Reduction of Risk Factor Coagulation, Oxidative, Apolipoprotein and Development of Atherosclerosis by Apple Cider Vinegar in Hypercholesterolemic Rabbits
DOI:
https://doi.org/10.22100/jkh.v4i3.230Keywords:
Apple cider vinegar, Atherosclerosis, Risk factor, MDAAbstract
Introduction: Apple cider vinegar is an antioxidant compound and it has many medical uses. In this research, we have investigated effects of apple cider vinegar on some risk factors of atherosclerosis and on the development of atherosclerosis in hypercholesterolemic rabbit.
Methods: Thirty two male New Zealand rabbits were randomly divided into four groups: normal diet group, high cholesterol diet group (%1cholesterol), %1 cholesterol with 5ml apple cider vinegar group and %1 cholesterol with 10ml apple cider vinegar group .The malondialdehyde (MDA), oxidized-LDL (oxLDL), fibrinogen, factor VII, apolipoprotein A (ApoA) and apolipoprotein B (ApoB) were measured before the experiment and at the end period (2month). At the end of study, using Chekanov method, fatty streak formation in aorta artery was determined in all groups.
Results: Using both doses of apple cider vinegar significantly decreased fibrinogen, oxLDL, MDA, ApoB, ApoB/ApoA, VIIlevels in comparison with hypercholesterolemic diet (P<0.05) but did not change ApoA concentration (P>0.05). Also, consumption of apple cider vinegar induced significant decrease in atherosclerotic lesions in aorta artery, compared to the hypercholesterolemic diet.
Conclusion: This study suggests that apple cider vinegar (as an antioxidant) might have some protective effects on biochemical risk factors of atherosclerosis.
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