Daily date vinegar consumption improves hyperlipidemia, β-carotenoid and inflammatory biomarkers in mildly hypercholesterolemic adults

Ali, Zeshan; Ma, Haile; Wali, Asif; Ayim, Ishmael; Sharif, Muhammad Nauman

doi:10.1016/j.hermed.2019.100265

Cited by 17 publications

(15 citation statements)

References 46 publications

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“…Also, it has great application in medicine. In line with this perspective, Zeshan Ali and his colleagues found that date vinegar had advantageous effects on serum lipid profile parameters and inflammatory biomarkers in mildly hypercholesterolemic subjects [ 16 ]. The same research team indicated that date vinegar is mainly rich in phenolic compounds with potassium, folate, and organic acids.…”

Section: Introductionmentioning

confidence: 99%

High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency

et al. 2022

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Dates are very rich in various nutritious compounds, especially reducing sugars. Sugars ensure both anaerobic and aerobic fermentation, carried out respectively for the production of bioethanol and vinegar. Currently, the world production of dates is constantly increasing owing to the significant improvement in production conditions following the continuous scientific and technological development of this field. The Kingdom of Saudi Arabia is one of the most important world producers of dates, occupying the second place by producing 17% of the total world production. This is why it has become a national priority to find new ways to exploit and further valorize dates and palm waste in the development of new and sustainable products. The present study was designed to explore the possible study of a variety of date palm by-products in the production of bioethanol and vinegar via Saccharomyces cerevisiae. Different parameters of bioethanol and vinegar production, including pH, time, fermentation temperature, and yeast concentration, were studied and optimized. Chemical, physicochemical, purity behavior, and antioxidant performance were carried out via NMR, FTIR, and antioxidant activity essays (TPC, DPPH, FRAP, and β-carotene bleaching test) with the aim to evaluate the potential of the bioethanol and vinegar samples extracted from date palm by-products. Khalas date vinegar revealed significantly more phenolic content (5.81 mg GAE/mL) (p < 0.05) than the different kinds of vinegar tested (Deglet Nour and Black dates; 2.3 and 1.67 mg GAE/mL, respectively) and the commercial vinegar (1.12 mg GAE/mL). The Khalas date vinegar generally showed a higher carotenoid value and better antioxidant activity than the other vinegars extracted from other date varieties and commercially available vinegar. The results confirmed the high quality of the bioethanol and vinegar products, and the efficiency of the developed production processes.

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Section: Introductionmentioning

confidence: 99%

High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency

et al. 2022

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“…Vinegar has been found to possess inhibitory effects against immunoglobulin E (IgE) production, immune cell infiltration, Th1 or Th17 responses, and Toll-like receptor (TLR)4-induced inflammatory response [10][11][12]. Moreover, vinegar supplementation reduced the levels of interleukin-6 (IL-6), an inflammatory cytokine, and the biomarkers nitric oxide (NO) and TNF-α in a clinical study [13][14][15][16]. Recently, vinegars have been reported to reduce body fat and glucose levels, as well as exert anti-oxidant, anti-tumor, and anti-microbial effects [15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, vinegar supplementation reduced the levels of interleukin-6 (IL-6), an inflammatory cytokine, and the biomarkers nitric oxide (NO) and TNF-α in a clinical study [13][14][15][16]. Recently, vinegars have been reported to reduce body fat and glucose levels, as well as exert anti-oxidant, anti-tumor, and anti-microbial effects [15][16][17][18][19]. The biological activities of fruit vinegars have been studied to exploit the beneficial effects of vinegar.…”

Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

Choi

Park

Yeo

et al. 2020

Foods

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Vinegar has been found to have in vitro improvement effect on inflammatory biomarkers, and clinically used to improve inflammation and obesity-related diseases. This study was designed to analyze in vitro anti-inflammatory effects of Cudrania tricuspidata fruits vinegar (CTFV) in a co-culture system with macrophages and adipocytes. We analyzed the physicochemical properties and polyphenolic ingredients of CTFV, and investigated in vitro anti-inflammatory effects of CTFV in a co-culture system with macrophages and adipocytes. The cells were cultured in the presence of CTFV for 24 h in contact with each other, then, harvested. The levels of monocyte chemoattractant protein (MCP)-1, tumour necrosis factor (TNF)-α, inducible nitric oxide synthase (iNOS), nitric oxide (NO), and interleukin (IL)-6 were evaluated by using the Griess reagent, western blot, or enzyme-linked immunosorbent assay assays. We found that increasing levels for NO, iNOS, TNF-α, IL-6 and MCP-1 were caused by LPS treatment and co-culture using the contact method, whereas CTFV efficaciously attenuated inflammatory response by improving inflammatory parameters including NO, iNOS, TNF-α, IL-6 and MCP-1. The present study indicates that CTFV might provide a nutraceutical product or functional food resource for improving inflammation processed via the interaction of adipocytes and macrophages.

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“…The pharmacological potentials of date palm fermented products are also documented. Different studies have shown the anti-hyperlipidemic, anti-obesity, antioxidant, and immune-stimulating activities of date vinegar made from date flesh and pits (seeds) [79][80][81][82]. Moreover, homemade date vinegar produced from date waste is a traditional product in Iran, widely consumed for its antimicrobial properties [83].…”

Section: Vinegarmentioning

confidence: 99%

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Cantadori

Brugnoli

Centola

et al. 2022

Foods

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Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.

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Daily date vinegar consumption improves hyperlipidemia, β-carotenoid and inflammatory biomarkers in mildly hypercholesterolemic adults

Cited by 17 publications

References 46 publications

High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency

High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

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