Ripened Persimmon Vinegar with Mountain-cultivated Ginseng Ingestion Reduce Blood Lipids and Enhance Anti-oxidants Capacity in Rats

摘要

In this study we investigated that the mountain-cultivated ginseng into persimmon vinegar fused material on blood lipids and anti-oxidant capacity in rats. A 4-year-old mountain-cultivated ginseng was ripened with 4-year-matured persimmon vinegar, andthen it was diluted 5 times and orally administerd to rats. The rats were divided into a control group (CON), a persimmon vinegar group (PV) and a mountain-cultivated ginseng + persimmon vinegar fusion material group (MPV). The body weight was found tobe low in MPV, and amount of the stored fats were also low in PV and MPV. Blood lipids were found to be low in PV and MPV compared to the CON. HDL-C (high density lipoprotein cholesterol) was found to be significantly high in these two groups. Liver Cu,Zn-SOD (superoxide dismutase) and GPx (glutathione peroxidase) were CON < PV < MPV, in sequence, with significance. Especially, it was the highest in MPV. Liver MDA (malondialdehyde) concent was MPV < PV, CON, in sequence, with significance. These resultssuggested that the fusion material lowers blood lipids and enhance anti-oxidant capacity. We carefully thought that it might be used effectively as a health food.