Effect of apple cider vinegar on plasma lipids (model experiment in mice)

Abstract

Model experiment was carried out to investigate the effect of apple cider vinegar (ACV) on the blood and liver cholesterol (Ch), triglycerides (TG) and one of a marker of antioxidant status of blood (FRAP) in laboratory mice. Animals consumed a basal mice diet (Control) served as the control group. The same diet was supplemented either 1% cholesterol (Ch) or 1% edible sunflower oil (SFO). All groups were duplicated and their animals were supplied drinking water containing ACV (50 mg l-1)(groups: Control+ACV, Chol+ACV, SFO+ACV).The feeding and drinking was ad libitum for 21 days. At the end of experiment the animals were exterminated. Blood and liver samples were analyzed for total cholesterol (tCh), triglycerides (TG) and ferric reducing antioxidant power (FRAP). The results show that the Ch supplemented group stored higher concentration of tCh in the liver (P<0.01) than SFO treated animals. The cholesterol reserves were less in ACV treated groups. The alterations of plasma tCh showed no significant changes by cholesterol or SFO supplementation and drinking ACV containing water. The concentration of plasma and liver TG remained in the same range in all groups independently by different treatments. Animals of SFO supplemented groups (SFO and SFO+ACV) got more fatten than Control and Ch groups and their liver/body mass ratio (%) decreased (P<0.05). The ACV exerted a decreasing effect on the level of plasma tCh and TG markedly (P<0.05) but only in that group (Control+ACV) which consumed the basal diet. This lowering effect could be demonstrated only in the case of TG in the liver. The groups receiving ACV showed decreasing FRAP values. This means a lower antioxidative capacity of plasma. The ACV can helps in the lowering of plasma lipids (tCh and TG) and can depress their liver storage in the case of normal level of lipid consumption. When the lipid input was elevated this benefit not occurred.