Effect of soaked and fermented raspberry wines on the liver in mice

Abstract

Evidence has shown that some dietary polyphenols (flavonoids, phenolic acids, tannins, lignans, saponins, terpenoids, etc.) can alleviate alcoholic liver disease (ALD). Raspberries, the fourth most significant fruit worldwide, comprise a particular phytochemical profile encompassing ellagitannins and anthocyanins and exert many biological activities. In contrast to Chinese liquor (named Baijiu in China), the effect of two kinds of raspberry wines (fermentation and soaking types) on the liver is poorly understood. This study aimed to evaluate the effect of the two types of raspberry wines on the liver in a mouse model. The results showed that the livers of mice treated with raspberry wines produced less malondialdehyde, hepatic function markers, and proinflammatory cytokines, and less lipid accumulation in the serum and liver was also found compared to the mice treated with Baijiu. The activities of antioxidant markers in the liver from the raspberry wine supplementation group were higher than those receiving Baijiu. This study demonstrated that raspberry wines provoked more minor liver injury than Baijiu. The degree of liver damage caused by soaked raspberry wine was lower than that induced by fermented raspberry wine.