.4%）和氧化型低密度脂蛋白（-23.9%）值降低，这些影响可能代表长期益处（E-T2与E-T0相比）。
定期饮用OB可改善抗氧化状态，降低炎症状态、脂质过氧化和尿酸水平。因此，OB可能对健康人群的心血管系统起到保护作用，并可被视为一种新型功能性饮料。© 2017化学工业协会。
