Evaluation of cardiovascular protective effect of different apple varieties - Correlation of response with composition

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• 作者：Ana Teresa Serra ; J. Rocha ; B. Sepodes ; Ana A. Matias ; Rodrigo P. Feliciano ; Agostinho de Carvalho ; Maria R. Bronze ; Catarina M.M. Duarte ; M.E. Figueira
• 关键词：Anti-hypercholesterolemic effect ; Apples ; Bravo de Esmolfe ; Cardiovascular disease ; Polyphenols
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 December, 2012
• 年：2012
• 卷：135
• 期：4
• 页码：2378-2386
• 全文大小：814 K

文摘

Epidemiological evidence supports the concept that diets rich in fruits and vegetables promote health and attenuate or delay the onset of cardiovascular disease (CVD). In particular, a reduced risk of CVD has been associated with apple consumption, probably due to the cholesterol-lowering effect of the main bioactive compounds, namely fibre and polyphenols.<p>In this work, the effect of diet supplementation with 20 % of three Portuguese apple cultivars (Bravo de Esmolfe, Mal¨¢pio Serra and Golden), containing distinct phenolic and fibre concentrations, on serum lipid profile and oxLDL of male Wistar rats fed a cholesterol-enriched diet (2 % ) was evaluated. After 30 days, only Bravo de Esmolfe apple was able to decrease significantly serum levels of triglycerides, total and LDL cholesterol concentrations (reductions of 27.2 % , 21.0 % and 20.4 % , respectively, in relation to the cholesterol-enriched diet group, P < 0.05). The levels of oxLDL were also significantly improved with the consumption of this apple variety (reductions of 20.0 % and 11.9 % , in relation to the cholesterol-enriched diet group and control group, respectively, P > 0.05) as well as with Malapio da Serra apple (reductions of 9.8 % in relation to the cholesterol-enriched diet group, P < 0.05). Correlation of the bioactive response with chemical composition showed that catechin, epicatechin, procyanidin B1 and ¦Â-carotene are the major phytocompounds responsible for the cholesterol lowering ability of apples. The antioxidant potential may have also contributed to this beneficial effect.