Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.

Blanca Escudero-LópezÁngeles OrtegaIsabel CerrilloMaría-Rosario Rodríguez-GriñoloRocío Muñoz-HernándezHada C MacherFranz MartínDámaso Hornero-MéndezPedro MenaDaniele Del RioMaría-Soledad Fernández-Pachón

Published in: Journal of the science of food and agriculture (2017)

The regular consumption of OB improved antioxidant status and decreased inflammation state, lipid peroxidation and uric acid levels. Thus OB may protect the cardiovascular system in healthy humans and be considered a novel functional beverage. © 2017 Society of Chemical Industry.

Keyphrases

uric acid
oxidative stress
metabolic syndrome
anti inflammatory
fatty acid
lactic acid