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Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats
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    Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats
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    Department of Food Engineering, Faculty of Engineering, and Department of Biochemistry, §Department of Pediatric Surgery, and Department of Pathology, Faculty of Medicine, Suleyman Demirel University, Isparta, Turkey
    Phone: +90-246-211 1681. Fax: +90-246-2371255. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2011, 59, 12, 6638–6644
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    https://doi.org/10.1021/jf104912h
    Published May 12, 2011
    Copyright © 2011 American Chemical Society

    Abstract

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    Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.

    Copyright © 2011 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2011, 59, 12, 6638–6644
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf104912h
    Published May 12, 2011
    Copyright © 2011 American Chemical Society

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