Effect Of Apple Cider Vinegar Research Articles

Synergistic Amelioration of Letrozole-induced Polycystic Ovary Syndrome in Rats: A Therapeutic Approach with Apple Cider Vinegar and Metformin Combination.

The present study was conducted to evaluate the combination effect of apple cider vinegar (ACV) and metformin against letrozole-induced polycystic ovary syndrome (PCOS).Female Wistar rats were administered letrozole (1mg/kg/day, p.o) for 21 days, except for the control group of animals. On the 22nd day, PCOS-induced animals were segregated into 4 groups and administered with CMC, ACV, metformin, and a combination of ACV and metformin, respectively. The treatments were continued for 15 days, and on the 36th day, all the animals were sacrificed for biochemical (blood glucose, lipid profile), hormonal (sex hormones and adiponectin), and pro-inflammatory mediator estimations in blood samples. The ovarian tissue samples were used for oxidative stress parameters and histological alterations.The PCOS control animals showed a significant alteration in the estrous cycle. The administration of letrozole resulted in the alteration of hormonal balance and elevation of body weights, glycemic state, lipid profile, pro-inflammatory mediators in serum, and oxidative stress in ovarian samples. Individual treatment groups and combination treatment groups reversed the letrozole-induced alterations in PCOS animals, and more promising results were observed with combination therapy than with individual treatment groups. Further, the therapeutic potential of the combination treatment group was also confirmed by the histological observations in the ovarian samples.The study showed that the combination of ACV and metformin significantly alleviated letrozole-induced PCOS complications in rats. This might have been achieved by mitigating the hormonal imbalance, pro-inflammatory, hyperglycemic, and hyperlipidemic states in serum, and oxidative stress in the ovary samples.

Ameliorative effect of apple cider vinegar and p-coumaric acid combination in Ex ovo antimicrobial and in vivo wound healing models

BackgroundApple cider vinegar (ACV) is most commonly used in sweet and sour Chinese cuisine. This study aimed to overcome the side effects of raw ACV, by increasing the concentration of p-Coumaric acid (p-CA), a polyphenolic component of ACV. The combination (diluted ACV with p-CA) has also been compared with individual raw ACV and p-CA to confirm if the overall dosage of the ACV can be reduced to avoid side effects and if the combination therapy had any better effect than the individual component itself. ObjectiveTo evaluate and compare antioxidant, antimicrobial, and wound healing effects of ACV and p-CA combination with individual components ACV and p-CA. MethodsThe antimicrobial properties of the samples were assessed by determining the Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the broth microdilution method, and zone of inhibition (ZOI) and an ex ovo study was also done to evaluate the antimicrobial effect of the samples in live embryo. For the evaluation of the test samples excision wound was created in Swiss male albino mice weighing 25–30 g of either sex to estimate parameters like wound contraction rate, WBC and platelet count, SOD and GSH levels. Histopathological analysis of the skin was also done. ResultIn DPPH and ABTS antioxidant assays, the combined sample (ACV + p-CA) had lower IC50. The combination therapy also showed the best antimicrobial potential against P. aeruginosa and B. subtilis. In this context, ex-ovo antimicrobial study results showed that diluted ACV + p-CA treated live embryo samples had the least bacterial growth after 48 h, in comparison with non-treatment group as well as individually ACV and p-CA treated samples. In vivo study depicted that the highest dose of the combination test sample had the best wound contraction rate and antioxidant marker enzymes elevation compared to diseased control proving the potency to restore the wound healing progression. ConclusionACV and p-CA combination can be used with daily intake as this combination can prevent microbial contamination and oxidative stress additionally can repair wounds more safely than raw ACV.

The improvement effect of apple cider vinegar as a functional food on anthropometric indices, blood glucose and lipid profile in diabetic patients: a randomized controlled clinical trial.

Numerous medical costs are spent each year on treating and preventing the progression of diabetes. The positive effect of apple cider vinegar (ACV) has been shown on post-prandial hyperglycemia. This study aimed to evaluate the effects of prolonged consumption of ACV on blood glucose indices and lipid profile in patients with type 2 diabetes. This study was a randomized clinical trial and the participants were adults with type 2 diabetes. Participants were divided into two groups: ACV and control. The ACV group was treated with 30ml of ACV per day. Both the intervention and control groups received the same recommendation for a healthy diet. Before and after eight weeks, fasting blood glucose, insulin, hemoglobin A1C, insulin resistance, total cholesterol (Chol), low-density lipoprotein (LDL), high-density lipoprotein (HDL) and triglyceride were measured. Fasting blood glucose decreased after intervention in both groups, which was only significant in the ACV group (p = 0.01). There was a significant difference in hemoglobin A1C levels between the two groups (p < 0.001) after eight weeks. LDL was decreased in the ACV group (p < 0.001). Total Chol, LDL/HDL and Chol/HDL ratio decreased after the intervention period in the ACV group compared to the control group (p = 0.003, p = 0.001 and p = 0.001, respectively). Daily consumption of ACV may have beneficial effects in controlling blood glucose indices and lipid profile in patients with type 2 diabetes. http://www.irct.ir, identifier IRCT20140107016123N13.

The effects of apple cider vinegar on cardiometabolic risk factors: A systematic review and meta-analysis of clinical trials.

Cardiometabolic syndrome (CMS) is a set of metabolic abnormalities that are risk factors for cardiovascular disease (CVD). Apple cider vinegar (ACV) has been used in several studies as a natural agent to improve CMS risk factors. The present study aimed to perform a systematic review and meta-analysis of the effects of ACV consumption on lipid and glycemic parameters. PubMed, Scopus, and ISI Web of Science databases were systematically searched to find clinical trials evaluating the effects of ACV consumption on CMS risk factors. Overall, 25 clinical trials (33 arms) comprising 1320 adults were entered in this study. ACV consumption could significantly improve the levels of FBG (-21.20 mg/dl; 95% CI: -32.31 to -2.21; I2: 95.8%), HbA1c (-0.91mg/dl; 95% CI: -1.62 to -0.21; I2: 98.9%), and TC (-6.72 mg/dl; 95% CI: -12.91 to -0.53; I2:50.8%). No significant results were observed for BMI, HOMA-IR, serum insulin, TG, LDL-C, and HDL-C. Subgroup analysis showed a significant decrease in FBG, HbA1c, TC, and TG in diabetic patients. In this type of analysis, ACV consumption significantly reduced FBG levels when administered for both duration subgroups (≥12 and <12 weeks). Moreover, in the subgroup analysis based on duration, TG concentration was significantly decreased following ACV consumption for ≥ 12 weeks. This meta-analysis showed that consumption of ACV has a favorable effect in decreasing some CMS risk factors including FBG, HbA1c, and TC.

Effect of apple cider vinegar on the urine pH of lambs

Urolithiasis is a common disease in growing lambs. Acidifica­tion of the urine is both a treatment and prevention for struvite urolithiasis. Ammonium chloride has been shown to produce acidic urine within 24-72 hours, depending on dose. The chal­lenges with increasing ammonium chloride level in feed is the unpalatability of the salt and daily individual dosing has issues with client compliance. Apple cider vinegar has been used by producers as both a treatment and prevention of urolithiasis by both addition to water and by direct drenching. There is cur­rently a lack of evidence to support use of apple cider vinegar in the peer-reviewed literature. The objectives of this study were to investigate the effect of apple cider vinegar on the urine pH of sheep when drenched by mouth and compare the effects on urine pH to ammonium chloride.

EFEK ANTIBAKTERIAL CUKA SARI APEL DALAM BERBAGAI KONSENTRASI TERHADAP PORPHYROMONAS GINGIVALIS

Background: periodontal disease is a disease that can affect the supporting tissues of the teeth. The American Academy of Periodontology (AAP) classifies it into two, namely chronic periodontitis and aggressive periodontitis. Periodontitis is usually caused by bacteria, one of which is Porphyromonas gingivalis. One of the ingredients that can be used as mouthwash and has an antibacterial effect is chlorhexidine, but the use of this mouthwash has side effects so people turn to herbal medicines, namely apple cider vinegar which contains phenols, flavonoids, saponins, and alkaloids as antibacterial. This study aims to determine whether or not there is an antibacterial effect of apple cider vinegar on Porphyromonas gingivalis bacteria. Methods: the material in the form of fermented apple cider vinegar has a pH value of 3.13 and the remaining sugar content is 1.5% Brix. The research sample was Porphyromonas gingivalis ATCC 33277, obtained from the Aretha Medika Utama Biomolecular and Biomedical Research Center (BBRC) Laboratory in Bandung. The research method is the disc diffusion method (Kirby-Bauer), which is the method on disc paper with various concentrations of apple cider vinegar. Results: based on laboratory experimental research on the antibacterial effect of apple cider vinegar with a concentration of 1.56% and 3.12%, the criteria are weak because they have a value of 0, at concentrations of 6.25% and 50%, have moderate criteria because they have a value of 6.18 mm and 8.33 mm, and at a concentration of 100% has strong criteria because it has a value of 13.93 mm. Conclusion: apple cider vinegar has an antibacterial effect that can inhibit the growth of Porphyromonas gingivalis bacteria, the largest inhibition zone is at a concentration of 100% and decreases as the concentration of apple cider vinegar decreases.

GC–MS Based Metabolite profiling, Antioxidant and Antiurolithiatic Properties of Apple Cider Vinegar

To perform in vitro analysis of antioxidant and antiurolithiasis to carry out GC-MS-based metabolite profile. The effect of apple cider vinegar (ACV)in vitro, antioxidantand GC-MS analysis was evaluated. The antioxidant studies were performed. Invitro techniques included nucleation, aggregationand growth assay. The presence of polyphenols, flavonoids, alkaloidsand carbohydrates was shown. Concentrations from 5-30μg/ml could dissolve calcium oxalate (p<0.05) in vitro. The IC50 value of ACV in DPPH was found to be around 7μg/ml and the IC50 value of the ACV in ABTS assay was around 9μg/ml. Different phytocompounds were obtained from GC-MS analysis. ACV can be consumed to prevent kidney stones which seems helpful to the current therapy.

Effect of Apple Cider Vinegar on the Microbial Load of Brassica Oleracea (Cabbage) and Lactuca Satira (Lettuce) Available at Ilesan/ Sagamu Area of Ogun State, Nigeria

Introduction: Vegetables like cabbage and lettuce which are widely consumed are important sources of micronutrients like vitamins and dietary fiber. These vegetables are prone to bacterial contamination as a result of pre- and post-harvest practices. Aims and Objectives: Due to bacterial infestation of lettuce and cabbage in the course of usage, this work is aimed at employing safe chemical additives such as vinegar, at various concentration levels to investigate the microbial load of vegetables to ensure the safety of the vegetables for human consumption. Methodology: A total of ten samples, cabbage (n=5) and lettuce (n=5) were purchased from Ilisan and Sagamu areas of Ogun state, Nigeria which lies within the latitude of6.8932°E and longitude of 3.7105°N. Bacteriological quality of the samples was assessed by isolating and enumerating aerobic bacteria from the vegetable’s samples upon the treatment with distilled water, 0.5% and 1% vinegar concentrations. Results: A total of sixty isolates were recovered, twenty-six from cabbage and thirty-four from lettuce. Probable identities of the isolates were determined at the general level using standard methods. Micrococcus and staphylococcus recorded the highest percentage occurrence (16%) in cabbage, while Bacillus and clostridium had the highest percentage occurrence (12%) in lettuce. The treatment of the vegetables with 1% vinegar for five minutes resulted in highest significance (p&lt;0.05) reduction of the microbial loads. There was an exposure time dependent reduction in the microbial load, favoring the higher exposure time. Additionally, the increase in the concentration of the vinegar from 0.5% to 1% also led to a reduction of the microbial load. Conclusion: This study has shown that improperly washed vegetables could have poor microbial quality and vinegar treatment could offer first line control measure to enhancing food safety among consumers of cabbage and lettuce in Ilisan/Sagamu in particular, and globally in general.

Effect of the Apple Cider Vinegar on Weight Management, Blood Glucose Levels and Lipid Profile among Obese/Overweight Adults: A Randomised Control Trial

Objective: The objectives of this study are to evaluate the effect of apple cider vinegar on weight management, blood sugar level, HbA1C, and on lipid profile. Design: It was a randomized control trial. Study Settings: This study was conducted at OPD of Medicine, Hameed Latif Hospital. Material and Methods: Two groups were formed, each with at least 30 participants. The first group of 30 obese/overweight patients received 15ml of ACV twice a day, before lunch and dinner (total dose of 30ml). The second group was the control group, which received 15ml of ACV twice daily before lunch and dinner (for a total dose of 30ml), but they were healthy and free of disease. The results of both interventional groups (pre and post interventional) in terms of lowering blood glucose and cholesterol levels, as well as body weight, were compared. Results: Both the groups had 15 male and 15 female patients with age of obese and non-obese patients was 43 &amp; 32.5 years respectively. Results showed reduction in weight of obese/overweight patients as compared to day 0 (34.356.07), day 30 (33.645.99) and day 60 (32.985.97), showing consistent reduction in BMI which reflected that increase in time of feeding ACV continued to decrease the body weight of obese/overweight patients. Conclusion: In conclusion it was noted from the results that Apple Cider Vinegar has a positive effect n reducing HbA1c, cholesterol, triglycerides and BMI levels in the respective patients Keywords: Apple Cider Vinegar, Weight, Blood Glucose Levels, Lipid Profile

Effectiveness of Apple Cider Vinegar and Mechanical Removal on Dental Plaque and Gingival Inflammation of Children With Cerebral Palsy.

BackgroundThis study was designed to evaluate the effect of apple cider vinegar (ACV) 5% and mechanical plaque removal with a manual toothbrush on dental plaque and gingivitis. The objective was to study available, natural, and inexpensive ways to improve oral health status among the studied group.Materials and methodsA randomized clinical trial was performed on 50 children with cerebral palsy aged from three to six years. Participants were divided into two groups (n=25, apple cider vinegar, manual brushing without toothpaste). Plaque accumulation and gingival status were evaluated using Turesky of the Quigley-Hein plaque index (TQHPI) and modified gingival index (MGI) seven times: pre-intervention baseline (T0), post-intervention at one month (T1), two months (T2), three months (T3), four months (T4), five months (T5), six months (T6).ResultsPlaque accumulation and gingivitis decreased significantly for the ACV group between T0 and T6 (p<0.05) and demonstrated significantly lower plaque accumulation and gingivitis compared to the manual brushing group (p<0.05) at T5 and T6. The manual brushing group showed decreasing in TQHPI between T0 and T3, then TQHPI increased significantly (p<0.05) at T4, T5, and T6.ConclusionsTo sum up, this in vitro study has demonstrated the possibility of using apple cider vinegar to reduce plaque and gingivitis. In addition, without additives, apple cider vinegar has both mechanical and chemical effects on dental plaque, and it may be a natural, available, inexpensive, and harmless substance that can improve the quality of oral care for difficult groups of children and people with special needs. Unlike toothbrushes, especially electric toothbrushes, they are effective, but they may be expensive and not available to all children.

Apple Cider Vinegar Potential as an Adjuvant Therapy Breakthrough against Antibiotic Resistant Bacteria

Introduction: One of the medical emergencies worldwide is antibiotic resistance caused by the irrational use of antibiotics. This issue increases the mortality and morbidity rates and challenges in selecting the appropriate therapeutic regimen in bacterial infection cases. Solution inquiry is still being conducted, including the research and development of new antibiotics. However, there is still an imbalance between the pacing rate of new antibiotic discovery and the emergence of the antibiotic resistance problem, so that currently, there are plenty of studies on alternative therapies. Apple cider vinegar (ACV) is a fermented fruit product that has been shown to have antimicrobial effects. Methods: This review article was composed by conducting a journal search with the keywords "antibiotic resistance", "apple cider vinegar", and "antimicrobial". Among 39 journals that have been reviewed, 30 were found to be suitable as references for this article review. Results: ACV can be used as an option in adjuvant therapy for antibiotics in overcoming the problem of antibiotic resistance. ACV works by inhibiting the growth of bacteria, which can be done by eliminating the expression of several proteins and enzymes that are crucial in bacterial growth. ACV can also reduce pro-inflammatory cytokines, increase monocyte activity, and fight free radicals. In the meantime, ACV is easy to obtain at an affordable price. However, the lack of studies on the effects of ACV is still an obstacle to potentiating this adjuvant therapy. Conclusions: ACV can be used as adjuvant therapy in overcoming the problem of antibiotic resistance. Further research is still needed to determine the exact mechanism and effectiveness of ACV in the problem of antibiotic resistance. Keywords: antibiotic resistance, apple cider vinegar, antimicrobial.

Effect of Apple Cider Vinegar and Cinnamon (Cinnamomum Cassia) in Combination on Lipid Profile of Mice

Introduction: Metabolic syndrome is constituted by hyperlipidemia with presentation of diverse lipid profile including hypertriglyceridemia, hypercholesterolemia and hereditary combined hyperlipidemia. Objectives: To find the synergistic effect Cinnamomum cassia and apple cider vinegar on combined administration in albino mice. Methodology: This was an experimental study and conducted at Department of Pharmacology, Al-Nafees Medical College and Hospital Islamabad in collaboration with Animal House of the National Institute of Health, Islamabad-Pakistan. A total of 50 adult albino mice were randomly divided into 5 groups. Hyperlipidemia was induced during the first two weeks of experimentation, and this was followed by treatment period of 6 weeks. Groups were categorized as A (Normal Control), B (Treated Control), C (Treatment Group I), D (Treatment Group II), and E (Treatment Group III). Diet pattern for these groups remained to be high cholesterol, Simvastatin 0.6 mg/Kg BW, ACV upto 15% of animal feed, Cinnamon powder 6mg/Kg BW and Cinnamon with high cholesterol diet respectively. Blood samples to estimate parameters of lipid profile were collected at 0,15th, 30th, 45th and 60th days. Results: A significant decrease (p&lt;0.05) was observed in total cholesterol, triglyceride and low density lipoprotein at 45th and 60th days as compared to normal control group. Serum high density lipoprotein was low at 15th day among all groups because of induction of hypercholesterolemia, which was then noted to be reversed at 60th day. Highest surge was noted to be in group E and significant increase in all groups (p&lt;0.05) was noted in all groups as compared to normal control. Conclusion: Apple Cider Vinegar keeps the anti-hyperlipidemia effect which was found to be significantly high (p&lt;0.05) in combination with Cinnamomum cassia when consumed by male albino mice.

Evaluation of the antibacterial effect of apple cider vinegar, black tea and sodium hypochlorite irrigant solutions on infected root canal microorganisms of primary teeth: An invitro study

Evaluation of the antibacterial effect of apple cider vinegar, black tea and sodium hypochlorite irrigant solutions on infected root canal microorganisms of primary teeth: An invitro study

Apple cider vinegar administration on carcass characteristics and meat quality of broiler chickens.

This study evaluated the effect of apple cider vinegar (ACV) on the carcass characteristics and meat quality of broiler chickens. A total of 300 broilers (Arbor Acre) were randomized to six treatments replicated 5 times (50 birds/treatment and 10 birds/replicate) from 2days old till the sixth week of age in a 2 by 3 factorial layout consisting of dosages (5.0mL/L and 10.0mL/L ACV) and administration frequency (antibiotics following standard schedule, twice/week ACV and thrice/week ACV). At the sixth week, sixty birds (10 birds/treatment) were selected for carcass yield, cut part yield, organ weight, meat technological properties, lipid profiles, and malondialdehyde (MDA) level evaluation. Data obtained were subjected to two-way ANOVA followed by Tukey's test at a P < 0.05 significant level. Birds administered 5.0mL/L ACV thrice weekly presented a significantly (P < 0.05) higher plucked, eviscerated, dressed, thigh and breast weight compared with the other treatments. The spleen of birds in the control group was significantly (P < 0.05) heavier than those administered ACV. The meat from the 5.0mL/L ACV group had significantly higher (P < 0.05) water absorptive power and lower refrigeration loss, as depicted in the main effect table. Meat cholesterol, phospholipids, and MDA levels did not differ across the treatments except triglyceride, which was significantly (P < 0.05) lower in the 5.0mL/L ACV thrice-weekly group. This study concludes that ACV administration could improve carcass yield and meat quality indices. Thus, its use as an alternative to conventional antibiotics for broiler chickens might be beneficial.

Effects of apple cider vinegar on haemato-biochemical parameters of gestating rats and morphometric indices of their pups at delivery

Effects of apple cider vinegar on haemato-biochemical parameters of gestating rats and morphometric indices of their pups at delivery

Neuroprotective Efficacy of Apple Cider Vinegar on Zinc-High Fat Diet-Induced Mono Amine Oxidase Alteration in Murine Model of AD

Objective: Monoamine Oxidase (MAO), which catalyzes the oxidative deamination of amines present in the brain and peripheral tissues, is involved in the metabolism of monoamines and is vital for cognition. This study was designed to examine the protective effect of Apple Cider Vinegar (ACV) on MAO and amine neurotransmitters such as dopamine (DA), serotonin (5-HT), non-adrenaline (NA) levels. Method: In this experiment, out of five groups, three groups of animals were pretreated with one of the test drugs each i.e., Chrysin (10 mg/kg), ACV (0.7% v/v) and Rivastigmine (2.5 mg/kg) along with Zn with high fat diet (HFD) for 3 months and the rest two groups were that of control and disease induced. After the treatment period, mice were examined for MAO-A & B, DA, 5-HT and NA level estimation. Results: The results showed that Zn with HFD had induced a significant increase (p < 0.01, p < 0.001) in MAO-A & B levels and a significant decrease (p < 0.001) in the levels of 5-HT, DA, and NA. Pretreatment of test drugs with Zn with HFD caused a restoration activity and a significant decrease (p < 0.01, p < 0.05) in MAO-A & B levels and a significant increase (p < 0.05, p < 0.01, p < 0.001) in the level of DA, 5HT and NA as compared to the Zn treated group. Amongst all three test drugs mentioned above, the ACV-treated group showed the most improvement during pretreatment. Conclusions: The findings suggest that ACV, might prove to be a beneficial nutraceutical & provide a protective effect against Alzheimer’s disease (AD)-like neurological diseases.

Effects of dietary vinegar on performance, immune response and small intestine histomorphology in 1- to 28-day broiler chickens.

The purpose of this research was to evaluate the effects of apple cider vinegar in diet on the growth performance, immune response, histomorphological changes of the small intestine and some serum biochemical factors in broilers. A total of 85 broiler chicks of Ross 308 were purchased and 64 well‐conditioned chicks were selected and divided into four experimental groups with four replicates and four chicks per replicate. The diets of groups 2, 3 and 4 were mixed with 1, 2 and 3% of vinegar, respectively, and group 1 as the control group was fed by the standard diet. The results showed that body weight gain was higher in the groups fed vinegar than the control group. There were no significant changes in the feed conversion ratio between the treatment and control groups (p = .507). Vinegar intake through the diet did not change significantly the weight of Bursa of Fabricius (p = .369) and spleen (p = .122). Vinegar significantly reduced blood urea nitrogen levels in the treatment groups compared with the control group (p = .0052). There was a significant increase in the level of antibody titre against Newcastle disease virus by haemagglutination inhibition test in the groups receiving vinegar in comparison with control group (p = .0358). Compared with the control group, the villus height (p = .0022) and intestinal crypts depth (p = .0015) significantly increased in the groups receiving apple cider vinegar. In conclusion, dietary supplementation with apple cider vinegar has beneficial effects on performance, immune response and small intestine histomorphology in broilers.

Ameliorative effects of apple cider vinegar on neurological complications via regulation of oxidative stress markers

Dementia linked with cognitive impairments is the most prominent indication of Alzheimer's disease (AD). In the current investigation, we have examined the streptozotocin- (STZ) induced cellular toxicity in mouse neuroblastoma (N2A) cells, and Zn with the high-fat diet- (HFD) induced neurotoxicity in mouse brain. These cells and animals were pretreated with apple cider vinegar (ACV), Chrysin, and Rivastigmine to examine their protection against cellular toxicity and neurotoxicity. Experiments have affirmed that pretreatment of ACV, Chrysin, and Rivastigmine has displayed protective outcomes in MTT reduction, tau phosphorylation, amyloid aggregation, attenuated memory impairment as well as oxidative stress, and protected cholinergic hippocampal neurons from degeneration. ACV showed better antioxidant and neuroprotection potential as compared with Chrysin and Rivastigmine. So the existence of excitatory/inhibitory enzymatic activity and higher antioxidant potential indicate that ACV, as a food beverage in a regular diet, could be promising and effective against neurological complications such as AD. PRACTICAL APPLICATIONS: In the Urban lifestyle, HFD and stress are the critical factors of various chronic and prevalent diseases, including diabetes, obesity, cardiovascular, and neurodegenerative disorders like AD. We are already familiar with the multiple benefits of ACV, such as weight loss, antimicrobial activity, diabetes, skin disorders. So in the current research work, we have gauged the effectiveness of ACV against neurological complications in comparison with a synthetic flavonoid (Chrysin) and an anti-Alzheimer's drug (Rivastigmine). To enhance the pragmatic orientation of our results, we have used the ACV in our study, which is readily available in the market for domestic consumption. All the cellular, biochemical, behavioral, and histopathological data revealed that ACV had high antioxidant potential. Our findings suggest that the addition of ACV as a food additive in the daily diet may reduce the threat of multiple neurodegenerative diseases. Therefore, our study could be the precursor of a new pharmacological therapeutic approach via ACV toward cognitive impairments associated with Alzheimer's disease.

Effects of apple cider vinegar on growth performance and non-specific immune parameters of skin mucus in common carp (Cyprinus carpio) fingerlings

This study was undertaken to evaluate the effects of apple cider vinegar on growth performance and non-specific immune parameters of skin mucus (alkaline phosphatase, lysozyme and total protein) in common carp fingerlings. For this purpose, a total of 240 fish were stocked in twelve tanks for four treatment with three replications and fed by diets supplemented with 0, 1, 2 and 4 % apple cider vinegar for 60 days. The result showed that there was no significant difference in body weight increase (BWI), feed conversion ratio (FCR), specific growth rate (SGR) and condition factor (CF) among the treatments ( P >0.05). The results revealed that there is no significant difference among skin mucus alkaline phosphatase of fish in all treatments. Although skin mucus lysozyme activity and total protein significantly increased by apple cider vinegar in comparison with the control group. The highest and lowest skin mucus lysozyme activity and total protein in common carp fingerlings were observed at 2% apple cider vinegar and control group, respectively. Therefore, apple cider vinegar improves skin mucus lysozyme activity and total protein and can be a good candidate for antibiotic replacement in common carp fingerlings.

Reduction of Blood Glucose Levels by Apple Vinegar in Mice Induced by Dexamethasone

The number of people with diabetes mellitus (DM) in the world is 425 million in 2017. The use of antidiabetic drugs usually lasts long enough with high side effects. Therefore, an alternative treatment with lower side effects and the efficacy same with synthetic drugs is needed. One of alternative treatment is apple fruit which can be processed into apple vinegar. Several studies have found the hypoglycemic effect of apple cider vinegar in various dosages. The author wants to know the reduction of blood glucose levels and the effective dose of apple vinegar in reducing blood glucose levels in mice induced by dexamethasone. The type of research is true experimental laboratories with pre and post-test with control group design. This study used 28 mice. Mice were given dexamethasone for 10 days to induce hyperglycemia. After experiencing hyperglycemia, mice were divided into 7 groups consisting of negative control group, positive control group, and treatment group of 0.0625 mL apple cider vinegar, 0.125 mL, 0.25 mL, 0.5 mL, and 1 mL. The research data obtained ΔGDP in each group. Furthermore, the reduction in glucose levels is calculated. Effective dose calculation by regression analysis using percentage reduction of blood glucose levels curve. The final results showed the maximum effective dose of apple vinegar in reducing blood glucose levels is 0.341 mL with percentage reduction of blood glucose levels is 18.6%.