The Effect of Apple Cider Vinegar and Grape Vinegar on Lipid Profile in Albino White Rats

Amin T. Hamed, Raed A. Matar

Abstract


This study was designed to determine and compare the effect of apple and grape vinegars on lipid profile in male Albino White rats. Fifty male albino white rats (Wt.200-300 gram) divided into five groups with 10 rats in each group. The control group (G1) was fed standard animal food. Group 2 (G2) and group 3 (G3) were fed apple cider vinegar in their food for 4 weeks (3%, 6%, respectively), while group 4 (G4) and group 5 (G5) were fed grape vinegar in their food for 4 weeks (3%, 6%, respectively). Blood samples were collected at the start and at the end of the experiment to assess total cholesterol (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL-c) and low density lipoprotein cholesterol (LDL-c). Results showed significant reduction in TC, TG, and LDL-c, associated with significant elevation in HDL-c after 4 weeks of vinegar feeding. The significant changes seen upon vinegar feeding on lipid profile were directly correlated with the concentration used. In conclusion, vinegars would have beneficial effect in cardiovascular disease reduction.

Keywords


Apple cider vinegar; Grape vinegar; lipid profile; Albino white rats.

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