Abstract
Vinegar is not only commonly consumed as a seasoning and a food preservative but also used as a traditionally folk remedy from the ancient. Recent studies show an acetic acid, major component of vinegar, has beneficial effect on anti‐obesity by increasing fatty acid oxidation in liver. In this study, we screened which vinegar beverages contained acetic acid and flavonoids showed synergistic effect on stimulation of genes related fatty acid oxidation using HepG2. We selected pomegranate vinegar beverage as anti‐obesity beverage and then treated to high fat diet rats for 11weeks. After treatment, in liver, muscle, and adipose tissue, we examined several genes related on fatty acid oxidation and synthesis such as PPAR‐a, CPT‐1, ACO, UCP‐2, SREBP using pomegranate vinegar and acetic acid in animal models using RT‐PCR. And also, with western blotting in same animal models, we examined P‐AMPK/ AMPK activation in liver.*This study was supported by the 2nd stage of Brain Korea 21 Project in 2011
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