Reduces cholesterol induced atherosclerotic lesions in aorta artery in hypercholesterolemic rabbits

Abstract

Atherosclerosis is the leading cause of death in developed countries with many proved risk factors. Vinegar has been proved to have some medical uses and some potential protective effects on atherosclerosis. In this study, effects of vinegar on various risk factors of atherosclerosis and development of atherosclerosis in hypercholesterolemic rabbit have investigated. Rabbits were assigned to four groups and each group received one of experimental diets: normal diet, high cholesterol diet (1% cholesterol), 1% cholesterol supplemented with 5 ml vinegar and 1% cholesterol supplemented with 10 ml vinegar for 8 weeks. Blood samples were collected before and after 8 weeks of experimental diets for measurement of serum C-reactive protein (CRP), nitrite, nitrate, apolipoprotein A (ApoA 1) and apolipoprotein B (ApoB 100 ), total cholesterol (TC), fibrinogen and factor VII. At the end of study, fatty streak formation in aorta was determined in all groups. Using vinegar (5 and 10 ml) with hypercholesterolemic diet caused significant reduction in CRP, fibrinogen, factor VII, ApoB 100 , ApoB/ApoA ratio, TC levels, atherosclerotic lesions in aorta and increased nitrite and nitrate in comparison with hypercholesterolemic diet. Vinegar did not significantly change ApoA 1 level compared to high cholesterol diet. These results suggest that vinegar reduced atherosclerosis processes in high cholesterol diet fed animals. More studies are needed to find the exact mechanisms of action.