Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol-fed rats


SEYDİM A. C. , Guzel-Seydim Z. B. , Doguc D. K. , SAVAŞ M. Ç. , Budak H. N.

FUNCTIONAL FOODS IN HEALTH AND DISEASE, cilt.6, ss.569-577, 2016 (ESCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 6 Konu: 9
  • Basım Tarihi: 2016
  • Doi Numarası: 10.31989/ffhd.v6i9.285
  • Dergi Adı: FUNCTIONAL FOODS IN HEALTH AND DISEASE
  • Sayfa Sayıları: ss.569-577

Özet

Background: Oxidative stress is the result of an imbalance between the rates of free radical production and elimination via endogenous antioxidant mechanisms such as antioxidant enzymes, which include glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT). There are mainly two vinegar production methods. The first is the surface method which is also known as the traditional method. The second method is known as the industrial method or submerged method which involves the use of a submerged culture with supplemented aeration.