Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera Km 1, 41013 Sevilla, Spain; Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Avda. Pedro de Valdivia 425, Providencia, Santiago de Chile, Chile.
Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera Km 1, 41013 Sevilla, Spain.
Food Res Int. 2019 Feb;116:168-174. doi: 10.1016/j.foodres.2018.08.008. Epub 2018 Aug 3.
Oxidative 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.
氧化应激、炎症状态、内皮功能障碍和脂质代谢失衡在心血管疾病中起着重要作用。生物活性化合物和适量饮酒与降低心血管风险有关。本研究旨在评估来源于橙汁酒精发酵的低酒精饮料对心血管危险因素的影响。18 名胆固醇水平中度升高的个体被随机分配到实验组（n=9），每天饮用 500 毫升橙饮料，持续 2 周，或对照组（n=9），不饮用橙饮料。在研究开始和结束时采集血样。饮用该饮料可显著降低血浆总胆固醇（-15.6%）、LDL-胆固醇（-17.8%）、LDL-胆固醇/HDL-胆固醇比值（-21.4%）、过氧化氢酶（-25.5%）、TBARS（-42.6%）和 sVCAM-1（-5.8%）。这种橙饮料可能具有改善高胆固醇血症人群心血管风险的潜力，支持将其作为功能性饮料进一步研究。
