Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

摘要

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; glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT). Antioxidants widely available in fruits, vegetables, seeds have been possessed a broad spectrum of biological, pharmacological and therapeutic properties against oxidative stress. Consumption of fruits and vegetables are essentials much as their products such as fruit juices, wines and vinegars, which contain significant amount of polyphenolic compounds. Vinegar is produced mainly from different varieties of wine by two fermentation process, ethanol and acetic acid fermentations. Followed by wine production there are mainly two vinegar production methods. One is surface also known as traditional method. The second method is submerging technique involving submerged culture where the oxygenation has been greatly improved (industrial method).