Cardiovascular Disease Prevention of Cranberry Vinegar

蔓越莓醋對心血管疾病預防之研究

王進崑(Chin-Kun Wang) ； 傳惠鈺(Hui-Yu Fu) ； 江中琇(Michael Chiang)

《臺灣營養學會雜誌》 32卷4期 (2007/12) Pp. 129-132

https://doi.org/10.6691/NSJ.200712_32(4).0003

摘要

蔓越莓含豐富的植物性化合物，包括維生素C、類黃酮及初花青素。蔓越莓醋可經發酵而來，為一種生理鹼性食品。本研究採取一個隨機、平行與安慰劑對照之人體試驗設計。做有40位受試者全程參與本試驗，每位受試者每日攝取二次200毫升之蔓越莓醋飲料（或安慰劑飲料）,並連續飲用10週。結果顯示，飲用蔓越莓醋飲料之受試者血漿中，三酸甘油酯、總膽固醇以及低密度脂蛋由質之膽固醇含量被顯著調降（分別被調降10.3%，6.2%及9.1%），血液之總抗氧化力被提升13%，TBARs值被減少12.9%，血漿中GSH含量則被提升10%。此外，低密度脂蛋白質之氧化遲滯期也顯著地從48分鐘提高至54分鐘。比結果顯示，連續飲用蔓越莓醋10週，可能可以有效降低心血管疾病之危險性。

關鍵字

蔓越莓醋 ； 三酸甘油酯 ； 膽固醇 ； 低密度脂蛋白

並列摘要

Cranberry contains rich phytochemicals, including ascorbic acid, flavonoids, and proanthocyanidins. Cranberry vinegar, obtained form fermentation, which is one physically alkaline food. This is a randomized, parallel and placebo-control disign, forty subjects were completely involved r this study. Each subjects intook 200 ML of cranberry vinegar drink (or placebo drink) twice every day, and for continuous 10 weeks. Results clearly showed that levels of cholesterol and cholesterol and cholesterol of low density lipoprotein (LDL-c) plasma were evidently decreased (10.3%, 6.2% and 9.1% respectively) The total antioxidant capacity of blood was greatly increased (13%) and value of thiobarbituric acid react1ve substance (TBARs) was reduced (12.9%) The contents o g1utaraon (GSH) was increased by 10%. In addition lag vine of LDL oxidation was significantly increased from 48 to 54 mine. It clearly indicated that administration of cranberry vinegar for 10 weeks could probably lower the risk of cardiovascular diseases.

並列關鍵字

cranberry vinegar ； triglyceride ； cholesterol ； LDL