Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

• Published in: Food chemistry 2015-02, Vol.168, p.63-69
• Main Authors: Chou, Chung-Hsi, Liu, Cheng-Wei, Yang, Deng-Jye, Wu, Yi-Hsieng Samuel, Chen, Yi-Chen
• Format: Article
• Language: English
• Subjects: Acetic Acid - analysis; Acetic Acid - metabolism; Amino acid profile; Amino Acids - analysis; Amino Acids - metabolism; Animals; Antioxidant capacity; Antioxidants - analysis; Antioxidants - metabolism; Biological and medical sciences; Black vinegar; Catalase - metabolism; Cholesterol - metabolism; Cricetinae; Diet, High-Fat - adverse effects; Dietary Supplements - analysis; Food toxicology; Glutathione - metabolism; Glutathione Peroxidase - metabolism; Humans; Hyperlipidemias - diet therapy; Hyperlipidemias - enzymology; Hyperlipidemias - metabolism; Hypolipidemic Agents - analysis; Hypolipidemic Agents - metabolism; Lipid-lowering effect; Liver - enzymology; Liver - metabolism; Male; Medical sciences; Mesocricetus; Mineral profile; Minerals - analysis; Polyphenolic profile; Polyphenols - analysis; Polyphenols - metabolism; Thiobarbituric Acid Reactive Substances - metabolism; Toxicology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.07.035

•Black vinegar (BV) contains abundant essential amino acids and hydrophobic amino acids.•Mg, K, Ca, Fe, Mn, and Se were also measured in BV where K and Mg were the majorities.•BV also contains plenty of phenols, especially catechin and chlorogenic acid.•BV demonstrated the lipid-lowering and antioxidant effects in a high-fat/cholesterol diet. Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals in BV, and Ca, Fe, Mn, and Se are also measured. After a 9-week experiment, high-fat/cholesterol-diet (HFCD) fed hamsters had higher (p